Most of the region follows national culinary trends—think beef, lamb, chicken, and pork a la parrilla (grilled). Malargüe, southwest of San Rafael, famously adds chivito (goat) to the mix—whether cooked a la parrilla or al asador (skewered on a metal cross stuck in the ground aslant a bed of hot coals). But you don’t have to be a carnivore to eat well; after all, more
than grapes grow in this part of Argentina. The vineyards are matched by olive groves, vegetable fields, and fruit orchards, which provide local chefs with an abundance of fresh ingredients. You’ll taste them in the side dishes served at old-school asados (barbecues); in the hearty Spanish-style stews and casseroles that are an edible connection to the region's past; and in the innovative gourmet fare prepared at next-generation winery restaurants.
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