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.
BOGA AU GRATIN
ONION IN CARAMEL, SEMI-SWEETENED TOMATO, CRISPY CHEESE RINGS, WITH LITTLE GREEN SALAD, MANIOC SAUTÉ AND MELISSA EMULSION
The littoral is more than a river, from those waters we get the boga whose flesh is white and tasty and it is eaten here au gratin, with caramelized onion. Manioc sauté is one of its typical garnish.
SORRENTINOS OF SMOKED TROUT
WITH MAIZE SAUCE AND RAISINS CHIPS
A show of classic pastas recipes updated to new cuisine, are trout sorrentinos, and you should not miss them with a good wine.
ROASTED GOAT
KID WITH MAIZE PUDDING
If you go to Córdoba and you do not eat a goat kid, this is as unforgivable as not having been here. It is prepared in different ways, but roasted and crunchy is unbeatable. The local garnish goes very well with it.
WALES CAKE
Tea time in Gaiman is, since many years ago, sacred. The ceremony is not complete without a Wales cake. The typical pastry, symbol of this area of the province of Chubut.
VIGILANTE DESSERT
This simple dessert is prepared in the whole country, with some versions. Its base has two ingredients: cheese and sweet. People from the city of Buenos Aires, called it the vigilante dessert and there are fans of sweets of quince as well as sweet potato. The ideal cheese is the pategras, which enhances flavors, although many prefer with Cuartirolo cheese.
GRILLED VEAL LOIN
WITH THREE SAUCE (NATIVE, FROM PROVENCE AND CHIMICHURRI) AND SALAD WITH ARAGULA, CHERRY TOMATOES AND GRUYERE CHEESE IN THREADS.
To be able to fully understand what do we talk about when we mention Argentine meat, you have to taste this dish with “Your Majesty” the grilled veal loin, with three sauces, basic of the local cuisine, together with salads.
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