RegiónNORTHWEST

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LLAMA PINK LOIN, LLAJWA AND QUINOA RICE

Llama meat, with thousands of years in these landscapes, goes great with the llajwa sauce, typical of the area that makes it very fiery.

LLAMA PINK LOIN, LLAJWA AND QUINOA RICE

RegiónLITTORAL - NEA

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CUPCAKES FILLED WITH QUINCE IN SYRUP

“Mate” time in the NEA is a ritual that can not be avoided. And these cupcakes with quince in syrup are ideal to be present in the round meeting.

CUPCAKES FILLED WITH QUINCE IN SYRUP

RegiónCUYO

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TOMATICAN OF CUYO

It is one of the popular stews of the region, a combination of the benefits of the migration hands with the products of the land.

TOMATICAN OF CUYO

RegiónCENTER

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PORK BELLY WITH HONEY REDUCTION, PEPERINA SCENT AND FRESH GREEN SALAD

The very tasty pork meat has more flavor with the peperina mint and the honey reduction, which in this zone is delicious floral and fruity.

PORK BELLY WITH HONEY REDUCTION, PEPERINA SCENT AND FRESH GREEN SALAD

RegiónPATAGONIA

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MOUSSE OF TWO CHOCOLATES

A mousse of two chocolates is the ideal final touch of a dinner at the coast of any lake of Patagonia, in a fresh Southern night.

MOUSSE OF TWO CHOCOLATES

RegiónCITY OF BUENOS AIRES

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ROMAN HAKE FILET

Of all fishes served in this zone, the most popular is hake, prepared Roman fashion, dipped in flour and eggs. It is a course that usually goes with purée or French fries. Fish must be brown on the outside and very white in the inside.

ROMAN HAKE FILET

RegiónPROVINCE OF BUENOS AIRES

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Don Pedro clásico y renovado

Don Pedro clásico y renovado
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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.”

Learn more about the original book.

About the book