CHICKEN PICQUANT
There are lots of ways to prepare a stew, and in NOA many of them have the name of picquant (very spicy). The one that contains chicken is typical and is prepared in restaurants as well as at homes, full of local seasonings.
GRILLED PACU
WITH CRUNCHY POTATOES WITH FRESH HERBES AND ROASTED LEMON SAUCE
Pacú is one of those fishes that shine when prepared in a simple way, grilled. It goes, for example, with crunchy potatoes au fresh herbs. Chardonnay wine in wood, is an ideal proposal.
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.
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.
SPIDER-CRAB
BOILED IN BROTH OF THREE VEGETABLES AND POTATOES AU GRATIN IN A FIREWOOD OVEN
Spider-crab is one of those products you must taste if you visit this area. In this preparation it is boiled in a three vegetables broth. A delicatessen to go with a Sauvignon Blanc wine.
PANCAKE BURNED IN RUM
Pancakes are also one of the favorite desserts in Buenos Aires. At home they are frequently prepared with “dulce de leche” and in restaurants, burned with caramel and rum flambé, with gives a show to flavor.
BLACK RICE
WITH CLAMS BROTH
Being a sea meal, in the coast of the Buenos Aires province, it is always present, the black rice with meaty clams broth that gives its special flavor. It goes very well with Sauvignon Blanc wine.
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