Turismo rural en Argentina
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The Empanadas









Present in the whole country, each county has his, and even several, since there are them of different areas in the same county. The classics are of bovine meat itched to knife with other ingredients that vary, but always cooking the filler previously in fat. The mass (flour, fat, in some areas egg yolk, salt or brine) it is kneaded by hand and of primordial importance in the quality of the turnover. Those of oven are the traditional ones, but they are also fried. With the step of the time they have arisen a variety of fillers more or less appropriate as humita (sometimes simply cooked corn), chicken, ham and cheese, cheese and onion, beet and white sauce, tuna, etc., as well as of local meats, of choique in the Patagonia, of mule or vizcacha in the center of the country, and also of varied shellfish in the Atlantic coast, etc.
Although we remember that the great localismo of the formulas converts to the present in merely indicative, the most traditional are:

Meat, verdee onion, onion, hard eggs, grape raisins, sweet paprika, spicy pepper, cumin.

Of Famaillá (Tucumán)
Boiled hen, onions, potatoes, grape raisin, hard eggs, paprika, cumin.

Meat, onion, grape raisins, hard egg.

Meat, onion, sweet paprika, spicy pepper, vinegar, cumin, hard eggs, grape raisins.

Mondongo Santiagueñas
Boiled Mondongo, onion, verdeo onion, carrot, parsley, laurel, tomato, pepper blow, paprika, sugar, hard eggs.

Meat, paprika, verdeo onion, potatoes, grape raisins, hard eggs, olives, abundant spicy pepper.

Meat, potatoes, onions, grape raisins, milled pepper.

Meat, verdeo onion, tomatoes, pepper blow, olives, hard eggs.

Meat, onion, sweet paprika, pepper blow, olives.

Meat, verdeo onion, carrot, pepper blow, tomatoes, sweet paprika, cumin, eggs hard dives, raisins without seed, olives.

Fish Patagónicas
Usually hake, onion, pepper, tomato, sugar, vinegar, oregano, laurel, cumin, hard eggs, olives;
Patagónicas of shellfish: usually vieyras, verdeo onion, pepper blow, cumin, milled pepper, pepper, olives without carozo.

The reading of multiple kitchen books and the direct experience allow to affirm that each turnover is different from the other one, be of the region that fuere, because it is enough that the proportions of the ingredients of the mass, the filler and the cooking change of hand to acquire tonalities and different shades. It gets complicated sobremanera the decision when choosing a wine. In the Northwest there is who they affirm that the Torrontés is the ideal, and they don't lack reason, seen that its turnovers are the spiciest in the country, but in general it is opted by the wine I tint, particularly Malbec, although any other cepaje or court also goes well. To many turnovers different, many different wines.
Viajoporargentina - Información Turística sobre la República Argentina
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