tag:blogger.com,1999:blog-33866550087509466352024-02-01T22:36:51.000-08:00♣ Comidas Regionales ♣Integrantes:
Cano Yamila,Tettoni Ornella y Vidaurreta Daniela.Costumbres Argentinashttp://www.blogger.com/profile/17973109096210134239noreply@blogger.comBlogger13125tag:blogger.com,1999:blog-3386655008750946635.post-28819573875410161072010-10-05T08:29:00.000-07:002010-11-03T06:00:19.602-07:00Introducción<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk0sX8G0kD7E8CDmeXYufzAkweyEZCUkLoeTzo0FklRmUkoxt4ZkqtoYlRFpwxiU6yLo12k_P6G4cdcA1JU5n7L5p1tpvDwzAjJneLMCqMOTX047JxTkg5gEquuEAFAxDr6wPKjnVuzNFJ/s1600/argentinapiolajpg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk0sX8G0kD7E8CDmeXYufzAkweyEZCUkLoeTzo0FklRmUkoxt4ZkqtoYlRFpwxiU6yLo12k_P6G4cdcA1JU5n7L5p1tpvDwzAjJneLMCqMOTX047JxTkg5gEquuEAFAxDr6wPKjnVuzNFJ/s320/argentinapiolajpg.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</span></div><div class="MsoNormal" style="font-family: "Courier New",Courier,monospace; margin: 0cm 0cm 0pt;"><span style="font-size: small;">El argentino, al igual que cualquiera de los habitantes del mundo, tiene su propio universo de costumbres que hacen de él lo que simplemente es: ser argentino.</span></div><div class="MsoNormal" style="font-family: "Courier New",Courier,monospace; margin: 0cm 0cm 0pt;"><span style="font-size: small;"><br />
</span></div><span style="font-family: Tahoma; font-size: 11pt;"><span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;">En cada region Argentina, los sabores son la identidad de cada provincia. El aroma inconfundible de un asado, de las deliciosas empanadas, del locro, de un buen dulce de leche o una torta galesa, el sabor del vino o los riquisimos dulces caseros, son algunas de las especialidades que preparan todos aquellos que con sus manos artesanas, le dan el singular " Sabor Argentino"</span></span> </span><br />
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</div>Costumbres Argentinashttp://www.blogger.com/profile/17973109096210134239noreply@blogger.comtag:blogger.com,1999:blog-3386655008750946635.post-72145992390100346662010-10-05T08:28:00.001-07:002010-11-11T03:28:27.175-08:00Buenos Aires<div style="font-family: "Courier New",Courier,monospace;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDV6nLR08Pfid4OOATm9CZBug-1C6TvhEEPXKs8AmfOrPEzD-KlmThXZVSU4hyFHl8l8Zh5RmXBp488au1Bwo6WrWsi0Vki5JiFmPH_kDUbCvYBOFXV-rnso9tAzDp3ipj2kuTWpSVNphg/s1600/buenos+aires+ciudades.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDV6nLR08Pfid4OOATm9CZBug-1C6TvhEEPXKs8AmfOrPEzD-KlmThXZVSU4hyFHl8l8Zh5RmXBp488au1Bwo6WrWsi0Vki5JiFmPH_kDUbCvYBOFXV-rnso9tAzDp3ipj2kuTWpSVNphg/s320/buenos+aires+ciudades.gif" width="243" /></a></div><br />
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La gastronomía de Buenos Aires se caracteriza y diferencia de las gastronomías del resto de América por dos grandes aportes europeos: el italiano y el español. A continuación mostraremos algunos ejemplos.</div><br />
<div style="font-family: "Courier New",Courier,monospace;"><b>Pastas:</b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0yJT1TZXOaGF5feUueTsGZaacd_M_8mB7oOtSlhtmjZuD1epucQL5o6zI-I8DkEj4tN-KRwLNzAxF5Uv6vTUIe5ME3itpPsSg-0pQBuxrmrT840Peapk4EzKCwqd7-DnNg6aTOPFiJlt2/s1600/884173969_9c8cb23f90.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0yJT1TZXOaGF5feUueTsGZaacd_M_8mB7oOtSlhtmjZuD1epucQL5o6zI-I8DkEj4tN-KRwLNzAxF5Uv6vTUIe5ME3itpPsSg-0pQBuxrmrT840Peapk4EzKCwqd7-DnNg6aTOPFiJlt2/s320/884173969_9c8cb23f90.jpg" width="320" /> </a></div><div class="separator" style="clear: both; font-family: "Courier New",Courier,monospace; text-align: center;"><b>Ñoquis</b></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPxEp3LdhU-rL6CJoVE8jApL2PQJNAU51-VqMOpyRyboOvuuCG2lVo1lyNjWVlvAkThyphenhyphenbHuPQCKbVdIgwHDaAvmv3AAAgAmNGfn4u0cCxOPPD7NVwxTCgnfcNVH_sNMgwpxGCbIRZ5MdL-/s1600/pasta-lasagna-rapida.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPxEp3LdhU-rL6CJoVE8jApL2PQJNAU51-VqMOpyRyboOvuuCG2lVo1lyNjWVlvAkThyphenhyphenbHuPQCKbVdIgwHDaAvmv3AAAgAmNGfn4u0cCxOPPD7NVwxTCgnfcNVH_sNMgwpxGCbIRZ5MdL-/s320/pasta-lasagna-rapida.jpg" width="320" /></a></div><div class="separator" style="clear: both; font-family: "Courier New",Courier,monospace; text-align: center;"><b> Lasagna</b></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div style="font-family: "Courier New",Courier,monospace; text-align: left;"><b>Asado:</b></div><div style="text-align: left;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjylawxcbE4jF9_7QCyvsty78MdFlV3zD3L0y9KqlWNrsrR_pjiNsYM8c48pcldo3f4_mZ4DLdi-_q6V5kpH0NZhocJLq8wu8svUeG4NMEXbENtlgR6asomVwN2PIvmRF-vvI4ERL_vGcSV/s1600/images.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjylawxcbE4jF9_7QCyvsty78MdFlV3zD3L0y9KqlWNrsrR_pjiNsYM8c48pcldo3f4_mZ4DLdi-_q6V5kpH0NZhocJLq8wu8svUeG4NMEXbENtlgR6asomVwN2PIvmRF-vvI4ERL_vGcSV/s320/images.jpg" width="320" /></a></div><div style="text-align: left;"></div><div class="separator" style="clear: both; font-family: "Courier New",Courier,monospace; text-align: center;"><b>Chorizo</b></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; font-family: "Courier New",Courier,monospace; text-align: left;"><b>Pescados:</b></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2uBTJTX1tTeg6_JkGBNut6kTCMmC_WOmQkSG_UKGVhtL6NRmSpvLmllgQijIyc0WSeVel9XZwROrLYrGoXiC2PeZU3VCzLYiQBSZsfHoEHT4l6FqcHmnZo4VWeBUod4FSB4Uznp7NtMe4/s320/pejerrey-rebozado.jpg" width="320" /></div><div class="separator" style="clear: both; font-family: "Courier New",Courier,monospace; text-align: center;"><b>Pejerrey</b></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvPUcx0LLUgpgrSDkWdK8Rvu57swh_Qzb-XTPUp28G59jbdchxxBvnHTjj9Kim2WmH2pUA7ObbnjGJLjAWzMzaR8nhnuM6ora_Tr9aRpuGZawtdHYohERYYQGTXdIaw5mEYJtX-dkEsWty/s1600/leguado.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="294" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvPUcx0LLUgpgrSDkWdK8Rvu57swh_Qzb-XTPUp28G59jbdchxxBvnHTjj9Kim2WmH2pUA7ObbnjGJLjAWzMzaR8nhnuM6ora_Tr9aRpuGZawtdHYohERYYQGTXdIaw5mEYJtX-dkEsWty/s320/leguado.jpg" width="320" /></a></div><div class="separator" style="clear: both; font-family: "Courier New",Courier,monospace; text-align: center;"><b>Leguado</b></div><div class="separator" style="clear: both; text-align: center;"><br />
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</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-large;"><span style="font-family: "Courier New",Courier,monospace;">VIDEO</span></span></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div>Costumbres Argentinashttp://www.blogger.com/profile/17973109096210134239noreply@blogger.comtag:blogger.com,1999:blog-3386655008750946635.post-15509070636298889532010-10-05T08:27:00.007-07:002010-11-11T03:29:12.407-08:00Córdoba<div style="font-family: "Courier New",Courier,monospace;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfMWCeihWy9w4002-cMs5hySJKuw1hZzGRtlp3Qa0N00pvxz-hIoQP2Y22N4YHtCcSG-JKCOOytSa8uLepDBSkM7nhtoNlU_t9ureF6GHzvHaaQjkEnElM0ZaU1cfqfBR0LEUQ50yUvlYh/s1600/cordoba.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfMWCeihWy9w4002-cMs5hySJKuw1hZzGRtlp3Qa0N00pvxz-hIoQP2Y22N4YHtCcSG-JKCOOytSa8uLepDBSkM7nhtoNlU_t9ureF6GHzvHaaQjkEnElM0ZaU1cfqfBR0LEUQ50yUvlYh/s320/cordoba.gif" width="208" /></a></div><br />
