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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LAMB OF FEDERACIÓN MARINATED IN HERBS, WITH EGGPLANT COMPOTE, SWEET RED PEPPER AND ONION AND BURGUL WHEAT

When you visit the thermal waters of Federación you must taste its famous lamb, which has its own provincial festival.

LAMB OF FEDERACIÓN MARINATED IN HERBS, WITH EGGPLANT COMPOTE, SWEET RED PEPPER AND ONION AND BURGUL WHEAT

RegiónCUYO

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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.

PLUM GRANITA WITH CHOCOLATE CRUNCH

RegiónCENTER

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CLASSIC “CHORIPAN” WITH TRADITIONAL SOUR PICKLES AND THEIR SAUCES

Classic among classics, the popular choripán has more flavor with the traditional and very good products derives from pork, elaborated in Córdoba. Roasted quinces are a delicious sour sweet suggestion.

CLASSIC “CHORIPAN” WITH TRADITIONAL SOUR PICKLES AND THEIR SAUCES

RegiónPATAGONIA

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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.

DEER ON BREAD CRUST AND SPICES CURED GARLIC PURÉE AND ROASTED TOMATOES COMPOTE

RegiónCITY OF BUENOS AIRES

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PIZZA IN MOLD OR HALF DOUGH

In Buenos Aires we eat good pizza and at each place it is served with its particular thickness, although mostly it is in mold or half dough. Be in oven or grilled, they are made with as many variations as pizza chefs there are, each one with its particular touch.

PIZZA IN MOLD OR HALF DOUGH

RegiónPROVINCE OF BUENOS AIRES

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BARBECUE ON A CROSS OR GRILLED

This type of cooking on firewood flames is a tradition in this region. It is made on an iron cross staked on ground, surrounded by hot carbons which allow to show the magic alchemy of meat, after the right time of slow cooking. A tasty and tender barbecue is the result that attracts every person who visits this zone.

BARBECUE ON A CROSS OR GRILLED
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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