HUMITA IN A POT
WITH CHESSE AU GRATIN AND LLAJWA
To say Humita is almost to mention the name of the region. It is a traditional preparation, with maize, that has survived in these landscapes for thousands of years. Here it is presented in a pot, with cheese au gratin.
SURUBI STICKS WITH MILKY MAYONNAISE AND BROWNED GARLIC
con mayonesa láctea y ajos dorados
The snacks of Mesopotamia have its distinction and surubí (catfish) fried sticks are a classic. Surubí with mayonnaise claims for a very cold beer, ideal for the region’s high temperatures.
COLD TART OF GRAPES
Grapes in all their variations are the heart of wines and also of the new confectionery of Cuyo. A show is this cold tart of grapes, for dessert or tea time.
PUDDING OF NUTS
WITH PEANUT PRALINÉ
Joining different dry fruits you get desserts such as this pudding of nuts, ideal or tea time, or with an infusion from the sierras.
ROASTED LAMB
IN AN IRON BARREL AT A CLAY OVEN, ON FENNEL JELLY, POACHED EGG AND EMULSION OF POTATO WITH OLIVE
The famous lamb from Patagonia, shines on this meal, roasted in an iron barrel, with the heat and flavor given by the firewood of the clay oven.
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.
HOMEMADE PUDDING WITH NUTS AND SWEET POTATOES CANDY
con nueces y dulce de batata
The homemade pudding with fruits or jams, is another dessert present in all menus. It comes with the flavor that caramel brings and gourmands use to taste it with a good portion of whipped cream.
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