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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GNOCCHI OF MILK WITH PECAN NUT CRUNCH AND PARMESAN CHEESE

Pasta is part of the Littoral diet. You can see in these very soft gnocchi, contrasting with the pecan nut crunch and the spicy and intense touch of Parmesan cheese.

GNOCCHI OF MILK WITH PECAN NUT CRUNCH AND PARMESAN CHEESE

RegiónCUYO

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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

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PUDDING OF NUTS WITH PEANUT PRALINÉ

Joining different dry fruits you get desserts such as this pudding of nuts, ideal or tea time, or with an infusion from the sierras.

PUDDING OF NUTS WITH PEANUT PRALINÉ

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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PANCAKE BURNED IN RUM

Pancakes are also one of the favorite desserts in Buenos Aires. At home they are frequently prepared with “dulce de leche” and in restaurants, burned with caramel and rum flambé, with gives a show to flavor.

PANCAKE BURNED IN RUM

RegiónPROVINCE OF BUENOS AIRES

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DULCE DE LECHE ALFAJOR

In this country, during a lot of time this alfajores were related to holidays. The use of eating them and buy them for presents was born at the beginning of the year 1947, when some friends started in Mar del Plata, a factory of alfajores open to the public.

DULCE DE LECHE ALFAJOR
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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