CAYOTE IN SYRUP
WITH NUT ICED CREAM
At each Northern home, there are always syrup sweets. One of the favorites is the cayote to be eaten alone, with quesillo (curd cheese), or with this ice cream of nuts.
MBAYPI CHICKEN
Being a pre-Hispanic food whose origin is Guarani, the “mbaypi”, is something like the predecessor of the “polenta” (seasoned corn meal). It is prepared with yellow corn flour, and in this case, chicken competes and enhances its flavor.
DOUGH MEAT
WITH ROASTED CHILI
In a vineyard the guests are surprised when from a great pack of dough cooked in a clay oven, it shows this tender meat, spicy and juicy. It goes with roasted chili, and of course, a glass of good wine
PUDDING OF NUTS
WITH PEANUT PRALINÉ
Joining different dry fruits you get desserts such as this pudding of nuts, ideal or tea time, or with an infusion from the sierras.
BLUEBERRIES AND RASPBERRIES WAFFLES
WITH TOASTED HAZELNUTAS AND NATURAL YOGUR
For breakfast or dessert, waffles with red fruits from Patagonia show off the region’s pastry.
BOLOGNESE NOODLES
Bolognese noodles are one of those classic pasta dishes, very cherished by people from Buenos Aires. During many times they were one of those meals eaten every Sundays at home. In restaurants you have homemade versions, with different kinds of pasta. Minced meat is the key ingredient of their sauces and flavors.
HOMEMADE PUDDING WITH NUTS AND SWEET POTATOES CANDY
con nueces y dulce de batata
The homemade pudding with fruits or jams, is another dessert present in all menus. It comes with the flavor that caramel brings and gourmands use to taste it with a good portion of whipped cream.
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