CAYOTE IN SYRUP
WITH NUT ICED CREAM
At each Northern home, there are always syrup sweets. One of the favorites is the cayote to be eaten alone, with quesillo (curd cheese), or with this ice cream of nuts.
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.
PLUM GRANITA
WITH CHOCOLATE CRUNCH
The plum grains give the fruit all its flavor. It is one of those refresh desserts ideal with a chocolate crunch. A good company is a late harvest or a fortified Malbec.
TENDER COW RIB
WITH NATIVE SAUCE AND FRESH CORN
Bovine meat or beef cannot be absent from the Cordoba’s menu. The tender rib appears in family barbecues as well as in restaurants. The native sauce is a classic to go with.
REGIONAL TROUT
WITH MORELS PESTO AND CORDILLERA SMALL POTATOES
At the region’s lakes, there are a lot of different trouts, of pinky flesh and very tasty. In this case it is prepared with another star ingredient from Patagonia; morels pesto.
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.
CHEESE AND SAUSAGES BOARD
Cheese and wine are an inseparable couple. You can enjoy them in this region as an appetizer or hors d’oeuvre, with excellent sausages of the province, elaborated by craftsmen.
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