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Misiones is characterized by sharing traditions and gastronomy with Argentine provinces as well as Paraguay and Brazil. Therefore, its gastronomic offer is varied and diverse, but also delicious and tasty. In this note we tell you 3 inaltable and traditional recipes from the missionary people to put together a menu of northeast Argentina.
Cassava is one of the most produced foods in the Misiones area and that is why it is the protagonist of many dishes. But it not only accompanies millennial recipes, but also eaten alone and fried, like potato. This tuber is marketed in any shopping cart or business in Misiones and all visitors fall in love with its flavor. And it's the perfect entrance to any good missionary meal.
Churrasco al espadín is a special preparation of Misiones . It is the dish par excellence of meetings and celebrations, since its preparation is simple and delicious, and is similar to a roast. It is a churrasco that, instead of being presented in a fountain , is crossed by a sprat 50 to 70 cm long, nailed on supports and from which diners eat. The use of “sprat” not only serves for presentation, but also for cooking. The striking thing about this recipe is that it can be combined with various ingredients and types of vegetables. The typical form includes bell and onion, although thousands of variants can be added to it. And even the “chicken with sprat” is usually done , in the same mode.
El dulce de mamón is a tradition of gastronomy in Paraguay and northeast Argentina. It is a dessert made with a fruit from the region: sweet de mamón. It is a traditional recipe that needs few ingredients and results in an exquisite sweet dessert ideal for small and large.
Once the sucker is soft, and has cooled, he is ready to serve and delight every diner.
Publication Date: 08/04/2021
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