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.
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.
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.
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.
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.
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.
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