argentinian patagonian recipes.pdf

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Beats to your rhythm


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::3::Beats to your rhythm

A mosaic of avors

THE WINE ROUTE Wine culture

Malbec Torronts

Wine producing regionsCuyoNorteCrdobaPatagoniaNew Landscapes

Eno experience Event schedule Tips

GASTRONOMY Tourist regions

Norte

CuyoPatagoniaCrdobaBuenos AiresLitoral

Highlights to schedule Argentine classics Culinary glossary

WHAT TO KNOW BEFORETRAVELING

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Harvester, Mendoza (1)

This publication is property of theNATIONAL DEPARTMENT OF TOURISM.

Its reproduction, in whole or in part,is strictly prohibited.

APPROVED BY THE NATIONAL MILITARY GEOGRAPHICINSTITUTE , ACT 22963 FILE # 08 1291/5

BOLIVIA

CHILE

URUGUAY

BRASIL

PARAGUAY

Malvinas Islands(Argentina)

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F O R M O S A

LA RIOJA

SANLUIS

SANJUAN

MENDOZA

LA PAMPA

NEUQUN

RO NEGRO

CHUBUT

SANTACRUZ

BUENOS

CITY OFBUENOS AIRES

AIRES

JUJUY

SALTA

TUCUMNSANTIAGO

DELESTERO

C A T A M A R C A

CRDOBA

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Buenos Aires

Crdoba

Cuyo

Litoral

Norte

Patagonia

Regions Index


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::4:: ::5::| GOURMET Beats to your rhythm

Gourmet Argentina

Viewpoint at Sptima vineyards, Agrelo, Mendoza (2)

A MOSAIC OF FLAVORSArgentina is a vast and wide southern land featuring a wide array of avors that

come from the heart of its fertile territory and is a direct result of its varied climates

and ecosystems. Traveling across the country can be truly captivating with its many

dreamy locations, where each experience is linked to a avor, a landscape and a

feeling. In uenced by different cultures, Argentine food is a unique fusion between

the sophisticated European palate and the native strength.

National roots and local products can be discovered in every corner of the country,

as well as typical recipes and a combination of avors that merge with modern

cooking styles. Wine routes are another must do: visitors can enjoy a full sensorial

experience framed by the overwhelming beauty of the vineyard landscapes. From

north to south there are great examples of the nest vine stocks, including Malbec

and Torronts, Argentinas signature varieties.

Argentina offers a true culinary adventure and invites to enjoy high cuisine tours and

the avors of its wines and regional dishes.


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Wine culture: history and tradition

Argentina has an important wine culture legacy that, nowadays, ispart of its identity as a producing, consuming and exporting country.Wine is an essential element of the Argentine everyday table andit is a noble beverage that is enjoyed generation after generation.More than 400 years of history support the tradition that combinesthe essence of the old and new wine-producing worlds.

This tradition was originally established by the first settlersthat arrived to these lands and brought the vin e with them,particularly for producing the wine used in churches duringmass. During the 19th century, wine production became

more relevant with the incorporation of new European varietiesbrought by immigrants, mostly in the Cuyo region, due to thecharacteristics of the soil and the weather that favored thedevelopment of vines. Currently, 90% of the wine production isconcentrated in this region, mainly in Mendoza, followed by SanJuan, in terms of volume produced. Likewise, the wine-industrymap is distributed among other Argentine provinces, all ofthem suitable for the develop ment of high-quality vineyardsthanks to the unbeatable conditions of the Argentine terroir.

In addition to the particularly good conditions of semi-arid or desertsoil, optimal for growing vine, good weather conditions improvethe health of the vineyards. Appropriate sun and hot-dry windswith no maritime in uence, a controlled irrigation system withmeltwater from the Andes, as well as other features that makethe Argentine wine-producing region unique, such as thermalamplitude, which can vary up to 20 C (68 F) between day and night,and the altitude of the vineyards, starting at 300 meters (984 ft)above sea level at the Patagonia, with an average of 800 to 1,200 m( 2,625 to 3,940 ft) at Cuyo and high areas between 1,700 and2,400 meters (5,580 to 7,875 ft) in the North, reaching even 3,000 m(9,845 ft), position Argentine vineyards among the best in the wo rld.

In this region, wine is produced based on a wide range of vinestocks, but Argentina features two characteristic varieties thatrepresent its wines around the world: Malbec, the star among redwines, and Torronts, the queen of white wines.

MalbecIt is the most traditional variety and helped Argentine winesbecome internationally renowned. This variety was created inthe French region of Cahors, and it was brought to Argentinayears ago to nd in this land the ideal place to adapt anddevelop to its fullest. Today, it is produced in all the vineyardregions nationwide, but it is in Mendoza particularly in theLujn de Cuyo subregionwhere outstanding specimensare obtained. The Malbec grape gives life to top grade winesexported to different markets, each one with distinctivecharacteristics of this vine stock which vary according to its

origin and, at the same time, keeping the specific aspects ofeach terroir. It pairs perfectly well with barbecued meats, pastaand cheeses, among others. A young and fresh Malbec or amore complex barrel-aged variety is an excellent option toexplore new aromatic expressions.

TorrontsOf unknown origin, though probably linked to theEuropean Muscat variety, the Torronts is a veryArgentine white stock, considered almost native. It ispossible to nd this variety in several regions, but itis to the north of the country where it can be foundat its full strength and potential, particularly in the

provinces of Salta and La Rioja. Its strong oral andherbal notes make it a fresh and elegant wine, whichpairs very well with spicy foods and local dishes, suchas empanadas (small meat pies), tamales, humitas andlocros, as well as the new novo-Andean cuisine.

If you are looking for new experiences and value added trips, wine tourism in Argentina is an alternative that

combines beautiful landscapes with typical local wines and food. Unlike other wine-producing countries,

and due to its vast land, Argentina offers a non-linear wine route, scattered in beautiful wine-producing

oases which stretch along the Andes Range. From the northern provinces of Salta and Catamarca down to

Neuqun and Ro Negro in Patagonia, crossing Crdoba in the heart of the country and the Cuyo region,

wine producer par excellence, with the provinces of Mendoza, San Juan and La Rioja: each place is worth

discovering the properties that the land provides to the wine roads. Those willing to visit the entire Wine

Route will need to devote several days in their journey to enjoy the trip across lands that are as fascinating

as they are vast.

A delight for curious touristsand those who enjoy a ne drink

Tupungato, Mendoza (3)

Wine Routes


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Wine Routes by Region

Each wine-producing area offers a different tourism proposal.With a growing vineyard map, 9 provinces currently form the wineroute, combining landscapes and unique wines. They all weavea special and singular route, populated with natural beauty and

avors, challenging the senses of those who decide to visit them.

Although there are clear differences between each circuit fromartisan wineries to modern production facilitiestoday mostwineries have state-of-the-art technology allowing for high-qualitywine production which, according to the characteristics of theterroir, emphasizes the uniqueness of each wine-producing area.

Chaarmuyo, La Rioja (4)

Harvester, Mendoza (5)

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I. del CerritoI.Apip(Arg.)

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Santiagodel Estero

San Miguelde Tucumn

San Fernandodel Valle deCatamarca

Posadas

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ENTRE ROS

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Ciudad deBUENOS AIRES

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Mendoza San Luis

Crdoba

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La Rioja

San Juan

Corrientes

Santa Fe

Resistencia

SANJUAN

LA RIOJA

CHACO

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CRDOBA Paran

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TIERRA DEL FUEGO,ANTRTIDAE ISLAS DEL

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APROBADA PORELINSTITUTO GEOGRAFICO MILITAR

SEGNLEY 22.963EXPEDIENTEN GG080993/5

Wine Tourism Destinations

Calchaqu Valleys:Santa Mara, Tolombn, Cafayate, San Carlos, Animan,Molinos, Cachi, Cachi Adentro, PayogastaFiambal TinogastaLa Rioja (Capital City) La CostaChilecito and its surroundingsVilla Unin Valle FrtilCity of San Juan and its surroundings:North, South, East and West toursPedernalGreater Mendoza / Mendoza River High Zone:Las Heras, Godoy Gruz, Guaymalln, Maip, Lujn de CuyoEast Mendoza:San Martn, Junn, Rivadavia, Santa Rosa, La PazValle de Uco:Tupungato, Tunuyn, San CarlosSouth Mendoza:San Rafael General AlvearJess Mara Colonia CaroyaSan Patricio del Chaar AeloAlto Valle del Ro Negro:General Roca Cipolletti

New Potential Areas:

Chubut:El Hoyo EpuynLa Pampa:25 de MayoBuenos Aires:Sierra del la Ventana, Tornquist, MdanosBuenos Aires:BerissoSantiago del Estero:Capital CityEntre Ros:Coln, Concordia, Nogoy, VictoriaTucumn:Colalao del ValleJujuy:Maimar

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Chaarmuyo, La Rioja (7)

CuyoLA RIOJA - SAN JUAN -MENDOZA

This region concentrates the largest part of Argentinas wineproduction, with the provinces of Mendoza, San Juan and La Riojaleading the way. Many wineries are open to tourism in Cuyo, wherethe vineyards grow from a desert land cultivated by man by meansof irrigation channels, ditches and dams that allow exploiting itspotential to the fullest.

