Cactuses are an important part of the landscapes of this region. They give the delicious sweetness of the tuna syrup in contrast with the marked flavor of the goat cheese cake.
This is a wet cake based on honey and brings a surprising ingredient, the yacaratiá. It is an eatable wood, unique in the whole world.
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.
One way to taste this unusual meat is cold, rolled and with a tasty chimichurri from the sierras, made with local herbs.
The bivalves of Patagonia are some of the most appreciated products by gourmets. The meaty scallops with smoked paprika scent are an ideal preparation.
Being by definition, a homemade dessert, custard is always present in the tables of people from Buenos Aires, who have a very appetizing palate. So, it comes mixed: with a big spoonful of whipped cream and another of dulce de leche
This traditional rice pudding, reminds of our childhood, and it crossed the limits of homes to be a main character of the restaurants menu. You can taste alone, with cinnamon or dulce de leche.
“This book, which is a great map of flavors of Argentine regions to visit, is rich and varied.”
Learn more about the original book.
About the book