GRILLED TROUT
WITH BUTTER OF MOLLE PEPPER AND HUMITA CUSTARD
For the sportive fishing lovers, a grilled prepared trout is the best of trophies. Most of all when the one who eats is the one who fished.
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.
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.
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.
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.
STUFFED ROLLED BEEF (MATAMBRE) WITH RUSSIAN SALAD
It is a dish synonym of home celebrations, is always present in every familiar Buenos Aires parties. It is the famous matambre stuffed whit Russian salad with infinite recipes which give it different touches. It is a real classic in fest times and in restaurants it is one of the most traditional hors d’oeuvre.
GRILLED PACU
ON ENDIVES WITH NATIVE SAUCE
In San Nicolás, San Pedro, Baradero, Zárate and Camapana, locations by the Paraná river, pacú is one of the delights, you cannot miss. It is prepared grilled on endives slightly bitter, that enhance its flavor. The native sauce gives it a mild spiciness.
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