La Rioja: land of traditions

This province combines different sub-regions for wine production.The main production area extends from the Famatina Valleys toVilla Union and it has the technology needed to elaborate rstrate products. In turn, the coast valleys reveal the magic of artisanproduction. Visitors can appreciate two different approachesto wine production and enotourism activities in this province:industrial facilities versus family businesses.

There is a cooperative in the Chilecito district that elaborates 60%of the provincial production. The Torronts Riojano variety holds40% of the 8,000 hectares (20,000 acres) of vine cultivated land.This is used to elaborate sparkling wines of outstanding featuresand quality. Other white wine varieties include the TorrontsSanjuanina and the Alexandra Muscatel. And the red winesproduced there are the Malbec, Cabernet Sauvignon, CabernetFranc and Syrah.

The traditional winery route which extends from La Rioja capitalcity up to Santa Cruz (Castro Barros district) allows visitors totaste artisan wines. Although there are also more select boutiquewineries in new production areas such as Chaarmuyo, located1,720 meters (5,645 ft) above sea level in the middle of thenorthern mountains, at the feet of the Paimn range. The land ofthe Aguada is an easy connection point to continue the tour up tothe wine production areas in Catamarca, a neighboring province.

Talampaya National Park, La Rioja (6)


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the wine experience.

The province, home to the Malbec and a fertile territoryfor a great diversity of varieties, has around 150,000 hectares(370,660 acres) of vine cultivated land and over 1,200 wineries,distributed in five regions. All landscapes are suitable tocombine winery tours with adven ture travel. Snow, rivers, mountains,lakes, caves, deserts, plant and animal re serves, picturesquecities and important museums offer visitors endless options.

The great number of opera tional wineries open for tourism allowvisitors to enjoy a truly comprehensive tour: they can visit museums,cellars, country estates and old mansions, estancias (ranche s)

in the middle of the mountains; large-scale, premium orfamily wineries, often managed by their owners.

Due to the wine production complexity of this province, itsmain areas are divided into sub-regions. The east zone comprises theRivadavia, San Martn, Junn, Santa Rosa, and La Paz districtswith an average height of 600-740 meters (1,970-2,430 ft)above sea level, featuring an impressive desert landscape,home to several large-scale wineries. The Mendoza RiverHigh Zone, also known as the first wine area due to its oldvineyards and their grapes, is formed by famous districtssuch as Maip, Lujan de Cuyo, Guaymalln, Las Heras andGodoy Cruz. This region is close to Mendozas capital, andfamous for its irrigation ditches and parks. It is also thearea of choice for tourists, not only because of the greatnumber of wineries that offer wine tours, but also becauseof the array of restaurants, hotels including lodges withexcellent facilitiesand wine museums.

Another thriving area is Uco Valley, which includes San Carlos,Tunuyn, and Tupungato. I t has a l i fe of i ts own andrecently experienced a strong expansion. This area hasthe impressive Andes Range as a backdrop for winerieswith a very modern architectural style. Lastly, there is thesouthern area, which comprises San Rafael and GeneralAlvear, two districts full of history and enterprises of everykind, very close to natural attractions of great value, especially

for adventure, such as the Atuel Canyon and the dams.

Mendoza at tracts visi tors for many reasons. For winelovers, the province has a very complete wine tourisminfrastructure and tourists can participate in a wide rangeof act ivi t ies, from regular tours to customized tr ips toheighten the senses. Some of the accommodation optionsinclude economy and luxury urban hotels, country houses,and romantic boutique hotels in the middle of vineyards.The natural landscapes, framed within the awe-inspiringsnowy mountain tops of the Andes, are also excellentdestinations for adventure tourism activities.

Cavas del Zonda, San Juan (9)

Wine Aging Rooms, Mendoza (10)

San Juan: land of the Syrah

Historically, San Juan has been a province dedicated to table wineproduction, but for the last ten years, production of ne and premiumwines has boomed. The soil, weather and new technologies offermany possibilities. This is why today there are wineries equippedwith state-of-the-art technology, where internationally renownedwines are elaborated. The Syrah variety stands out, with expressiveand fruity wines, although there also good Bonarda, Viognier,Sauvignon Blanc, Pinot Gris, Torronts Sanjuanino, Tannat andMalbec wines.

To the north, south, east and west, wine production areas surroundSan Juans capital. Each winery has its own identity: some are industria l,others are artisan, some have organic vineyards, some are newboutique developments, and others are very traditional. The wineroutes also feature a few champagne-producing facilities, includingone located literally in the heart of the mountain, a singularityshared only by other three facilities of this type in the world.

In San Juan, the Santiago Graffigna Museum is worth visiting.It belongs to the winery of the same name and shares the storyof one of the wine production pioneering families in Argentina and

it is a living exhibition of the tradition past. History combineswith other provincial charms, such as spending a day in a winespa or exploring the footprints of time along the dinosaur trail.San Juan is also internationally famous due to the Valle de la Luna(literally, Moon Valley) located in the Ischigualasto Provincial Park, aWorld Heritage Site, like Talampaya, a National Park located in theneighboring province of La Rioja, two places that form a uniqueattraction.

Mendoza: wine capital

Mendoza is the main wine-producing province in Argentinaand, since July 2005, it is one of the great world capitals ofwine, according to the Great Wine Capitals internationalnetwork. This puts Mendoza at the same level of otherimportant wine tourism destinations such as Bordeaux, Florenc e,Cape Town, Rioja-Bilbao, Christchurch-South Island,Porto, San Francisco-Napa Valley, Guest Posts and Mainz-Rheinhessen, where every year awards are granted toestablishments of different category and services linked to

Ischigualasto Provincial Park, San Juan (8)


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perfectly well with the local wines.

The province of Salta (called the pretty one) offers a greatvariety of landscapes of singular beauty, with a mixture of p una,

jung le, vall eys, and rav ine s. The wine-p rodu cing region isin a privileged location, surrounded by rich landscapes andculture, inherited from the ancient Diaguita-Calchaqu nation,a part of the Inca Empire. Wineries with ranches, boutiquehotels , inns and a wine spa are part of a wide array ofaccommodation and relaxation possibilities. The warmth of itspeople, the authentic food, the ancient villages and craftsmenare some of the important attractions to be discovered alongthe wine route of this province.

Catamarca: white towns and wine

There are about 2,200 hectares (5,435 acres) of vineyards inCatamarca, but only a fourth of them produce ne varieties; therest are devoted to table wine grapes or raisins. At an altitudebetween 1,200 and 1,750 meters (2,965 and 4,325 ft) abovesea level, there are small crops, especially of the Malbec, Syrah,Cabernet Sauvignon, and Bonarda varieties. The wineries arealso small, although they are equipped with the technologynecessary to produce high quality wines. The wines producedhere are eshy, fruity and full-bodied.

Like the neighboring provinces of Salta and La Rioja, Catamarcafeatures mountainous terrains, with ancient and impressivevolcanoes, and valleys with towns and different crops. TheFiambal valley, 300 km (186 miles) west of the capital city, isthe main vine production area. The other wine-producing oasisis located to the east and belongs to the Calchaqu Valleys,with Santa Mara as a reference point. In general, wineriesproduce ne wines and most of their production is artisan. Thealmost desert-like weather is a great ally for the production ofeco-friendly and healthy concentrate fruits, an ideal oasis forthe vine and other crops such as the olive.

The wine route also features the stunning beauty of the landscap eand the authenticity of local craftworks, among white towns

and adobe churches. Between Tinogasta and Fiambal, in themiddle of Catamarcas wine producing valley and along 50 km(31 miles), visitors can go on the adobe route, a tourist andcultural path that features architectural relics built with thismaterial between the 15th and 18th centuries. Pre-Columbianruins, family homes, churches, oratories and even Cuzco painting s c anbe found along this singular road. There, the added value of thelocal avors combines with the signi cant cultural legacy of a la nd richin archeology, with millenary settlements of native peoples.

Crdoba: at the heart of the country

Cafayate, Salta (12)

Catamarca (13)

Wine tourism in the north of the country is popular mostly inthe Calchaqu Valleys (provinces of Salta and Catamarca), adeveloping area with a singular landscape and unique culturalfeatures that is ideal for taking wine tours and discovering thecaptivating history and legacy of the area. These valleys, locatedat an average height of 1,700 m (5,577.4 ft) above sea level,represent the most important productive area, with Cafayateas the leading town. Amidst colorful mountains, small wine-producing oases give birth to intense and spirited wines, witha great strength and unique style.

Salta: cultural legacy and high altitude wines

As it is mostly the case in this region, the Jesuits brought thevine to Salta in the 18th century. 90% of the vineyards (about3,200 hectares / 7,900 acres) are located in the CalchaquValleys, speci cally in Cafayate. The rest is distributed amongCachi, Molinos and San Carlos. The vineyards in these valleysare called altitude vineyards, reaching maximum heightsof 2,400 and 3,000 meters (7,875 and 9,845 ft): an impressingplace with a majestic location. The scarce rains, the extraordin arybrightness and the temperature amplitude all contribute toachieving fruits of intense flavor and robust wines, withgreat personality.

