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.
MISIONES TABLE BOARD:
“REVIRO”, BOGA (FISH) MANIOC CAKE, AND “CHIMICHURRI” (BARBECUE SAUCE)
The table board of Misiones is very complete. It has reviro, as the typical food from the region made with flour, is called. It is the companion of men of the mounts, and of the mate. The board also goes with the boga manioc cake and a very tasty chimichurri.
DOUGH MEAT
WITH ROASTED CHILI
In a vineyard the guests are surprised when from a great pack of dough cooked in a clay oven, it shows this tender meat, spicy and juicy. It goes with roasted chili, and of course, a glass of good wine
CLASSIC “CHORIPAN”
WITH TRADITIONAL SOUR PICKLES AND THEIR SAUCES
Classic among classics, the popular choripán has more flavor with the traditional and very good products derives from pork, elaborated in Córdoba. Roasted quinces are a delicious sour sweet suggestion.
WALES CAKE
Tea time in Gaiman is, since many years ago, sacred. The ceremony is not complete without a Wales cake. The typical pastry, symbol of this area of the province of Chubut.
GRAMAJO SCRAMBLED EGGS
This is one of the few dishes authentically from the city of Buenos Aires. It a delicious mix of potatoes, egg, green peas, onion and ham, all of them fried, made and enjoyed instantly with its flavors enhanced.
RAVIOLI
WITH RICOTTA AND SPINACH IN THREE TOMATOES SAUCE
Ravioli with ricotta and spinach are an old tradition. They used to be prepared every Sunday at homes. The filling can vary, replacing the basic recipe for brains and borages. In this case, the classic stew is replaced for a soft three tomatoes sauce.
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