RegiónNORTHWEST

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GRILLED TROUT WITH BUTTER OF MOLLE PEPPER AND HUMITA CUSTARD

For the sportive fishing lovers, a grilled prepared trout is the best of trophies. Most of all when the one who eats is the one who fished.

GRILLED TROUT WITH BUTTER OF MOLLE PEPPER AND HUMITA CUSTARD

RegiónLITTORAL - NEA

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SWEETENED RABBIT WITH CREAMY CORN AND CUARTIROLO CHEESE

In this region you can find plenty of animals like the rabbit, with a flesh that is more flavored when it is sweetened. In one of the most wanted preparations, it comes with a creamy corn with Cuartirolo cheese

SWEETENED RABBIT WITH CREAMY CORN AND CUARTIROLO CHEESE

RegiónCUYO

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EMPANADAS FROM CUYO

The empanadas from Cuyo have plenty of onions. Experts say it must be the same quantity as meat to be juicy. The stuff also has raisins and chili. They are prepared in clay ovens or fried, and they never miss a celebration.

EMPANADAS  FROM CUYO

RegiónCENTER

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PIE OF MAIZE AND CHEESE

The maize from the central zone is meaty and tender. With it you can prepare various dishes like this pie, allowing the cheese to show off.

PIE OF MAIZE AND CHEESE

RegiónPATAGONIA

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SORRENTINOS STUFFED WITH SHRIMP WITH SAUCE OF ROASTED CHILI

The Patagonia shrimps, as well as those from Chubut, give life to these sorrentinos, served with a sauce of roasted chili.

SORRENTINOS STUFFED WITH SHRIMP WITH SAUCE OF ROASTED CHILI

RegiónCITY OF BUENOS AIRES

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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.

ROASTED POTATO WITH RED PORK SAUSAGE ONION AND EGG

RegiónPROVINCE OF BUENOS AIRES

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FRIED SQUIDS RINGS (RABAS A LA ROMANA)

Summers in Buenos Aires province have the flavor of the rabas Roman style, enjoyed very tender, by the sea side.

FRIED SQUIDS RINGS (RABAS A LA ROMANA)
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Gastronomía Regional Argentina

“This book, which is a great map of flavors of Argentine regions to visit, is rich and varied.”

Learn more about the original book.

About the book