RegiónNORTHWEST

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CHARQUI STEW IN CASSEROLE OF CAPIA CORN FLOUR

Sun is one of the permanent ingredients of this region. Thanks to its heat, charqui is elaborated, being the base of this stew made with capia corn flour.

CHARQUI STEW IN CASSEROLE OF CAPIA CORN FLOUR

RegiónLITTORAL - NEA

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MANIOC PIE AND COUNTRY CHEESE

There is no house or restaurant in Misiones without a manioc pie. It is said that there are as many recipes as people. In this case, it goes with country cheese, with a very special flavor.

MANIOC PIE  AND COUNTRY CHEESE

RegiónCUYO

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COLD TART OF GRAPES

Grapes in all their variations are the heart of wines and also of the new confectionery of Cuyo. A show is this cold tart of grapes, for dessert or tea time.

COLD TART OF GRAPES

RegiónCENTER

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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.

ROLL OF COLD VISCACHA, CHIMICHURRI FROM THE SIERRAS AND WATERCRESS SALAD

RegiónPATAGONIA

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SOUP OF PINE MUSHROOMS AND BAKED SQUASH CRUMBS WITH EGGS MOLLET

The pine mushrooms are the base of this soup, an ideal meal for fresh days and nights which are characteristic of Patagonia.

SOUP OF PINE MUSHROOMS AND BAKED SQUASH CRUMBS WITH EGGS MOLLET

RegiónCITY OF BUENOS AIRES

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CHICKEN OF PROVENCE WITH SPANISH POTATOES

Provence chicken is very tasty, seasoned with garlic and parsley. It must go with Spanish potatoes, served tender, very fine and fried.

CHICKEN OF PROVENCE WITH SPANISH POTATOES

RegiónPROVINCE OF BUENOS AIRES

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GRILLED PACU ON ENDIVES WITH NATIVE SAUCE

In San Nicolás, San Pedro, Baradero, Zárate and Camapana, locations by the Paraná river, pacú is one of the delights, you cannot miss. It is prepared grilled on endives slightly bitter, that enhance its flavor. The native sauce gives it a mild spiciness.

GRILLED PACU ON ENDIVES  WITH NATIVE SAUCE
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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