RegiónNORTHWEST

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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.

ALFAJOR (SWEET BISCUIT) OF CAROB TREE FLOUR FILLED WITH BURNED FIGS

RegiónLITTORAL - NEA

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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.

WET CAKE OF HONEY AND YACARATIÁ

RegiónCUYO

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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.

CURED HAM WITH BLACK OLIVES COMPOTE  WITH GOAT CHEESE CRUNCH

RegiónCENTER

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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.

PIE OF MAIZE AND CHEESE

RegiónPATAGONIA

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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.

GUANACO CASSEROLE IN COUNTRY BREAD WITH CHICARRONES OF BACON

RegiónCITY OF BUENOS AIRES

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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

MIXED CUSTARD WITH CREAM AND DULCE DE LECHE (MILK CARAMEL)

RegiónPROVINCE OF BUENOS AIRES

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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.

FRIED SQUIDS RINGS (RABAS A LA ROMANA)
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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.”

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About the book