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<span style="font-size: small;">Dada la situación estratégica de la ciudad de Córdoba, la gastronomía cordobesa se nutre principalmente de productos del campo y de su vega. La conjunción de todos estos ingredientes, todos ellos de primera calidad, hacen de la cocina cordobesa, una cocina de guisos y estofados.</span></div><div style="font-family: "Courier New",Courier,monospace;"><span style="font-size: small;"><br />
</span></div><div style="font-family: "Courier New",Courier,monospace;"><span style="font-size: small;">Por otra parte existe en la gastronomía cordobesa signos de influencia musulmana como el uso de las especias (orégano, hierbabuena, estragón), o la utilización de alimentos introducidos por los árabes, como el arroz, la espinaca, la berenjena, o la naranja amarga.</span></div><div style="font-family: "Courier New",Courier,monospace;"><span style="font-size: small;"><br />
</span></div><div style="font-family: "Courier New",Courier,monospace;"><span style="font-size: small;">Platos típicos de Córdoba son el Rabo de toro, el Salmorejo, el Flamenquín, el Perol, las Manos de cerdo a la cordobesa, el Pastel cordobés y las Tapas, acompañados con algunos de los magníficos vinos de la provincia como el vino fino y blanco de Montilla-Moriles y el vino dulce Pedro Ximénez.</span></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjfTtiigM6OSwvOKAMHShLpkRZ9B0IF0bKJPluamw1kQz9KGWWlFnRPMyvAstJYBS60RyXLxWzAcw3eKbS9dbCOao1sU1XujeBA5ogMh2ssJxlFNRviqsZKl2kOVWp3iQ2h13QGORirrqe/s1600/Vino_Fino_Montilla_-_Moriles.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjfTtiigM6OSwvOKAMHShLpkRZ9B0IF0bKJPluamw1kQz9KGWWlFnRPMyvAstJYBS60RyXLxWzAcw3eKbS9dbCOao1sU1XujeBA5ogMh2ssJxlFNRviqsZKl2kOVWp3iQ2h13QGORirrqe/s1600/Vino_Fino_Montilla_-_Moriles.png" /></a></div><div style="font-family: "Courier New",Courier,monospace; text-align: center;"><b> Montilla-Moriles</b></div><div style="font-family: "Courier New",Courier,monospace; text-align: center;">El rabo de toro es un guiso típico cordobés consistente en estofado de rabo de vaca o toro. Se trata de un ragú que se cocina frecuentemente en diversas cocinas andaluzas.</div><div style="font-family: "Courier New",Courier,monospace; text-align: center;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivyWXQ8kVWxK3pcOM_qtAHOmJPCKz_jEBzYDH9lUdDCZ9M7c0fp4rH-8bZk5C5dUJ-KoUiCpIY_nkayw6oht3RW_2J4FAQbzK0ZyK8UhV9QyEhN6nC2QTF8GNNcIwdSjiqBTaxFU_gxroT/s1600/rabo+de+toro.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivyWXQ8kVWxK3pcOM_qtAHOmJPCKz_jEBzYDH9lUdDCZ9M7c0fp4rH-8bZk5C5dUJ-KoUiCpIY_nkayw6oht3RW_2J4FAQbzK0ZyK8UhV9QyEhN6nC2QTF8GNNcIwdSjiqBTaxFU_gxroT/s320/rabo+de+toro.JPG" width="320" /></a></div><div style="font-family: "Courier New",Courier,monospace; text-align: center;"><b>Rabo de toro</b></div><div style="font-family: "Courier New",Courier,monospace;">El salmorejo cordobés es una crema que se sirve como primer plato, original de la zona española de Córdoba, a base de tomate, ajo, miga de pan, aceite de oliva y sal. Su consistencia es la de un puré o una salsa (a diferencia del gazpacho que es normalmente líquido) y se suele acompañar añadiendo por encima clara de huevo duro picada, jamón serrano picado y un chorrito de aceite de oliva. En algunos casos también se incorporan trozos de pan tostado o picatostes. Es al igual que el gazpacho, una sopa fría de verduras frecuentemente consumida en algunas regiones del sur de España en los meses calurosos de verano.</div><br />
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<div style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8uTqZz5skHFl3GEOXchu9_zQ92HYhR1sU5AWb64OhdtbYArFSmd_pz-UPu00dXjrdwBSBfk74BPcq6DRg8JqzOoPDx6v06fogWBr6J2UYwUwEZ-h9LlqN6DaHX4ESkRuA9p_k9NzYyQfF/s1600/Salmorejo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8uTqZz5skHFl3GEOXchu9_zQ92HYhR1sU5AWb64OhdtbYArFSmd_pz-UPu00dXjrdwBSBfk74BPcq6DRg8JqzOoPDx6v06fogWBr6J2UYwUwEZ-h9LlqN6DaHX4ESkRuA9p_k9NzYyQfF/s1600/Salmorejo.jpg" /></a></div><div class="separator" style="clear: both; font-family: "Courier New",Courier,monospace; text-align: center;"><b>Salmorejo</b></div><div class="separator" style="clear: both; font-family: "Courier New",Courier,monospace; text-align: center;"><br />
</div><div class="separator" style="clear: both; font-family: "Courier New",Courier,monospace; text-align: center;"></div><div style="font-family: "Courier New",Courier,monospace;">El flamenquín consiste en trozos de jamón serrano enrollados en lomo de cerdo, rebozado en pan rallado y posteriormente frito. Se acompaña normalmente de patatas y mayonesa. Una variante común es sustituir el lomo por jamón de york. También pueden elaborarse con otros muchos rellenos en lugar de jamón: queso, chorizo, etcétera.</div><br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMb15l-nDHRQBIDIiWnKgTxpL3yM-mrmSH3LXpqIvYzj7kHhlIGCzC1nBRNs0KxjDYqbPnftEOn7bjWwKXG0x3Zw6m-Hsua84C3IRTJedArvjmsba3TODTCJ1PPAXdj0swVgNmoDI3PcNM/s1600/Flamenquingrande.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMb15l-nDHRQBIDIiWnKgTxpL3yM-mrmSH3LXpqIvYzj7kHhlIGCzC1nBRNs0KxjDYqbPnftEOn7bjWwKXG0x3Zw6m-Hsua84C3IRTJedArvjmsba3TODTCJ1PPAXdj0swVgNmoDI3PcNM/s320/Flamenquingrande.jpg" width="320" /></a><b> </b><br />
<div style="font-family: "Courier New",Courier,monospace;"><b>Flamenquín</b></div></div><div style="text-align: center;"><br />
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</style><b>Calamares fritos (rabas)</b></div><b><br />
</b><br />
<b> </b><br />
<b> </b><br />
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</style><b><span style="font-size: 12pt;">"Japuta" adobada</span></b></div><div class="separator" style="clear: both; font-family: "Courier New",Courier,monospace; text-align: center;"></div><div class="separator" style="clear: both; font-family: "Courier New",Courier,monospace; text-align: center;"><br />
</div></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfDVz2wka2ihT76R8PpjrXRQx9q-y75XyKYOM5VnFIJTfOBsJZ5n5LzwzdVy5bm2NF80bJOZYGtFIFTue2JXY2IMmeZPpc-d5eWqQd6eSXIjLNfgiTeXyfYSI87QhfmgjTwBuaqzi96j1k/s1600/migas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfDVz2wka2ihT76R8PpjrXRQx9q-y75XyKYOM5VnFIJTfOBsJZ5n5LzwzdVy5bm2NF80bJOZYGtFIFTue2JXY2IMmeZPpc-d5eWqQd6eSXIjLNfgiTeXyfYSI87QhfmgjTwBuaqzi96j1k/s1600/migas.jpg" /></a></div><div style="font-family: "Courier New",Courier,monospace;"><b>Migas</b></div><div style="font-family: "Courier New",Courier,monospace;"></div><div style="font-family: "Courier New",Courier,monospace;"><br />
</div></div><div style="text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5gM30T5NeIzmDMsef2niNGYU_Y7XZF9BJO0ANpnQhH_xFY6v-59JohpM5U0zzZXNtPaNBjpRR1GEI4N2GW97OLK2TKK_pD7CXELw9N2Z_7dIvstIfmvi86iMzeyuwoXwsOebc0rQgHVr1/s1600/salpicon_marisco.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5gM30T5NeIzmDMsef2niNGYU_Y7XZF9BJO0ANpnQhH_xFY6v-59JohpM5U0zzZXNtPaNBjpRR1GEI4N2GW97OLK2TKK_pD7CXELw9N2Z_7dIvstIfmvi86iMzeyuwoXwsOebc0rQgHVr1/s320/salpicon_marisco.jpg" width="320" /></a></div><br />
<div style="text-align: center;"><b style="font-family: "Courier New",Courier,monospace;">Salpicon de Mariscos </b><style>
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</b></div>Costumbres Argentinashttp://www.blogger.com/profile/17973109096210134239noreply@blogger.comtag:blogger.com,1999:blog-3386655008750946635.post-6039031404796163992010-10-05T08:27:00.005-07:002010-11-11T03:30:16.783-08:00Mendoza<div style="font-family: "Courier New",Courier,monospace;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCrFW5Stjk5H6N8TsaBtke_eJwfIEyF3_J1GIkxYOgr7Xo6WldzlsPXT-9uNLjEOK-by9Vc3ERMpcFrO9QU1xcgU_9n8Hs7pcRLDMYZiOVaVTUBaYjDdhLsbQVERsNtWrvfGG6g4e5EW4d/s1600/mendoza.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCrFW5Stjk5H6N8TsaBtke_eJwfIEyF3_J1GIkxYOgr7Xo6WldzlsPXT-9uNLjEOK-by9Vc3ERMpcFrO9QU1xcgU_9n8Hs7pcRLDMYZiOVaVTUBaYjDdhLsbQVERsNtWrvfGG6g4e5EW4d/s320/mendoza.gif" width="208" /></a></div><br />
