There are lots of ways to prepare a stew, and in NOA many of them have the name of picquant (very spicy). The one that contains chicken is typical and is prepared in restaurants as well as at homes, full of local seasonings.
Chipá is eaten at all times. Once it is out of the oven, it invites to be devoured with its strong scent. Or as appetizer near a cascade or at the Falls, this skewer with tomatoes, is ideal.
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.
The maize from the central zone is meaty and tender. With it you can prepare various dishes like this pie, allowing the cheese to show off.
The deer from Patagonia is prepared in different ways. In this case, is served with a bread crust and spices. It is a meal that greatly combines with a Pinot Noir wine of the region.
This simple dessert is prepared in the whole country, with some versions. Its base has two ingredients: cheese and sweet. People from the city of Buenos Aires, called it the vigilante dessert and there are fans of sweets of quince as well as sweet potato. The ideal cheese is the pategras, which enhances flavors, although many prefer with Cuartirolo cheese.
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.