RegiónNORTHWEST

Go to region

FRIED DORADO WITH BEANS AND POACHED EGG

A surprising plate is this Dorado, a river fish, served fried, with beans and poached egg. It goes ideally with Torrontés wine.

FRIED DORADO WITH BEANS AND POACHED EGG

RegiónLITTORAL - NEA

Go to region

TART OF PECAN NUT AND HONEY WITH ICE CREAM OF MELISSA

In the Littoral’s river delta there are plenty of pecan nuts plantations. With them a great part of the region’s pastries is elaborated, as tarts scented with honey and with a different ice cream.

TART OF PECAN NUT AND HONEY WITH ICE CREAM OF MELISSA

RegiónCUYO

Go to region

GOAT RIB WITH SWEET POTATOES EMULSION, ROSEMARY AND OLIVE OIL

It is a very tasty preparation which has the herbs aroma, like rosemary and olive oil from Cuyo, with a dense, fruity and aromatic feature. A delicious combination to taste while wandering through the vineyards.

GOAT RIB WITH SWEET POTATOES EMULSION,  ROSEMARY AND OLIVE OIL

RegiónCENTER

Go to region

ICE CREAM OF PEANUT NOUGAT

For hot afternoons in the sierras and riversides, the ice cream of peanut nougat, a typical dessert of the region, is appreciated in different ways.

ICE CREAM OF PEANUT NOUGAT

RegiónPATAGONIA

Go to region

GUANACO CASSEROLE IN COUNTRY BREAD WITH CHICARRONES OF BACON

The guanaco casserole is an excellent option to enjoy this meat which although native, is very well known. The country bread with chicharrones (pork rind) of bacon on top, goes fine with this course.

GUANACO CASSEROLE IN COUNTRY BREAD WITH CHICARRONES OF BACON

RegiónCITY OF BUENOS AIRES

Go to region

ROMAN HAKE FILET

Of all fishes served in this zone, the most popular is hake, prepared Roman fashion, dipped in flour and eggs. It is a course that usually goes with purée or French fries. Fish must be brown on the outside and very white in the inside.

ROMAN HAKE FILET

RegiónPROVINCE OF BUENOS AIRES

Go to region

RAVIOLI WITH RICOTTA AND SPINACH IN THREE TOMATOES SAUCE

Ravioli with ricotta and spinach are an old tradition. They used to be prepared every Sunday at homes. The filling can vary, replacing the basic recipe for brains and borages. In this case, the classic stew is replaced for a soft three tomatoes sauce.

RAVIOLI WITH RICOTTA AND SPINACH IN THREE TOMATOES SAUCE
[#<Region id: 1, created_at: "2016-01-08 03:19:43", updated_at: "2016-04-12 12:53:00", slug: "noroeste", short_name: "NORTHWEST", featured_recipe_id: 128, image: nil>, #<Region id: 2, created_at: "2016-01-08 03:19:43", updated_at: "2016-04-12 12:53:00", slug: "nea", short_name: "LITTORAL - NEA", featured_recipe_id: 23, image: nil>, #<Region id: 3, created_at: "2016-01-08 03:19:43", updated_at: "2016-04-12 12:53:00", slug: "cuyo", short_name: "CUYO", featured_recipe_id: 50, image: nil>, #<Region id: 4, created_at: "2016-01-08 03:19:43", updated_at: "2016-04-12 12:53:00", slug: "centro", short_name: "CENTER", featured_recipe_id: 59, image: nil>, #<Region id: 7, created_at: "2016-01-08 03:19:43", updated_at: "2016-04-12 12:53:00", slug: "patagonia", short_name: "PATAGONIA", featured_recipe_id: 112, image: nil>, #<Region id: 6, created_at: "2016-01-08 03:19:43", updated_at: "2016-04-26 23:14:39", slug: "caba", short_name: "CITY OF BUENOS AIRES", featured_recipe_id: 97, image: nil>, #<Region id: 5, created_at: "2016-01-08 03:19:43", updated_at: "2016-04-26 23:15:19", slug: "bsas", short_name: "PROVINCE OF BUENOS AIRES", featured_recipe_id: 78, image: nil>]
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