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San Juan is one of the provinces that best bet on its gastronomy as an attractive offer for tourists. Not only did it manage to consolidate itself as an ideneo destination for adventure tourism. Local meals have been able to earn an important place among the options of visitors when it comes to exploring the culture of this beautiful region.
In this opportunity we bring you two of the most characteristic dishes of San Juan: tomatican and humitas en olla. So take note to elaborate these delicacies with few ingredients and lots of tradition.
It is a typical dish that can be enjoyed with the whole family, especially in summer. It is an essential part of the region's gastronomy and it is a stew made from tomatoes. Other vegetables or meat are also added but that's your choice and is usually not so common.
As they say, this food has its origins in the cuyana huarpe cuisine. Although its consumption is usually in warm times, the truth is that, for tomatican lovers, the calendar runs all year round. It is important to note that it is carried out in other Latin American countries such as Bolivia, Colombia and especially in Chile.
First you need to put a frying pan on the fire and brown the onions. To this preparation are added tomatoes previously peeled and cut into cubes. It is seasoned to taste. Once these ingredients are cooked, three eggs are added and stirred until a uniform mixture is formed. Ideally, remove from heat at that precise moment. To prevent the preparation from becoming very acidic, a teaspoon of sugar should be added to it.
On the other hand, toast is prepared, preferably made with homemade bread, and spread them with olive oil and a little garlic. There are people who prefer it to the dish without bread. Anyway it continues to be a delicious option that you can't help but try.
In Argentina, humites can be prepared in two ways: to the pot or also with the chala del choclo. In this opportunity, and to recreate the sanjuanina version, we propose to prepare it in the pot. It is one of the most ancestral dishes with which San Juan has and is made from corn grains. It can be served hot, but cold becomes a great option for warm days.
Its elaboration dates back to pre-Columbian cultures from the Peruvian Andes, but that spread throughout the Region. The word comes from Quechua humint'a and its consumption is characteristic of northern provinces such as Salta, Jujuy and Tucumán.
Choclos should be peeling with a knife, there are some people who to make it more regional choose to grate them. The same is done with the squash and then reserve the ingredients.
Onion and bell should be chopped into small cubes and cooked in a preheated saucepan with a little oil. Moreover, those who shelled the corn should put them in a blender and add milk. At this time two tablespoons of sugar and one of salt and basil are placed to taste.
In the pot where the onion was cooked and the bell pepper is added next to the corn stirring carefully so that it does not stick for at least 10 minutes. Ideally, it is not too thick or too liquid.
Finally add the grated squash and a little more milk stirring for 20 more minutes. Remove from heat and cut small pieces of goat cheese that are put on a deep plate or a casserole. And ready. Enjoy an exquisite dish of humita a la olla pot!
Publication Date: 12/12/2020
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