RegiónNORTHWEST

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ROLL OF SILVERSIDE FISH WITH PURPLE CORN FLOUR SAUCE AND PUMPKIN CREAM

The very tasty silverside fish with a very compact flesh, is enriched with the northern ingredients, where the purple corn and the pumpkin don’t fault.

ROLL OF SILVERSIDE FISH WITH PURPLE CORN FLOUR SAUCE AND PUMPKIN CREAM

RegiónLITTORAL - NEA

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MBAYPI CHICKEN

Being a pre-Hispanic food whose origin is Guarani, the “mbaypi”, is something like the predecessor of the “polenta” (seasoned corn meal). It is prepared with yellow corn flour, and in this case, chicken competes and enhances its flavor.

MBAYPI CHICKEN

RegiónCUYO

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GOAT RIB WITH SWEET POTATOES EMULSION, ROSEMARY AND OLIVE OIL

It is a very tasty preparation which has the herbs aroma, like rosemary and olive oil from Cuyo, with a dense, fruity and aromatic feature. A delicious combination to taste while wandering through the vineyards.

GOAT RIB WITH SWEET POTATOES EMULSION,  ROSEMARY AND OLIVE OIL

RegiónCENTER

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CLASSIC “CHORIPAN” WITH TRADITIONAL SOUR PICKLES AND THEIR SAUCES

Classic among classics, the popular choripán has more flavor with the traditional and very good products derives from pork, elaborated in Córdoba. Roasted quinces are a delicious sour sweet suggestion.

CLASSIC “CHORIPAN” WITH TRADITIONAL SOUR PICKLES AND THEIR SAUCES

RegiónPATAGONIA

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BLACK HAKE LOIN GRILLED WITH VEGETABLES AND GRILLED GARDEN VEGETABLES, AND CHIMICHURRI OF CITRUS

The coasts of Patagonia offer to the world the black hake, one of the queens of the southern seas. Its grilled loin goes very well with the chimichurri of citrus.

BLACK HAKE LOIN GRILLED WITH VEGETABLES AND GRILLED GARDEN VEGETABLES, AND CHIMICHURRI OF CITRUS

RegiónCITY OF BUENOS AIRES

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MIXED CUSTARD WITH CREAM AND DULCE DE LECHE (MILK CARAMEL)

Being by definition, a homemade dessert, custard is always present in the tables of people from Buenos Aires, who have a very appetizing palate. So, it comes mixed: with a big spoonful of whipped cream and another of dulce de leche

MIXED CUSTARD WITH CREAM AND DULCE DE LECHE (MILK CARAMEL)

RegiónPROVINCE OF BUENOS AIRES

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BARBECUE ON A CROSS OR GRILLED

This type of cooking on firewood flames is a tradition in this region. It is made on an iron cross staked on ground, surrounded by hot carbons which allow to show the magic alchemy of meat, after the right time of slow cooking. A tasty and tender barbecue is the result that attracts every person who visits this zone.

BARBECUE ON A CROSS OR GRILLED
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Gastronomía Regional Argentina

“This book, which is a great map of flavors of Argentine regions to visit, is rich and varied.”

Learn more about the original book.

About the book