Mendoza gastronomy has the typical taste of the field. Their best dishes are born squeaky roasters and casseroles that know of laborious firings. Mendoza holidays offer an invaluable opportunity to enjoy one of the kitchens at the same time traditional and refined of the Argentina. A good breakfast or snack from Mendoza can not ignore the traditional hot sopaipillas. It’s small pancakes flour, lard and water that are fried in lard or fat until they are crisp and inflated. A variant are scraped or punctured, pancakes that carry fat in its preparation. In rural areas of Mendoza are traditional Greaves. Typical Mendoza empanadas are onion, egg, olives and cut knife, barely cooked beef seared to keep it juicy and tempting.
Roast in all its forms is accompanied by an incredible variety of salads, and traditional beef and veal incorporates the newness of the rabbit Grill. The chivito takes over from Mendoza grills, with a recipe whose name says it all: goat to the fire. Malargue, they claim, is as tender as unforgettable. But the goat not only let it do grilled. The traditional stewed is a stew of this meat that is cooked patiently in the company of meats and spices, as a variant of the no less traditional meat to the pot. The famous Mendoza dressed paws are pork, and boiled with celery, basil, laurel and thyme. They are served accompanied by a dressing of garlic, parsley, paprika, onion, red pepper, olive oil, salt and vinegar. Chicken Casserole is another must-see of the Cuyo kitchen.
The meat is boiled previously for tiernizarla, and as a last step is added to the cooking potato and egg mixture. Served with a garnish of fried garlic, onion and pepper. Sweet lovers won’t want to overlook traditional Mendoza tablets, tasty dumplings linked together by a two with dulce de alcayota or milk. Or the dream of every sweet tooth, the mendocino tableton, tablets Tower crowned by a great merengue snowflake. In Mendoza, the culinary tourism awakens so many passions as the incredible snow-covered landscapes. In the magical Cuyo province, the delicate flavors of wines and typical foods are printed in memory with the same force of the serene and majestic Andean landscape. Pure enjoyment.
When speaking of gastronomy in reality we are not talking only of the art of cooking foods. As I have already explained in this post, the cuisine is an integral part of the cultures of each village. For example potatoes and corn already existed in the pre-Columbian Americas. A legend tells that: Quetzalcoatl discovered that an ant carrying a grain of corn. He followed her, because I wanted to give us the floor, and thus discovered its underground source. He found the place that left an oozy deposit all the corn, even closed to men.
To open it it had the support of the principal of the gods of rain, Nanahuatzin, who launched his lightning on the mountain so brotaran her maintenance. His brothers, however, took his confusion to take deposits to the four ends of the Earth, each with its own color. This is Yes, a legend, but it was a deeply ingrained belief among the aborigines of the Aztec culture. In the New Testament Jesus taught his Apostles to multiply the loaves and the fishes. In India for example people do not eat beef because it is considered sacred. These are just two examples of how gastronomy is deeply rooted with different cultures. But what about our modern times? Today a good cook is appreciated and generally earns a very good salary. So much so that have arisen around the world numerous schools of gastronomy. The lessons of these schools are generally divided into ethnic sectors and these in its ves in sectors of inputs, desserts, first and second dishes, wines, etc.
Among the attractions that may be visiting a country, discover its gastronomic culture, tasting new delicacies, undoubtedly can be one of the best pleasures that can deliver the trip. If our target is Europe, we’re going to find with many delicious dishes: the French and Swiss cheese fondues, the English cakes, Italian pasta, always so tasty German sausages, Greek cuisine try to eat in a similar manner has as we do at home and follow the recommendations in these countries. Switzerland and France the chocolate with fruits and cheese fondues are typical. Different varieties of cheese and Swiss chocolates. Along with the Netherlands and Belgium, for these countries, they have great fondness for salads, there are street markets where they sell all variety of lettuces, vegetables and seasonings to prepare them. You get very good quality meat that usually prepare baked or grilled. Germany country tasty meal and very strong. They are very fond of biscuits and homemade biscuits.
Cabbage, sauces, salads as the Tartar are typical dishes. A very good choice are the sausages to grilled. Italy Italian gastronomy is a temptation for any palate, much higher still if we like pasta and ice cream. The traveler with GlobeTrotter plans cannot find best option. Greece Greek cuisine resembles the Spanish, it is based on olive oil, is rich in fruits, vegetables and fish. A potato, lamb and eggplant, musaka, lasagna can serve one-dish at noon. Great variety of seafood and fish, low in calories and nutritious, are very well prepared. They have ice cream, made with natural fruit, which are exquisite.
Spain food in Spain is one of the more pleasant rituals of their daily lives. A cuisine of great richness and variety, the taste of the Spaniards by the culture of the dish and tablecloth makes it very easy to find, either in their large cities or in small villages in the countryside, a place where it is possible to eat very well. Spanish gastronomy is distinguished by traditionally used in the their food preparation as vegetable fat olive oil and lard as animal fat, as well as the great variety of fruits and vegetables that took the Arab culture, and some other elements such as the potato and the tomato, brought from America. A key element is the wine on each one of the regional cuisines of Spain. We will mention the wine of La Rioja, which has achieved a prominent international place for its aroma, flavour and body. The heurigen know a heurigen is something every tourist who visits Austria should do. They are a few local small located in the Vienna Woods, they are invited travelers to taste a glass of young harvest wine accompanying one of the typical dishes of the country. A unique way to meet full Austrian gastronomic culture.
In Greek restaurants food is produced in a simple and attractive way, and is created with raw materials of a very high quality; one of the main ingredient is olive oil. The meat to the grill are also very popular. The most requested dishes such as dolmades (stew with vine leaves), moussaka (Eggplant with lamb, cinnamon, red wine and olive oil) kebabs and avgolemono (chicken with rice, eggs and lemon juice) found anywhere. The Taramasalata (it is a sauce made from fish, bread, eggs oil Virgin olive, chives and lemon juice) and a lot of variety of dishes based on seafood, among which (kalamary) squid or octopi, are delicious. Greek menus always include a selection of meze (or inputs), such as keftedes (spicy meat balls) or tzatziki (that it is a sauce made of yogurt, oil of olive, garlic, cucumber and Dill).
The salads are fantastic and in general take feta cheese, which is a cheese from milk of sheep, cucumbers, olives and tomatoes. Another typical dish is the kolokithakia (small Zucchini with olive oil and garlic). Greek olives are delicious. The desserts are better known baklavas (a puff pastry with honey, vanilla, and almond paste) or the loukoumades (puff pastry buns made from honey). Most of the restaurants have menus that include the price of each dish. There are also many international food restaurants in Greece.