There is always traditional recipes that fall in love, and these are just a few of them. It's about delicious preparations, special to meet cravings and well tucumans. These dishes can be eaten at any time of the day, such as dessert, breakfast or snack.
1. Bun with chicharrón
The bun with chicharrón is almost an evolved version of homemade bread with fat, it is an ideal preparation to taste when it is freshly taken out of the oven or roasted. It's a kneaded bread with semite, which once soba and cut into large pieces of dough, is flavored with ground crackling, which gives it a delicious regional and native gustito. It is ideal to accompany with some good hot mattes. And even with milk mate, another tradition well tucumana.
The alfeñique is a kind of hard candy , round and twisted, traditional of the province. They are prepared with molasses or sugar cane honey and are usually the sweets most chosen by tourists because to its particular taste and at its low cost.
3. Honey cane tablet
The province of Tucumán stands out for its constant production in sugar mills. This recipe also has its origin in the sugar industry, only it is combined with an artisanal process of elaboration. Cane honey tablets become another traditional sweet in the province. A variation of these, are dulce de leche tablets. Equally prepared, they differ by this extra ingredient that gives them a lighter color and a different taste. Tablets are undoubtedly another the most chosen options by tourists at the time of bring a souvenir to their homes.
4. Candied walnut
While this bite is found in many provinces, Tucuman has that I don't know what that offers the best. This is another regional product that finds its best version in the province Argentina's smallest geographic issue, but giant around culinary and cultural aspects. This little artisanal glaze, which inside is filled with dulce de leche and walnut, became one of the key delights of the country. And the legend tells that once you eat a... You can't stop! In addition, it has two varieties: bathed in white or black glaze.
Because in Argentina we eat patties of all kinds and with all stuffing. But the sweet version of this delicacy, only becomes tradition in Tucumán. These recipes continue since the time of colonization, but they are reinventing themselves. Tucumana dumplings, for example, are a reinvention of the favorite dish of the whole nation . This sweet is prepared with cayote or sweet potato filling, and is usually covered with meringue or glaze.
6. Cane honey alfajores
It's the tucumana delight Ideal to carry as a souvenir to family or friends. This type of alfajor, typical of the northern region of the country, delights all those who try it with its characteristic taste of cane honey.
It is the delicacy of the province, ideal to accompany breakfasts and snacks. It consists of a kind of bread ring-shaped or thread covered with a thin layer of meringue A delight!
8. Ropes of pea, chañar or carob
They are usually prepared in copper saucepans and always acquires a thick consistency syrup, no matter what ingredient it is made of. They are characterized by being a kind of sweet without sugar added and for possessing medicinal properties.
9. Apple, quince, fig or cayote sweets
Homemade sweets are also a constant throughout the country, because apparently we Argentines are pretty sweet. However, these sweet tucumans present the identity of the region and are highlighted by their intense flavours. When they are made as if they were jam, they are ideal for accompany breakfasts and snacks. On the other hand, if they are thick and consistent they can be eaten with cheese on a plate , as a dessert.
10. Omelet at Rescoldo
For breakfast or snack, nothing like a good omelet in the cold. It is a homemade bread prepared with kneaded flour that is wet with salt water, is smeared with cow fat and cooked on hot ground. With butter, jam, jelly or sweets, omelette is a delight that every tourist should try before you leave.
And you... which one do you choose?
Argentina, nacida en Córdoba. Investigadora en el área de lingüística. En formación constante sobre las Letras y sobre la vida, gracias a la Universidad Nacional de Córdoba. Mis experiencias en viajes me llevaron a aprender cada vez más idiomas y querer conocer diversas culturas desde adentro. Pienso en la escritura como una herramienta para transformar el mundo y volverlo un espacio justo y equilibrado.