RegiónNORTHWEST

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CHICKEN PICQUANT

There are lots of ways to prepare a stew, and in NOA many of them have the name of picquant (very spicy). The one that contains chicken is typical and is prepared in restaurants as well as at homes, full of local seasonings.

CHICKEN PICQUANT

RegiónLITTORAL - NEA

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YATAY PORK BONDIOLA

Littoral is famous for its palm trees and the Yatay is one of the most known species, it gives its name to this typical meal of the region which goes with bondiola (pork’s shoulder), one of the most tasty cuts of pork’s meat.

YATAY PORK BONDIOLA

RegiónCUYO

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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.

ROASTED GOAT CHUCK WITH COOKING JUICE  AND CHILI AND BLACK OLIVES SALAD braseado con jugo de cocción y ensalada de pimientos y aceitunas negras

RegiónCENTER

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PORK BELLY WITH HONEY REDUCTION, PEPERINA SCENT AND FRESH GREEN SALAD

The very tasty pork meat has more flavor with the peperina mint and the honey reduction, which in this zone is delicious floral and fruity.

PORK BELLY WITH HONEY REDUCTION, PEPERINA SCENT AND FRESH GREEN SALAD

RegiónPATAGONIA

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SCALLOPS WITH SMOKED PAPRIKA SCENT AU GRATIN WITH SCALES OF CHEESE AND HERBS BREAD

The bivalves of Patagonia are some of the most appreciated products by gourmets. The meaty scallops with smoked paprika scent are an ideal preparation.

SCALLOPS WITH SMOKED PAPRIKA SCENT AU GRATIN WITH SCALES OF CHEESE AND HERBS BREAD

RegiónCITY OF BUENOS AIRES

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MIXED CUSTARD WITH CREAM AND DULCE DE LECHE (MILK CARAMEL)

Being by definition, a homemade dessert, custard is always present in the tables of people from Buenos Aires, who have a very appetizing palate. So, it comes mixed: with a big spoonful of whipped cream and another of dulce de leche

MIXED CUSTARD WITH CREAM AND DULCE DE LECHE (MILK CARAMEL)

RegiónPROVINCE OF BUENOS AIRES

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BARBECUE ON A CROSS OR GRILLED

This type of cooking on firewood flames is a tradition in this region. It is made on an iron cross staked on ground, surrounded by hot carbons which allow to show the magic alchemy of meat, after the right time of slow cooking. A tasty and tender barbecue is the result that attracts every person who visits this zone.

BARBECUE ON A CROSS OR GRILLED
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Gastronomía Regional Argentina

“This book, which is a great map of flavors of Argentine regions to visit, is rich and varied.”

Learn more about the original book.

About the book