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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MISIONES TABLE BOARD: “REVIRO”, BOGA (FISH) MANIOC CAKE, AND “CHIMICHURRI” (BARBECUE SAUCE)

The table board of Misiones is very complete. It has reviro, as the typical food from the region made with flour, is called. It is the companion of men of the mounts, and of the mate. The board also goes with the boga manioc cake and a very tasty chimichurri.

MISIONES TABLE BOARD: “REVIRO”, BOGA (FISH) MANIOC CAKE, AND “CHIMICHURRI” (BARBECUE SAUCE)

RegiónCUYO

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DOUGH MEAT WITH ROASTED CHILI

In a vineyard the guests are surprised when from a great pack of dough cooked in a clay oven, it shows this tender meat, spicy and juicy. It goes with roasted chili, and of course, a glass of good wine

DOUGH MEAT WITH ROASTED CHILI

RegiónCENTER

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CLASSIC “CHORIPAN” WITH TRADITIONAL SOUR PICKLES AND THEIR SAUCES

Classic among classics, the popular choripán has more flavor with the traditional and very good products derives from pork, elaborated in Córdoba. Roasted quinces are a delicious sour sweet suggestion.

CLASSIC “CHORIPAN” WITH TRADITIONAL SOUR PICKLES AND THEIR SAUCES

RegiónPATAGONIA

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WALES CAKE

Tea time in Gaiman is, since many years ago, sacred. The ceremony is not complete without a Wales cake. The typical pastry, symbol of this area of the province of Chubut.

WALES CAKE

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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RAVIOLI WITH RICOTTA AND SPINACH IN THREE TOMATOES SAUCE

Ravioli with ricotta and spinach are an old tradition. They used to be prepared every Sunday at homes. The filling can vary, replacing the basic recipe for brains and borages. In this case, the classic stew is replaced for a soft three tomatoes sauce.

RAVIOLI WITH RICOTTA AND SPINACH IN THREE TOMATOES SAUCE
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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