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<span style="font-size: small;">Esta provincia también tiene mucha variedad de comidas, pero las especialidades culinarias son empanadas regionales, asado criollo (carne vacuna y caprina), locros, humitas, patitas aliñadas, matambres, ternera con cuero, carbonada, tomaticán, api.</span></div><span style="font-family: Tahoma; font-size: 10pt;"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB8wAr8Ici74ZXMdBJMhGPlgyUTDxCbghz54owfsy0kELL6wE7IOuro-N9uYpKDqh6iRTt3HQVNPkfKvVqplJIGaC7t2P3ZYcONvAqWZVXXlnEh7K3sJ9Vr4x3tBr77vrsdYD9z7nhCl9a/s320/matambre.jpg" width="320" /> </div><div style="font-family: "Courier New",Courier,monospace; text-align: center;"><span style="font-size: small;"><b>Matambre</b></span></div><div style="text-align: center;"><span style="font-family: Tahoma; font-size: 10pt;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv7K4Qj3XOhbdso38M1PH-c3ZM1EwTC1OINvtuKlqWk40jYn-ARPGKKUFF0PzOOV9LZNaX266ENN9AQ3GDaXsgcL_KypoFv9qrudMVXbMobagotM9mU8WEonU8T-6hloMn6l3r9jBaPjyg/s320/patatas_alinadas_eneldo_pas.jpg" width="320" /></div><div style="font-family: "Courier New",Courier,monospace; text-align: center;"><b><span style="font-size: small;">Patitas aliñadas</span></b></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><img border="0" height="246" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTAH2vrLL0QMtLvomTrgPKOjXuUyuN51E6KdOj04J21bV4-hr3FCTa0k_Uy6BYDczWW5ohy-QsXg51lnWO_o2aeWBYP5TGImNAuAbWoJ6O9Cf-Uukl5EeNbOUujuOsFBYXpHJQl3Dy6vi6/s320/ternera+con+cuero.jpg" width="320" /></div><div style="font-family: "Courier New",Courier,monospace; text-align: center;"><span style="font-size: small;"><b>Ternera con cuero</b></span></div><div style="font-family: "Courier New",Courier,monospace;"><span style="font-size: small;"> <b>Bebidas</b><br />
La provincia produce extraordinarios vinos de primera calidad en tintos, blancos, espumantes, champagne, sidra, vermouth, grapa, jugo de uva, etc.</span></div><br />
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<div style="font-family: "Courier New",Courier,monospace; text-align: center;"><span style="font-size: small;"><b>Grappa </b></span></div><span style="font-family: Tahoma; font-size: 10pt;"><br />
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<div class="separator" style="clear: both; text-align: center;"><img border="0" height="182" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgQoHQEBgrCdaTNRBN5sEKomgLbIvZWqdhveQEccHei5H50yk0WLJLtUxVgM_J4MwqJAqYEV58Av6EsjSLmkJW2k-a-wAodu_pzl8EqNKqX7ZfgTMwWZpFZm-6GeST48oRz_FMZDc7pUzu/s200/VERMOUTH.jpg" width="200" /></div><div class="separator" style="clear: both; font-family: "Courier New",Courier,monospace; text-align: center;"><b>Vermouth</b></div><br />
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<b>Conservas</b><br />
Los productos alimenticios característicos del lugar son verduras envasadas, extractos de tomates, encurtidos de cebollas, ajíes picantes, pickles, aceitunas, aceites de oliva, aceites de uva, dulces de membrillo, de alcayote, de tomate, frutas en almíbar, frutas desecadas, nueces, jugos de uva, de manzana, de durazno, sidras.</span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDraFISdfIXqi0KI9V2WZ8lU5c-EqyLI_H4HKVM1OEiTsh7KN7xWRzxW1Lu_8PPBz2fNgAdklCu_MMEtPv0paPf4JGuQ7w6cDzSe4Ljka1ty_AGzFSuO-Pevhw1UcXqp7LQ7H_NeHtjCPv/s1600/picles.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDraFISdfIXqi0KI9V2WZ8lU5c-EqyLI_H4HKVM1OEiTsh7KN7xWRzxW1Lu_8PPBz2fNgAdklCu_MMEtPv0paPf4JGuQ7w6cDzSe4Ljka1ty_AGzFSuO-Pevhw1UcXqp7LQ7H_NeHtjCPv/s1600/picles.jpg" /></a></div><div style="text-align: center;"><b>Pickles</b></div><span style="font-family: Tahoma; font-size: 10pt;"><span style="font-family: "Courier New",Courier,monospace; font-size: small;"></span></span><br />
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<span style="font-family: Tahoma; font-size: 10pt;"><span style="font-family: "Courier New",Courier,monospace; font-size: small;"> Se pueden saborear los platos típicos como carne con cuero, carne a la masa, empanadas, chaya, locro y carbonada. </span></span><br />
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<div style="text-align: center;"><span style="font-family: Tahoma; font-size: 10pt;"><span style="font-family: "Courier New",Courier,monospace; font-size: x-large;">VIDEO </span> </span></div><div style="text-align: center;"><br />
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<div class="MsoNormal"><a href="http://www.welcomeargentina.com/videos/san-rafael.html" style="font-family: "Courier New",Courier,monospace;">http://www.welcomeargentina.com/videos/san-rafael.html</a> <o:p></o:p></div></div><span style="font-family: Tahoma; font-size: 10pt;"> <o:p></o:p></span>Costumbres Argentinashttp://www.blogger.com/profile/17973109096210134239noreply@blogger.comtag:blogger.com,1999:blog-3386655008750946635.post-73319109395366821092010-10-05T08:27:00.003-07:002010-11-11T03:31:30.117-08:00San Juan<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyUIwwjz_x2QMEsgfNJiCwf-zF6LB31FOinuTaNHeUc05XN-Rdfa9WB0X5ZHg-pDOopbmtleHh41qaqCyl4YxnBl3uO_Cg3IND6BiYsNWi79Wvqg7x4bwB-XeaeEJbVY8HpaiBXuYP9zR2/s1600/san+juan.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyUIwwjz_x2QMEsgfNJiCwf-zF6LB31FOinuTaNHeUc05XN-Rdfa9WB0X5ZHg-pDOopbmtleHh41qaqCyl4YxnBl3uO_Cg3IND6BiYsNWi79Wvqg7x4bwB-XeaeEJbVY8HpaiBXuYP9zR2/s320/san+juan.gif" width="208" /></a></div><br />
<span style="font-family: "Courier New",Courier,monospace;"><b>Comidas típicas:</b></span><span style="font-family: "Courier New",Courier,monospace;"> En San Juan se destacan comidas como el tradicional asado o las empanadas, como en el resto de la Argentina. Sin embargo se destacan comidas locales como el tomatican, las sopaipillas, la carbonada, los niños envueltos y la cazuela</span>.<br />
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</div><div style="font-family: "Courier New",Courier,monospace; text-align: center;"><b>SOPAIPILLAS </b></div><div style="font-family: "Courier New",Courier,monospace; text-align: center;">Esta especie de tortas fritas son características y se llaman entre nosotros “sopaipillas”. Son infaltables a la hora del mate, especialmente si la tarde está fresca o lluviosa.</div><br />
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</div><div style="font-family: "Courier New",Courier,monospace; text-align: center;"><b>CARBONADA</b></div><div style="font-family: "Courier New",Courier,monospace; text-align: center;">La carbonada es un guiso típico del noroeste argentino,Es realizado en una olla o cacerola sobre un fogón de leña con los siguientes ingredientes: trozos de zapallo, choclo o maíz blando, carne (preferentemente de ternera, aunque también se prepara con lomo etc, de cordero ó con chivito); a estos ingredientes se añaden batatas y orejones de durazno (duraznos secos).</div><br />
