RegiónNORTHWEST

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GRILLED TROUT WITH BUTTER OF MOLLE PEPPER AND HUMITA CUSTARD

For the sportive fishing lovers, a grilled prepared trout is the best of trophies. Most of all when the one who eats is the one who fished.

GRILLED TROUT WITH BUTTER OF MOLLE PEPPER AND HUMITA CUSTARD

RegiónLITTORAL - NEA

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SWEETENED RABBIT WITH CREAMY CORN AND CUARTIROLO CHEESE

In this region you can find plenty of animals like the rabbit, with a flesh that is more flavored when it is sweetened. In one of the most wanted preparations, it comes with a creamy corn with Cuartirolo cheese

SWEETENED RABBIT WITH CREAMY CORN AND CUARTIROLO CHEESE

RegiónCUYO

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KIDNEYS WITH WHITE WINE AND CRUSHED BAKED CHARQUI

Kidneys with white wine get tasty with the charqui crushed, that is to say, this meat dried at the sun, and then smashed in a mortar, before baking. You can eat it as hors d‘oeuvre or main course.

 KIDNEYS WITH WHITE WINE AND CRUSHED BAKED CHARQUI

RegiónCENTER

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PORK BELLY WITH HONEY REDUCTION, PEPERINA SCENT AND FRESH GREEN SALAD

The very tasty pork meat has more flavor with the peperina mint and the honey reduction, which in this zone is delicious floral and fruity.

PORK BELLY WITH HONEY REDUCTION, PEPERINA SCENT AND FRESH GREEN SALAD

RegiónPATAGONIA

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SIRLOIN OF WILD BOAR WITH RED PORK SAUSAGE, HONEY AND BALSAMIC VINEGAR REDUCTION, POLENTA TACO AND PEAR CHUTNEY

One of the game meats to eat is the wild boar. Its sirloin is tender and has more flavor with the red pork sausage and the sweet touch of honey.

SIRLOIN OF WILD BOAR WITH RED PORK SAUSAGE, HONEY AND  BALSAMIC VINEGAR REDUCTION, POLENTA TACO AND PEAR CHUTNEY

RegiónCITY OF BUENOS AIRES

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ROASTED POTATO WITH RED PORK SAUSAGE ONION AND EGG

Roasted potatoes are a good base to go with red pork sausage, onions and eggs. It is a different choice to taste the basic ingredients of the classic tortilla.

ROASTED POTATO WITH RED PORK SAUSAGE ONION AND EGG

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