Flavors from Chaco
Discover the secrets of the cuisine that integrates local and European traditions.
Do you like gastronomic tourism? Your table is ready. In the province of Chaco, you’ll find a mixture of regional flavors and recipes brought by the immigrants. Do you know the ingredients of Chaco cuisine? Discover fish and pumpkin, pork and kid goat, onions and bell peppers, cheese and beans, sweet potatoes and lamb, corn and southern viscacha, cassava and carob flours.
Taste the locro stew and fish chorizo, jerky empanadas and chipá guazú, squash quibebe and German pastry from Volga, barbecues on the spit and delights prepared with fish. Did you know that in Chaco three gastronomic territories await you? The Impenetrable forest in the north, El Río near the Paraná, and La Chacra in the central area. Visit them and taste their delicacies. Live it all in the Litoral region.
Geographic location: Province of Chaco, Argentine Litoral region.
How to get there: By air, arriving at Resistencia International Airport. By land, via Ruta Nacional 14 by car or by bus (936 km from the city of Buenos Aires).
Area: 99,633 sq. km.
Altitude: 102 meters above sea level (average height).
Climate: Subtropical.
Recommended length of stay: 1 to 3 days.
Recommended clothing and gear: Comfortable, light clothes.