RegiónNORTHWEST

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CAYOTE IN SYRUP WITH NUT ICED CREAM

At each Northern home, there are always syrup sweets. One of the favorites is the cayote to be eaten alone, with quesillo (curd cheese), or with this ice cream of nuts.

CAYOTE IN SYRUP WITH NUT ICED CREAM

RegiónLITTORAL - NEA

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GRILLED PACU WITH CRUNCHY POTATOES WITH FRESH HERBES AND ROASTED LEMON SAUCE

Pacú is one of those fishes that shine when prepared in a simple way, grilled. It goes, for example, with crunchy potatoes au fresh herbs. Chardonnay wine in wood, is an ideal proposal.

GRILLED PACU WITH CRUNCHY POTATOES WITH FRESH HERBES AND ROASTED LEMON SAUCE

RegiónCUYO

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CHEESE AND QUINCE WITH MALBEC REDUCTION

Cuyo has its particular version of one of the typical Argentina dessert: cheese and sweet. In this case we chose quince with cheese and a delicious reduction of Malbec.

CHEESE AND QUINCE WITH MALBEC REDUCTION

RegiónCENTER

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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.

PIE OF MAIZE AND CHEESE

RegiónPATAGONIA

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BLACK HAKE LOIN GRILLED WITH VEGETABLES AND GRILLED GARDEN VEGETABLES, AND CHIMICHURRI OF CITRUS

The coasts of Patagonia offer to the world the black hake, one of the queens of the southern seas. Its grilled loin goes very well with the chimichurri of citrus.

BLACK HAKE LOIN GRILLED WITH VEGETABLES AND GRILLED GARDEN VEGETABLES, AND CHIMICHURRI OF CITRUS

RegiónCITY OF BUENOS AIRES

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BEEF STEAK (bife de chorizo) WITH FRENCH FRIES

Other of the kings of barbecues, this beef steak is tasty, juicy a good options to understand why Argentine meat is considered one of the best of the world.

BEEF STEAK (bife de chorizo) WITH FRENCH FRIES

RegiónPROVINCE OF BUENOS AIRES

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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.

FRIED SQUIDS RINGS (RABAS A LA ROMANA)
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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