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.
MBAYPI CHICKEN
Being a pre-Hispanic food whose origin is Guarani, the “mbaypi”, is something like the predecessor of the “polenta” (seasoned corn meal). It is prepared with yellow corn flour, and in this case, chicken competes and enhances its flavor.
EMPANADAS FROM CUYO
The empanadas from Cuyo have plenty of onions. Experts say it must be the same quantity as meat to be juicy. The stuff also has raisins and chili. They are prepared in clay ovens or fried, and they never miss a celebration.
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.
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.
PIZZA
IN MOLD OR HALF DOUGH
In Buenos Aires we eat good pizza and at each place it is served with its particular thickness, although mostly it is in mold or half dough. Be in oven or grilled, they are made with as many variations as pizza chefs there are, each one with its particular touch.
CHEESE AND SAUSAGES BOARD
Cheese and wine are an inseparable couple. You can enjoy them in this region as an appetizer or hors d’oeuvre, with excellent sausages of the province, elaborated by craftsmen.
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