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Colorful, aromatic, tasty, traditional, homemade and with gourmet touches… dishes that are an authentic delight to the senses.

Gastronomy in Tucumán has an important regional distinctive mark. At folk festivals or at the most luxurious restaurants, at small villages or big cities, ancestral dishes are served, exquisitely prepared with local ingredients. Meals that combine traditional pre-Hispanic and creole traditions; with enigmatic names like “huaschalocro” (=”almost locro”, it is a stew lighter and definitely cheaper than the classic “locro”); typical ones like “tamales” (traditional dish which is steamed or boiled in a leaf wrapper. The wrapping is discarded before eating. Tamales can be filled with meat, cheese, fruits, vegetables, chilies or any preparation according to taste, and both the filling and the cooking liquid may be seasoned); or irresistible “empanadas” (Empanadas are made by folding dough or bread around stuffing, differing from province to province –it may be beef, chicken, corn, etc). Their cheese, of handcraft elaboration, is really unmissable.  

The whole province is invaded by the scent of aromatic herbs that grow in the valleys and the intensity of its citrus: lemon, orange and grapefruit. Dessert and jams deserve a special chapter: products nourished by the abundance of sugar cane, for the delight of the greediest palates.

It is a complete sensorial party celebrated also at popular festivals like: Cheese National Festival (Tafí del Valle), Lemon National Festival (Tafí Viejo) and Empanada’s National Festival (Famaillá). The importance of the latter in the local cuisine is also reflected at the Empanada Route (a circuit that covers the cities of San Miguel de Tucumán, Yerba Buena and Famaillá).

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