Meals in the North of Argentina

Tamales, empanadas of meat cut by knife and potato, Torrontés wine, Quesillo. For the happiness of the travelers, the salteños flavors gather around the table in their place of origin.
Until the wee hours of the morning, singers and poets gather in a bohemian atmosphere. In the rock, between glasses of wine and folklore, zambas, chacareras and amorios were born and born. They are the roots of the local tradition of which all want to be witnesses in the province of Salta.

The gastronomy in Argentina is full of flavors in each tourist spot. There are classics that everyone knows and wants to try, such as salted patties of cut beef and potatoes spiced with paprika from the valley. They are small and juicy, ideal to start any banquet. There is Torrontés wine and dishes that are only fresh in this area, because they carry ingredients that are born in those soils, with that intensity. The humita in chala, the sweet of cayote, a roast of kid made to the stake, lamb, quesillo, charqui, Andean potatoes; Everything can be accompanied with chicha (corn drink) and lodges (of carob tree) to toast for such culinary wealth. It is worth buying honey of cane and spices to bring home, and there are other things that we can only enjoy at the moment, like a good locro on a cold night.

Throughout the year, Northern flavors are available to travelers. They combine the Andean culture, the Spanish and the native peoples, based on the local raw material and the fruits of their own crop systems, on steps, with ancestral and conservation techniques.

The ceremony involves not only the tasting. The magic is in the context of the landscape that accompanies and in the utensils, eating in a clay pot with the color of the earth and receiving that energy “pulsuda” to be strong and face a tour the next day or the whole dance The night in a traditional house.

The province of Salta can be reached by plane to Martin Miguel de Güemes airport, by car or by car, on routes 68, 34, 9 and 40.

Gastronomic trail in MENDOZA

With its native and modern variants based on local products, Mendoza’s gastronomy and its prestigious wines invite to a gourmet route that is framed by rivers and mountains.
While a trout and a chivito are cooked slowly, a specialist recommends a wine, the sound of the corkscrew merges with that of the pleasant talks between friends, the couple or a group of newly-known travelers, all with the same Want to share So are the gourmet moments in Mendoza: in the previous lunch or dinner the diners wet a pancito in olive oil of first pressed with herbs cordilleranas or taste a goat’s cheese and with each ingredient the meeting is made. There are those who eat in the middle of the vineyards of a winery, facing the mountain range or in a restaurant in the city. With its wide palette of flavors this province cuyana manages to satisfy everyone, on a getaway or a vacation, at any time of the year.
In the kitchen, on the grill or in the clay oven, the native elements are the stars when it comes to cooking just like the old immigrants. The chefs use the local favorites – the wine and the olive trees – but also the fruits. Pears, peaches, plums and grapes make their contribution to the author’s kitchen, which is given in a film setting. Luckily, the protagonists can be us, get inside the screen and feel the tastes and aromas live.
There is an armed gastronomic circuit, a mobile application and a web that facilitate the tour of all local restaurants. Thus, you choose to do a tasting in a cellar, maridar olives and cheeses goat or ride a bicycle. And at bedtime, there are hostels, inns or even wineries and five-star hotels.
There are fish, poultry and red meats, preserves, compotes and regional sweets. The taste of quince or alcayota connects the palates with the local culture and the history of the mountains arises, maried with the best wines. Like thyme, oregano and other mountain grasses, the aroma of the wet jar travels from the ground to the plate and the circle closes to leave an indelible memory.
Mendoza is reached by plane from El Plumerillo International Airport, by bus or car, along National Routes 7 and 40.

Buenos Aires, the city of a thousand flavors

A pizza in the mold with Fainá, a plate well homemade in a still life or a menu in steps in a sophisticated restaurant, but without forgetting the snack and leaving room for a few drinks of author. You have to organize yourself to try everything, good luck!
The ceremony begins as soon as you enter. The aromas invade the room and, within minutes of sitting, comes a panera overflowing with some tempting salsita. Sometimes you choose the menu and sometimes you have to be guided by an expert who designed a dinner in steps. Sometimes it is accepted that an experienced waiter advises the dish of the day or the typical food that comes most or that a chef who works with seasonal products tell what he found that morning in the neighborhood market. And then yes, it only remains to choose the wine or the drink and let the talk flow.
The city of Buenos Aires has eleven award-winning restaurants among the fifty best in Latin America and that already marks a good level. You have to live up to the circumstances, so the different gastronomic poles dress with classic and avant-garde: from traditional stews to vegetarian cuisine, signature cuisine, grill or molecular. It is an ideal city to surrender to the curiosity and to experience flavors and methods, from foams to raw cuisine. Or go for it safe and reward yourself with a good pizza in the pan, some pasta or a barbecue.
There are markets in typical and modern and itinerant buildings where to buy spices and ingredients difficult to find or directly from the producer. Still lifes and houses of ethnic cuisine that share the migratory currents.
Not everything is lunch and dinner; Good breakfasts and snacks are also planted and invested with natural juices and sandwiches, cakes, bills and muffins. And on Sundays, it is possible to get lost in the so-called brunch (a mixture of breakfast and lunch that takes place between the morning and the first hours of the afternoon) and give yourself a sweet and salty bread.
The city never sleeps and that is felt in the open kitchens until late, in the two by one in craft beer in the evening and in the splendor of the bars well into the night, when the chefs give the post to the barmen to deploy Its know in cocktail.
Las Cañitas, Monserrat, Puerto Madero, Corrientes Avenue, Palermo Hollywood, gastronomic poles are several and each has its peculiarities to discover. Walking the city will always appear a place that calls us in, or we can go straight to the point, a restaurant behind closed doors or a secret bar, for a fact that a friend passed us. And peck at festivals, where all the offer is in one place.
The desserts are spread, eating is sharing and learning, cheer for the unknown and have fun. It is to live the good table with family or with friends, for the joy of our soul and our palate.

The city of Buenos Aires is reached by airplane, by the Jorge Newbery Airport, by bus or car, by National Routes 3, 5, 7, 8 and 9.