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Tomaticán, a simple and delicious sanjuanino stew

Tomatican is an autochthonous dish of San Juan and the Huarpe Cuyana culture, easy to prepare and even easier to serve.

tomaticán (1)

Tomatican is an iconic dish of the  gastronomy  and the  Sanjuanina  culture. This dish has its best time in the summer, as it is there where the best tomatoes are collected. It is a stew that is prepared from a tomato base. Preparation takes egg, onions, potato and other vegetables. Meat can be added, but it is not very common. It is a familiar dish, very simple, fast and in which many ingredients are not needed.

There are many variants of this stew in different places in South America and the world. The dish is native to the Huarpe Cuyana culture of the region. It is also popular in  Mendoza  and Chile. Tomatican has different versions, but the base is always the same: tomato, onion and egg.


  • 1 kilo peeled, ripe and seedless tomatoes
  • 1 onion
  • 3 eggs
  • Salt and pepper to taste
  • 1 teaspoon sugar


In a frying pan is placed oil and  sauté the chopped onion  into small pieces. Then put the tomato carefully cut into squares and colcolate the salt and pepper according to our taste. All cooked, just add the three whole eggs and continue to mix.

When the mixture is well defined and consolidated, you need to remove the pan from the heat and place a tablespoon of sugar, this is so that it does not feel acidic. And, ready, the tomatican was prepared.

 Presentation on plate or toast 

In  San Juan , tomatican can be served on a traditional dish or can also be spread on a toast of  Homemade bread . In the latter option, you can add a little olive oil and a clove of garlic. Thus, the tomatican reaches a unique taste.

Publication Date: 02/04/2020

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