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.
CHIPÁ SKEWERS
AND SWEETENED TOMATOES
Chipá is eaten at all times. Once it is out of the oven, it invites to be devoured with its strong scent. Or as appetizer near a cascade or at the Falls, this skewer with tomatoes, is ideal.
CLASSIC CHANFAINA
PART BY PART
The classic chanfaina is an adaptation of a traditional meal from Cuyo. It needs long hours at heat and it requires a dose of patience, but it makes up when served with wines of the region.
TOASTED BREAD AND VISCACHA BRINE
As it happens with the rest of meats, brine enhances the flavor and tenderness of the viscacha. One way to appreciate its texture and intense taste is on a good toasted country bread and drinking a beer.
BLACK HAKE LOIN
GRILLED WITH VEGETABLES AND GRILLED GARDEN VEGETABLES, AND CHIMICHURRI OF CITRUS
The coasts of Patagonia offer to the world the black hake, one of the queens of the southern seas. Its grilled loin goes very well with the chimichurri of citrus.
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.
RICE PUDDING
This traditional rice pudding, reminds of our childhood, and it crossed the limits of homes to be a main character of the restaurants menu. You can taste alone, with cinnamon or dulce de leche.
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