RegiónNORTHWEST

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HUMITA IN A POT WITH CHESSE AU GRATIN AND LLAJWA

To say Humita is almost to mention the name of the region. It is a traditional preparation, with maize, that has survived in these landscapes for thousands of years. Here it is presented in a pot, with cheese au gratin.

HUMITA IN A POT WITH CHESSE AU GRATIN AND LLAJWA

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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SOPAIPILLAS WITH OLIVES PASTE AND DRIED TOMATOES

As an appetizer to go with a glass of Cuyo wine, a delicious bruschetta of homemade bread, covered with olive paste and dried tomatoes, is an ideal choice. A meal inherited from our Italian ancestors, it is the best of the hors d’oeuvres of good meals.

SOPAIPILLAS WITH OLIVES PASTE AND DRIED TOMATOES

RegiónCENTER

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WET CAKE OF HONEY WITH ICE CREAM

The texture of the cake is better with the honey of the zone giving humidity and flavor. It can be served alone, with cream or a good dose of ice cream.

WET CAKE OF HONEY WITH ICE CREAM

RegiónPATAGONIA

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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.

SIRLOIN OF WILD BOAR WITH RED PORK SAUSAGE, HONEY AND  BALSAMIC VINEGAR REDUCTION, POLENTA TACO AND PEAR CHUTNEY

RegiónCITY OF BUENOS AIRES

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ROMAN HAKE FILET

Of all fishes served in this zone, the most popular is hake, prepared Roman fashion, dipped in flour and eggs. It is a course that usually goes with purée or French fries. Fish must be brown on the outside and very white in the inside.

ROMAN HAKE FILET

RegiónPROVINCE OF BUENOS AIRES

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BROWNED SWEETBREADS WITH HESPERIDINA, RED ONIONS, AND CARROTS AND GLOBE SQUASH AU GRATIN

Before you eat the meat, is good to have some browned sweetbreads, tasty and tender. They go with a Hesperidina sauce, a national beverage, based on orange skins.

BROWNED SWEETBREADS WITH HESPERIDINA, RED ONIONS, AND  CARROTS AND GLOBE SQUASH  AU GRATIN
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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