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.
KINOTO AND CARDAMOM MOUSSE
IN CHOCOLATE TRELLISWORK WITH CAPSULE OF CURAÇAO OF KIWI AND PEACH
A very assorted delicacy: kinoto mousse spiced with cardamom, contrasting with the chocolate trelliswork to which the Curaçao of kiwi and peach gives a special flavor.
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.
MILLE-FEUILLES OF POTATO,
SCALLIONS, AND CREAM IN SAFFRON BROTH
A traditional meal as the potato mille-feuilles, is richer with the contribution of the saffron from Córdoba, an example of richness and regional flavor
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.
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.
COAST SEAFOOD
IN CASSEROLE
Mar del Plata port is famous for the fishermen pier which gathers restaurants where you can enjoy among other delicatessen, the seafood casserole.
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