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40 dishes.
AmericanoCampari, red vermouth and soda over ice with orange; classic pre-dinner aperitivo.
AsopaoSoupy rice with chicken or seafood, thick with sofrito and herbs
Bamboo CocktailDry sherry and dry vermouth stirred with bitters; light aperitif.bread & pastryChipa so’oCorn cake stuffed with seasoned minced beef and eggmainChivitoTowering steak sandwich with ham, mozzarella, egg, olives and fries
EliopitaSavoury bread studded with chopped olives, onion and mint.
EmpanadasProvincial turnovers of hand-cut beef, olive and egg; Salta's are famed
FiambreVast chilled salad of meats and pickled vegetables for Day of the Dead
FugazzetaCheese-stuffed, onion-topped pizza, Buenos Aires porteño pridemainGallina rellenaHen stuffed with pork, capers, olives and vegetables, roasted then sliced
Gallo en chichaRooster braised in fermented corn drink with panelasnackGildaSkewer of green guindilla pepper, anchovy and olive, eaten in one bite.mainHallacaChristmas corn-dough parcels of beef, pork, olives, raisins in banana leaveswine & spiritHesperidinaBitter orange-peel aperitif, drunk with soda, tonic or vermouthsalad & sideKapunataMaltese ratatouille of eggplant, tomatoes, capers
Locrio de polloOne-pot seasoned rice and chicken, Dominican 'paella'
Manakishbreakfast flatbread smeared with za'atar-oil or cheese, folded hot
Matambre arrolladoFlank steak rolled around egg, peppers and olives, sliced coldsalad & sideMeslallaCooked olive salad with preserved lemon, garlic, paprika and coriander
MontucasSweet-corn tamales with pork, wrapped in corn husks
NacatamalLarge banana-leaf tamale with pork, rice, potato; Sunday breakfastbread & pastryPan de jamónChristmas bread rolled with ham, olives and raisinsbread & pastryPasteiCreole pot pie of chicken, peas and carrots in flaky crust
PastelCrackly fried pastry envelopes of cheese or beef, with sugarcane juicestreet foodPastel mandi’oFried cassava-dough empanada filled with beef so'o
Pasteles en hojaParcels of green plantain and taro dough with pork, boiled in leavesmainPastelleSeasoned meat in cornmeal dough, steamed in a folded banana leaf
PicadaBoard of salami, cheese, olives and crisps shared before dinner
Pollo guisadoChicken braised with sofrito, an everyday stew
PukacapasRound baked pie of cheese with red locoto chilli, eaten hotcocktailRebujitoManzanilla or fino sherry lengthened with lemon soda, poured by the jug.
Ropa viejaShredded beef braised with tomato, peppers, olives
Sándwich de migaCrustless layered white-bread sandwiches of ham and cheese, teatime
Sherryfortified Andalusian wine aged in solera, from dry fino to sweet PXmainSpanish omelettethick potato-onion omelette served in wedges or bocadillos
SpritzAperol or Campari with prosecco and soda, Venetian aperitivo-
Asopao
Soupy rice with chicken or seafood, thick with sofrito and herbs. Ready in 25 min prep and 55 min cooking.…
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Bamboo Cocktail
Dry sherry and dry vermouth stirred with bitters; light aperitif. Ready in 5 minutes prep and none cooking. 1 cocktail.…
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Chipa so’o
Corn cake stuffed with seasoned minced beef and egg. Ready in 40 min prep and 25 min cooking. 16 chipas.…
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Eliopita
Savoury bread studded with chopped olives, onion and mint. Ready in 25 minutes prep and 45 minutes cooking. One loaf,…
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Gallo en chicha
Rooster braised in fermented corn drink with panela. Ready in 30 min prep and 3 hours cooking. 8 servings. A…
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Gallina rellena
Hen stuffed with pork, capers, olives and vegetables, roasted then sliced. Ready in 1 hour prep and 3 hours cooking.…
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Gilda
Skewer of green guindilla pepper, anchovy and olive, eaten in one bite. Ready in 15 min prep and none cooking.…
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Hesperidina
Bitter orange-peel aperitif, drunk with soda, tonic or vermouth. Ready in 5 min to serve prep and Weeks of maceration,…