RegiónNORTHWEST

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BOLANCHAO WITH LEMON CREAM AND TORRONTÉS REDUCTION

This typical dessert of the region, in a bun form, is prepared crushing fruits in a mortar. In this case, it goes with a lemon cream and a Torrontés reduction.

BOLANCHAO  WITH LEMON CREAM AND TORRONTÉS REDUCTION

RegiónLITTORAL - NEA

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SURUBI STICKS WITH MILKY MAYONNAISE AND BROWNED GARLIC con mayonesa láctea y ajos dorados

The snacks of Mesopotamia have its distinction and surubí (catfish) fried sticks are a classic. Surubí with mayonnaise claims for a very cold beer, ideal for the region’s high temperatures.

SURUBI STICKS  WITH MILKY MAYONNAISE AND BROWNED GARLIC con mayonesa láctea y ajos dorados

RegiónCUYO

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SOPAIPILLAS WITH OLIVES PASTE AND DRIED TOMATOES

As an appetizer to go with a glass of Cuyo wine, a delicious bruschetta of homemade bread, covered with olive paste and dried tomatoes, is an ideal choice. A meal inherited from our Italian ancestors, it is the best of the hors d’oeuvres of good meals.

SOPAIPILLAS WITH OLIVES PASTE AND DRIED TOMATOES

RegiónCENTER

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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.

TENDER COW RIB WITH NATIVE SAUCE  AND FRESH CORN

RegiónPATAGONIA

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WARM CHEESECAKE WITH HONEY PASTRY AND CAULKER SAUCE

Patagonia invites for the gourmand rests. In one of those pauses, the warm cheesecake with caulker sauce is ideal to regain physical energy.

WARM CHEESECAKE WITH HONEY PASTRY AND CAULKER SAUCE

RegiónCITY OF BUENOS AIRES

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GRAMAJO SCRAMBLED EGGS

This is one of the few dishes authentically from the city of Buenos Aires. It a delicious mix of potatoes, egg, green peas, onion and ham, all of them fried, made and enjoyed instantly with its flavors enhanced.

GRAMAJO SCRAMBLED EGGS

RegiónPROVINCE OF BUENOS AIRES

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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.

GRILLED VEAL LOIN WITH THREE SAUCE (NATIVE, FROM PROVENCE AND CHIMICHURRI) AND SALAD WITH ARAGULA, CHERRY TOMATOES  AND GRUYERE CHEESE IN THREADS.
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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