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<div style="text-align: center;"><b><span style="font-family: "Courier New",Courier,monospace;">NIÑOS ENVUELTOS</span></b></div><div style="font-family: "Courier New",Courier,monospace; text-align: center;">Esta comida puede prepararse con hojas de acelga o de repollo o aún de parra.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho3bniuHQxM0k6GIL5CdZH0kO2Enw22APfyFTYSYk0FxJ5Juag7MW8Ez4NJzD19cDFxAx6Jyhx0CtarHAI1Nt21F1HADNaNdmO_IUYBqXxknrLuwfRALbzZ5Zg8TFw6KYgBw350kn0GIjo/s1600/cazuela+gallina.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho3bniuHQxM0k6GIL5CdZH0kO2Enw22APfyFTYSYk0FxJ5Juag7MW8Ez4NJzD19cDFxAx6Jyhx0CtarHAI1Nt21F1HADNaNdmO_IUYBqXxknrLuwfRALbzZ5Zg8TFw6KYgBw350kn0GIjo/s1600/cazuela+gallina.png" /></a></div><div style="text-align: center;"><br />
</div><div style="font-family: "Courier New",Courier,monospace; text-align: center;"><b>CAZUELA</b></div><div style="font-family: "Courier New",Courier,monospace; text-align: center;">La cazuela en Cuyo es de gallina; cuando se trata de la de mariscos hay que especificarlo y por supuesto no tiene lugar en este ámbito de cocina.</div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ3lhB7S7wCEq_B6UOGz055lGSCj43gAE2U1lvRPWfOkeVuAkeBFDCV9-xyKswyRIVK8W3r5IsZgs2Xd2kywO_Jq8sEPCtg4XLhnpzB8BGkWkiNDQXDCc7cBzO5jjUZHWhVIvsBtwU45ep/s1600/Tomatican.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="182" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ3lhB7S7wCEq_B6UOGz055lGSCj43gAE2U1lvRPWfOkeVuAkeBFDCV9-xyKswyRIVK8W3r5IsZgs2Xd2kywO_Jq8sEPCtg4XLhnpzB8BGkWkiNDQXDCc7cBzO5jjUZHWhVIvsBtwU45ep/s320/Tomatican.jpg" width="320" /> </a></div><div style="font-family: "Courier New",Courier,monospace; text-align: center;"><b>TOMATICAN</b></div><div style="font-family: "Courier New",Courier,monospace; text-align: center;">es un guiso que se consume principalmente en Chile y el occidente de Argentina.</div><div style="font-family: "Courier New",Courier,monospace; text-align: center;">Los ingredientes utilizados para preparar este exquisiso guiso típico chileno y argentino (en Cuyo) se necesitan: Tomates pelados, carne, cebolla, choclo cocido, ajo, orégano, sal y aceite.</div><div class="separator" style="clear: both; text-align: center;"><br />
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</style><span style="font-family: "Courier New",Courier,monospace; font-size: 12pt;"><a href="http://www.welcomeargentina.com/videos/champagna.html">http://www.welcomeargentina.com/videos/champagna.html</a> </span><span style="font-family: "Times New Roman"; font-size: 12pt;"> </span></div>Costumbres Argentinashttp://www.blogger.com/profile/17973109096210134239noreply@blogger.comtag:blogger.com,1999:blog-3386655008750946635.post-47475784084326537152010-10-05T08:27:00.001-07:002010-11-11T03:32:12.510-08:00La Rioja<div style="font-family: "Courier New",Courier,monospace;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9PTy6Uo0CmGQSrz206I5L8TtbnReJeO70KtHR9JHZ0lFSYA1samwvSalxX5-qtY1JAe-5rGtSxlpfqEd_2r_6QwrJoV6k2V0Q7oZpKkYH79KULWidni-gM_fi4ywc-ZleGGwtzKIYO-PF/s1600/la+rioja.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9PTy6Uo0CmGQSrz206I5L8TtbnReJeO70KtHR9JHZ0lFSYA1samwvSalxX5-qtY1JAe-5rGtSxlpfqEd_2r_6QwrJoV6k2V0Q7oZpKkYH79KULWidni-gM_fi4ywc-ZleGGwtzKIYO-PF/s320/la+rioja.gif" width="208" /></a></div><br />
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Los indígenas que habitaron el suelo de La Rioja se alimentaban principalmente con maíz, vaina de algarrobo y frutos del chañar, luego la llegada de los españoles incorporó elementos de su propia cocina.</div><br />
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<div style="font-family: "Courier New",Courier,monospace; text-align: center;"><b>Chanfaina</b></div><div style="font-family: "Courier New",Courier,monospace; text-align: center;"><br />
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En la provincia de Catamarca podemos encontrar una extensa diversidad de comidas.</div><div style="font-family: "Courier New",Courier,monospace;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlEdFajSyfC15-6Ywy5R90YO-tHTb25EFzEuwWhHUUJO8Pbf4OtV9_BPZH3mu-RoQZ8QwR9OZYCzq94SxHhB0vLAkhFe9C95tI3N5FF-xlnOUdrKme-7LbacPDuOCpGeCegE82Gne9uU5m/s1600/aloja.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="248" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlEdFajSyfC15-6Ywy5R90YO-tHTb25EFzEuwWhHUUJO8Pbf4OtV9_BPZH3mu-RoQZ8QwR9OZYCzq94SxHhB0vLAkhFe9C95tI3N5FF-xlnOUdrKme-7LbacPDuOCpGeCegE82Gne9uU5m/s320/aloja.JPG" width="320" /></a></div><div style="font-family: "Courier New",Courier,monospace;"><b>Aloja</b></div><div style="font-family: "Courier New",Courier,monospace;">Hecha a base de algarroba o membrillo, fermentada con agua y azúcar.</div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIZWDIEMb4xHWI4c8toaPTZshU6eviZiQwozO2D4b62aZ-pBZT-hJMbuAm1tnrQ0Ks-aDdyTyIavwLoGQ8j5huGd7HkNWTBJwNVcWeMsraP7EEW4RrHsyASSFctz3-7k-5JWU5XdLJ7vxS/s1600/patay.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIZWDIEMb4xHWI4c8toaPTZshU6eviZiQwozO2D4b62aZ-pBZT-hJMbuAm1tnrQ0Ks-aDdyTyIavwLoGQ8j5huGd7HkNWTBJwNVcWeMsraP7EEW4RrHsyASSFctz3-7k-5JWU5XdLJ7vxS/s320/patay.jpg" width="205" /> </a></div><div style="font-family: "Courier New",Courier,monospace;"><b>Patay</b></div><div style="font-family: "Courier New",Courier,monospace;"> Se usa algarroba blanca. Se la hace secar varios días, se la muele en un mortero hasta hacerla harina. Se mezcla esa harina con agua y se hace una masa y se pone en un aro como el que se usa para hacer queso (molde llamado aro).</div><div style="font-family: "Courier New",Courier,monospace;">Se deja secar durante 2 ó 3 días al aire libre (no en heladera).</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; font-family: "Courier New",Courier,monospace; text-align: left;"><b>Vino Patero</b></div><div class="separator" style="clear: both; font-family: "Courier New",Courier,monospace; text-align: left;">Realizado sin aditivos, solo con uvas pisadas en un cuero, generalmente de buey. Se bebe una vez bien fermentado </div><div class="separator" style="clear: both; text-align: left;"><br />
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<div class="separator" style="clear: both; font-family: "Courier New",Courier,monospace; text-align: left;"><b>Frangollo</b></div><div style="font-family: "Courier New",Courier,monospace;">Se muele el maíz en mortero de piedra; una vez molido, se lo remoja unas cuatro o cinco horas, se lo escurre y se lo vuelve a moler.</div><div style="font-family: "Courier New",Courier,monospace;">Tiene que quedar algo más grueso que la polenta. Se pone a hervir y se procede a condimentar con zapallo, sal, ají, pimentón, cebolla de verdeo, ajo, orégano, perejil y cilantro; se le agrega carne de chancho, chorizo, grasa; también puede ser carne de vaca, pero no es el mismo sabor.</div><br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilqdhoGdsqrLp8mqQFGz6useE_VSgNH7smNRHV9n0RXoYxgjLA3awL_ugqjmw2A-V2ZO8Rz8wk4LAhAKKfERfruzL2_4dSmrbFkJOYpaTFAqgCoco-mDTztIUlv-C-r-1CcLWN9NframQc/s1600/lentejas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilqdhoGdsqrLp8mqQFGz6useE_VSgNH7smNRHV9n0RXoYxgjLA3awL_ugqjmw2A-V2ZO8Rz8wk4LAhAKKfERfruzL2_4dSmrbFkJOYpaTFAqgCoco-mDTztIUlv-C-r-1CcLWN9NframQc/s320/lentejas.jpg" width="320" /> </a></div><div class="separator" style="clear: both; text-align: center;"> <b><span style="font-family: "Courier New",Courier,monospace;">Guiso de lentejas</span></b></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><b><span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: x-large;"><span style="font-family: "Courier New",Courier,monospace;">VIDEO </span></span></span></b></div><div class="separator" style="clear: both; font-family: "Courier New",Courier,monospace; text-align: center;"><br />
