RegiónNORTHWEST

Ir a la región

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.

CAYOTE IN SYRUP WITH NUT ICED CREAM

RegiónLITTORAL - NEA

Ir a la región

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.

CHIPÁ SKEWERS AND SWEETENED TOMATOES

RegiónCUYO

Ir a la región

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.

NUT BONBONS

RegiónCENTER

Ir a la región

ROLLED PIG STUFFED WITH ROASTED QUINCE AND SPICED SWEET POTATOES PURÉE

Pigs from Córdoba are always present in every important celebration. You can eat hem fried or hot, whole or rolled. The combination with the roasted quince, is a delicious sweet and sour suggestion.

ROLLED PIG STUFFED WITH ROASTED QUINCE  AND SPICED SWEET POTATOES PURÉE

RegiónPATAGONIA

Ir a la región

REGIONAL TROUT WITH MORELS PESTO AND CORDILLERA SMALL POTATOES

At the region’s lakes, there are a lot of different trouts, of pinky flesh and very tasty. In this case it is prepared with another star ingredient from Patagonia; morels pesto.

REGIONAL TROUT WITH MORELS PESTO AND CORDILLERA SMALL POTATOES

RegiónCITY OF BUENOS AIRES

Ir a la región

MELBA ICE CREAM

Ice creams have a leading role in desserts of a great part of Argentine restaurants. There are different options, but the Melba cup is one of the most required.

MELBA ICE CREAM

RegiónPROVINCE OF BUENOS AIRES

Ir a la región

CHICKEN SUPREME “PASTORA” STYLE

The menus in Buenos Aires restaurants have a traditional item: the chicken supreme prepared in different versions. “a la pastora”, they are stuffed with ham and cheese, melted in cooking.

CHICKEN SUPREME “PASTORA” STYLE
[#<Region id: 1, created_at: "2016-01-08 03:19:43", updated_at: "2016-04-12 12:53:00", slug: "noroeste", short_name: "NORTHWEST", featured_recipe_id: 128, image: nil>, #<Region id: 2, created_at: "2016-01-08 03:19:43", updated_at: "2016-04-12 12:53:00", slug: "nea", short_name: "LITTORAL - NEA", featured_recipe_id: 23, image: nil>, #<Region id: 3, created_at: "2016-01-08 03:19:43", updated_at: "2016-04-12 12:53:00", slug: "cuyo", short_name: "CUYO", featured_recipe_id: 50, image: nil>, #<Region id: 4, created_at: "2016-01-08 03:19:43", updated_at: "2016-04-12 12:53:00", slug: "centro", short_name: "CENTER", featured_recipe_id: 59, image: nil>, #<Region id: 7, created_at: "2016-01-08 03:19:43", updated_at: "2016-04-12 12:53:00", slug: "patagonia", short_name: "PATAGONIA", featured_recipe_id: 112, image: nil>, #<Region id: 6, created_at: "2016-01-08 03:19:43", updated_at: "2016-04-26 23:14:39", slug: "caba", short_name: "CITY OF BUENOS AIRES", featured_recipe_id: 97, image: nil>, #<Region id: 5, created_at: "2016-01-08 03:19:43", updated_at: "2016-04-26 23:15:19", slug: "bsas", short_name: "PROVINCE OF BUENOS AIRES", featured_recipe_id: 78, image: nil>]
Gastronomía Regional Argentina

“Este libro, que es un gran mapa de sabores de regiones argentinas a visitar, es rico y variado.”

Conocé más sobre el libro original.

About the book