CHARQUI STEW
IN CASSEROLE OF CAPIA CORN FLOUR
Sun is one of the permanent ingredients of this region. Thanks to its heat, charqui is elaborated, being the base of this stew made with capia corn flour.
TART OF PECAN NUT AND HONEY
WITH ICE CREAM OF MELISSA
In the Littoral’s river delta there are plenty of pecan nuts plantations. With them a great part of the region’s pastries is elaborated, as tarts scented with honey and with a different ice cream.
ROASTED GOAT CHUCK WITH COOKING JUICE AND CHILI AND BLACK OLIVES SALAD
braseado con jugo de cocción y ensalada de pimientos y aceitunas negras
It is a must that shows off in the tables of Cuyo. The salad of chili and black olives is an ideal garnish to join flavors of the region in a same dish.
DIFFERENT SWEET SNACKS
The traditional snacks from Córdoba are well known for their waffle shape. They are stuffed with the dulce de leche and usually covered with a light glaze.
BLUEBERRIES AND RASPBERRIES WAFFLES
WITH TOASTED HAZELNUTAS AND NATURAL YOGUR
For breakfast or dessert, waffles with red fruits from Patagonia show off the region’s pastry.
GRAMAJO SCRAMBLED EGGS
This is one of the few dishes authentically from the city of Buenos Aires. It a delicious mix of potatoes, egg, green peas, onion and ham, all of them fried, made and enjoyed instantly with its flavors enhanced.
GRILLED VEAL LOIN
WITH THREE SAUCE (NATIVE, FROM PROVENCE AND CHIMICHURRI) AND SALAD WITH ARAGULA, CHERRY TOMATOES AND GRUYERE CHEESE IN THREADS.
To be able to fully understand what do we talk about when we mention Argentine meat, you have to taste this dish with “Your Majesty” the grilled veal loin, with three sauces, basic of the local cuisine, together with salads.
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