Salta is one of the provinces with the oldest tradition in wineproduction. Moreover, many of the wineries located theredate back to the beginning of the 19th century. There arelarge facilities with a capacity of more than 10 milli on liters,as well as very small and family owned companies. Recently,the wineries have acquired state-of-the-art technology,allowing them to produce hi gh quality wines. The Torrontsgrape is the most popular, and the wines produced with it areinternationally renowned, as also are the Malbec, Caberne t,Tannat, Syrah, Tempranillo and Chardonnay varieties. Thefood in Salta is also a highli ght of this region, with deliciousregional dishes prepared from ancestral recipes that pair

NorteSALTA - CATAMARCA



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areas for premium wine production, especially the Pinot Noir andMerlot varieties, in lands located around Parallel 39 (Neuqunand Ro Negro.)

Neuqun: success from the very rst generation

It is one of the youngest wine-producing areas in the country

but also one with great potential. The land and climate arequite different from other wine producing regions. First wehave the altitude, which is no higher than 300 meters (985 ft) abovesea level. The low humidity, the soil quality, and a temperatureamplitude of more than 20 C (68 F) combine to produce highl yconcentrated fruits with excellent organoleptic characteristics.The resulting wines Merlot, Pinot Noir, Malbec, CabernetSauvignon, Chardonnay, and Sauvignon Blanc varietiesare ofgood quality, with a remarkable acidity, excellent color, andsuitable for aging.

This new wine region is centered in the towns of San Patriciodel Chaar, Aelo and Chos Malal, located about 70 km (45miles) away from the capital city. The wineries that comprisethis tourist route are modern, with avant-garde designs andstate-of-the-art technology.

As in all the provinces of the Patagonia, Neuqun has many touristattractions. The wine-production center is surrounded by prehistoricsites abundant in dinosaur fossils. This is why the winery touris known as the route of wines and dinosaurs. Winerieshave built a real tourist center, with top restaurants and,recently, accommodation and spa facilities within the vineyards.

Ro Negro: a path full of avors

Wine Tasting (16)

Dinosaur Fossil (17)

Wine tasting (18)

PatagoniaNEUQUN - RIO NEGRO

CRDOBA

Located in the center of the country, Crdoba is a province withmany faces, where tourist attractions and production centers coexist.Food plays an important role, with different itineraries designed todiscover the regions typical products. Wine production is focusedin the Coln district, mainly in the town of Colonia Caroya, only48 km (30 miles) away from the City of Crdoba.

As in other areas, the Jesuits were the ones who introduced winein this region. At the beginning of the 17th century there werealready in the area around 20 thousand vine stocks at the JessMara Estancia, close to Colonia Caroya, which was originallya Jesuit ranch. In the 19th century, a second group of immigrantsarrived in the area from Friuli, Italy, and introduced the habit ofproducing their own wines. That was the origin of regional wines.These wines are different from the ones produced in other areasof the country, mostly because they use non-traditional grapes,such as the famous chinche grape, producing wines thatrepresent the local identity and heritage. These unique wines pairvery well with a wide array of cold cuts and pickles, which helpedthis ancient colony forged by the hands of Italian immigrantsbecome famous.

The southernmost region in Argentina and in the continentalso produces wine. It is considered one of the most promising

Colonia Caroya Jesuit Ranch, Crdoba (14) Vineyard, Colonia Caroya, Crdoba (15)


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Wine production is focused in the Alto Valle del Ro Negro, one of themost prosperous valleys in Argentina, known for its fruit production(pears and apples, mostly.) The area is known for its untouchedenvironment. This and the temperature amplitude between day andnight favors the development of highly concentrated fruits amongthem, the grape. Tourism is booming in the area. The wine route isusually combined with visits to fruit production facilities.

NEW LANDSCAPES

Over the years, the wine producing map in Argentina has expandedfrom the most traditional regions, with a history of excellent products,to new developing areas, which have carried out different projects

to grow vine and produce wines in unthinkable places.

An example of this is the town of 25 de Mayo, located in La Pampa,with facilities to the south of the province that have proved to besuccessful wine producers in these desert lands. The resulting wines,like Pinot Noir and Sauvignon Blanc, are of good quality and uniquecharacteristics. There are also good quality Malbec, Syrah, andChardonnay wines. For the time being, the pioneer winery in thisarea is not open for tourism, but the region will de nitely have aprosperous future.

There is a small wine producing valley in the province of Chubut,located at Parallel 42, in El Hoyo de Epuyn. The vineyards here,considered to be the southernmost vineyards in the world, are partof a tourist project encouraged by a wine producing businessmanfrom Mendoza. This project includes a winery as well as cottagesthat are being built to accommodate tourists in this shing paradise.

Other regions in Argentina, like those near Sierra de la Ventana,Tornquist, and Mdanos (located to the south of Buenos Aires),offer new wine producing ventures, not open for tourism yet, butwhich aim at turning these lands into new vine growing centers.This is also the case in the coastal area of Berisso, which tries to

recapture the spirit of the past when immigrants produced footpressed wine. In addition to this, there are other small grape growingareas in Tucumn, on the way to the Calchaqu Valleys (betweenSanta Mara and Cafayate); in Jujuy, in the town of Maimar, facingthe stunning landscape of the Humahuaca Ravine; and in EntreRos, in the areas of Coln, Concordia, Nogoy and Victoria.

Eno experience:more than a simple winery tour

Horizon View, Neuqun (19)

Cellar, Neuqun (20)


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Horse Riding, Mendoza (22)

Wine tourism in Argentina has shown a sustained growth in the lastyears, and currently has more than 180 wineries open for tourismand a varied schedule of activities and services especially tailored foreach type of visitor and occasion. The options vary from small familybusinesses, some of them with a long tradition, to novel boutiqueprojects, or even large foreign capital investments attracted by aperfect setting for vine growth. In this context, wine tourism is muchmore than a simple winery tour, combining sensorial experiences inevery route and in every season of the year. Both the expert travelerand those taking their rst steps into the wine world can enjoy thecountless possibilities of the Wine Route.

Some ideas to plan a winery tour:

Participating programs: harvesting, pruning and makingyour own wine.

Cooking Master Classes (Traditional or Gourmet Cuisine),linked to regional food.

Wine Tasting Classes Focusing on Argentine Wines.

Tours through other complementary production circuits,such as olive tour, visit to facilities that produce goat cheese,or tours by areas with sun-dried crops, such as raisins,tomatoes or peppers, according to the region visited.

Touring vines on foot, horse, sulky (lightweight car pulled

by a horse), hot-air balloon or bicycle.

Cultural activities all year long, such as the Classical Music programsin the Wine Routes (Mendoza, Holy Week), and the temporaryexhibition of different works of art (paintings, sculptures,photos) in the cellars or exhibition rooms especially adapted tolink art with wine.

Interesting theme museums, some of them dedicated to the

history of wine production and others dedicated to the arts.

Activities to combine the wine route with golf, fishing, polo,adventure and cultural tourism, history, culture and the immensityof nature in every landscape where the vine grows.

Wi nes and astronomy, wine pairing at night. A chance to watch thestars surrounded by the vine, to understand the constellationsof the Southern Hemisphere and the relationship betweenstars and harvesting, especially in biodynamic wineries.

Modern facilities with a Wine Spa, where wine therapy treatmentscan be enjoyed with products derived from grape (skin, pips) andused to make creams and lotions. Immersion baths are preparedin wine tanks, and visitors can also enjoy a relaxing massage with

the anti-aging properties of the grape.

Charming boutique hotel s in the vineyards displaying differentarchitectural styles, framed by the magic of the countrysidebut with all the comforts of modern life.

Wine bars and restaurants in wineries for visitors to enjoy

Wine tour, Mendoza (21)


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Event scheduleWine therapy

Although it dates from ancient times, wine therapy is a noveltechnique that the French started to practice in Bordeaux. There arewine spas in boutique hotels and lodges, mainly in Salta, Mendozaand Neuqun, a new alternative within the wine tourism route.Visitors looking for pleasure and comfort will enjoy taking a fullbath in Malbec or Torronts tanks, having relaxing massages withseeds or an anti-age treatment with creams made with grape pulpand skin, rich in polyphenols (anti-aging properties of the grape).

Vineyards, Mendoza (27) Cafayate, Salta (29)


Argentine food and wines in a friendly environment, wheretraditional dishes as the asado (barbecue) and the empanadascombine with other gourmet cuisine options.

Wine shops and specialized stores to shop for wines and souvenirsall along the wine route.

Wine competitions and tournaments, such as the Rally de lasBodegas (Winery Rally) featuring classic cars, the Maratn de lasBodegas (Winery Marathon), or the Torneo de Polo de Bodegas(Winery Polo Tournament).