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</style><span style="font-family: "Courier New",Courier,monospace; font-size: 12pt;"><a href="http://www.welcomeargentina.com/videos/cuestas-ruinas.html">http://www.welcomeargentina.com/videos/cuestas-ruinas.html</a> </span><b><span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: x-large;"><span style="font-family: "Courier New",Courier,monospace;"><br />
</span></span></span></b></div>Costumbres Argentinashttp://www.blogger.com/profile/17973109096210134239noreply@blogger.comtag:blogger.com,1999:blog-3386655008750946635.post-90470777112997998082010-10-05T08:26:00.005-07:002010-11-11T03:36:12.298-08:00Tucuman<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPL1Hza0SNbaMQsFJ5EVY5iYy4CwrGI9zjJ0K92ZnjuuVtH8-F52CIhIccajsgZE3WOU0p727AZvmnrNxZ2w11EOMVLEEAPBr7ExAG8ToRg2SADwk0oYu00IbtxsTerBKVa0wFMIzMigua/s1600/tucuman.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPL1Hza0SNbaMQsFJ5EVY5iYy4CwrGI9zjJ0K92ZnjuuVtH8-F52CIhIccajsgZE3WOU0p727AZvmnrNxZ2w11EOMVLEEAPBr7ExAG8ToRg2SADwk0oYu00IbtxsTerBKVa0wFMIzMigua/s320/tucuman.gif" width="208" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Courier New",Courier,monospace;">La gastronomía tucumana se caracteriza por:</span></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div style="text-align: center;"><span style="font-family: "Courier New",Courier,monospace;"><b>TAMAL </b> <br />
Se hacen a base de harina de maíz y anco (una variedad de zapallo), se rellenan con carne de cabeza de cerdo, pasas, huevos y condimentos. Se cubren, finalmemente, con una "chala" (hoja seca de choclo) y se atan. Finalmente se cocina en una olla con agua hirviendo y sal</span></div><div style="text-align: center;"><br />
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se caracteriza precisamente por su elaboración totalmente artesanal. La masa es de tipo "casera", sin conservantes, sin colorantes, elaborada en el día. La carne cortada a cuchillo y la "horneada" a punto es el secreto milenario que lleva en su interior.<br />
La empanada tucumana, una comida bien Argentina.</span> </div><div style="text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><img border="0" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeSRQp6dtGxeWcL8k69-yiLV-J6KosuF-NTXynb-UUM3rbTVpR2jEmOEqONC5tIT1-JjrWtrapmzS67_DGYHCEwubJk7z3ZN2c47zybkAraHFB6FhtxjmimPxzX39D9gQnmLe0B8bBEsy2/s1600/locro+tucumano.jpg" /></div><div style="text-align: center;"><span style="font-family: "Courier New",Courier,monospace;"><b>LOCRO</b>El locro típico tucumano lleva los siguientes ingredientes: maíz, poroto, carne,zapallo, chorizo colorado y panceta. Como condimento se utiliza el ají frito, nombre que se le da a una fritura de grasa y ajíes suave. Acompañado por pan casero.</span></div><div style="text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: "Courier New",Courier,monospace;"><b>HUMITA EN OLLA</b><br />
La humita en olla es una comida tipica Argentina. Lleva los siguientes ingredientes: maíz rallado en forma artesanal, zapallo, queso criollo y una fina y suave salsa criolla.</span></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiglaYRKZdovqZm5YsLb8O65a2DbbvVgOzqZp4k50ZLshxQatPTp8AcYLFwgjh_dAdjcrKw44_7YXiCboddHMdQT8MovPkdgs867j4MfGnp-7PgO-LkATDWnw7Ad2vlCL0tuEmBWQYEGcpH/s1600/ALFAJORESDEMIEL.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiglaYRKZdovqZm5YsLb8O65a2DbbvVgOzqZp4k50ZLshxQatPTp8AcYLFwgjh_dAdjcrKw44_7YXiCboddHMdQT8MovPkdgs867j4MfGnp-7PgO-LkATDWnw7Ad2vlCL0tuEmBWQYEGcpH/s1600/ALFAJORESDEMIEL.gif" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: "Courier New",Courier,monospace;"><b>Alfajores de miel de caña de azucar</b></span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifNkXHGfuQHRbN9mfB_sOhjJSAzSJm0sAMCH6VeuZ2sAFPg9CIgZluEqKdyVNB9aYwW9ptqkbsPdsrfv4oHA8Ctsgn0XyUFeB0n9kkYBIBc-k53YMfzouk2SF0JCeI8wOYYQXEdDt7p110/s1600/pastelitos.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="248" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifNkXHGfuQHRbN9mfB_sOhjJSAzSJm0sAMCH6VeuZ2sAFPg9CIgZluEqKdyVNB9aYwW9ptqkbsPdsrfv4oHA8Ctsgn0XyUFeB0n9kkYBIBc-k53YMfzouk2SF0JCeI8wOYYQXEdDt7p110/s320/pastelitos.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><b><span style="font-family: "Courier New",Courier,monospace;">Pastelitos</span></b></div><br />
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</div><div class="separator" style="clear: both; font-family: "Courier New",Courier,monospace; text-align: center;"><span style="font-size: x-large;"><b>VIDEO</b></span></div><div class="separator" style="clear: both; font-family: "Courier New",Courier,monospace; text-align: center;"><br />
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</style><span style="font-family: "Courier New",Courier,monospace; font-size: 12pt;"><a href="http://www.welcomeargentina.com/videos/tucuman.html">http://www.welcomeargentina.com/videos/tucuman.html</a></span><span style="font-size: x-large;"><b> </b></span></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div>Costumbres Argentinashttp://www.blogger.com/profile/17973109096210134239noreply@blogger.comtag:blogger.com,1999:blog-3386655008750946635.post-23133300555550646382010-10-05T08:26:00.003-07:002010-11-11T03:37:08.397-08:00Salta<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVY7fucUXFqTyj3kg6KpCnfNWn7EJTB6vu0FSHoqsu5tI_kLch9AO97Samyi-Q24NJEzwKRtn3-yUO9UNIXQyMAjwTuBHU6kQUwcXt9YkQgZfAOtcJvXa3_VmIjJ6dJztcGnTCUQn7JRuT/s1600/salta.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVY7fucUXFqTyj3kg6KpCnfNWn7EJTB6vu0FSHoqsu5tI_kLch9AO97Samyi-Q24NJEzwKRtn3-yUO9UNIXQyMAjwTuBHU6kQUwcXt9YkQgZfAOtcJvXa3_VmIjJ6dJztcGnTCUQn7JRuT/s320/salta.gif" width="208" /></a></div><br />
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<span style="font-family: "Courier New",Courier,monospace;">La cocina salteña tiene una marcada personalidad forjada, por una parte, con el mestizaje de las dos principales corrientes que formaron la sociedad criolla: la española y la indígena.</span><br />
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<span style="font-family: "Courier New",Courier,monospace;">Entre los platos característicos podemos citar: <b>empanadas</b>, <b>tamales</b>, <b>humitas</b>, <b>pastel de choclo</b>,con sabores dulces, yemas y canela, o en la más sencilla con frituras y zapallo-; un buen <b>puchero</b>, <b>locro</b> o <b>guaschalocro</b>.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZrzH8-cQZ2xxqPIWsgOvQnKsjVU0NAPe69NzmqvMvX_7HftJa85E7GYXlaOgbz9HiIz_GIidJvND3Kom7kCgwpq_FXcIwEbPs8FIX1rQ1p4kL6KfTvDqz-IXGB-EMlMHYUKmD2WWip1bh/s1600/pastel+de+choclo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZrzH8-cQZ2xxqPIWsgOvQnKsjVU0NAPe69NzmqvMvX_7HftJa85E7GYXlaOgbz9HiIz_GIidJvND3Kom7kCgwpq_FXcIwEbPs8FIX1rQ1p4kL6KfTvDqz-IXGB-EMlMHYUKmD2WWip1bh/s320/pastel+de+choclo.JPG" width="320" /></a></div><div style="text-align: center;"><span style="font-family: "Courier New",Courier,monospace;"> <b>Pastel de choclo</b></span></div><br />
