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Typical Gastronomy

You will love Argentine gastronomy. Thanks to its extended geography and variety of ecosystems, it features a great variety of flavors, coming from the heart of the land. Tourists will find modern and historical restaurants, with regional, creole or international cuisine, “parrillas” (barbecue restaurants), author´s cuisine, fusion cuisine and closed door restaurants.

The gastronomic offer is disclosed in different regions and, very especially, in the City of Buenos Aires, one of the largest gastronomic capitals in the world. 

In Buenos Aires and the whole Pampa region, the most emblematic dishes are cow meat barbecues (the famous "asados") and their derivates ("achuras"). Cold meats and cheese in Tandil, fish and seafood in the coast or the alfajor (cookies filled with milk jam, covered by a chocolate coat) are other delights that should not be missed!

It would be unforgivable to visit Córdoba without testing its famous grilled mountain kid. Colonia Caroya is known by its cold meats of friulan origin and it frambua grape wine. In the Calamuchita Valley, the German influence is so much that the Villa General Belgrano conquers the tourists with their sausages with sauerkraut, cakes, chocolates and homemade beers.  Trout and kingfish, alfajores, olive oils and gout cheese are also remarkable food products.

The region of Cuyo is the birthplace of the best olive trees, dried fruits and aromatic herbs.

In the whole Litoral region, Golden, Surubi and Pacu fish give origin to delicious and fresh dishes. In certain areas of this region, cuisine has a strong Guarani influence, where mandioca is the main character, accompanying different types of meat.

In the North, dishes like locro, tamales, humitas and empanadas are classics. Basic ingredients of its cuisine are corn, peppers, Andean potatoes and llama meat or other meats dried under the sun. Cheese is also pretty acknowledged, mainly those from Tafí del Valle, in Tucumán.

The Patagonia mountain regions features dishes with mushrooms, deer, wild boar, and Araucaria pine nuts. Salmon and trout are also typical dishes as widespread as smoked meat. Handcrafted beer, fine fruits, jams and chocolates are delightful. Tierra del Fuego's spider crab, king prawns, and the black hake of the southern seas are other delights that should not be missed.

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Recomendados Virgen del Rosario y San Francisco de Asís Church

Virgen del Rosario y San Francisco de Asís Church

History tells that, by the end of the 17th century, the region already had a "decent" Christian church. In 1797, the first curacy parish priest, Joseph Alexo de Alverro, commissioned the building of a new temple, simultaneously to the construction of Tumbaya's church, which was the main church. In 1860, when Tilcara became the seat of the curacy, the church was dilapidated. After successive refurbishments, the restoration work was completed in 1865 by Juan Alvarez Prado. The chapel, which contains the remains of Manuel Alvarez Prado --who protected the Humahuaca Ravine during the Independence war--, was restored in 1941.