| Salteñan cuisine is famous in the country and the world by its original plates and recipes. These tasty and color dishes resemble the magnificence of its landscapes the culture of the northwest of Argentina. Traditional recipes to prepare hearty dishes have been transmitted from mothers to daughters since colonial times. The Spanish influence combines with local products (such as maze, corn and different kinds of potatoes) and tender meat of animals grazed on natural pastures (lamb, kid and llama). This was the origin of the juicy “empanadas” (meat pies) cooked in mud ovens, the “humitas” (made with corn) and the “locro” (a kind of stew). Typical desserts are also worth mentioning: home-made cakes such as “Pasta Real” filled with cayote jam (cayote is a kind of pumpkin), “leche planchada” made with milk and sugar, “quesillos con mile de caña” from goat milk with sugarcane syrup, “cuaresmillo” (a kind of fruit) and grape jam. Pastries include “empanadillas de cayote” (cayote pastries), “alfajores de miel” (small cakes made with two flat round cookies filled with syrup) and “colaciones de dulce de leche” (a round cookie filled with a toffee-like cream made with milk and sugar). |
 |
|