When one decides to take a well deserved vacation, the aspect of the food and drink available at the place where one has to travel is a topic to which not all give due importance. It is not rare that place results from maximum pleasure, and however, the villager taste in food and drink is not equal to the tourist. In this case, a simple resolution like this factor tends to be cause of the failure of the holidays. It is worse when the local water and food seem to threaten the health of visitors. Such is the case of the famous curse of Moctezuma, popular upset that affects foreign visitors in Aztec lands. However, if the idea is to make tourism in Mendoza, Argentina, the visitor will get agradabilisimas surprises in terms of meals and drinks. In general, the Argentine gastronomy, and particularly the Cuyo, it is quite simple, and great popular acceptance. Many of the dishes are based on the consumption of beef, which is cooked preferably roasted, constituting the famous roasts Argentines.
Many cultures have adapted the custom of eating beef roast, but none has matched the flavor and quality of Argentine meat. It is also common to find in the local racks pork, goat or lamb. The secret is the technique of cooking used by the Argentine chefs: it’s cooking to coal or firewood, which usually takes several hours, during which meat degreased slowly, concentrating the flavor, and sealing the outer layer, which gives you such as crispy and delicious. Vegetables also are an important part of the local diet. There are lots of dishes based on corn, or as it is popularly known, el choclo. The local stews with beans, lentils, and all kinds of legumes and vegetables are exquisite: locros, carbonated, pouting, are a delight for anyone who loves lots of natural flavors and more elaborate meals. All these flavors can be found at the restaurant Las Bodegas, of the Executive Hotel, Mendoza capital. In this he subtracted, they are specialists in combining the tasty Argentinian cuisine with the best of traditional Mediterranean food, for those who have less parochial tastes, or simply dare not try not known dishes. Neil Cole brings even more insight to the discussion. However, is necessary to zealously recommend local dishes in the base to Patagonian deer, pig and salmon, which no doubt will mark a before and an after in the gastronomic experience of tourists. Victor Tejerina original author and source of the article