GOAT CHEESE CAKE
WITH TUNA (CACTUS FRUIT) IN SYRUP
Cactuses are an important part of the landscapes of this region. They give the delicious sweetness of the tuna syrup in contrast with the marked flavor of the goat cheese cake.
LAMB OF FEDERACIÓN
MARINATED IN HERBS, WITH EGGPLANT COMPOTE, SWEET RED PEPPER AND ONION AND BURGUL WHEAT
When you visit the thermal waters of Federación you must taste its famous lamb, which has its own provincial festival.
TOMATICAN OF CUYO
It is one of the popular stews of the region, a combination of the benefits of the migration hands with the products of the land.
ALFAJORES OF FRUITS MARMALADE
The alfajores from the province of Córdoba are famous and a real legend. The come from old recipes of the Carmelite sisters, and many o the most known are made with sweets of the region’s fruits.
SHEEP CHEESE AU GRATIN
WITH SWEET POTATOES AND EMULSION OF PLUM RAISINS
The cheeses of Patagonia sheep have a stressed flavor due to the dry and perfumed pastures of the region. This gratin allows to fully appreciate these features.
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.
GRILLED VEAL LOIN
WITH THREE SAUCE (NATIVE, FROM PROVENCE AND CHIMICHURRI) AND SALAD WITH ARAGULA, CHERRY TOMATOES AND GRUYERE CHEESE IN THREADS.
To be able to fully understand what do we talk about when we mention Argentine meat, you have to taste this dish with “Your Majesty” the grilled veal loin, with three sauces, basic of the local cuisine, together with salads.
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