RegiónNORTHWEST

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MEAT IN LONG BOILING WITH LOCRO JUICE

Time is one of the basic ingredients used in the region. As we are not in a hurry here, the meat in long boiling, as well of the locro juice, show this.

MEAT IN LONG BOILING WITH LOCRO JUICE

RegiónLITTORAL - NEA

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CHIPÁ SKEWERS AND SWEETENED TOMATOES

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.

CHIPÁ SKEWERS AND SWEETENED TOMATOES

RegiónCUYO

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NUT BONBONS

Nut bonbons are one of the candies to have when you travel along the routes of Cuyo, in Mendoza, San Juan or La Rioja provinces. They go with coffee, a homemade liquor and, at any time of the day, as an appetizing break.

NUT BONBONS

RegiónCENTER

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ROLL OF COLD VISCACHA, CHIMICHURRI FROM THE SIERRAS AND WATERCRESS SALAD

One way to taste this unusual meat is cold, rolled and with a tasty chimichurri from the sierras, made with local herbs.

ROLL OF COLD VISCACHA, CHIMICHURRI FROM THE SIERRAS AND WATERCRESS SALAD

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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BIG TOASTED BREAD, RAW HAM, CHILI AND ROASTED EGGPLANTS

At the time of a Vermouth or another appetizer, a bruschetta is ideal. It is prepares with a base of bread with different toppings. In this case, there is a good raw ham, chili and roasted eggplants.

BIG TOASTED BREAD, RAW HAM, CHILI AND ROASTED EGGPLANTS

RegiónPROVINCE OF BUENOS AIRES

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GROUPER-FISH WITH POTATOES SCALES, ALMOND CREAM AND FRESH SCALLIONS

The Atlantic coast offers grouper-fishes of white and firm flesh. Prepared with potato scales and a tepid almond cream with the green onions scent, is an exquisite main course. It is recommended to eat it with a rich Chardonnay.

GROUPER-FISH WITH POTATOES SCALES,  ALMOND CREAM AND FRESH SCALLIONS
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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