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(CHAPTER 1) DESTINATIONS PALATE, Jujuy. 1/3 block

2010 - Destination Palate: Explore the smells, aromas and flavors of southern cuisine, from traditional stoves to gourmet dishes that season each destination. The culinary route to satisfy the most diverse tastes. Chapter Jujuy Jujuy province north end of Argentina, owns breathtaking scenery and for this geographic feature unique foods that are produced here. You'll meet near the Andean Copetín prepared by "Hands Jujuy '" where the main ingredients are called cracklings, Andean potatoes, Mote and a Quinoa grown product. Then we arrive at Barcenas, here prove Yacon, an ancient fruit that identifies the region and has to be part of their identity. De Barcenas we drive to Volcano across the Quebrada de Humahuaca, where a villager will open its doors to prepare one of the dishes of the North: the tamale. The tour continues in Purmamarca, a rural town where the restaurant Mortars, taste one of the few foods that are produced: the Flame. And we will finish in Tilcara, Casa Colorada, where in addition to lodging, offer regional cuisine and sweeten us with a homemade treat, empanadita of Cayote.
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(CHAPTER 2) DESTINATIONS PALATE, Jujuy. 2/3 block

2010 - Destination Palate: Explore the smells, aromas and flavors of southern cuisine, from traditional stoves to gourmet dishes that season each destination. The culinary route to satisfy the most diverse tastes. Chapter Jujuy Jujuy province north end of Argentina, owns breathtaking scenery and for this geographic feature unique foods that are produced here. You'll meet near the Andean Copetín prepared by "Hands Jujuy '" where the main ingredients are called cracklings, Andean potatoes, Mote and a Quinoa grown product. Then we arrive at Barcenas, here prove Yacon, an ancient fruit that identifies the region and has to be part of their identity. De Barcenas we drive to Volcano across the Quebrada de Humahuaca, where a villager will open its doors to prepare one of the dishes of the North: the tamale. The tour continues in Purmamarca, a rural town where the restaurant Mortars, taste one of the few foods that are produced: the Flame. And we will finish in Tilcara, Casa Colorada, where in addition to lodging, offer regional cuisine and sweeten us with a homemade treat, empanadita of Cayote.
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(CHAPTER 3) DESTINATIONS PALATE, Jujuy. 3/3 block

2010 - Destination Palate: Explore the smells, aromas and flavors of southern cuisine, from traditional stoves to gourmet dishes that season each destination. The culinary route to satisfy the most diverse tastes. Chapter Jujuy Jujuy province north end of Argentina, owns breathtaking scenery and for this geographic feature unique foods that are produced here. You'll meet near the Andean Copetín prepared by "Hands Jujuy '" where the main ingredients are called cracklings, Andean potatoes, Mote and a Quinoa grown product. Then we arrive at Barcenas, here prove Yacon, an ancient fruit that identifies the region and has to be part of their identity. De Barcenas we drive to Volcano across the Quebrada de Humahuaca, where a villager will open its doors to prepare one of the dishes of the North: the tamale. The tour continues in Purmamarca, a rural town where the restaurant Mortars, taste one of the few foods that are produced: the Flame. And we will finish in Tilcara, Casa Colorada, where in addition to lodging, offer regional cuisine and sweeten us with a homemade treat, empanadita of Cayote.
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(CHAPTER 4) DESTINATIONS PALATE, Caracas. 1/3 block

2009 - Destination Palate: Explore the smells, aromas and flavors of Latin American cuisine, from traditional stoves to gourmet dishes that season each destination. The culinary route to satisfy the most diverse tastes. Chapter Caracas: Dayra Lambis today gastronomic walking paths that Caracas has to all tourists who wish to visit and those who live in it and love to delight the palate with mixtures of native and foreign flavors thereof. Victor Moreno, chef of great renown and Alejandro Bello, a new talent, take us to the market Guaicaipuro to show one of the major axes of the food in town, here they have breakfast a variation of the arepa: arepa crackling accompanied with a mixture of Guyanese and yellow cheese. It will also be the place to buy the necessary preparation to highlight fixtures: snapper fillet with squid and shrimp in sweet chili sauce, a sample of Caribbean influence in the city to be prepared by the chef Alejandro. With him, also taste a sweet recipe of yesteryear: Maria Luisa cake.
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(CHAPTER 5) DESTINATIONS PALATE, Caracas. 2/3 block

2009 - Destination Palate: Explore the smells, aromas and flavors of Latin American cuisine, from traditional stoves to gourmet dishes that season each destination. The culinary route to satisfy the most diverse tastes. Chapter Caracas: Dayra Lambis today gastronomic walking paths that Caracas has to all tourists who wish to visit and those who live in it and love to delight the palate with mixtures of native and foreign flavors thereof. Victor Moreno, chef of great renown and Alejandro Bello, a new talent, take us to the market Guaicaipuro to show one of the major axes of the food in town, here they have breakfast a variation of the arepa: arepa crackling accompanied with a mixture of Guyanese and yellow cheese. It will also be the place to buy the necessary preparation to highlight fixtures: snapper fillet with squid and shrimp in sweet chili sauce, a sample of Caribbean influence in the city to be prepared by the chef Alejandro. With him, also taste a sweet recipe of yesteryear: Maria Luisa cake.
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(CHAPTER 6) DESTINATIONS PALATE, Caracas. 3/3 block

2009 - Destination Palate: Explore the smells, aromas and flavors of Latin American cuisine, from traditional stoves to gourmet dishes that season each destination. The culinary route to satisfy the most diverse tastes. Chapter Caracas: Dayra Lambis today gastronomic walking paths that Caracas has to all tourists who wish to visit and those who live in it and love to delight the palate with mixtures of native and foreign flavors thereof. Victor Moreno, chef of great renown and Alejandro Bello, a new talent, take us to the market Guaicaipuro to show one of the major axes of the food in town, here they have breakfast a variation of the arepa: arepa crackling accompanied with a mixture of Guyanese and yellow cheese. It will also be the place to buy the necessary preparation to highlight fixtures: snapper fillet with squid and shrimp in sweet chili sauce, a sample of Caribbean influence in the city to be prepared by the chef Alejandro. With him, also taste a sweet recipe of yesteryear: Maria Luisa cake.
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