GOAT ON SALT SHELL
WITH STEAMED VEGETABLES AND PAPRIKA OIL
When you get to the thermal waters of Río Hondo, you can enjoy the goats of the region. Its flesh increases its flavor in a salt shell, a classic of the region.
MBAYPI CHICKEN
Being a pre-Hispanic food whose origin is Guarani, the “mbaypi”, is something like the predecessor of the “polenta” (seasoned corn meal). It is prepared with yellow corn flour, and in this case, chicken competes and enhances its flavor.
PROVOLETA OF GOAT CHEESE
MARINATED IN GRAPE OIL AND BEET PURÉE
The provoleta goat cheese gains in flavor after resting in the grape oil marinade. The combination is completed with a beet purée, contributing to with color and aroma.
MILLE-FEUILLES OF POTATO,
SCALLIONS, AND CREAM IN SAFFRON BROTH
A traditional meal as the potato mille-feuilles, is richer with the contribution of the saffron from Córdoba, an example of richness and regional flavor
SHRIMP AND RAZOR CLAMS
SKEWER (BROCHETTE) GRILLED WITH ONIONS AND GREEN CHILI
Ideal to eat with the South Atlantic landscape as a frame, this shrimp and razor clams skewers have two of the main ingredients of the tables of the region.
PANCAKE BURNED IN RUM
Pancakes are also one of the favorite desserts in Buenos Aires. At home they are frequently prepared with “dulce de leche” and in restaurants, burned with caramel and rum flambé, with gives a show to flavor.
TAIL AND ENTRAILS CASSEROLE
OUR OWN FASHION
In this region, from cows, we consume absolutely everything. This casserole of tail and entrails is a clear example. It takes time to prepare and to enjoy it, together with a good Cabernet wine.
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