Cactuses are an important part of the landscapes of this region. They give the delicious sweetness of the tuna syrup in contrast with the marked flavor of the goat cheese cake.
Chipá is eaten at all times. Once it is out of the oven, it invites to be devoured with its strong scent. Or as appetizer near a cascade or at the Falls, this skewer with tomatoes, is ideal.
Cuyo has its particular version of one of the typical Argentina dessert: cheese and sweet. In this case we chose quince with cheese and a delicious reduction of Malbec.
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.
The Patagonia shrimps, as well as those from Chubut, give life to these sorrentinos, served with a sauce of roasted chili.
Bolognese noodles are one of those classic pasta dishes, very cherished by people from Buenos Aires. During many times they were one of those meals eaten every Sundays at home. In restaurants you have homemade versions, with different kinds of pasta. Minced meat is the key ingredient of their sauces and flavors.
This traditional rice pudding, reminds of our childhood, and it crossed the limits of homes to be a main character of the restaurants menu. You can taste alone, with cinnamon or dulce de leche.
“This book, which is a great map of flavors of Argentine regions to visit, is rich and varied.”
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