GRILLED TROUT
WITH BUTTER OF MOLLE PEPPER AND HUMITA CUSTARD
For the sportive fishing lovers, a grilled prepared trout is the best of trophies. Most of all when the one who eats is the one who fished.
SWEETENED RABBIT
WITH CREAMY CORN AND CUARTIROLO CHEESE
In this region you can find plenty of animals like the rabbit, with a flesh that is more flavored when it is sweetened. In one of the most wanted preparations, it comes with a creamy corn with Cuartirolo cheese
EMPANADAS FROM CUYO
The empanadas from Cuyo have plenty of onions. Experts say it must be the same quantity as meat to be juicy. The stuff also has raisins and chili. They are prepared in clay ovens or fried, and they never miss a celebration.
PIE OF MAIZE AND CHEESE
The maize from the central zone is meaty and tender. With it you can prepare various dishes like this pie, allowing the cheese to show off.
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.
ROASTED POTATO WITH RED PORK SAUSAGE ONION AND EGG
Roasted potatoes are a good base to go with red pork sausage, onions and eggs. It is a different choice to taste the basic ingredients of the classic tortilla.
FRIED SQUIDS RINGS (RABAS A LA ROMANA)
Summers in Buenos Aires province have the flavor of the rabas Roman style, enjoyed very tender, by the sea side.
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