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.
MANIOC PIE AND COUNTRY CHEESE
There is no house or restaurant in Misiones without a manioc pie. It is said that there are as many recipes as people. In this case, it goes with country cheese, with a very special flavor.
NUT BONBONS
Nut bonbons are one of the candies to have when you travel along the routes of Cuyo, in Mendoza, San Juan or La Rioja provinces. They go with coffee, a homemade liquor and, at any time of the day, as an appetizing break.
TENDER COW RIB
WITH NATIVE SAUCE AND FRESH CORN
Bovine meat or beef cannot be absent from the Cordoba’s menu. The tender rib appears in family barbecues as well as in restaurants. The native sauce is a classic to go with.
REGIONAL TROUT
WITH MORELS PESTO AND CORDILLERA SMALL POTATOES
At the region’s lakes, there are a lot of different trouts, of pinky flesh and very tasty. In this case it is prepared with another star ingredient from Patagonia; morels pesto.
MELBA ICE CREAM
Ice creams have a leading role in desserts of a great part of Argentine restaurants. There are different options, but the Melba cup is one of the most required.
Don Pedro clásico y renovado
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