CAYOTE IN SYRUP
WITH NUT ICED CREAM
At each Northern home, there are always syrup sweets. One of the favorites is the cayote to be eaten alone, with quesillo (curd cheese), or with this ice cream of nuts.
YATAY PORK BONDIOLA
Littoral is famous for its palm trees and the Yatay is one of the most known species, it gives its name to this typical meal of the region which goes with bondiola (pork’s shoulder), one of the most tasty cuts of pork’s meat.
TAIL OF RUMP
WITH BLACK OLIVES CRUNCH AND RED WINE SAUCE; WITH VEGETABLES WRAPPED IN GRAPEVINE LEAVES
This meal honors Cuyo. It goes with wrapped vegetables of grapevine leaves, that come from the vineyards of the region. A tribute to flavor enjoyed with all senses.
MILLE-FEUILLES OF POTATO,
SCALLIONS, AND CREAM IN SAFFRON BROTH
A traditional meal as the potato mille-feuilles, is richer with the contribution of the saffron from Córdoba, an example of richness and regional flavor
SIRLOIN OF WILD BOAR
WITH RED PORK SAUSAGE, HONEY AND BALSAMIC VINEGAR REDUCTION, POLENTA TACO AND PEAR CHUTNEY
One of the game meats to eat is the wild boar. Its sirloin is tender and has more flavor with the red pork sausage and the sweet touch of honey.
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.
DULCE DE LECHE ALFAJOR
In this country, during a lot of time this alfajores were related to holidays. The use of eating them and buy them for presents was born at the beginning of the year 1947, when some friends started in Mar del Plata, a factory of alfajores open to the public.
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