<span style="font-family: "Courier New",Courier,monospace;">Otras comidas como la <b>guatia, </b>la <b>carbonada</b> (con o sin arroz o pelones), <b>chanfaina</b>, <b>charquisillo</b> o <b>chatasca</b>, <b>choclo asado</b> al rescoldo o <b>choclo con queso</b>, <b>picante de gallina</b> o de panza, <b>sasta de charqui</b> o de zapallo, <b>api zapallo</b>, <b>frangollo</b>, <b>tulpo</b>, <b>cuchoca</b>, <b>patasca</b>. La tan escasa ahora, <b>achosca </b>o la nutritiva <b>quinuaas</b>.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeBicOtaRhgGNEhala0KeaJr74lheqvwrGqH7iW6xluM7fY4-Olesu0SYEaky6qm17IWjTLedsHO37nDCWn0LCsHbDwTcuQO-gqcrLnMA6cg8Bmm9Tj2WcH8qSrVPNwMn9el6LMLWx_ws2/s1600/chanfaina.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeBicOtaRhgGNEhala0KeaJr74lheqvwrGqH7iW6xluM7fY4-Olesu0SYEaky6qm17IWjTLedsHO37nDCWn0LCsHbDwTcuQO-gqcrLnMA6cg8Bmm9Tj2WcH8qSrVPNwMn9el6LMLWx_ws2/s320/chanfaina.jpg" width="320" /></a></div><div style="text-align: center;"><span style="font-family: "Courier New",Courier,monospace;"> <b>Chafaina</b></span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb73LQ6FalolRuND8KSkE5aBKXZjRA8IsT94kpmRypQjMSpbKAcAEkgGMGRwFDD_bv7ESX2SyMacGqRcWihTP3sMjgL_sixvhh8ZnSH911jpKJCNPOk0_zkYG9Vz1ydCiIKM0wy-C9PioV/s1600/choclo+asado.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb73LQ6FalolRuND8KSkE5aBKXZjRA8IsT94kpmRypQjMSpbKAcAEkgGMGRwFDD_bv7ESX2SyMacGqRcWihTP3sMjgL_sixvhh8ZnSH911jpKJCNPOk0_zkYG9Vz1ydCiIKM0wy-C9PioV/s1600/choclo+asado.jpg" /></a></div><div style="text-align: center;"><b>Choclo asado</b></div><br />
<span style="font-family: Courier New;">La mayoria de estos platos están combinados el maíz, los porotos, la carne de vaca, de cordero, de pollo, los huevos, la papa y los condimentos como el comino, el ají y el pimentón, entre otros.</span><br />
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<span style="font-family: "Courier New",Courier,monospace;">El <b>charqui</b> fue la forma más usual de conservar la carne cuando no había heladeras: lo llevaban molido y guardado bolsitas en bandolera. El "caldo ‘i charqui" se preparaba con sólo hervir agua y echarle un puñadito de las sabrosas fibras.</span><span style="font-family: Courier New;"> </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4sti80xx8UFVZLW8TsgRGEOzzgMY3Aod81Td1Ia6iZtJ8Tt2zzxkuTmI2LJrXSWK-2NJC6AFz7DNfI-YcOTKip2xo4qNnMpEwqqGnR2HTVJFDbxJohVdpA5qqIiPIm3GTfACp0zsiMYgU/s1600/charqui.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4sti80xx8UFVZLW8TsgRGEOzzgMY3Aod81Td1Ia6iZtJ8Tt2zzxkuTmI2LJrXSWK-2NJC6AFz7DNfI-YcOTKip2xo4qNnMpEwqqGnR2HTVJFDbxJohVdpA5qqIiPIm3GTfACp0zsiMYgU/s320/charqui.jpg" width="320" /></a></div><div style="text-align: center;"><span style="font-family: "Courier New",Courier,monospace;"><b>Charqui</b></span></div><br />
<span style="font-family: "Courier New",Courier,monospace;">Las <b>empanadas salteñas</b> están compuestas particularmente por los siguientes ingredientes: papa, huevo duro, cebolla de verdeo, comino, pimienta y pimentón; la carne vacuna se corta a cuchillo y se cocina previamente en agua.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs7ImOKVrxzL-wuAbG_uINY0ovkzgqfNel5Gur6nBa51SIIWauzrXfOiSJugCAvCyryWEFB-fan6Wm_stK6dTG4qha2N7p88_W9tyH5DLSqxtQ7eClU6IFFtv96UbICLIzILEQKg7s5u92/s1600/empanada+salte%C3%83%C2%B1a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs7ImOKVrxzL-wuAbG_uINY0ovkzgqfNel5Gur6nBa51SIIWauzrXfOiSJugCAvCyryWEFB-fan6Wm_stK6dTG4qha2N7p88_W9tyH5DLSqxtQ7eClU6IFFtv96UbICLIzILEQKg7s5u92/s320/empanada+salte%C3%B1a.jpg" width="320" /></a></div><div style="text-align: center;"><span style="font-family: "Courier New",Courier,monospace;"> <b>Empanada</b></span></div><br />
<span style="font-family: "Courier New",Courier,monospace;">A la hora de los postres, son comunes los dulces –generalmente caseros- de <b>cayote</b>, <b>membrillo</b>, <b>cuaresmillo</b>; <b>machacao de duraznos</b> o <b>miel de caña</b> acompañados con queso; <b>compotas de pelones</b>, <b>orejones</b> o frutas de estación; <b>leche planchada</b>, <b>arroz con leche</b>, <b>llusllo</b> (cuajada fresca con miel), <b>mazamorra</b>, <b>buñuelos de viento</b> bañados con almíbar o miel.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0lqyiXuiU_R_nYd62oNKPrOpbVHyoUHDjpB94p3dF9cJjjcSumxVw6wPNL75zxD3-jtPh1d0Nd8Vx_JT2Q-zBRgV5NC2-4twVUnsJ5w1zp8-UC-9Zr3gkQFqKHe5ix2T2tIkcblQfv9Mr/s1600/arrozconleche.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0lqyiXuiU_R_nYd62oNKPrOpbVHyoUHDjpB94p3dF9cJjjcSumxVw6wPNL75zxD3-jtPh1d0Nd8Vx_JT2Q-zBRgV5NC2-4twVUnsJ5w1zp8-UC-9Zr3gkQFqKHe5ix2T2tIkcblQfv9Mr/s320/arrozconleche.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><b>Arroz con leche</b></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKc5bhJCgr4yWite1KtlvCY4UG_b_YJRfyZe15LuUzdLrFGQ0Wg_Yn6eWofcBJqnR1Kvp3VwVKuq0tPLCBb1jeXrSKcMEMWWYNzOdJ0_sKOuYyTEKvPziWSapoonUIMq8pfxMjd04o52Td/s1600/bu%C3%83%C2%B1uelos+de+viento.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="224" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKc5bhJCgr4yWite1KtlvCY4UG_b_YJRfyZe15LuUzdLrFGQ0Wg_Yn6eWofcBJqnR1Kvp3VwVKuq0tPLCBb1jeXrSKcMEMWWYNzOdJ0_sKOuYyTEKvPziWSapoonUIMq8pfxMjd04o52Td/s320/bu%C3%B1uelos+de+viento.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><b>Buñuelos de viento</b> </div><span style="font-family: "Courier New",Courier,monospace;">En la mesa, en ocasiones festiva, podemos nombrar, <b>ambrosía</b>, <b>huevos</b> <b>quimbos</b>, <b>turrón</b>, <i>alfajor salteño</i>, la inigualable <b>pasta real</b>. Y luego, las exquisitas masas –que llaman "<b>fruta seca</b>"- acompañando los licores. <b>Colaciones</b>, <b>gaznates</b>, <b>borrachitos</b>, <b>alfajorcitos</b>, pequeños <b>turrones</b>; <b>suspiros</b>, <b>capitas</b>, <b>tortas de leche</b>, <b>pan de mujer</b>, <b>pan dulce</b>, <b>muñecos de orejones</b>, <b>pasas de higo</b>, <b>nueces confitadas</b>, <b>manzanas charqui</b>,<b> rosquetes</b>.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUzrKONfUZrJad2yYy6hjbfJLUry6tmdkmQkNMz_6KbZzOEMD8wqNpO83V-q7EoJyebhyypAmXfn9kLZm7_-Yd4-1ivAkv-Xyau4Op2TH0PE0jI7Fzy6hi5tMjDEyN1NP83lX9hDMshgzY/s1600/turron+salte%C3%83%C2%B1o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUzrKONfUZrJad2yYy6hjbfJLUry6tmdkmQkNMz_6KbZzOEMD8wqNpO83V-q7EoJyebhyypAmXfn9kLZm7_-Yd4-1ivAkv-Xyau4Op2TH0PE0jI7Fzy6hi5tMjDEyN1NP83lX9hDMshgzY/s320/turron+salte%C3%B1o.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><b>Turron Salteño</b></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiwBOEXuRyfPAAEpqJfG1SpzQ08H9qU8b0qGrhdsZ4XM8f4grf3O2Y6goG6gXTVrYAyab6qtRhDhj9TqAs0An9jKnipxDKMg-GnLtgeMKYyRKk6yfY-Wn0jbE1SHzCeEpf8xRiB8PVx6dY/s1600/huevos_quimbo%5B1%5D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiwBOEXuRyfPAAEpqJfG1SpzQ08H9qU8b0qGrhdsZ4XM8f4grf3O2Y6goG6gXTVrYAyab6qtRhDhj9TqAs0An9jKnipxDKMg-GnLtgeMKYyRKk6yfY-Wn0jbE1SHzCeEpf8xRiB8PVx6dY/s1600/huevos_quimbo%5B1%5D.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><b>Huevos Quimbos</b></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><span style="font-family: "Courier New",Courier,monospace;">Las comidas se acompañan con <b>vino de Cafayate</b>, <b>aloja</b>, <b>añapa</b>, <b>aluco</b>, <b>chicha</b>, <b>guarapo</b>, <b>arrope</b>, <b>aguape</b>, <b>quirusilla</b>, <b>ulpo</b>, y los sabrosos <b>sorbetes de limón, naranja o frutas de estación</b>. El "<b>rosolio"</b> (bebida a base de alcohol y esencia de rosa, coloreada con anilina roja)". Podía calmarse la sed también con <b>agua de canela</b> o de <b>menta</b>.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn4fjxuD4U_HgdpfFhL0nhSzwKqfdmeiGkBaHmbY3HA46f8auCSyk-8t5DWT2Gzlx5Kr_OoVt_TfOOwehZ-dKrTivGCMWuB_xKvzx0uh_tXGYhgw4bgig6cMKm6uwXIpCYqouXPTJ8VqG-/s1600/arrope.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="227" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn4fjxuD4U_HgdpfFhL0nhSzwKqfdmeiGkBaHmbY3HA46f8auCSyk-8t5DWT2Gzlx5Kr_OoVt_TfOOwehZ-dKrTivGCMWuB_xKvzx0uh_tXGYhgw4bgig6cMKm6uwXIpCYqouXPTJ8VqG-/s320/arrope.jpg" width="320" /></a></div><div style="text-align: center;"><b>Arrope Salteño</b></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhELQl-eBmbhE-AQp7wwna12XI6hAjbSNzbCOZVW-WEO-0OIZly3aCU8SHjqQPi63sEmopi1OPiWInbNQAViGFPkSpyIGFJABHaBP5dHHZVizB2nTlLkLp1bhm__KGBCLF530Ay8knF1BlR/s1600/guarapo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhELQl-eBmbhE-AQp7wwna12XI6hAjbSNzbCOZVW-WEO-0OIZly3aCU8SHjqQPi63sEmopi1OPiWInbNQAViGFPkSpyIGFJABHaBP5dHHZVizB2nTlLkLp1bhm__KGBCLF530Ay8knF1BlR/s200/guarapo.jpg" width="133" /></a></div><div style="text-align: center;"><b>Guarapo</b></div><div style="text-align: center;"><br />
