RegiónNORTHWEST

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CHARQUI STEW IN CASSEROLE OF CAPIA CORN FLOUR

Sun is one of the permanent ingredients of this region. Thanks to its heat, charqui is elaborated, being the base of this stew made with capia corn flour.

CHARQUI STEW IN CASSEROLE OF CAPIA CORN FLOUR

RegiónLITTORAL - NEA

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TART OF PECAN NUT AND HONEY WITH ICE CREAM OF MELISSA

In the Littoral’s river delta there are plenty of pecan nuts plantations. With them a great part of the region’s pastries is elaborated, as tarts scented with honey and with a different ice cream.

TART OF PECAN NUT AND HONEY WITH ICE CREAM OF MELISSA

RegiónCUYO

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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.

ROASTED GOAT CHUCK WITH COOKING JUICE  AND CHILI AND BLACK OLIVES SALAD braseado con jugo de cocción y ensalada de pimientos y aceitunas negras

RegiónCENTER

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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.

DIFFERENT SWEET SNACKS

RegiónPATAGONIA

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BLUEBERRIES AND RASPBERRIES WAFFLES WITH TOASTED HAZELNUTAS AND NATURAL YOGUR

For breakfast or dessert, waffles with red fruits from Patagonia show off the region’s pastry.

BLUEBERRIES AND RASPBERRIES WAFFLES WITH TOASTED HAZELNUTAS AND NATURAL YOGUR

RegiónCITY OF BUENOS AIRES

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GRAMAJO SCRAMBLED EGGS

This is one of the few dishes authentically from the city of Buenos Aires. It a delicious mix of potatoes, egg, green peas, onion and ham, all of them fried, made and enjoyed instantly with its flavors enhanced.

GRAMAJO SCRAMBLED EGGS

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