MEAT IN LONG BOILING
WITH LOCRO JUICE
Time is one of the basic ingredients used in the region. As we are not in a hurry here, the meat in long boiling, as well of the locro juice, show this.
CHIPÁ SKEWERS
AND SWEETENED TOMATOES
Chipá is eaten at all times. Once it is out of the oven, it invites to be devoured with its strong scent. Or as appetizer near a cascade or at the Falls, this skewer with tomatoes, is ideal.
NUT BONBONS
Nut bonbons are one of the candies to have when you travel along the routes of Cuyo, in Mendoza, San Juan or La Rioja provinces. They go with coffee, a homemade liquor and, at any time of the day, as an appetizing break.
ROLL OF COLD VISCACHA,
CHIMICHURRI FROM THE SIERRAS AND WATERCRESS SALAD
One way to taste this unusual meat is cold, rolled and with a tasty chimichurri from the sierras, made with local herbs.
DEER
ON BREAD CRUST AND SPICES CURED GARLIC PURÉE AND ROASTED TOMATOES COMPOTE
The deer from Patagonia is prepared in different ways. In this case, is served with a bread crust and spices. It is a meal that greatly combines with a Pinot Noir wine of the region.
BIG TOASTED BREAD, RAW HAM, CHILI AND ROASTED EGGPLANTS
At the time of a Vermouth or another appetizer, a bruschetta is ideal. It is prepares with a base of bread with different toppings. In this case, there is a good raw ham, chili and roasted eggplants.
GROUPER-FISH
WITH POTATOES SCALES, ALMOND CREAM AND FRESH SCALLIONS
The Atlantic coast offers grouper-fishes of white and firm flesh. Prepared with potato scales and a tepid almond cream with the green onions scent, is an exquisite main course. It is recommended to eat it with a rich Chardonnay.
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