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The most Buenos Aires Riojanas

Riojan pork ribs are one of the typical dishes of the still lifes of Buenos Aires. A feast of flavors, which you can also prepare at home.


If we talk about those typical dishes of still life in Buenos Aires, the Riojana pork ribs are undoubtedly among the most classic. But what is the origin of that combination? The story tells that the dish was born — as its name suggests — in Chilecito, province of La Rioja. It turns out that one night some hungry travelers arrived at a hotel, but the kitchen was already closed. However, the local cook took pity on them and, with what he had, put together this magical dish.


pork ribs, potatoes, fried egg, bacon, peas... look like a lot of ingredients, but making them is much simpler than it seems. Note that the recipe for Riojan pork ribs is coming.


  • Pork ribs, 3
  • morrones, 2
  • smoked bacon, 200 g
  • Peas, 1 cup
  • Eggs, 3
  • Potatoes, 3
  • Olive oil, c/n
  • Salt and pepper, to taste
  • Sunflower oil, c/n


  1. Peel the potatoes and cut them as you prefer: Spanish or grate.
  2. Fry them in oil over high heat until crispy. Add salt to taste.
  3. In a well-heated frying pan, cook the pre-salted pork ribs.
  4. In the same pan, sauté the morron and bacon sauts. Add the already cooked peas.
  5. Once the ribs are ready, place the morrones, bacon fetas and peas on them.
  6. Finally, cook the eggs with a little olive oil.
  7. Put them on top of the ribs with the bacon, the morrones and the peas.
  8. Put the potatoes on the side of the ribs.
  9. Take the dish to the table and get ready to be loved.

We suggest you continue reading the following notes:

Costillitas-de-cerdo-al-fernet-Ribs of pork al fernet: a cordovan platazo
empanadasCatamarquean empanadas, references of cultural gastronomy

Publication Date: 31/05/2020

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