GOAT ON SALT SHELL
WITH STEAMED VEGETABLES AND PAPRIKA OIL
When you get to the thermal waters of Río Hondo, you can enjoy the goats of the region. Its flesh increases its flavor in a salt shell, a classic of the region.
SURUBÍ WITH ARUGULA
AND VEGETABLES SAUTÉ
Of a very consistent meat and with personality, surubí is one of the leaders of river fishes, in NEA’s tables. It is appreciated in different preparations and, for example, with arugula, its flavor is great.
GOAT RIB
WITH SWEET POTATOES EMULSION, ROSEMARY AND OLIVE OIL
It is a very tasty preparation which has the herbs aroma, like rosemary and olive oil from Cuyo, with a dense, fruity and aromatic feature. A delicious combination to taste while wandering through the vineyards.
TOASTED BREAD AND VISCACHA BRINE
As it happens with the rest of meats, brine enhances the flavor and tenderness of the viscacha. One way to appreciate its texture and intense taste is on a good toasted country bread and drinking a beer.
WARM CHEESECAKE
WITH HONEY PASTRY AND CAULKER SAUCE
Patagonia invites for the gourmand rests. In one of those pauses, the warm cheesecake with caulker sauce is ideal to regain physical energy.
VIGILANTE DESSERT
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.
CHICKEN SUPREME “PASTORA” STYLE
The menus in Buenos Aires restaurants have a traditional item: the chicken supreme prepared in different versions. “a la pastora”, they are stuffed with ham and cheese, melted in cooking.
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