BAKED LAMB PAWS,
STRING BEANS AND SMALL POTATOES (PAPINES) BOILED IN CHARQUI JUICE AND BASIL OIL
In the middle of the Quebrada (mountain stream) or in different landscapes of Jujuy province, the lamb’s paws are very tasty with the small potatoes and aromatic basil oil.
HOLUPCHI –
STUFFED CABBAGE LEAVES (NIÑOS REVUELTOS)
This “Holupchi” or “ Holopchi” are cabbage leaves stuffed, one of the contributions the Ukrainian immigration made to the region. They have different meats and rice and are wrapped in cabbage. They are so famous that they have its own fest in Oberá, province of Misiones.
PROVOLETA OF GOAT CHEESE
MARINATED IN GRAPE OIL AND BEET PURÉE
The provoleta goat cheese gains in flavor after resting in the grape oil marinade. The combination is completed with a beet purée, contributing to with color and aroma.
PUDDING OF NUTS
WITH PEANUT PRALINÉ
Joining different dry fruits you get desserts such as this pudding of nuts, ideal or tea time, or with an infusion from the sierras.
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.
LENTIL STEW
Lentil stew is always present in the menus of the typical Buenos Aires restaurants. It is prepared with smoked bacon and vegetables and it is a classic in traditional inns and homes.
Don Pedro clásico y renovado
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