Page 289 - (DK Eyewitness) Travel Guide - Argentina

WHERE T O EA T  287

Patagonia and Tierra
del Fuego
Many specialties of the south,
such as fine lamb, were
introduced by colonists. Cured
meats are popular and, in most
Andean regions, platters of
venison and wild boar are typical
appetizers. The huge coast is the
source of culinary riches such as
centolla (spider crab), hake and
shrimp dishes, and paellas. In
Preparing an asado for hardworking and hungry gauchos Chubut, the Welsh community
serves scones and torta galesa
llama. There is superb trout and capybara, the latter (fruit cake) in colorful teahouses.
in the rivers of the Córdoba considered an acquired taste, is
sierras, and the German served in some rural eateries. ON THE MENU
colonists brought a taste for The subtropical climate
cured meats with them – often promotes an abun dance of Alfajor Cookie sandwich filled
washed down with beer from a fruits, and fruit-based sauces with dulce de leche (caramel)
local microbrewery. Traveling accom pany meat and fish or chocolate.
farther north, visitors are dishes. Mandioca (cassava) is Empanadas Semicircular savory
more likely to be offered pre- used instead of wheat for stuffed pastries.
Columbian staples such as empanadas, and rice, grown Matambre Pork flank or skirt
tamales (corn wraps, stuffed across the wet lands, is often steak, usually grilled.
with ground meat and onion) served in place of potatoes. Medialuna Sweet croissant
and humitas (steamed corn served in cafés.
wraps some times containing
cheese). Quinoa is starting to Milanesa con papas fritas Veal
or chicken schnitzel with French
appear on menus promoting
Criolla salad fried potatoes.
regional cuisine. Desserts often
feature local conserves, made Ñoquis Potato dumplings
from cayote (sweet pumpkin) traditionally eaten on the 29th of
and tuna (prickly pear), perhaps the month.
served with goat’s cheese or a Pulpo a la Gallega Octopus in
mild cow’s milk cheese. oil with hot red pepper and
coarse salt, usually served with
potatoes in the Galician style.
The Northeast Ubre Cow’s udder – only to be
This is the region for grilled fish found on the most gaucho-
such as pejerrey, dorado, and Fresh trout caught in the clear waters of friendly menus.
surubí. The meat of the caiman the Córdoba sierras

Mate is a traditional tea, usually Locro, a stew of beans, pork, Flan is a light crème caramel
drunk in groups, with every one potato, corn, and squash, is dessert to which Argentinians
taking turns to sip from a traditionally eaten on May 25 – often add whipped cream or
calabash gourd. Independence Day. dulce de leche.

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