Local festivities to worship and thank for the vine harvest, includingdifferent pagan expressions with traditional dances, music and food.The greatest exponent of these celebrations is the traditionalFiesta Nacional de la Vendimia (Grape Harvest Festival).

The richness of the architecture complements the charm of vineyardsand different building styles can be appreciated: colonial mansions,antique adobe constructions, or even modern buildings withinnovative designs. This route integrates all aspects of the wineculture, from the secret corners in the artisan tours to the mostluxurious experiences of the world-class facilities.

Tourists Harvesting (26)

Bike Tours at Vineyards, Mendoza (24)

Polo, Mendoza (25)

Restaurant, Valle de Uco, Mendoza (23)


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Vineyards, Mendoza (33)

Fiesta Nacional de la Vendimia (NationalGrape Harvest Festival)

This one-of-a-kind event is the most important national festival inArgentina. Every year, on the rst week end of March, Mendozareceives thousands of tourists that share this major celebration withthe locals. More than 1,200 artists perform at the Fray Romero Daynatural amphitheater and around 50,000 people attend the showthat pays tribute to the harvest. Although there are local celebrationsin the different districts starting almost a month before, there arethree intense days with parades, celebrations, tributes to the VirginCarrodilla (patron saint of the vines), and the election of the Queen ofthe Grape Harvest.

Classical Music in the Wine Routes

This renowned international festival, celebrated for over 10 years,takes place in the wine routes of Mendoza. To celebrate HolyWeek, locals and visitors alike enjoy classical music surroundedby stunning landscapes and accompanied with excellent wine.During these days, renowned guest artists from different countries,along with local performers, share their talents along tourist circuits,heritage sites, wineries, parks and chapels that are the perfectsetting for these shows where art, wine and nature combine.

Violinist, Mendoza (32)Orchestra at Winery, Mendoza (30)

Harvest Festival Queen, Mendoza (31)


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Art expressions

Associating art with wine is not a simple whim. Most of the wineriesalong the Argentine wine routes hold collections of valuable pieces,which visitors can appreciate in their cellars, wine tasting rooms andeven among the vineyards, in the case of sculptures and other pieces.In the Uco Valley (Mendoza), the Kilka Cultural Complex, located in theSalentein winery, houses an important contemporary art exhibition. To thenorth, in the province of Salta, the Colom winery features a uniquehigh altitude art museum designed by James Turrell, an impressivework combining light and space within its structure, and holds otherpieces from the Hess Art Collection.

Wine history

There are several wineries that keep a great historical heritage in theirbuildings. However, some wineries have real wine museums, placesworth visiting to learn more about the glorious past of these placeswhere wine pioneers worked the land, ideal for producing this noblebeverage. Some of them are the Santiago Graf gna Museum in SanJuan; the Wine Museum in Cafayate, Salta, which has been recentlyrenewed; the Wine Shop in Mendoza; the National Wine and GrapeHarvest Museum, Casa Giol, in the Maip district; and the San FelipeWine Museum at La Rural winery, also in Mendoza.

Art Room at Winery (40)Wine Aging Room, Mendoza (37)

Wine and Art (39)

Sculptures, Mendoza (38)

Tango and Wine Activities

Festivals offer year round activities for visitors to attend whileenjoying great wines. Another event that is starting to gain importancecombines two national symbols: tango and wine. This festival,organized in Mendoza, presents a series of tango shows in differentwineries around the province, for two weeks in September.

Vendimia Comunitaria de Cafayate (CommunityGrape Harvest Festival in Cafayate)

Every year in March, Salta land of wines receives thousands of localsand tourists that participate in the harvest held at Las Nubes ranchand come into direct contact with the vine. The festival combines thelocal wine with the avor of regional dishes, and folk music typical ofthe Calchaqu Valleysin an unforgettable day in which people of allages harvest grapes and participate in the early stages of the processthat gives birth to new wines every year.

El Rally de las Bodegas (The Winery Rally)

Every year, in March, a unique event is held as part of the grape harvestcelebrations: a competition between classic and sport cars set against theawe-inspiring background of the Andes Range and along an exclusivecircuit around the vineyards and wineries of Mendoza. This is a highlydemanding sports event for just 100 participating couples, and the mostcompetitive prize in Argentina for classic cars: the triple crown disputedat the mountain rally (Crdoba), the 1000 sport miles (Bariloche) andthe winery rally (Mendoza).

Route 40

This fantastic route, which alternates paved road and gravel andunpaved road, runs north to south along the Andes Range for over5,000 km (3,107 miles), and features countless attractions andcontrasting landscapes. Particularly in the Norte and Cuyo regions,Route 40 serves as a transverse axis for visiting most of the wineproducing areas. Visitors can take a theme trip combining wine andadventure, and even take a detour to contemplate wonderful viewsand discover unique mountain villages.

Tango (34)

Winery Rally, Mendoza (35)

De las Flechas Ravine, Salta (36)


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Wine Aging Room, Valle de Uco, Mendoza (42)

TipsSeason The grape harvest season takes place during the summer andthe beginning of the fall in the Southern Hemisphere (mainly fromFebruary to April). This varies according to the climate and the varietythat determines the harvest time in each region. However, wineriescan be visited during all seasons. Learning about the different stepsin wine production and the magni cence of the vine landscape as itchanges with every season allows visitors to enjoy a unique view.

Contemplating the snowy vineyard in winter, the ochre hues in thefall, the rst vine sprouts in spring, or the full grown grapes shiningunder the summer sun all are one-of-a-kind experiences.

Roads

Although most of the roads are in very good condition, it is

convenient to nd information about the road condition, thedistances to travel, and the weather when planning a trip. Inthe land of wine, the sun shines almost all year around, butit is useful to plan ahead in order to be able to access andvisit the wineries.

DistancesUnlike other wine-producing countries, and due to its largearea (more than 2,000 km / 1,245 miles from north to

south), Argentina offers a non-linear wine route, scattered inbeautiful wine-producing oases and valleys. Some n eighbori ngcircuits have an easy road access, like the micro-destinationoptions, but other distances can be quite long. That is why, itis recommended to plan ahead in order to enjoy the wineexperience in more than one region.

Visit to Wineries

It is advisable to make reservations in advance to visit wineries inorder to ensure the best experience, with qualified guideswho speak your language. This is especially recommendedfor certain facilities which, due to its characteristics, privilegepersonalized or small-group tours.

AccessoriesThe weather is mostly dry, warm and very sunny, so it is recommendedto always wear sunglasses. It is also advisable to wear a hat andcomfortable and safe shoes to visit the production areas, and totake sunscreen with you. During the summer, wear light clothes;and in the winter, bring a warm coat, although winter daylighttemperatures can be mild under the sun.

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Gastronomy


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Nowadays, Argentina offers a wide culinary mosaic to be discovered and fully enjoyed as the country thoroughlyrevaluates its local cuisines. Argentine flavors symbolize and reflect the history of the country. Throughout thecountry, people in each region have translated part of their culture and of what nature has offered them into tastyregional dishes. In addition to the world-famous Argentine beef, the empanadas, yerba mate and dulce de leche,there are also prized ingredients and fresh produce from all regions. A one-of-a-kind menu where you can nd uniqueculinary gems at each destination.

Argentine customs include the tradition of sharing family meals, meeting with friends, the ritual of preparing anddrinking mate or barbecuing a good asado, eating homemade pasta on Sundays or gnocchi on the 29th of eachmonth. These are everyday examples that show the simplicity with which Argentinians enjoy food and use it asa sign of affection. In this sense, food allows people to socialize, and gives them a reason to get together and share.On the other hand, Argentina has the widest culinary range in the world, with a wide variety of styles, prices and

avors, from local canteens, bars, pizza parlors, steak houses and pubs to restaurants that serve the nest of dishes.

Revaluating local cuisine

Gastronomy, Master of Food & Wine (43)

Gastronomy, Master of Food & Wine (44)

best empanadas in Argentina The most typical varietiesDiscovering the Different Regions of Argentina


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best empanadas in Argentina. The most typical varietiesare meat and ground corn, with different levels of spicinessor secret ingredients depending on the provinces (in Salta,meat empanadas are made with potato, in Tucumn they areprepared with knife-cut meat and lemon juice.) Empanadas area small pie of savory dough closed with an elaborate foldededge (called repulgue). Fried or baked, they are delicious toeat with your hands, sitting at a good table, or as a quick biteon-the-go.

In general, several northern dishes share a hot avor, due to thespices used (especially hot ground pepper), which are combinedwith tender corn or lean, sun dried jerked meat (beef, lamb orpork). Stews, such as locro, carbonada and casseroles are alsotypical of this area, as well as meat and potato pie or meat andpumpkin pie.

Also, there is a wide selection of homemade jams, solid pastesor syrups made from quince, sweet potatoes, molasses andchilacayore, which can be eaten alone, and gave rise to a verypopular and simple dessert called vigilante or queso y dulce:a slice of cheese (soft or semi-soft) and a serving of fruit insyrup or solid fruit paste.

