What to Eat in Argentina: 7 Must-Try Local Dishes

"In Mendoza’s capital, this MICHELIN-Starred restaurant showcases the region’s famed chivo with a highly elaborate Chivo with Carob Cream and Apricots dish. Goats are sourced from Lavalle, and the meat is first brined for seven days, then smoked, briefly grilled over charcoal, and finally slow cooked to achieve maximum tenderness and flavor. The exceptional goat is served with an almond, cashew, and carob seed emulsion, a demi-glace made from goat bones, beet leaf, and Torrontés wine vinegar, plus a puree of apricots and oregano; all the components are sourced from the Cuyo region. Chef Sebastián Weigandt describes this intricate preparation as “the utmost expression of the land where we reside.”" - The MICHELIN Guide