HUMITA IN A POT
WITH CHESSE AU GRATIN AND LLAJWA
To say Humita is almost to mention the name of the region. It is a traditional preparation, with maize, that has survived in these landscapes for thousands of years. Here it is presented in a pot, with cheese au gratin.
LAMB OF FEDERACIÓN
MARINATED IN HERBS, WITH EGGPLANT COMPOTE, SWEET RED PEPPER AND ONION AND BURGUL WHEAT
When you visit the thermal waters of Federación you must taste its famous lamb, which has its own provincial festival.
SOPAIPILLAS
WITH OLIVES PASTE AND DRIED TOMATOES
As an appetizer to go with a glass of Cuyo wine, a delicious bruschetta of homemade bread, covered with olive paste and dried tomatoes, is an ideal choice. A meal inherited from our Italian ancestors, it is the best of the hors d’oeuvres of good meals.
WET CAKE OF HONEY WITH ICE CREAM
The texture of the cake is better with the honey of the zone giving humidity and flavor. It can be served alone, with cream or a good dose of ice cream.
SIRLOIN OF WILD BOAR
WITH RED PORK SAUSAGE, HONEY AND BALSAMIC VINEGAR REDUCTION, POLENTA TACO AND PEAR CHUTNEY
One of the game meats to eat is the wild boar. Its sirloin is tender and has more flavor with the red pork sausage and the sweet touch of honey.
ROMAN HAKE FILET
Of all fishes served in this zone, the most popular is hake, prepared Roman fashion, dipped in flour and eggs. It is a course that usually goes with purée or French fries. Fish must be brown on the outside and very white in the inside.
BROWNED SWEETBREADS
WITH HESPERIDINA, RED ONIONS, AND CARROTS AND GLOBE SQUASH AU GRATIN
Before you eat the meat, is good to have some browned sweetbreads, tasty and tender. They go with a Hesperidina sauce, a national beverage, based on orange skins.
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