Other luxurious avors in this region include handmade goat cheese,made according to ancient recipes, and the traditional quesillo.Visitors can taste the assortment of cheese varieties and lear nabout the process of artisan production at the differentproduction facilities in the northern region. While visiting thenorthern region, tourists can discover open air drying places for

red peppers, tomatoes and tobacco, covering the mountainslopes with their bright colors. Other easily available productsin this area are wild meats, such as lama meat, used in local dishes.

Among the typical beverages we can mention coca leaf tea.This is widely used to prevent altitude sickness, as many ofthese valleys are more than 1,600 m (5,250 ft) above sea level.Some towns in the north of Salta are higher than 4,000m (13,100 ft.) Some alcoholic beverages worthy of mentionare the chichi made from corn meal and water and Purmamarca, Jujuy (48)

Discovering the Different Regions of Argentina

While many uses and customs are widespread throughout the countryand are an essential part of the national identity, some recipes areassociated to local produce, to celebrate the natural characteristicsof each region and elaborate dishes that are a symbol of theiruniqueness and a sign of distinction. Becoming familiar with thisflavor palette that crosses the country from north to south andfrom east to west is a unique opportunity to immerse oneself intothe culinary legacy of Argentina and conne ct with its p eoplethrough their food.

Ancient secrets

This is one of the areas most in uenced by native culture. Its foodshows a legacy closely related to the Andean-Inca tradition whichis shared with other countries on the Pacific coast. Northerndishes almost always include potatoes and corn, as well asquinoa (a cereal typical of I nca cuisine), peppers, pumpkins,and tomatoes. The star dishes are the humitas and tamales,two preparations where maize leaves are stuffed with corn andother ingredients, for the humitas, or with meat, for the tamales.

Each place is enchanting and appealing in its own way, and this

is combined with the avors and aromas of a cuisine resultingfrom their culture, a common root shared by all the provincesin this region. The typical dishes in the northern lands of Argentinaare prepared with recipes that were passed down from onegeneration to the next since the times when only locally producedfood was available, and which could be obtained through barter(exchanging goods with people of other surrounding areas.)

Although empanadas are popular throughout the country, theyare particularly tasty in the north. Many say these are the

NorteJUJUY - SALTA - CATAMARCATUCUMAN - SANTIAGO DEL ESTERO

Tamales (45)

Sun-Dried Peppers (46)

Cuaresmillos (47)

lef t to fer ment in clay pots and boiled afterwardsand the


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Relaxing at Wineries (50)

y paloja which is obtained from the fermentation of carob beans.

This mixture of products makes up for a special program thatoffers different mini-tours in the region. Among them, Saborescon placer a norte (Flavors with Northern Pleasure) whichrediscovers the best kept secrets of these provinces. Theprogram allows tourists to visit production farms, fertile valleys,countryside grocery stores or restaurants of different styles,arts and crafts stalls in fairs and markets, and participate infestivals or popular celebrations, where they can taste many ofthe local products. All in all, you can become familiar with theculture of these peoples through their traditional cuisine or thenew food movement: Novo-Andean Cuisine, which givesnew value to local food through modern culinary techniques.

Flavors from Cuyo

The wealth of Cuyo is as exuberant as its natural beauty, its meats,fruits, vegetables, legumes, and good wines. Each province displaysits own characteristics with traditional dishes. Grapes, olives,apples, peaches, pears, plums, cherries, watermelons, melons andchilacayotas, together with walnuts, almonds and chestnuts are usedto prepare delicacies such as regional jams, dried fruits, pickles, andcrystallized fruits. Alfajores, grape syrup and the traditional tortitasmendocinas (a type of pastry from Mendoza that goes fantasticallywell with mate) are all great options for both breakfast and tea time.

Every restaurant or inn includes empanadas criollas, wheat locro(made with corn), humitas on corn leaves, patitas de vaca (cowslegs) and tomaticn (made with eggs and tomato) in their menu. Inthis area of mountains and deserts, roasted goat or dishes preparedwith goat, like chanfaina, are unrivaled; especially when they addlocal touches like jarilla leavesto the embers. Jarilla is a wild bushthat grows in the Cuyo region and provides these delicacies witha very unique aroma. The Cuyo region also offers good aromaticherbs, used to season dishes or to make beverages.

In addition to great wine, this region produces good cider, andfresh and tasty fruit juices, particularly grape juice. Asado concuero (meat roasted with the hide on), other meats cooked on a

plow disc or in a wood red oven, mazamorra (maize mush) andgoat cheeses are some of the traditional dishes eaten throughoutthe region. For those looking for a more exotic menu, as in thenorthern region, jerked meat is another option. Almost everymenu includes local produce, and fully represents the spirit of thecountry life, whether the food are modestly made or preparedby top chefs who create interesting modern dishes in beautifulboutique restaurants.

CuyoLA RIOJA - SAN JUAN - MENDOZA - SAN LUIS

Food (49)

PatagoniaLA PAMPA NEUQUN RO NEGRO cooked. Then, another layer of leaves and wet cloths are added in


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Breakfast in Bariloche, Ro Negro (52)

Feasts in the argentine south

The Patagonian region features not only natural beauty and astunning vastness, but also natural produce of undisputed quality,which are key elements of gourmet cuisine. The Patagonianenvironment includes mountain landscapes, continental ices, desertsteppes, large elds and a vast coastal area, and rural ranches orpicturesque log cabins that maintain their original spirit: a mixtureof the customs of the indigenous people from the south and theEuropean immigrants who brought their traditions with them.

In Patagonia, everything is pure and quiet. It is the perfect place toenjoy a delicious tray of smoked meats and cheeses with a glassof locally produced wine or a wide variety of artisan beers. Thevariety of local animal and plant life guarantees a one-of-a-kindcuisine, whether by the mountain range, by the sea or at the centralarea. Patagonian lamb, a local delicacy known around the world,is one of the most traditional dishes of this region, which visitorscannot miss.

In the mountains, dishes are usually prepared using fresh trout,salmon and wild meats, like deer or boar. Meat is smoked to intensifyflavors. Patagonian cuisine is greatly influenced by Europeancuisine, especially from Germany, Austria, Switzerland, Englandand Wales (Welsh culture is very deeply rooted in Trevelin andGaiman, two towns where Welsh language, cuisine and customs

are kept intact), with very popular dishes such as sauerkraut,raclette, fondue, tea and Welsh cake, stews, soups, and liquors.

The cooking technique called curanto (which means hot stone)is of Mapuche origin. It is used for cooking all types of meatsand vegetables. Due to the strong southern winds, it uses thetemperature generated by stones heated in a bon re until theyare red-hot and then placed in a hole in the ground (which is 15-20cm / 6-8 inches wide). Over the stones, a layer of maqui or calcaleaves is placed, and on top of these, all the ingredients to be

LA PAMPA - NEUQUN - RO NEGROCHUBUT - SANTA CRUZ - TIERRA DEL FUEGO order to maintain the heat. Finally, everything is covered with dirt

and it is left there to simmer, until vapor comes out of the ground,as if it were a pressure-cooker.

Towards the coast, especially on the southern end of the country,sea life is so diverse it opens another door to the discovery ofPatagonian avors. The spider crab from Tierra del Fuego or theChilean sea bass are two highly requested delicacies in this region.Handmade chocolates are de nitely worth mentioning. Amongthe local gems, we can mention chocolate coated cherries andberries in chocolate soup. Again, the European in uence is clearthrough great chocolate producing techniques and in one ofits traditional chocolate varieties: chocolate en rama (chocolatetwirls.) Many places allow visitors to witness the handmade chocola teproduction process and to enjoy a hot beverage together with aselection of chocolates, cakes or other delicious baked goods.

There is a great variety of fruits, especially red and black berries,which are very common in the area and are used to elaborate jams.Other commonly used fruits include the traditional rose hip (RosaEglanteria), a wild bush, member of the rose family. Elderberry,redcurrant, strawberry, cassis or raspberry jams are a ll highlyrecommended.

The Argentine south offers the chance to combine unique products,either in high-end cuisine or in homemade dishes, always resultingin delicacies that are not easily forgotten.

Fishing in Bariloche, Ro Negro (51)

jams, alf ajores (type of cookie sandwich), wines, aromatic herbs honey and regional alfajores ( lled with dulce de leche or fruit paste.)CRDOBA


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and goat dishes are the stars of these gourmet tours.

The cold cuts and cheese route

This tour offers two different alternatives: one to the north andthe other to the south of the capital city. To the north, there arethe areas of Jess Mara and Colonia Caroya, where visitors canappreciate the cultural significance of the legacy of the JesuitMissions in the province and enjoy some of the best beef andsteak restaurants in the area. Colonia Caroya produces wine,something very tradit iona l of this area. Here, they also makesalami following traditional Friulian techniques (caroyensesalami), and in the Sierras Chicas there is honey production.This route includes some national festivals, such as Sagra de la Uva(a grape festival) and the Fiesta Nacional de la Frutihorticultura(National Festival of Fruit Growing and Horticulture).

