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.
WET CAKE
OF HONEY AND YACARATIÁ
This is a wet cake based on honey and brings a surprising ingredient, the yacaratiá. It is an eatable wood, unique in the whole world.
CURED HAM
WITH BLACK OLIVES COMPOTE WITH GOAT CHEESE CRUNCH
Hams cured at the air of Cuyo, are tasted alone or, like in this recipe, with a black olives compote with goat cheese crunch and a very good wine.
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.
GUANACO CASSEROLE
IN COUNTRY BREAD WITH CHICARRONES OF BACON
The guanaco casserole is an excellent option to enjoy this meat which although native, is very well known. The country bread with chicharrones (pork rind) of bacon on top, goes fine with this course.
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
FRIED SQUIDS RINGS (RABAS A LA ROMANA)
Summers in Buenos Aires province have the flavor of the rabas Roman style, enjoyed very tender, by the sea side.
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