CAYOTE IN SYRUP
WITH NUT ICED CREAM
At each Northern home, there are always syrup sweets. One of the favorites is the cayote to be eaten alone, with quesillo (curd cheese), or with this ice cream of nuts.
CHIPÁ SKEWERS
AND SWEETENED TOMATOES
Chipá is eaten at all times. Once it is out of the oven, it invites to be devoured with its strong scent. Or as appetizer near a cascade or at the Falls, this skewer with tomatoes, is ideal.
NUT BONBONS
Nut bonbons are one of the candies to have when you travel along the routes of Cuyo, in Mendoza, San Juan or La Rioja provinces. They go with coffee, a homemade liquor and, at any time of the day, as an appetizing break.
ROLLED PIG
STUFFED WITH ROASTED QUINCE AND SPICED SWEET POTATOES PURÉE
Pigs from Córdoba are always present in every important celebration. You can eat hem fried or hot, whole or rolled. The combination with the roasted quince, is a delicious sweet and sour suggestion.
REGIONAL TROUT
WITH MORELS PESTO AND CORDILLERA SMALL POTATOES
At the region’s lakes, there are a lot of different trouts, of pinky flesh and very tasty. In this case it is prepared with another star ingredient from Patagonia; morels pesto.
MELBA ICE CREAM
Ice creams have a leading role in desserts of a great part of Argentine restaurants. There are different options, but the Melba cup is one of the most required.
CHICKEN SUPREME “PASTORA” STYLE
The menus in Buenos Aires restaurants have a traditional item: the chicken supreme prepared in different versions. “a la pastora”, they are stuffed with ham and cheese, melted in cooking.
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