RegiónNORTHWEST

Go to region

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

Go to region

MANIOC PIE AND COUNTRY CHEESE

There is no house or restaurant in Misiones without a manioc pie. It is said that there are as many recipes as people. In this case, it goes with country cheese, with a very special flavor.

MANIOC PIE  AND COUNTRY CHEESE

RegiónCUYO

Go to region

NUT BONBONS

Nut bonbons are one of the candies to have when you travel along the routes of Cuyo, in Mendoza, San Juan or La Rioja provinces. They go with coffee, a homemade liquor and, at any time of the day, as an appetizing break.

NUT BONBONS

RegiónCENTER

Go to region

TENDER COW RIB WITH NATIVE SAUCE AND FRESH CORN

Bovine meat or beef cannot be absent from the Cordoba’s menu. The tender rib appears in family barbecues as well as in restaurants. The native sauce is a classic to go with.

TENDER COW RIB WITH NATIVE SAUCE  AND FRESH CORN

RegiónPATAGONIA

Go to region

REGIONAL TROUT WITH MORELS PESTO AND CORDILLERA SMALL POTATOES

At the region’s lakes, there are a lot of different trouts, of pinky flesh and very tasty. In this case it is prepared with another star ingredient from Patagonia; morels pesto.

REGIONAL TROUT WITH MORELS PESTO AND CORDILLERA SMALL POTATOES

RegiónCITY OF BUENOS AIRES

Go to region

MELBA ICE CREAM

Ice creams have a leading role in desserts of a great part of Argentine restaurants. There are different options, but the Melba cup is one of the most required.

MELBA ICE CREAM

RegiónPROVINCE OF BUENOS AIRES

Go to region

Don Pedro clásico y renovado

Don Pedro clásico y renovado
[#<Region id: 1, created_at: "2016-01-08 03:19:43", updated_at: "2016-04-12 12:53:00", slug: "noroeste", short_name: "NORTHWEST", featured_recipe_id: 128, image: nil>, #<Region id: 2, created_at: "2016-01-08 03:19:43", updated_at: "2016-04-12 12:53:00", slug: "nea", short_name: "LITTORAL - NEA", featured_recipe_id: 23, image: nil>, #<Region id: 3, created_at: "2016-01-08 03:19:43", updated_at: "2016-04-12 12:53:00", slug: "cuyo", short_name: "CUYO", featured_recipe_id: 50, image: nil>, #<Region id: 4, created_at: "2016-01-08 03:19:43", updated_at: "2016-04-12 12:53:00", slug: "centro", short_name: "CENTER", featured_recipe_id: 59, image: nil>, #<Region id: 7, created_at: "2016-01-08 03:19:43", updated_at: "2016-04-12 12:53:00", slug: "patagonia", short_name: "PATAGONIA", featured_recipe_id: 112, image: nil>, #<Region id: 6, created_at: "2016-01-08 03:19:43", updated_at: "2016-04-26 23:14:39", slug: "caba", short_name: "CITY OF BUENOS AIRES", featured_recipe_id: 97, image: nil>, #<Region id: 5, created_at: "2016-01-08 03:19:43", updated_at: "2016-04-26 23:15:19", slug: "bsas", short_name: "PROVINCE OF BUENOS AIRES", featured_recipe_id: 78, image: nil>]
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