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.
BREAD PUDDING WITH ORANGES
WITH YERBA MATE SWEET GRAINS
The classic bread pudding in Littoral tastes of its oranges and goes with sweet grains made with the very special product of the region: the yerba mate. Oranges are one of the citric fruits typical of this area, one of the main producers of this delicacy.
TAIL OF RUMP
WITH BLACK OLIVES CRUNCH AND RED WINE SAUCE; WITH VEGETABLES WRAPPED IN GRAPEVINE LEAVES
This meal honors Cuyo. It goes with wrapped vegetables of grapevine leaves, that come from the vineyards of the region. A tribute to flavor enjoyed with all senses.
TOASTED BREAD AND VISCACHA BRINE
As it happens with the rest of meats, brine enhances the flavor and tenderness of the viscacha. One way to appreciate its texture and intense taste is on a good toasted country bread and drinking a beer.
GUANACO CASSEROLE
IN COUNTRY BREAD WITH CHICARRONES OF BACON
The guanaco casserole is an excellent option to enjoy this meat which although native, is very well known. The country bread with chicharrones (pork rind) of bacon on top, goes fine with this course.
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.
BARBECUE ON A CROSS OR GRILLED
This type of cooking on firewood flames is a tradition in this region. It is made on an iron cross staked on ground, surrounded by hot carbons which allow to show the magic alchemy of meat, after the right time of slow cooking. A tasty and tender barbecue is the result that attracts every person who visits this zone.
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