</div><span style="font-family: "Courier New",Courier,monospace;">El <b>mate</b> en esta región, al igual que en Jujuy, La Rioja, Catarmarca y Tucumán, se toma amargo. Se usa mucho el mate de palo santo. Se le suele agregar: cáscara de naranja, azúcar quemado, manzanilla.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqFeCTGWmsrampBH5idtbTIYpvHoo-tk6hfwP3d_9aKJQsKCYjheO3ElfCwMiz9UoWX9nwMmyd4jL45T4bA4dUD-tRgD1c1meLPH2RoXwfG8M7qCB5a7ebhQCWFiDDEPDmgqeJoY9Ne4fC/s1600/Yerba-mate-2-7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqFeCTGWmsrampBH5idtbTIYpvHoo-tk6hfwP3d_9aKJQsKCYjheO3ElfCwMiz9UoWX9nwMmyd4jL45T4bA4dUD-tRgD1c1meLPH2RoXwfG8M7qCB5a7ebhQCWFiDDEPDmgqeJoY9Ne4fC/s320/Yerba-mate-2-7.jpg" width="218" /></a></div><div style="text-align: center;"><b><span style="font-family: "Courier New",Courier,monospace;"> Mate</span></b><br />
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<b><span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: x-large;">VIDEO </span></span></b><br />
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</style><span style="font-size: 12pt;"><a href="http://www.welcomeargentina.com/videos/salta.html">http://www.welcomeargentina.com/videos/salta.html</a> </span></div></div>Costumbres Argentinashttp://www.blogger.com/profile/17973109096210134239noreply@blogger.comtag:blogger.com,1999:blog-3386655008750946635.post-88880469062308370392010-10-05T08:26:00.001-07:002010-11-11T03:37:44.556-08:00Jujuy<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK8btWlmzwXBJGiEK5l2r3H_784AD-TAaKsgXe9yH0aUMY1teNBOPCX0SMPEJCcQDtlZSVjwhFsdRg_ql24uAYZ2JEi7AKok-B8rn3z0XHB0agVRDeixG4YacGY-AHC8wMHcG7YlISLMt3/s1600/jujuy.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK8btWlmzwXBJGiEK5l2r3H_784AD-TAaKsgXe9yH0aUMY1teNBOPCX0SMPEJCcQDtlZSVjwhFsdRg_ql24uAYZ2JEi7AKok-B8rn3z0XHB0agVRDeixG4YacGY-AHC8wMHcG7YlISLMt3/s320/jujuy.gif" width="208" /></a></div><br />
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<span style="font-family: "Courier New",Courier,monospace;">En esta provincia podemos encontrar diferente variedad de comidas y bebidas específicas de la zona. Estos son:</span><br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><img border="0" height="222" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2qZFGBnSPb4286bNz-CJxdnSBxrUGvReURSMoS9wPt48DO7ClRYC15siaEK2kgzD5Ys0ZaSWRRjUtqy91um6j1bqRvtJ2cnZZokDkOGv0WKWcrt8LqnmI7mpBgNdNUVz4d8v8zTEbFjOa/s320/carbonada.jpg" width="320" /> </div><div class="separator" style="clear: both; font-family: "Courier New",Courier,monospace; text-align: center;">La <b>carbonada jujeña</b>, que es un guiso no muy seco compuesto por carne, arroz y zapallo, dorados con cebolla y tomate y en algunos casos se le agrega papa o choclo.</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJumT9RrPV9NYnQ43brWoI3ZlsgPOJi2fj67oflkVxc0iA6tCJ8COHHLNQg4FGAoPTFVqTrISxXIKmfGTbkvUj8JMTKDV7hsTTtD1aaAQRgSf68ohKzE9JNbNOjiaa0eFrGXaHVCPB_k_s/s1600/chicha_morada.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJumT9RrPV9NYnQ43brWoI3ZlsgPOJi2fj67oflkVxc0iA6tCJ8COHHLNQg4FGAoPTFVqTrISxXIKmfGTbkvUj8JMTKDV7hsTTtD1aaAQRgSf68ohKzE9JNbNOjiaa0eFrGXaHVCPB_k_s/s320/chicha_morada.jpg" width="240" /> </a></div><div class="separator" style="clear: both; text-align: center;"> <span style="font-family: "Courier New",Courier,monospace;"><b>Chicha</b>, es una bebida de maiz fermentado con alcohol.</span></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqYKJy1-iMH9g_Jq6_55m_az0i_X60WuH8qd1dqameETou-Zj4meRq1dsbpNFi79FDHx33Oko4G9GzxiXdW9eCg8T8sAbfmATSaHSNnv6RVTIko3PAUFwT2M5-2m3y6a2irsZy3rd7o_rz/s1600/empanadilla.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqYKJy1-iMH9g_Jq6_55m_az0i_X60WuH8qd1dqameETou-Zj4meRq1dsbpNFi79FDHx33Oko4G9GzxiXdW9eCg8T8sAbfmATSaHSNnv6RVTIko3PAUFwT2M5-2m3y6a2irsZy3rd7o_rz/s320/empanadilla.JPG" width="320" /></a></div><div class="separator" style="clear: both; font-family: "Courier New",Courier,monospace; text-align: center;">La <b>empanadilla</b>, es una empanada blanqueada con clara de huevo y azúcar batidos. El relleno es dulce de cayote.</div><div class="separator" style="clear: both; font-family: "Courier New",Courier,monospace; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtzeV9dZFuRBTOUODcpVK2z64xoqxc0_sTd4gSOL9uB8EmamW5sfTl_Ee1_fjjWfbGxSZXmDJTZn-YdovjL1XAkIYILBdp2ubh6cW822JjHRhnq_zXYHZrJVzMjD7zjaFXo1g_s4cr4R9-/s1600/sopa+de+quinua.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtzeV9dZFuRBTOUODcpVK2z64xoqxc0_sTd4gSOL9uB8EmamW5sfTl_Ee1_fjjWfbGxSZXmDJTZn-YdovjL1XAkIYILBdp2ubh6cW822JjHRhnq_zXYHZrJVzMjD7zjaFXo1g_s4cr4R9-/s320/sopa+de+quinua.jpg" width="320" /></a></div><div style="font-family: "Courier New",Courier,monospace; text-align: center;"><b>Sopa de quinua</b>, se prepara con cereal de quinua, ají, cebollas y ajo.</div><div class="separator" style="clear: both; text-align: center;"></div>Costumbres Argentinashttp://www.blogger.com/profile/17973109096210134239noreply@blogger.comtag:blogger.com,1999:blog-3386655008750946635.post-79489368193892041272010-10-05T08:25:00.001-07:002010-11-11T03:39:49.372-08:00Argentinismos<div style="font-family: "Courier New",Courier,monospace;"><style>
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</style> </div><div class="MsoNormal" style="color: black; font-family: "Courier New",Courier,monospace; text-align: justify;"><div style="text-align: center;"><b style="color: purple;">REGIONALISMO</b>: </div> En política, el regionalismo es la ideología según la cual, aun aceptando la existencia de una comunidad política como la nación, se pretende la defensa específica de una parte de ésta que se distingue por su homogeneidad en lo físico y cultural.<br />
</div><div class="MsoNormal" style="color: black; font-family: "Courier New",Courier,monospace; text-align: justify;"></div><div class="MsoNormal" style="color: black; font-family: "Courier New",Courier,monospace; text-align: justify;"></div><div class="MsoNormal" style="color: black; font-family: "Courier New",Courier,monospace; text-align: justify;"></div><div class="MsoNormal" style="color: black; font-family: "Courier New",Courier,monospace; text-align: center;"> <b><span style="color: #b45f06;">ARGENTINISMO</span></b>: </div><div class="MsoNormal" style="color: black; font-family: "Courier New",Courier,monospace; text-align: justify;">¿Qué es un argentinismo? Podemos definirlo como toda palabra, expresión o rasgo gramatical propio de la Argentina. El concepto, sin embargo, puede ser engañoso, porque daría por supuesto que nuestro idioma posee particularidades que se interrumpen en los límites geográficos del país. <br />
