ALFAJOR (SWEET BISCUIT) OF CAROB TREE FLOUR
FILLED WITH BURNED FIGS
One substitute of the region’s cacao is the carob tree. With its fruit, a healthy and rich flour is prepared, base of these alfajores filled with burned figs.
YATAY PORK BONDIOLA
Littoral is famous for its palm trees and the Yatay is one of the most known species, it gives its name to this typical meal of the region which goes with bondiola (pork’s shoulder), one of the most tasty cuts of pork’s meat.
TAIL OF RUMP
WITH BLACK OLIVES CRUNCH AND RED WINE SAUCE; WITH VEGETABLES WRAPPED IN GRAPEVINE LEAVES
This meal honors Cuyo. It goes with wrapped vegetables of grapevine leaves, that come from the vineyards of the region. A tribute to flavor enjoyed with all senses.
PIE OF MAIZE AND CHEESE
The maize from the central zone is meaty and tender. With it you can prepare various dishes like this pie, allowing the cheese to show off.
SORRENTINOS STUFFED WITH SHRIMP
WITH SAUCE OF ROASTED CHILI
The Patagonia shrimps, as well as those from Chubut, give life to these sorrentinos, served with a sauce of roasted chili.
GRAMAJO SCRAMBLED EGGS
This is one of the few dishes authentically from the city of Buenos Aires. It a delicious mix of potatoes, egg, green peas, onion and ham, all of them fried, made and enjoyed instantly with its flavors enhanced.
Don Pedro clásico y renovado
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