ROLL OF SILVERSIDE FISH
WITH PURPLE CORN FLOUR SAUCE AND PUMPKIN CREAM
The very tasty silverside fish with a very compact flesh, is enriched with the northern ingredients, where the purple corn and the pumpkin don’t fault.
CHIPÁ SKEWERS
AND SWEETENED TOMATOES
Chipá is eaten at all times. Once it is out of the oven, it invites to be devoured with its strong scent. Or as appetizer near a cascade or at the Falls, this skewer with tomatoes, is ideal.
KIDNEYS WITH WHITE WINE
AND CRUSHED BAKED CHARQUI
Kidneys with white wine get tasty with the charqui crushed, that is to say, this meat dried at the sun, and then smashed in a mortar, before baking. You can eat it as hors d‘oeuvre or main course.
ROASTED GOAT
KID WITH MAIZE PUDDING
If you go to Córdoba and you do not eat a goat kid, this is as unforgivable as not having been here. It is prepared in different ways, but roasted and crunchy is unbeatable. The local garnish goes very well with it.
MOUSSE OF TWO CHOCOLATES
A mousse of two chocolates is the ideal final touch of a dinner at the coast of any lake of Patagonia, in a fresh Southern night.
HEN STEW
Buenos Aires winters have the taste of this stew. Big pots where a lot of ingredients are cooked with smells that fill all environments. The one with hen was so popular that it even has its own tango, sung by singer Edmundo Rivero with music and lyrics of Roberto Medina. It must go with Carlon wine.
HOMEMADE PUDDING WITH NUTS AND SWEET POTATOES CANDY
con nueces y dulce de batata
The homemade pudding with fruits or jams, is another dessert present in all menus. It comes with the flavor that caramel brings and gourmands use to taste it with a good portion of whipped cream.
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