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<o:p></o:p></u></span></div><div style="font-family: "Courier New",Courier,monospace;"><span style="font-size: small;"><b style="color: #cc0000;">Sapo e' bronce</b>: se le llama generalmente a las personas con gesto duro, de boca grande, con piel y gestos acordes al batracio de este telúrico juego.<br />
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<b style="color: #cc0000;">Huncaca</b>: Nos recuerda Storni que las huncacas son "esas lombrices o viboritas que abundan en tierras húmedas y pantanosas", usados mucho como carnada de aficionados a la pesca. Es por ello que se le dice así a las personas de silueta larga, negra y con la piel brillosa.<br />
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<b style="color: #cc0000;">Cuchi parao</b>: El cuchi es lo que en el norte se llama chancho, o bien puerco, cerdo, etc. En este caso se usa a los que tienen los ojos siempre en busca de algo, y que además son gorditos y fáciles de agitar.<br />
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<b style="color: #cc0000;">Carrasca yuta</b>: la carrasca o charrasca es un pajarito pequeño muy inquieto que suele anidar en las viviendas y gritar muy fuerte. Se suele usar este apodo a la gente con esa característica y al no tener cola, se le dice yuto.<br />
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<b style="color: #cc0000;">Chui-chui</b>: es un apodo que se le suele poner a las personas enjutas con los hombros encogidos. Viene el mote de la expresión quichua chuy que significa "qué frío".<br />
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<b style="color: #cc0000;">Bosta i' cojudo</b>: se usa mucho en nuestra zona el dicho "amontonados como bosta i' cojudo". Esto viene de que el cojudo, macho de las yeguas, cuando éstas están en celo, hacen sus necesidades y el padrillo empieza a estirar su labio superior oliendo el aire, comienza a bostear y esta bosta se amontona en grandes cantidades. De allí el dicho.<br />
<br style="color: #cc0000;" /> <b style="color: #cc0000;">Pila quisquido</b>: los perros pila son esos perros con el cuero como elefante, sin pelos, y apenas un flequillo ralo. Se los usó mucho en una época a la forma de bolsa de agua caliente para ponerlos en los pies, por la alta temperatura de sus cuerpos. El dicho es para personas medio peladas y con los ojos saltones. Quisquido es aquel que no puede ir de vientre.<br />
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<b style="color: #cc0000;">Chancho ensillao</b>: se dice de las personas gordas que tienen joroba... esta joroba parece una montura. Es un apodo cruel pero de gran difusión.<br />
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<span style="color: #cc0000;">Lámpara sin querosene</span></b>: se utilizaba en una época lámparas a querosene en los lugares donde no había electricidad... actualmente se utilizan en el campo. El término lámpara sin querosene viene de cuando estas lámparas se estaban quedando sin combustible comenzaban a flaquear y a dar luz intermitente. Se le dice a las personas nerviosas que parpadean constantemente.<br />
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<b style="color: #cc0000;">Mosquito</b>: a los borrachines se les puso este mote, porque hay que matarlos para que dejen de "chupar".<br />
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<b style="color: #cc0000;">Cemento</b>: a las mismas personas que en el anterior, nada más que estas chupan hasta quedar duros, al igual que el cemento.</span> </div><div class="MsoNormal" style="font-family: "Courier New",Courier,monospace; text-align: justify;"><br />
<span style="font-size: small;"><b style="color: #cc0000;">Culo con hipo</b>: se le dice a aquellas personas que tienen renguera y mueven sus nalgas desacompasadamente. Culo es el trasero.</span><br />
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<b style="color: #cc0000;">Pájaro lleno</b>: a las personas flacas y con panza grande. Es sabido que los pájaros comen hasta el hartazgo y se les llena el buche quedando con una forma muy graciosa<br />
</span></div><div class="MsoNormal" style="font-family: "Courier New",Courier,monospace; text-align: justify;"><span style="font-size: 11pt;"></span><span style="font-size: 11pt;"><o:p></o:p></span></div>Costumbres Argentinashttp://www.blogger.com/profile/17973109096210134239noreply@blogger.comtag:blogger.com,1999:blog-3386655008750946635.post-19639545779950873692010-10-05T08:24:00.000-07:002010-10-28T04:45:04.545-07:00Galería de Fotos<table border="0" style="width: 505px;"><tbody>
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<tr> <td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxZ_6QH_utyE4anQvEXTDI8q-w3kX_cqMuN6-YyGzF4VsTzgpKoBM2j6CKa32jNsDAv6Dj5BStTrd-fpKSSFVex1JjD4getlPcHOxpHc-V28eXaoPJ-v1bnrgx2F936yXI_M_FNbXSlx97/s1600/el_maizal_plato_blog.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxZ_6QH_utyE4anQvEXTDI8q-w3kX_cqMuN6-YyGzF4VsTzgpKoBM2j6CKa32jNsDAv6Dj5BStTrd-fpKSSFVex1JjD4getlPcHOxpHc-V28eXaoPJ-v1bnrgx2F936yXI_M_FNbXSlx97/s1600/el_maizal_plato_blog.jpg" /></a> </td> <td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXi-0a6Yv-B9LMqyixO5Gx2OCb8nHLjtHRAPYJmJUfRvdTp6Z2rpg90eBDLJ_nOrJpBIyXHpepGjpUF_OYxaT2MVdQeVruJlVMwUmfntygMjPYYD-50Hgwrs5NItf02gMOTOnixYhmK1Zm/s1600/empanadasduelo1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span id="goog_162720957"></span><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXi-0a6Yv-B9LMqyixO5Gx2OCb8nHLjtHRAPYJmJUfRvdTp6Z2rpg90eBDLJ_nOrJpBIyXHpepGjpUF_OYxaT2MVdQeVruJlVMwUmfntygMjPYYD-50Hgwrs5NItf02gMOTOnixYhmK1Zm/s1600/empanadasduelo1.jpg" /><span id="goog_162720958"></span></a> </td> </tr>
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</a></div>Costumbres Argentinashttp://www.blogger.com/profile/17973109096210134239noreply@blogger.comtag:blogger.com,1999:blog-3386655008750946635.post-6175956988467027302010-10-05T07:46:00.000-07:002010-10-05T07:46:57.438-07:00Videos<div style="width:425px" id="__ss_1748768"><strong style="display:block;margin:12px 0 4px"><a href="http://www.slideshare.net/guest827c209/comidas-tpicas-del-norte-argentino" title="Comidas TíPicas del norte argentino">Comidas TíPicas del norte argentino</a></strong><object id="__sse1748768" width="425" height="355"><param name="movie" value="http://static.slidesharecdn.com/swf/ssplayer2.swf?doc=comidastpicasdeday-090724113532-phpapp02&stripped_title=comidas-tpicas-del-norte-argentino&userName=guest827c209" /><param name="allowFullScreen" value="true"/><param name="allowScriptAccess" value="always"/><embed name="__sse1748768" src="http://static.slidesharecdn.com/swf/ssplayer2.swf?doc=comidastpicasdeday-090724113532-phpapp02&stripped_title=comidas-tpicas-del-norte-argentino&userName=guest827c209" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="425" height="355"></embed></object><div style="padding:5px 0 12px">View more <a href="http://www.slideshare.net/">presentations</a> from <a href="http://www.slideshare.net/guest827c209">guest827c209</a>.</div></div>Costumbres Argentinashttp://www.blogger.com/profile/17973109096210134239noreply@blogger.com