This typical dessert of the region, in a bun form, is prepared crushing fruits in a mortar. In this case, it goes with a lemon cream and a Torrontés reduction.
The snacks of Mesopotamia have its distinction and surubí (catfish) fried sticks are a classic. Surubí with mayonnaise claims for a very cold beer, ideal for the region’s high temperatures.
As an appetizer to go with a glass of Cuyo wine, a delicious bruschetta of homemade bread, covered with olive paste and dried tomatoes, is an ideal choice. A meal inherited from our Italian ancestors, it is the best of the hors d’oeuvres of good meals.
Bovine meat or beef cannot be absent from the Cordoba’s menu. The tender rib appears in family barbecues as well as in restaurants. The native sauce is a classic to go with.
Patagonia invites for the gourmand rests. In one of those pauses, the warm cheesecake with caulker sauce is ideal to regain physical energy.
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.
To be able to fully understand what do we talk about when we mention Argentine meat, you have to taste this dish with “Your Majesty” the grilled veal loin, with three sauces, basic of the local cuisine, together with salads.
“This book, which is a great map of flavors of Argentine regions to visit, is rich and varied.”
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