To the south, we are lured by the e xcellent cow cheeses an dsalami, especially those from Oncativo, home to the Fiesta Nacionaldel Salame Casero (National Handmade Salami Festival), an event thatattracts many visitors. Also very popular is Las Ju ntura s, w here wecan enjoy the Fiesta Regional del Chacinado (Regional Cold CutsFestival). Another celebration that completes the gourmetschedule is the Fiesta Nacional de la Bagna Cauda (NationalBagna Cauda Festival), of Italian-Piedmontese origin: a casseroleof intense flavor holding a sauce made with cream, anchoviesand lots of garlic, among other ingredients. Vegetables, boiledchicken, pieces of bread or cold cuts are then dipped into this

avorful sauce. This route offers other places where great cheeses

(hard, semi hard, soft and uid) can be tasted, especially in VillaMara, Luque, Villa del Rosario and James Craik. Annually, theprovince of Crdoba produces about 2.5 billion liters (about660 million gallons) of milk and almost half is used to make cheese.

The avor route in the Crdoba valleys

The Traslasierra valley features many microenterprises that produceartisan delicacies. Mina Clavero and Villa Dolores, among other towns,plant and harvest different aromatic herbs as well as organic products,

In the La Punilla Valley, visitors can enjoy the sweet treats offered byVilla Carlos Paz, Huerta Grande, Villa Giardino, La Cumbre and LaFalda, where the Fiesta Nacional del Alfajor Cordobs (National Festivalof the Alfajor from Crdoba) is held. Calamuchi ta, another valley,presents culinary options ranging from traditional dishes to central-European cuisine, especially in Villa General Belgrano, home of theFiesta Naciona l de la Masa Vienesa (Viennese Pastry National Fesitval),the Fiesta del Chocolate Alpino (Alpine Chocolate Festival) and theFiesta Nacional de la Cerveza (Oktoberfest), where the folkloric dancesand music brought by the immigrants play an essential part as well.

The goat route and fruit growingand horticulture route

The best goats are bred in the northwestern area of the province,in places like Quilino and Den Funes. Tourists can visit ranchesand farms and, at the same time, enjoy some charcoal-grilledgoat meat, a traditional mountain dish. Every summer in Quilino,they celebrate the Fiesta Provincial del Cabrito (Provincial GoatFestival), where people can enjoy asados and shows. This goatroute can be combined with the fruit growing and horticultureroute (which includes fruits such as peaches, plums, pears, grapesand walnuts).

Olive Trees (55)

The land of cold cuts and fernet

The province of Crdoba is located in the central area of the country.In this province, food production plays an essential role in the localeconomy, with regional meals and beverages, like cheese and coldcuts, jams and pickles, and beers and wines.

The cuisine of Crdoba is different from the cuisine of other placesin the Americas due to the huge European in uence which makesit unique. The so-called facturas (Krapfen) are of German originand the medialunas, known throughout the world by their Frenchname, croissant, are of Austrian origin. Another custom in this areais having picadas (similar to the S panish tapas) before lunchtime,as an afternoon snack or for dinner. These mainly include soft andblue cheese, salami, olives in brine, little pizza squares, milanesas(deep-fried breaded beef), potato chips, peanuts and whateveringredient each cook wants to include.

As in the rest of Argentina, mate is among the typical hot beveragesserved at all times. We can also mention coffee, tea, mate cocido (whichis different from mate because it is served in cups), coffee with milkand tea with milk, which are the typical variations of tea and coffee.However, Crdoba is famous for a drink that is very popular all overArgentina, but is consumed in signi cantly higher amounts in thisprovince: Fernet. It is a type of bitter drink made from natural herbs

and alcohol. It can be enjoyed straight as an aperitif, although due toits bitter taste and high alcohol content, it is usually served withsparkling water or cola drinks, and, in some cases, avored witha touch of mint. Fernet goes very well with the popular picadas.

Crdoba has a lot to offer in terms of tourism, due to its richgeography and many valuable attractions. As regards cuisine, thereare different production circuits with themed tours, based on theproducts made in the region, which are part of the local wineroute and complement it. Salami, cheeses, olive oils, honey,

CRDOBA

Homemade Bread, Crdoba (53)

Carriage, Crdoba (54)

one is the medialuna (inspired by the French croissant). Anotherpeculiarity is the sndwich de miga which are sandwiches made

Buenos Aires


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Needless to say, asado, originally linked to the fertile Pampean land, iscommonly found throughout the country and especially in ste akhouses in the city of Buenos Aires or in peoples homes on weekends(making an asadito is like making a barbecue only using differenttechniques). In the countryside the asado can be found in its purestform, where a grill or an iron cross is used to prepare it. Here,the meat can also be roasted with the hide on. Asados often includeoffal, variety meats, and other complements. The most popular one is thechorizo, called choripn when eaten as a sandwich between two piecesof bread. Other popular side dishes are charcoal-grilled vegetab les andprovoleta (a thick slice of grilled provolone cheese with oregano).

A classic Argentine meal is the milanesa: a slice of meat coatedwith an egg batter and breadcrumbs. They are usually made withbeef or chicken (called suprema). They can be baked or f ried, and theyare eaten plain or Neapolitan style (with cheese and tomato sauce),in a sandwich (sndwich de mila, as it is popularly called), and withan endless assortment of ingredients, like lettuce, tomato, eggs,

cheese, etc., when they are full sandwiches.

The city of Buenos Aires offers award-winning international cuisine.Buenos Aires is today one of the most renowned capitals in the world,not only because of its cultural life, but also because during the lastyears it has gained recognition thanks to its excellent restaurants,which feature different types of cuisine and great talents who preparegourmet menus. In each neighborhood around the city, there aresteak houses, where you can taste charcoal-grilled meats or al asadorand different types of offal; canteens, which are old taverns serving

flavorful home style food, generally prepared by Spaniards orItalians; pizza parlors, which can be found all over the city; quickbite restaurants, which include the traditional street food vendorsor carritos (food carts) along the riverside path (La Costanera),where you can order a choripn (a chorizo sandwich), or a steaksandwich; there are old markets like the one in San Telmo; and hip areas,which currently include Palermo and Puerto Madero as the mostinnovative places and with a high concentration of restaurants.Although all over the city you will nd restaurants that transform asimple meal into an unforgettable moment.

The Province of Buenos Aires sea coast offers a wide range ofalternatives such as seafood and tasty sh (dog sh, silver sh, hake,fried silverside, among others). On the other hand, the countrysideinvites visitors to enjoy the fresh air and delicious home-style dishes:perfectly cooked meat prepared by countrymen who know how toslaughter the animals and who have great cooking techniques,mate with pastelitos (deep-fried pastries, usually lled with quince

or sweet potato jam), and tortas fritas (deep-fried pastry, similar tothe French beignets) at any of the rural ranches.

The province also shows little towns where local and foreigncustoms are mixed together until they are almost blended intoone. Excellent cheeses, oil and dairy products are produced tothe south, in the hill area. There are farms where chickens arebred using natural techniques and where they grow an endlessselection of vegetables, something that clearly depicts Argentinaas a farming/cattle raising country.

De la Mujer Bridge, Puerto Madero, Buenos Aires (58)

Countryside and city delicacies

For a long period of time, major urban areas like Buenos Aires receivedwaves of immigrants coming from all over the world, but especiallyfrom Europe, and mainly from Italy and Spain. Many immigrantsalso came from Germany, Switzerland and the Middle East. Thisclash of cultures gave rise to signi cant changes that, undoubtedly,enriched the great culinary heritage of the city. Pasta, pizza, polenta,stews, omelets, croquettes, sauces, cold cuts, and recipes with chick enand meat became part of the average everyday table.

Also, there was a growth in the production of baked and confecti onerygoods, as well as dairy products. Eventually, these foods becamecomple tely Argentine. When speaking of pasta, for example, there isa wide range of options, from noodles, fussilli, gnocchi (especiallyserved on the 29th of each month), ravioli, lasagna and fettuccini,to the local sorrentinos, agnolotti, cannelloni and fettuccine. As regardspizza, it can have thin or thick crust, be baked in a conventionaloven or in a brick oven, include cheese (mozzarella) or not, be stuffed,and it can include a wide variety of toppings. This is a dish that canbe enjoyed anywhere in the country. It is usually eaten with fain(baked chickpea our dough) placed over the pizza slice. It is saidthat what makes Argentine pizza unique is the mixture betweenItalian and Spanish culture in our country. In the late 19th century,the Neapolitans and the Genovese opened the rst pizza parlors,

but later on, the Spaniards began to run them.

As regards baked goods, the deep-rooted tradition of bread production(its consumption is fully widespread all over the country), as well aspastry and confectionery products, comes from the combination ofthe aforementioned cultures. It is very common to nd bakeries allover the country. They sell a wide selection of breads, biscuits andcakes, as well as facturas (Danishes), which are made with butteror fat. Danishes can be plain or lled with dulce de leche, custard,quince or apple jam, among other fillings. The most popular

peculiarity is the sndwich de miga, which are sandwiches madefrom thin layers of English bread (without the crust) and lled withham and cheese. The more elaborate ones include cured ham,tomatoes, olives, hard boiled eggs, tuna, lettuce, and bell peppers,among others ingredients. They are a traditional snack at socialmeetings and parties.

