MEAT IN LONG BOILING
WITH LOCRO JUICE
Time is one of the basic ingredients used in the region. As we are not in a hurry here, the meat in long boiling, as well of the locro juice, show this.
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.
GOAT RIB
WITH SWEET POTATOES EMULSION, ROSEMARY AND OLIVE OIL
It is a very tasty preparation which has the herbs aroma, like rosemary and olive oil from Cuyo, with a dense, fruity and aromatic feature. A delicious combination to taste while wandering through the vineyards.
HEN LOCRO
(PERICO VICENTE)
The chicken locro from Córdoba province, has a name and a last name: Perico Vicente. In the pot there is poultry, to which you add maize and white beans.
SHRIMP AND RAZOR CLAMS
SKEWER (BROCHETTE) GRILLED WITH ONIONS AND GREEN CHILI
Ideal to eat with the South Atlantic landscape as a frame, this shrimp and razor clams skewers have two of the main ingredients of the tables of the region.
ROASTED POTATO WITH RED PORK SAUSAGE ONION AND EGG
Roasted potatoes are a good base to go with red pork sausage, onions and eggs. It is a different choice to taste the basic ingredients of the classic tortilla.
COAST SEAFOOD
IN CASSEROLE
Mar del Plata port is famous for the fishermen pier which gathers restaurants where you can enjoy among other delicatessen, the seafood casserole.
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