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.
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]()
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.
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.
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.
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.
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.
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