GOAT CHEESE CAKE
WITH TUNA (CACTUS FRUIT) IN SYRUP
Cactuses are an important part of the landscapes of this region. They give the delicious sweetness of the tuna syrup in contrast with the marked flavor of the goat cheese cake.
MISIONES TABLE BOARD:
“REVIRO”, BOGA (FISH) MANIOC CAKE, AND “CHIMICHURRI” (BARBECUE SAUCE)
The table board of Misiones is very complete. It has reviro, as the typical food from the region made with flour, is called. It is the companion of men of the mounts, and of the mate. The board also goes with the boga manioc cake and a very tasty chimichurri.
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.
SKEWER OF SALAMI, ROASTED CHILI AND OLIVE OIL
To go with Fernet, there is nothing better than the skewers of salami, decorated with roasted chili. There is one problem: one knows when we start to eat, but the end is unpredictable.
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.
PIZZA
IN MOLD OR HALF DOUGH
In Buenos Aires we eat good pizza and at each place it is served with its particular thickness, although mostly it is in mold or half dough. Be in oven or grilled, they are made with as many variations as pizza chefs there are, each one with its particular touch.
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.
[#<Region id: 1, created_at: "2016-01-08 03:19:43", updated_at: "2016-04-12 12:53:00", slug: "noroeste", short_name: "NORTHWEST", featured_recipe_id: 128, image: nil>, #<Region id: 2, created_at: "2016-01-08 03:19:43", updated_at: "2016-04-12 12:53:00", slug: "nea", short_name: "LITTORAL - NEA", featured_recipe_id: 23, image: nil>, #<Region id: 3, created_at: "2016-01-08 03:19:43", updated_at: "2016-04-12 12:53:00", slug: "cuyo", short_name: "CUYO", featured_recipe_id: 50, image: nil>, #<Region id: 4, created_at: "2016-01-08 03:19:43", updated_at: "2016-04-12 12:53:00", slug: "centro", short_name: "CENTER", featured_recipe_id: 59, image: nil>, #<Region id: 7, created_at: "2016-01-08 03:19:43", updated_at: "2016-04-12 12:53:00", slug: "patagonia", short_name: "PATAGONIA", featured_recipe_id: 112, image: nil>, #<Region id: 6, created_at: "2016-01-08 03:19:43", updated_at: "2016-04-26 23:14:39", slug: "caba", short_name: "CITY OF BUENOS AIRES", featured_recipe_id: 97, image: nil>, #<Region id: 5, created_at: "2016-01-08 03:19:43", updated_at: "2016-04-26 23:15:19", slug: "bsas", short_name: "PROVINCE OF BUENOS AIRES", featured_recipe_id: 78, image: nil>]
