Are small pasties with meat , chicken or cheese and onion filling then cooked in the oven).
Chipá Bread made with different kinds of chesses (traditional from Corrientes)
Humita en Chala
Are parcels of a mixture of corn made into a paste to which is added cheese flavoured with a light aromatic herb called albahaca. They can be eaten as a savoury or a sweet, add salt or sugar to your taste.
Tamal Is a smaller version of the ‘humita' and is savoury. The choclo or corn paste is mixed with beef or pork, finely chopped with small pieces of boiled egg. Wrapped in the leaf of the corn on the cob, it is boiled and served hot. Don't eat the ‘chala' the wrapping leaf.
Ñoquis de mandioca con salsa Tapioca Gnocchi on sofá red lettuce plus cream or tomato sauce, onions and Basil.
Guiso de Lentejas bien criollo Traditional casserole with beef, smoked bacon, “chorizo colorado ” (highly-seasoned pork sausage), carrots, potatoes, pepper and onions.
Locro The ‘King of Broths'. This is the meal that has welcomed home the tired and hungry gaucho for generations. A thick broth made from zapallo, a type of pumpkin, maiz blanco, white corn and poroto aluvia, a large white bean. To these are added chorizo español, a red spicey pork sausage, beef and pork, oxtail on the bone, salty bacon and marrow bones to give it a thick consistency. Every chef adds his or her own little special ingredients to their taste. Cooked for 3 hours the result is a thick nutricious broth that is the most traditional of Argentina 's meals. Served with a garnish of chopped spring onions and paprika, it is best eaten with a full bodied red regional wine.
Carbonada A stew with carrots, corn, pumpking, potatoes, beef and peach
Pastel de humita y calabaza Corn - creamy cheese and vegetables, pumpkin purée and pie.
Tomaticán con Chichoca de Tomate Popular casserole from Cuyo, specially from Mendoza Province, the place through which tomatoes first entered into Argentina (from Chile), It consists of stirred casserole with fresh tomatoes, pieces of dry or dehydrated tomatoes, which concentrate flavor even more, pieces of bread soaked in milk and then fried, eggs, onions, cheese, and pieces of meat – Highly nutritious and healthy .
Cordero Estofado Lamb stew ; lamb cooked on red wine with vegetables.
Tablas – Cold Cuts Boards
De salame y queso
Salami, cheese and olives served in a wooden plate
De quesos y fiambres ahumados
Lamb and wild boar (jabalí ) fillet served with cheese and dehydrated tomatoes.
Parrilla – B.B.Q
Black pueding into a piece of bread.
Chori-pan A sausage into a piece of bread.
Vacío-pan A cut of meat from the loin into a piece of bread.
¼ Pollo deshuesado al limón
Asado de tira A cut of meat from the ribs.
A cut from the belly and tenderized.
Vacío A cut of meat from the loin.
Pizza – Grilled : Médium size pizza cooked on grill
Mozzarella and olives
Fugazzeta Mozzarella, onion and olives
Napolitana Mozzarella, tomatoe, fresh garlic and olives
Ensaladas – Salads
Salads Tomatoes, leaves, onions.
Tibia de quinoa Made of an Andean cereal called quinoa and tomatoe, peppers and corn.
Postres - Dessert
Pastelito de Membrillo, Quince fried cake.
Pastelito de Batata, Swett potatoe fried cake
Arroz con leche Rice with milk with canela.
Flan casero Is an egg custard tart flavoured with canela and caramel, served with syrup or dulce de leche.
Panqueque con dulce de leche Caramel Pancake
Dulce de cayote Salteño con nueces A jam-like preserve of cayote, a squash similar to a watermelon
Cuaresmillos From the Spanish ‘cuaresma' meaning ‘Lent', this is a small peach that grows in the north of Argentina at a high altitude and is harvested around the ‘Lenten' period of the year.
One can eat quesillo with all the ‘Dulces'.
Quesillo con dulces regionales Cheese with regional preserves .
Ice cream : Jam like preserve of “cayote oe alcayota”, walnuts, cream and cinnamon.
Warm Chocolate cake with walnuts and cream ice cream.