ALFAJOR (SWEET BISCUIT) OF CAROB TREE FLOUR
FILLED WITH BURNED FIGS
One substitute of the region’s cacao is the carob tree. With its fruit, a healthy and rich flour is prepared, base of these alfajores filled with burned figs.
MBAYPI CHICKEN
Being a pre-Hispanic food whose origin is Guarani, the “mbaypi”, is something like the predecessor of the “polenta” (seasoned corn meal). It is prepared with yellow corn flour, and in this case, chicken competes and enhances its flavor.
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.
ROLLED PIG
STUFFED WITH ROASTED QUINCE AND SPICED SWEET POTATOES PURÉE
Pigs from Córdoba are always present in every important celebration. You can eat hem fried or hot, whole or rolled. The combination with the roasted quince, is a delicious sweet and sour suggestion.
MOUSSE OF TWO CHOCOLATES
A mousse of two chocolates is the ideal final touch of a dinner at the coast of any lake of Patagonia, in a fresh Southern night.
HEN STEW
Buenos Aires winters have the taste of this stew. Big pots where a lot of ingredients are cooked with smells that fill all environments. The one with hen was so popular that it even has its own tango, sung by singer Edmundo Rivero with music and lyrics of Roberto Medina. It must go with Carlon wine.
COAST SEAFOOD
IN CASSEROLE
Mar del Plata port is famous for the fishermen pier which gathers restaurants where you can enjoy among other delicatessen, the seafood casserole.
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