Turismo rural en Argentina
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Puchero

 

 

 

 

 

 

 

Most those of the memorialistas of the XVIII and XIX centuries, when they mention what the Argentineans ate, they indicate stew basically, roasted and sweet. The stew is a Spanish legacy of the colonial dominance, to which was added the corn, the sweet potato and the zapallo here, it was enlarged in the abundance and meat courts and it modified the sausage colored by the Creole.

It is certain that in Spain there are many regional types of stews, even one that comes closer to ours in their ingredients, that of the Islands Canaries, coherent because he/she went there to where they arrived some American products for the first time as the corn, the sweet potato and the zapallo.

But, besides the stew of hen of the old Buenos Aires night, other varied ones exist in the national territory, for example:

 
Pero, además del pucherito de gallina de la antigua noche porteña, existen otros variados en el territorio nacional, por ejemplo:
 

Rotten pot (Northwest)
Direct descendant of the Spaniard, with bovine meat, lamb chest, bacon, ears, paws and pig line, hen, partridge, red sausages, porotos, zapallo, potatoes, onions, parsley, oregano, peppers and salt. Their description goes back to the "weddings of Cervantine Camacho." To accompany him, a Malbec or Cabernet Sauvignon of Cafayate.

Pucherón correntino (Currents and Northeast)
Grains of corn, black broken po, meat with bones, paw bones and pig bone with meat, sausages, verdeo onions, zapallo, big carrots, sweet potatoes, potatoes, maniocs, salt and pepper. A Syrah with good body is good company.

Meat stew (region pampeana)
Caracú bones, meat (skirt), carrots, turnips, big onion, leeks, celery, parsley, tomato, pepper, potatoes, sweet potatoes, white cabbage, choclos, zapallo, panceta, sausages, puddings, rice, thick salt. A Cabernet Syrah sanjuanino goes him very well.

Small stew (Córdoba)
Meat "for stew", potatoes, zapallo, carrots, turnips, onions, rice, chickpeas, parsley, salt. Fórmu the moderate one for which a Tempranillo goes very well.

Stay stew (south of area pampeana and north of Patagonia)
Sheep meat (spine), yellow zapallo, sausages, sweet potatoes, garlic and leek, verdeo onions, potatoes, parsley, salt. With a Malbec of good body or a Cabernet Malbec.

Hen stew (city of Buenos Aires and influence area)
Hen, chickpeas, verdeo onion, leeks, carrots, laurel, garlic, turnips, cabbage, sweet potatoes, potatoes, zapallo, sausages, rice, salt. Maybe the only one that allows the presence of a white wine, for example, a Chardonnay matured in oak; also an wone, Malbec young Merlot.

Viajoporargentina - Información Turística sobre la República Argentina
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