RegiónNORTHWEST

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CHANFAINA (RICE WITH MEAT) WITH SQUASH BREAD AND HUMITA

NOA tables show the cultures encounter. This chanfaina of Hispanic origin is served with a very native bread of pumpkin and humita.

CHANFAINA (RICE WITH MEAT) WITH SQUASH BREAD AND HUMITA

RegiónLITTORAL - NEA

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GRILLED PACU WITH CRUNCHY POTATOES WITH FRESH HERBES AND ROASTED LEMON SAUCE

Pacú is one of those fishes that shine when prepared in a simple way, grilled. It goes, for example, with crunchy potatoes au fresh herbs. Chardonnay wine in wood, is an ideal proposal.

GRILLED PACU WITH CRUNCHY POTATOES WITH FRESH HERBES AND ROASTED LEMON SAUCE

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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COLD SALAD WITH CHEESE ON CORN CRUNCH

Waiting for the barbecue or a big main course, this cold salad with cheeses is a great option, which can be enjoyed the rest of the menu.

COLD SALAD WITH CHEESE ON CORN CRUNCH

RegiónPATAGONIA

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ROASTED LAMB IN AN IRON BARREL AT A CLAY OVEN, ON FENNEL JELLY, POACHED EGG AND EMULSION OF POTATO WITH OLIVE

The famous lamb from Patagonia, shines on this meal, roasted in an iron barrel, with the heat and flavor given by the firewood of the clay oven.

ROASTED LAMB IN AN IRON BARREL AT A CLAY OVEN, ON FENNEL JELLY, POACHED EGG AND EMULSION OF POTATO WITH OLIVE

RegiónCITY OF BUENOS AIRES

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BOLOGNESE NOODLES

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.

BOLOGNESE NOODLES

RegiónPROVINCE OF BUENOS AIRES

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BLACK RICE WITH CLAMS BROTH

Being a sea meal, in the coast of the Buenos Aires province, it is always present, the black rice with meaty clams broth that gives its special flavor. It goes very well with Sauvignon Blanc wine.

BLACK RICE WITH CLAMS BROTH
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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