FRIED DORADO
WITH BEANS AND POACHED EGG
A surprising plate is this Dorado, a river fish, served fried, with beans and poached egg. It goes ideally with Torrontés wine.
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.
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.
ROLL OF COLD VISCACHA,
CHIMICHURRI FROM THE SIERRAS AND WATERCRESS SALAD
One way to taste this unusual meat is cold, rolled and with a tasty chimichurri from the sierras, made with local herbs.
WALES CAKE
Tea time in Gaiman is, since many years ago, sacred. The ceremony is not complete without a Wales cake. The typical pastry, symbol of this area of the province of Chubut.
CHICKEN OF PROVENCE
WITH SPANISH POTATOES
Provence chicken is very tasty, seasoned with garlic and parsley. It must go with Spanish potatoes, served tender, very fine and fried.
TAIL AND ENTRAILS CASSEROLE
OUR OWN FASHION
In this region, from cows, we consume absolutely everything. This casserole of tail and entrails is a clear example. It takes time to prepare and to enjoy it, together with a good Cabernet wine.
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