CHICKEN PICQUANT
There are lots of ways to prepare a stew, and in NOA many of them have the name of picquant (very spicy). The one that contains chicken is typical and is prepared in restaurants as well as at homes, full of local seasonings.
SURUBÍ WITH ARUGULA
AND VEGETABLES SAUTÉ
Of a very consistent meat and with personality, surubí is one of the leaders of river fishes, in NEA’s tables. It is appreciated in different preparations and, for example, with arugula, its flavor is great.
ROASTED GOAT CHUCK WITH COOKING JUICE AND CHILI AND BLACK OLIVES SALAD
braseado con jugo de cocción y ensalada de pimientos y aceitunas negras
It is a must that shows off in the tables of Cuyo. The salad of chili and black olives is an ideal garnish to join flavors of the region in a same dish.
TOASTED BREAD AND VISCACHA BRINE
As it happens with the rest of meats, brine enhances the flavor and tenderness of the viscacha. One way to appreciate its texture and intense taste is on a good toasted country bread and drinking a beer.
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.
STRAWBERRIES WITH CREAM
Strawberries with cream are those desserts that relate to spring and whims. They come in big cups and everybody likes them. They are served alone or with a touch of some liquor wine
TRADITIONAL SWEET BREAD
It is said that in the native tables, it is Christmas all the time, and the handcrafted sweet bread is the star. In the province it even has its fest celebrated in La Plata city.
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