Achilata, tucuman tradition against heat

The heat in the northern provinces is a serious thing, more in  Tucumán  or Santiago which sometimes seem to be geographically located next to the sun. When high temperatures whip, they appear, heroes without layers to the cry of  “achilata!”. 

Achilata has become a tradition and has established a direct relationship with heat. I seem to talk about a magic potion, but no, it's a well-thought-out combination of crushed ice with red dye and sweetener. A substance with the consistency of an ice cream and with its same freshness.

This food does not understand social classes or moments. In hot weather it is essential to have an achilatero nearby. In spring and summer is its high season, achilata is seen everywhere. On sightseeing, in the parks, on football courts, at fairs, where you imagine.

Tucumana Tradition

Achilata is more economical than ice cream, it is possible because of its simple manufacture. But the scope you've had is inexplicable. The brightness of that red is unique, when you see that color, you start to feel relief from the heat. The product has not only become popularized, it has become an icon of the Tucuman gastronomic  culture  and a  tradition . The practice of eating achilata when the heat is very strong is logical in this province.

This refreshing option is put to the height of other typical foods of Tucumán, such as its  famaillá  empanadas and   panchuques   . The latter have a history similar to achilata, but not so extreme with the weather. Visiting this province requires you to diagram your agenda marking classic places such as the Historic House or   Tafí del Valle  . And when it comes to thinking about the native  food  , when you finish your empanadas or humita, that conito filled with red must be in your hands to offer you a unique taste of the north.