LLAMA PINK LOIN,
LLAJWA AND QUINOA RICE
Llama meat, with thousands of years in these landscapes, goes great with the llajwa sauce, typical of the area that makes it very fiery.
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]()
CURED HAM
WITH BLACK OLIVES COMPOTE WITH GOAT CHEESE CRUNCH
Hams cured at the air of Cuyo, are tasted alone or, like in this recipe, with a black olives compote with goat cheese crunch and a very good wine.
ICE CREAM OF PEANUT NOUGAT
For hot afternoons in the sierras and riversides, the ice cream of peanut nougat, a typical dessert of the region, is appreciated in different ways.
SOUP OF PINE MUSHROOMS
AND BAKED SQUASH CRUMBS WITH EGGS MOLLET
The pine mushrooms are the base of this soup, an ideal meal for fresh days and nights which are characteristic of Patagonia.
VIGILANTE DESSERT
This simple dessert is prepared in the whole country, with some versions. Its base has two ingredients: cheese and sweet. People from the city of Buenos Aires, called it the vigilante dessert and there are fans of sweets of quince as well as sweet potato. The ideal cheese is the pategras, which enhances flavors, although many prefer with Cuartirolo cheese.
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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