RegiónNORTHWEST

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CAYOTE IN SYRUP WITH NUT ICED CREAM

At each Northern home, there are always syrup sweets. One of the favorites is the cayote to be eaten alone, with quesillo (curd cheese), or with this ice cream of nuts.

CAYOTE IN SYRUP WITH NUT ICED CREAM

RegiónLITTORAL - NEA

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BREAD PUDDING WITH ORANGES WITH YERBA MATE SWEET GRAINS

The classic bread pudding in Littoral tastes of its oranges and goes with sweet grains made with the very special product of the region: the yerba mate. Oranges are one of the citric fruits typical of this area, one of the main producers of this delicacy.

BREAD PUDDING WITH ORANGES WITH YERBA MATE SWEET GRAINS

RegiónCUYO

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TAIL OF RUMP WITH BLACK OLIVES CRUNCH AND RED WINE SAUCE; WITH VEGETABLES WRAPPED IN GRAPEVINE LEAVES

This meal honors Cuyo. It goes with wrapped vegetables of grapevine leaves, that come from the vineyards of the region. A tribute to flavor enjoyed with all senses.

TAIL OF RUMP WITH BLACK OLIVES CRUNCH AND RED WINE SAUCE; WITH VEGETABLES WRAPPED  IN GRAPEVINE LEAVES

RegiónCENTER

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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.

TOASTED BREAD AND VISCACHA  BRINE

RegiónPATAGONIA

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GUANACO CASSEROLE IN COUNTRY BREAD WITH CHICARRONES OF BACON

The guanaco casserole is an excellent option to enjoy this meat which although native, is very well known. The country bread with chicharrones (pork rind) of bacon on top, goes fine with this course.

GUANACO CASSEROLE IN COUNTRY BREAD WITH CHICARRONES OF BACON

RegiónCITY OF BUENOS AIRES

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BEEF STEAK (bife de chorizo) WITH FRENCH FRIES

Other of the kings of barbecues, this beef steak is tasty, juicy a good options to understand why Argentine meat is considered one of the best of the world.

BEEF STEAK (bife de chorizo) WITH FRENCH FRIES

RegiónPROVINCE OF BUENOS AIRES

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BARBECUE ON A CROSS OR GRILLED

This type of cooking on firewood flames is a tradition in this region. It is made on an iron cross staked on ground, surrounded by hot carbons which allow to show the magic alchemy of meat, after the right time of slow cooking. A tasty and tender barbecue is the result that attracts every person who visits this zone.

BARBECUE ON A CROSS OR GRILLED
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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