EMPANADA WITH KNIFE SLICED MEAT
cortada a cuchillo
Empanadas of the whole NOA are so famous that even some have its own music, the “Cueca”. They are made with potatoes, they are juicy and spicy. A good Torrontés wine goes great with them.
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.
GOAT RIB
WITH SWEET POTATOES EMULSION, ROSEMARY AND OLIVE OIL
It is a very tasty preparation which has the herbs aroma, like rosemary and olive oil from Cuyo, with a dense, fruity and aromatic feature. A delicious combination to taste while wandering through the vineyards.
ROLL OF COLD VISCACHA,
CHIMICHURRI FROM THE SIERRAS AND WATERCRESS SALAD
One way to taste this unusual meat is cold, rolled and with a tasty chimichurri from the sierras, made with local herbs.
ROASTED LAMB
IN AN IRON BARREL AT A CLAY OVEN, ON FENNEL JELLY, POACHED EGG AND EMULSION OF POTATO WITH OLIVE
The famous lamb from Patagonia, shines on this meal, roasted in an iron barrel, with the heat and flavor given by the firewood of the clay oven.
STUFFED ROLLED BEEF (MATAMBRE) WITH RUSSIAN SALAD
It is a dish synonym of home celebrations, is always present in every familiar Buenos Aires parties. It is the famous matambre stuffed whit Russian salad with infinite recipes which give it different touches. It is a real classic in fest times and in restaurants it is one of the most traditional hors d’oeuvre.
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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