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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GRILLED PACU WITH CRUNCHY POTATOES WITH FRESH HERBES AND ROASTED LEMON SAUCE

Pacú is one of those fishes that shine when prepared in a simple way, grilled. It goes, for example, with crunchy potatoes au fresh herbs. Chardonnay wine in wood, is an ideal proposal.

GRILLED PACU WITH CRUNCHY POTATOES WITH FRESH HERBES AND ROASTED LEMON SAUCE

RegiónCUYO

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SORRENTINOS OF SMOKED TROUT WITH MAIZE SAUCE AND RAISINS CHIPS

A show of classic pastas recipes updated to new cuisine, are trout sorrentinos, and you should not miss them with a good wine.

SORRENTINOS OF SMOKED TROUT WITH MAIZE SAUCE  AND RAISINS CHIPS

RegiónCENTER

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COLD SALAD WITH CHEESE ON CORN CRUNCH

Waiting for the barbecue or a big main course, this cold salad with cheeses is a great option, which can be enjoyed the rest of the menu.

COLD SALAD WITH CHEESE ON CORN CRUNCH

RegiónPATAGONIA

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SHRIMP AND RAZOR CLAMS SKEWER (BROCHETTE) GRILLED WITH ONIONS AND GREEN CHILI

Ideal to eat with the South Atlantic landscape as a frame, this shrimp and razor clams skewers have two of the main ingredients of the tables of the region.

SHRIMP AND RAZOR CLAMS SKEWER (BROCHETTE) GRILLED WITH ONIONS AND GREEN CHILI

RegiónCITY OF BUENOS AIRES

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LENTIL STEW

Lentil stew is always present in the menus of the typical Buenos Aires restaurants. It is prepared with smoked bacon and vegetables and it is a classic in traditional inns and homes.

LENTIL STEW

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