What to eat in Salta, Jujuy and the argentinian northwest?
Salta is the gate to visit incredible attractions in the argentinian northwest. Of course, the famous Train to the Clouds, and the Humahuaca Canyon with Purmamarca and the Seven-Color Hill; but it`s also a great place to taste some delicious local dishes. There are a great variety of restaurants in Salta, but a good idea is to visit a typical “peña”, to enjoy and taste exquisite local dishes, and enjoy a unique folkloric show with musicians and dancers.
Take a look to a list of some local specialties you can try during your stay in the argentinian northwest.
The Empanadas
The empanadas are very traditional in all the country. Several provinces ni Argenina has their own process to prepare the best “empanada”. Of course, Salta claims to be the original home of the empanada argentina, so you can expect to taste great options during your visit. The empanadas are a baked or fried pastry usually filled with meat, veggies and or cheese. They are another common food throughout Argentina, but Salta claims to have the best empanadas in Argentina. Perfect for a snack or light meal, the most popular kind is straightforward carne (beef mince with onion), but spinach and ricotta is a popular vegetarian alternative. In the rest of the country is usually combined with the pizza. In Salta and the northwest is usually combined with the local humita.
The Tamales
This tamale variety are original from Salta and are usually called tamales salteños. Fresh corn husks called chalas are filled with a delicious mixture of corn flour and shredded meat, either from boiled lamb or pork head. These tamales often include onions, pimentón, and ajà peppers. When assembled, tamales salteños are boiled, then removed from the husks and consumed warm. It`s a very typical local dish in the Argentinian northwest
The Locro
This authentic and traditional stew has numerous varieties, but the most famous version is the Argentinian locro, mostly made with dry white corn kernels, meat, and vegetables. The dish usually consists of pork or beef cuts, as well as ribs or offal, while some versions might include sausages and smoked bacon. Other ingredients include dry corn kernels (hominy), various spices, and vegetables such as pumpkin, potatoes, and yams. It`s a very traditional dish, not only in Salta and the northwest, but the all country including Buenos Aires, the capital city.
Llama Meat
Llama meat is the star of this traditional stew which is commonly consumed in Humahuaca Canyon, Jujuy, Salta and all the northern Argentina. The dish is typically made by simmering pieces of llama meat with ingredients such as carrots, rice, and colorful Andean potatoes. It`s usually called Cazuela de Llama, cooked with begetables, and served while it`s stil warm. Another great option is the lomo de llama which is a llama tenderloin, a prized cut from the loin of a llama. This animal is very common in Salta and the northwest area of Argentina. This cut is incredibly tender, succulent, and juicy, and it can be prepared similarly to beef tenderloin, as steaks, fillets, or fillet medallions. Llama meat is, however, much leaner than beef and higher in proteins, while flavor-wise, it is said to be similar to beef but slightly more intense, with hints of lamb and gaminess.
The Asado
Not an especific dish in Salta, because it`s in the entire country. But it`s also part of the tradition in the northwest. The word parilla is the name for both the metal grate used to grill meat as well as the full Argentine meat-eating extravaganza. It begins with embutidos, sausages such as chorizo and morcilla; then moves onto intestines and ribs; and finishes with cuts like vacio, a flank steak, and matambre, the belly cut. It`s definitely a must-taste during your visit to Argentina.
