RegiónNORTHWEST

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CAYOTE IN SYRUP WITH NUT ICED CREAM

At each Northern home, there are always syrup sweets. One of the favorites is the cayote to be eaten alone, with quesillo (curd cheese), or with this ice cream of nuts.

CAYOTE IN SYRUP WITH NUT ICED CREAM

RegiónLITTORAL - NEA

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YATAY PORK BONDIOLA

Littoral is famous for its palm trees and the Yatay is one of the most known species, it gives its name to this typical meal of the region which goes with bondiola (pork’s shoulder), one of the most tasty cuts of pork’s meat.

YATAY PORK BONDIOLA

RegiónCUYO

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TAIL OF RUMP WITH BLACK OLIVES CRUNCH AND RED WINE SAUCE; WITH VEGETABLES WRAPPED IN GRAPEVINE LEAVES

This meal honors Cuyo. It goes with wrapped vegetables of grapevine leaves, that come from the vineyards of the region. A tribute to flavor enjoyed with all senses.

TAIL OF RUMP WITH BLACK OLIVES CRUNCH AND RED WINE SAUCE; WITH VEGETABLES WRAPPED  IN GRAPEVINE LEAVES

RegiónCENTER

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MILLE-FEUILLES OF POTATO, SCALLIONS, AND CREAM IN SAFFRON BROTH

A traditional meal as the potato mille-feuilles, is richer with the contribution of the saffron from Córdoba, an example of richness and regional flavor

MILLE-FEUILLES OF POTATO, SCALLIONS, AND CREAM IN SAFFRON BROTH

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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PIZZA IN MOLD OR HALF DOUGH

In Buenos Aires we eat good pizza and at each place it is served with its particular thickness, although mostly it is in mold or half dough. Be in oven or grilled, they are made with as many variations as pizza chefs there are, each one with its particular touch.

PIZZA IN MOLD OR HALF DOUGH

RegiónPROVINCE OF BUENOS AIRES

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DULCE DE LECHE ALFAJOR

In this country, during a lot of time this alfajores were related to holidays. The use of eating them and buy them for presents was born at the beginning of the year 1947, when some friends started in Mar del Plata, a factory of alfajores open to the public.

DULCE DE LECHE ALFAJOR
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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