Desserts and sweet treats usually include dulce de leche, which ismade with milk and sugar. Dulce de leche is usually eaten alone,or used as a filling in cakes, alfajores, pancakes and Danishes,or as a topping for an. Whipped cream is also massively popular,and commonly used in desserts and sweet treats. Pies, spongecakes and puddings are very common products. Italian-style ice-cream has also enjoyed a huge development in this area, with localvariations that kept alive the artisan spirit of their production and placedthem among the best in the world in international competitions.

PROVINCE AND CAPITAL CITY

Palacio Duhau, Buenos Aires (56)

City Cafe, Buenos Aires (57)

Litoral


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Iguaz Falls (61)

The guaran in uence

This region has been greatly influenced by the guaran culture,especially in the bordering provinces. This is why this area currentlyshares some regional dishes with Paraguay.

The Litoral is an area covered with lush vegetation that colorslandscapes green, with blue rivers that spread like arms and red-colored soil. Vegetation is abundant in every sense of the word, andamidst such exuberance, food makes the experience worthwhilein the different towns. The geography in this area is breathtaking,from the magni cent Iguaz Falls and other smaller falls, to theheavy jungle, the calm beaches on the river coast, the lagoonsof fresh water, the reserves and national parks that shelter a uniquebiodiversity, and the valleys and productive plains.

Due to the great river af uence, shing is one of the backbonesof its economy, and this re ects in the eating habits of the localpopulation. People can enjoy an enormous variety of sh, preparedin various, delicious ways. Among the most well-known, we canmention the silver horsehead, the surubim cat sh, the pac, theshad, the pat and the cat sh. These are usually grilled, baked orbattered and accompanied with a ne Argentine wine.

In Misiones and Formosa, locro is prepared with beef, corn, pumpkin,and manioc. The mbey, a guaran deep-fried pastry made withmanioc starch, is served with milk, salt and cheese. The chip is alsoelaborated using these ingredients, and eggs. It goes well withtea and coffee, or the famous beverage called terer (cold watermate). Sopa paraguaya (literally Paraguayan soup) is another localdelicacy which, despite its name, is a type of bread made with whitecorn our, cheese, onions and spices. Among the sweet products,papaya in syrup is a traditional dessert in Corrientes.

MISIONES CORRIENTES CHACOFORMOSA SANTA FE ENTRE RIOS

In this area is where the yerba mate route begins. Among the few yerbamate facilities in the world, the ones in Argentina are located in theprovinces of Corrientes and Misiones. The other plantations are locatedin Paraguay and in the south of Brazil. Some of them are open forguided visits and invite touri sts to closely explore the productiveaspects of the most popular beverage among Argentinians: mate.

The main yerba mate production areas are located in GobernadorIngeniero Valentn Virasoro (Corrientes), El Dorado, Leandro N. Alem,Ober and Apstoles (Misiones). Apstoles hosts the Fiesta Nacionalde la Yerba Mate (yerba mate themed festival), where people paytribute to these plantations, and it is an ideal time for tourists toget to know the regional communities and their customs. Anotherbeverage that can be enjoyed during this thrilling journey is thefamous terer, especially when served cold with citrus fruit juiceinstead of water, a truly delicious and refreshing beverage to cooldown during long visits.

Misiones (59)

Sunset, Misiones (60)

El Olivotour (The Olive Grove Tour)Highlights to schedule


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In addition to vine, several Argentine provinces enjoy good weatherand soil for growing olive trees. Many oi l-producing facilities canbe found in Catamarca, La Rioja, Mendoza and San Juan, at the footof the Andes. Here, visitors can take guided tours and learn aboutthe oil producti on process. In some cases, in Maip, and especiallyin San Rafael, people can harvest olives themselves and maketheir own olive oil through a program known as Olivotour. Theexperience also includes other a ctivities such as olive therapy,a relaxing, spa-like treatment that uses the natural properties ofolives that are bene cial for our body.

Masters of Food & Wine

This event had a promising start, and became one of the most anticipatedgourmet events of the year. This international festival lasts several daysand it is attended by prestigious local and international chefs andsommeliers that cook delicious dishes and pair them with the bestArgentine wines. Between the grape harvesting months and the fall,the Hyatt Hotel organizes this gourmet event, which combines dinners,luncheons, gala events, master cooking classes and di rected winetastings, private tango lessons and polo activities, among other optionsthat take place in natural settings of Mendoza and Buenos Aires.

Museos del Mate (Mate Museums)

Many places throughout the country offer spaces for tourists to paytribute to this representative Argentine custom: drinking mate. Tigre ,in the province of Buenos Aires, features a museum with a collectionof more than 3 thousand pieces, which include the smallest matevessels in the world, yerba mate containers used in old wagons,crystal mate vessels and bombillas (the straw used for drinkingmate). Also the rst book published in 1936 on this topic, and evenold music instruments made with gourd. It is worth mentioningthat the rst known thermos ask in the world can be found there.

Olive Tour, Mendoza (67)

Chefs (65)

Gastronomy (66)

Fiesta Nacional del Chivito (National Goat Festival)

This celebration, held in January each year in Malarge, in south Mendoza,should appear in the Guinness books of records due to its singularity.This event celebrates goat meat, a delicacy in this province. Duringthe celebration, which lasts several days, more than 1,000 goats areroasted in a huge grill, which is something worth seeing. In additionto the delicious meal, there are attractive gaucho skill and other folkshows. These include a Cueca (traditional dance) competition, and theelection of a beauty queen, an activity that is part of every festivalin the country.

Fiesta Nacional de la Cereza (National Cherry Festival)

The town of Los Antiguos, at the foot of the Andes in the province of San taCruz, is an important cherry producing center. The town name payshomage to its tehuelche (native people) predecessors. This Patagonianfruit is really exquisite and very valued in different markets, and itcan be enjoyed as part of this truly national celebration, held in thecherry capital of the country.

Fiesta Nacional del Ternero (National Veal Festival) andDa de la Yerra (cattle branding with hot iron)

Ayacucho, in the province of Buenos Aires, 300 km (186 mi) away fromthe Capital City, hosts another important festival dedicated to veal,a criollo delicacy. This appealing celebration starts with the Estado de

Yerra (where they brand cattle with a hot iron tool), a typical showof the Pampean area. This marks the beginning of the event and hasinspired many artists to write stories, poems and songs, and even paintpictures. This celebration also features many cultural activities , such asmusic shows in the streets, a national mural painting contest (gauchothemed), and a payada (songs improvised with a guitar) competit ions.There also are calf auctions and a beauty pageant to choose the queenof the festival.

Al asador Goat, Mendoza (62)

Cherries, Santa Cruz (63)

Folklore Musicians (64)

An oddity in PigOther mate museums are located in Santa Rosa, capital city of LaPampa and in Apstoles, Misiones. In the town center of this city


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Pig, to the south of the province of Buenos Aires, follows a tradition ,received from the French immigrants, that is becoming increasinglystrong. Each year, the members of the Cofrada Mundial de losCaballeros de la Omelette Gigante (World Fraternity of Knights ofthe Giant Omelet) organize a huge celebration and prepare a giantomelet up to 4 meters (13 feet) in diameter. More than 15,000 eggs,30 liters (8 gallons) of oil, 100 kilos (220 pounds) of ham and manyspices are used to prepare this feast, which represents an attractionfor the entire town and the visiting tourists. Only four countriesoutside France have the approval to host this type of event, andArgentina is one of them.

Artisan beers from the South

Patagonia is a land of wines, but it is also home to many other popularbeverages, such as beer, which, in many cases, is produced followingartisan techniques. Every year in February, the city of El Bolsn, at thefoot of the Andes, receives thousands of tourists to celebrate the FiestaNacional del Lpulo (National Hop Festival). Hop is a ower used toscent and give beer a bitter avor. During the festival, beer lovers cantaste a wide variety of beer options, raging from the most traditionalones to beers avored with regional berries. Moreover, visitors can tasteother regional products, and enjoy live shows and sports activities.

Delicious salami

Oncativo, 70 km (43 mi) away from the capital city of Crdoba, invitestourists to taste the most delicious handmade salami in Argentina.More than 1,500 guests get together in the neighborhood sportsclub and organize a celebr ation where they enjoy over 1,300 kg (2,866lbs) of salami. The idea wa s born in 1975, when a few local producersgot together at a folk club in order to taste each others product anddetermine which one had the best salami of all. Eventually, this eventbecame the Fiesta Nacional del Salame Casero (National HomemadeSalami Festival), and Oncativo became the Argentine capital of salami.

Salami and Cheese (70)

is the Casa del Mate and the Museo Histrico Juan Szychowski inthe yerba mate producing facility Amanda, where visitors can learnabout this Polish immigrant, who was one of the rst people togrow and process yerba mate. The Francisco Scutell Collection, calledMates Argentinos y del Mundo, is another attraction in Paran,Entre Ros. It exhibits Mr. Francisco Scutells private collection, sharessecrets on this beverage and offers lectures on mate for all visitors.Patio del Mate in Gualeguaych, Entre Ros, is one of the mainplaces in the country where mate vessels are made and exhibited.

