RegiónNORTHWEST

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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.

CHICKEN PICQUANT

RegiónLITTORAL - NEA

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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.

LAMB OF FEDERACIÓN MARINATED IN HERBS, WITH EGGPLANT COMPOTE, SWEET RED PEPPER AND ONION AND BURGUL WHEAT

RegiónCUYO

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COLD TART OF GRAPES

Grapes in all their variations are the heart of wines and also of the new confectionery of Cuyo. A show is this cold tart of grapes, for dessert or tea time.

COLD TART OF GRAPES

RegiónCENTER

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CLASSIC “CHORIPAN” WITH TRADITIONAL SOUR PICKLES AND THEIR SAUCES

Classic among classics, the popular choripán has more flavor with the traditional and very good products derives from pork, elaborated in Córdoba. Roasted quinces are a delicious sour sweet suggestion.

CLASSIC “CHORIPAN” WITH TRADITIONAL SOUR PICKLES AND THEIR SAUCES

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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BOLOGNESE NOODLES

Bolognese noodles are one of those classic pasta dishes, very cherished by people from Buenos Aires. During many times they were one of those meals eaten every Sundays at home. In restaurants you have homemade versions, with different kinds of pasta. Minced meat is the key ingredient of their sauces and flavors.

BOLOGNESE NOODLES

RegiónPROVINCE OF BUENOS AIRES

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DULCE DE LECHE ALFAJOR

In this country, during a lot of time this alfajores were related to holidays. The use of eating them and buy them for presents was born at the beginning of the year 1947, when some friends started in Mar del Plata, a factory of alfajores open to the public.

DULCE DE LECHE ALFAJOR
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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