RegiónNORTHWEST

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CHANFAINA (RICE WITH MEAT) WITH SQUASH BREAD AND HUMITA

NOA tables show the cultures encounter. This chanfaina of Hispanic origin is served with a very native bread of pumpkin and humita.

CHANFAINA (RICE WITH MEAT) WITH SQUASH BREAD AND HUMITA

RegiónLITTORAL - NEA

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MISIONES TABLE BOARD: “REVIRO”, BOGA (FISH) MANIOC CAKE, AND “CHIMICHURRI” (BARBECUE SAUCE)

The table board of Misiones is very complete. It has reviro, as the typical food from the region made with flour, is called. It is the companion of men of the mounts, and of the mate. The board also goes with the boga manioc cake and a very tasty chimichurri.

MISIONES TABLE BOARD: “REVIRO”, BOGA (FISH) MANIOC CAKE, AND “CHIMICHURRI” (BARBECUE SAUCE)

RegiónCUYO

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ROASTED GOAT CHUCK WITH COOKING JUICE AND CHILI AND BLACK OLIVES SALAD braseado con jugo de cocción y ensalada de pimientos y aceitunas negras

It is a must that shows off in the tables of Cuyo. The salad of chili and black olives is an ideal garnish to join flavors of the region in a same dish.

ROASTED GOAT CHUCK WITH COOKING JUICE  AND CHILI AND BLACK OLIVES SALAD braseado con jugo de cocción y ensalada de pimientos y aceitunas negras

RegiónCENTER

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DIFFERENT SWEET SNACKS

The traditional snacks from Córdoba are well known for their waffle shape. They are stuffed with the dulce de leche and usually covered with a light glaze.

DIFFERENT SWEET SNACKS

RegiónPATAGONIA

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SORRENTINOS STUFFED WITH SHRIMP WITH SAUCE OF ROASTED CHILI

The Patagonia shrimps, as well as those from Chubut, give life to these sorrentinos, served with a sauce of roasted chili.

SORRENTINOS STUFFED WITH SHRIMP WITH SAUCE OF ROASTED CHILI

RegiónCITY OF BUENOS AIRES

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BEEF STEAK (bife de chorizo) WITH FRENCH FRIES

Other of the kings of barbecues, this beef steak is tasty, juicy a good options to understand why Argentine meat is considered one of the best of the world.

BEEF STEAK (bife de chorizo) WITH FRENCH FRIES

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