Mates (68) Mates (69)

Locro

Thi i i d high g A g ti di h i d i ll

Argentine classics

Asado Tips for preparing a good asadoo


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The national stew

Ingredients: 500 g (18 oz) of white corn, 500 g (18 ounces)of beans, 500 g (18 oz) of chickpeas, 500 g (18 oz) of pork meat

and skin, 3 ordinary chorizos (not chorizo colorado because it is

too spicy), 500 g (18 oz) of chopped beef, 500 g (18 ounces)

of tripe, pieces of bacon (to taste), 750 g (26 oz) of pumpkin,

500 g (18 oz) of potatoes, 500 g (18 oz) of sweet potatoes.

Instructions: Let the corn, beans and chickpeas soak overnightin plenty of water. The next day, use that same water to boil

the already cut chorizo and bacon, the diced beef, the pork

meat and skin, and the tripe. Add the vegetables. Do not

add salt from the beginning; add it only if needed once the

dish is ready. Let everything simmer for 3 or 4 hours until the

preparation thickens, stirring occasionally with a wooden

spoon so that it does not stick to the pot and so that the

pumpkin crumbles. Serve preferably in earthenware dishes,

in order to maintain heat.

This iconic and high energy Argentine dish is served especiallyduring national holidays and during the winter. The origin ofthis stew can be traced to pre-Hispanic and Andean cultures.They used to prepare it with basic ingredients like pumpkin, corn,beans, potatoes, onions and different spices, as well as beef,pork or entrails. This dish is a tradition throughout the northof Argentina, but today it is also consumed in other areas. Therecipe may change according to local uses and customs, or tothe ingredients available at the time it is prepared. It is cookedon low heat, which enhances the avors, makes the ingredientstender and turns the sauce into a dense cream. Locro (72)

Flowering Cactus, Salta (73)

Gastronomy (74)

Asado

The quality of Argentine beef is well known around the world, andthe asado is an iconic dish, longed for by tourists and worshipedby locals. Like tango, it is a pure expression of the Argentine spirit.Overall, the asado is the perfect combination of meat and offal(internal organs of cows) charcoal-grilled, and prepared in differentways. Beef (with or without bone) is the main ingredient, but it canbe complemented with chicken or pork, among other meats.

Asado is much more than just a typical dish. It is an Argentine ritualthat represents a communion between friends or family. The asador

(the person in charge of preparing the asado) is the creator of amasterpiece; someone who cooks the asado to perfection(something that usually takes several hours.)

It is common to share a picada with an aperitif while the asador,master of the embers and the fire, oversees the perfection ofthe cooking process. Picadas involve little pieces of various typesof cheese, cold cuts or sausages, olives, potato chips, and otheringredients the host may add.

Hearing the expression Te invito a comer un asadito (Come over fo rsome asado) is common among Argentinians, and it is a symbol offraternity and affection. In addition to tasting a homemade asado,you can have great asados at traditional Argentine steak houses orin ranches, made by gauchos and rural asadores. In the countryside,another technique used for grilling meat is called asado al asador,where meat is inserted into an iron cross and left by the re, whereit cooks slowly, keeping all its juices sealed inside. In both cases,the result is a juicy and tender asado. But note that Argentinianstend to eat meat more thoroughly cooked than people do inother countries.

p p p g g

Having the necessary utensils: knife, fork, shovel, an iron stickused to push the embers, and a cutting board to cut the meat.

Having a very clean grill, free from residues from previous asados. Avoid using kerosene or other ammable liquids. Adding crate wood to the charcoal, since it is a good ally for

the re. Keeping the embers in good conditions (in order to avoid

poisoning) and hot at one end of the grill in order to use themas needed when meat is placed on the grill.

Distributing the heat of the embers according to the type ofmeat being cooked.

Salting the meat with coarse salt before placing it on the grill. Keeping a moderate and constant heat and the grill at a safe

distance from the embers in order to avoid burning the meat. Having a suitable container handy to bring the meat to the table.

Source: IPCVA

Asado en la Provincia de Buenos Aires (71)

How to cure the gourdMate

Mate is so iconic that it should be declared the national beverage bag)arealsopopular and they areused tomakematecocido Like


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Curing the mate vessel is conditioning the vessel (when it is new,made of gourd or wood) in order to avoid unpleasant taste and toprevent mold (other mate vessels can simply be washed and donot need to undergo this process). The process is really simple: washthe vessel thoroughly and ll it with used yerba and warm water.It should be left to sit for one day (as if it where soaking). Repeatthe procedure the following day. There are other techniques andtricks for curing.

How to prepare good Mate following a fewsimples steps

Put the yerba mate inside the chosen vessel (it should beabout 80% full).

Cover the hole with your hand, put it upside down and shakeit so that the yerba gets mixed together (the ne and coarseparticles should get mixed) and to eliminate the powder, in orderto prevent the straw from getting clogged. The yerba shouldbe arranged in an angled mound, at a 45 angle, and thereshould be a cavity toward one side.

Add very little warm water (it should not be too hot, to avoidburning the yerba from the beginning) to the yerba and slowlyrepeat the process with slightly hotter water, trying to get theyerba wet little by little, and always on the same side.

Once the yerba has absorbed the water, stick the straw (bombil la)on the wet side and verify it is rm and slanted toward the vesselwall. Never move the straw!

Pour a small amount of hot water (this is called cebar). Ideally, amate should allow 2 or 3 sips per person. Water should be hot butnever boiling (between 70 C - 80 C / 158 F 176 F should be ne).A kettle or ask can be used to pour the water. The latter is better inorder to keep the water temperature constant.

Note: the person to drink the rst mate in a circle is the cebador(brewer) and then he or she continues offering mates to the peoplein the circle without ever changing the order (one mate per person).The mate returns to the brewer, who should always be thesame person.

Mate Brewer (78)

Yerba Mate Leaf (79)

Mate is so iconic that it should be declared the national beverage.Drinking mate is a custom shared with other neighboring countries(Paraguay, Uruguay, and the south of Brazil), and it has a specialand unique meaning for Argentinians: socializing and sharing.The word mate comes from the quichua word mati, which is agourd used as a vessel to hold yerba mate; but in addition to givingits name to the vessel, it is also the name of the infusion (madewith yerba mate and hot water). Drinking mate (or brewing it)is an everyday activity for Argentinians, and, at any time of theday, mate is an irreplaceable companion and the perfect excuseto chat with friends and family. Mate can be drunk bitter or sweet(with sugar or, in some cases, sweetener), depending on personal

preference. Water should be steaming hot but not boiling. It canalso be brewed with cold water or citrus fruit juice (called terer),making it an ideal beverage on hot summer days.

The vessel can be made of gourd, wood, glass, porcelain, cowhorn, aluminum, plastic, nickel silver and silver and many othermaterials; and the straw (bombilla), usually metallic or made outof cane, through which the liquid is sipped, is placed inside thevessel. Mate is prepared with ground leaves (dried, crushed andaged) of yerba mate, a local plant or tree from the sub-tropicalrainforests located in only one area in South America. It has greatnutritional properties and its avor ranges from very soft to moreintense. Moreover, yerba can be processed with or without stems,and avored with orange, lemon and natural herbs.

You can drink mate by yourself, but also with other people. Itrepresents unity among people. It is common to be offered mate,even by people you might not know. It is passed around until itreturns to the brewer (cebador), after everyone has had some.

Mate is attributed many nutritional properties as it has mineralsand vitamins. It is also said to have healing properties as, in thepast, it was used as medicine. As a natural beverage it providesnutrients, like antioxidants, and reduces bad cholesterol. Yerbamate is also used as an ingredient in various recipes (cake, an,ice-cream and liquor, among others). Mate bags (similar to a tea

bag) are also popular and they are used to make mate cocido. Likewine, it is the main ingredient in a new line of cosmetic products(fragrances, creams and shampoos).

Tortitas (76)

Harvesting Yerba Mate (77)

Drinking mate (75)

Dulce de leche

Its origin is uncertain, and there are many legendary stories that

Empanadas

Empanadas are a classic Argentine delicacy and they can be found Empanadas criollas


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explain this dessert that drives those with a sweet tooth crazy. Dulcede leche is an undisputable Argentine classic. It can be enjoyedalone, straight from the jar, or used as a lling for alfajores, cakes,chocolates, pancakes or as a thick, creamy topping for an andother desserts. From children to adults, everybody goes crazy fordulce de leche. It can be bought already made or it can be easilymade at home, provided you have some free time. In other Latincountries, it is known under other names, such as manjar or manjarblanco, arequipe or cajeta, among others. Chimichurri

Essential ingredient of every asado and requested by every foreigner

who visits Argentina, despite its dif cult pronunciation, chimichurriis a true Argentine hot sauce that goes very well with meat, especiallyroasted meat.

Some have a milder avor, others are red hot, but all of them are madewith oil and vinegar and ground ingredients (ground red peppers, garlic,black pepp

argentinian patagonian recipes.pdf

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