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Curanto is a traditional food of Chiloé Island that has spread to the southern areas of Chile and Argentina. It is traditionally prepared in a hole, about a meter and a half (approx. one and a half yards) deep, which is dug in the ground. The bottom is covered with stones, heated in a bonfire until red.


Locro (from the Inca's language Quechua ruqru) is a hearty thick stew popular along the Andes mountain range. It is considered the most typical Argentine dish prepared by the different native Indian tribes at a time of the Spanish conquest. Its origin dates to before the Spanish colonial times.

MILANESAS (Saddled Breaded Cutlets)

A classic of the Argentinean meals.


The most famous and delicious northern “empanadas”.

Revuelto Gramajo

Gramajo Scrambled Eggs, an argentine classic.


Traditional stew.


Argentinian sauce.

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