Wine Regions Restaurants
- Places to Explore
- Travel Tips
- Fodor's Choice
- Spanish Phrases
Wine Regions Restaurant Reviews
Most of the region follows national culinary trends—beef, lamb, chicken, and pork a la parrilla (grilled). Second- and third-generation Italian restaurants serve family recipes enhanced with fresh ingredients like wild asparagus and mushrooms. Olive oil, garlic, melons (ripe February–March), and many other fruits and vegetables are grown locally. Hearty Spanish soups, stews, and casseroles are a connection to the region's past, as is clérico, a white-wine version of sangria. You may also have the opportunity to attend an asado (a traditional outdoor barbecue) while you're here. Malargüe, southwest of San Rafael, is famous for its chivito (goat)—cooked a la parrilla or al asador (skewered on a metal cross stuck in the ground aslant a bed of hot coals).
Browse Wine Regions Restaurants
- 80 Degrees: Fodor's Helps You Find Your Best Beach Vacation Spots
- Fodor's Go List 2014: Where we are going in 2014
- World Cup Fever: Start planning your trip to Brazil!
- Fodor's 100 Hotel Awards: Check out the winners of 2013
- Weekend Getaways: Fodor's Recommends the Best Weekend Escapes in the US
- Great American Vacation: Find Your Next U.S. Trip with Fodor's