RegiónNORTHWEST

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GOAT CHEESE CAKE WITH TUNA (CACTUS FRUIT) IN SYRUP

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.

GOAT CHEESE CAKE WITH TUNA (CACTUS FRUIT) IN SYRUP

RegiónLITTORAL - NEA

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LAMB OF FEDERACIÓN MARINATED IN HERBS, WITH EGGPLANT COMPOTE, SWEET RED PEPPER AND ONION AND BURGUL WHEAT

When you visit the thermal waters of Federación you must taste its famous lamb, which has its own provincial festival.

LAMB OF FEDERACIÓN MARINATED IN HERBS, WITH EGGPLANT COMPOTE, SWEET RED PEPPER AND ONION AND BURGUL WHEAT

RegiónCUYO

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TOMATICAN OF CUYO

It is one of the popular stews of the region, a combination of the benefits of the migration hands with the products of the land.

TOMATICAN OF CUYO

RegiónCENTER

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ALFAJORES OF FRUITS MARMALADE

The alfajores from the province of Córdoba are famous and a real legend. The come from old recipes of the Carmelite sisters, and many o the most known are made with sweets of the region’s fruits.

ALFAJORES OF FRUITS MARMALADE

RegiónPATAGONIA

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SHEEP CHEESE AU GRATIN WITH SWEET POTATOES AND EMULSION OF PLUM RAISINS

The cheeses of Patagonia sheep have a stressed flavor due to the dry and perfumed pastures of the region. This gratin allows to fully appreciate these features.

SHEEP CHEESE AU GRATIN WITH SWEET POTATOES AND EMULSION OF PLUM RAISINS

RegiónCITY OF BUENOS AIRES

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PANCAKE BURNED IN RUM

Pancakes are also one of the favorite desserts in Buenos Aires. At home they are frequently prepared with “dulce de leche” and in restaurants, burned with caramel and rum flambé, with gives a show to flavor.

PANCAKE BURNED IN RUM

RegiónPROVINCE OF BUENOS AIRES

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GRILLED VEAL LOIN WITH THREE SAUCE (NATIVE, FROM PROVENCE AND CHIMICHURRI) AND SALAD WITH ARAGULA, CHERRY TOMATOES AND GRUYERE CHEESE IN THREADS.

To be able to fully understand what do we talk about when we mention Argentine meat, you have to taste this dish with “Your Majesty” the grilled veal loin, with three sauces, basic of the local cuisine, together with salads.

GRILLED VEAL LOIN WITH THREE SAUCE (NATIVE, FROM PROVENCE AND CHIMICHURRI) AND SALAD WITH ARAGULA, CHERRY TOMATOES  AND GRUYERE CHEESE IN THREADS.
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Gastronomía Regional Argentina

“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