Press Release - Estancia Huechahue
Argentina’s eclectic cuisine is reason enough to head to the southern Americas for a dude ranch vacation. Famous for the Malbec grape and world-class beef, Argentina guarantees a full belly and satisfied taste buds for guests taking a horse riding holiday at any of Top50 Ranches’ Argentine estancias.
Argentina cuisine
Argentina might produce some of the most flavourful and succulent steaks in the world, but the country is about much more than a grilled rib-eye. Argentine cuisine takes influence from many other world cuisines, including Italy. In fact, it is estimated that up to 25 million Argentines can trace their family roots back to the European country, so it's no wonder that Argentina produces some great pizza and pasta dishes – relief for any vegetarians taking a horse riding holiday at an Argentine estancia.
Travelers venturing to an Argentine restaurant might find the term "a caballo”, or "on horseback", on the menu, however this doesn’t mean horse meat will be appearing from the kitchens any time soon. The phrase actually refers to the addition a fried egg on top of “minutas” – Argentina's version of fast food. These simple, quick dishes are popular at lunch time and ordered from a sit-down menu.
Then there's the sweet "alfajore" – a cross between a biscuit and a cake that comes in many different flavours, such as chocolate, coconut and dulche de leche, and endless combinations of these and other sweet ingredients.
Go to any Argentine city and you’ll come across street food – such as choripan (sausage sandwich), chipa (a bagel-shaped cheesy cornbread), bondiola (pork shoulder sandwich), milanesas (beef schnitzels) and empanadas (meat pastries).
For those taking a horse riding holiday at an Argentine estancia, chances are there’ll be a lot of beef consumed. Known as the steak capital of the world, Argentina produces big, flavourful, tender and juicy steaks that need only a large glass of Malbec for company. Argentine restaurants normally use cheaper cuts such as asado (ribs) or vacio (flank), but on a steak menu the cuts might seem alien to US and European travelers. The most popular cut is "bife de chorizo" (strip loin), "lomo" (tenderloin), "bife ancho" (rib eye), "bife de costilla" (T-bone) and "cuadril" (a rump roast).
Traditional Argentine barbecues, known as "asados", often see more than just the meat from the animal being put to the flame. Argentina loves its offal and, as such, as much of the animal as possible will appear on the asado.
Argentina wine
Argentina is the fifth largest producer of wine in the world and is most famous for its Malbecs – big, full-bodied reds that stand up well to a juicy steak. Although deep, inky purple in color, good Malbecs are surprisingly floral and aromatic, with sweet, well-rounded flavors on the tongue. The balance of fruit and tannin is what makes a good Malbec match so perfectly with a juicy, tender steak.
Argentina's most important wine regions can be found in the provinces of Mendoza, San Juan and La Rioja. Provinces Salta, Catamarca, Río Negro and, more recently, Southern Buenos Aires, are also good wine producing regions. Mendoza produces more than 60% of the country's wine and an even greater percentage of Argentina's wine exports. Often termed the "Napa of the south", Mendoza cultivates vines that enjoy long hours of sunshine for ripening, and the cold night air ensures the grapes hold on to their delicate aromas. Mendoza's poor soils encourage deep roots and impart a mineral depth in the wines.
But it's not all about the Malbec - Argentina also produces Torrontes grapes that make aromatic white wines, and some excellent Cabernet Sauvignon, Merlot, Syrah, Chardonnay and other international varieties are produced here.
Taste it for yourself
One of the best ways to sample Argentina's finest food and wine is to take a horse riding holiday at an Argentine estancia. Top50 Ranches showcases Argentina’s three best horse riding holiday destinations, all of which have been personally and thoroughly vetted to ensure quality.
Estancia Huechahue in Neuquen is a virtually self-sufficient ranch, and treats guests to traditional asados and picnics by the river. Guests can tuck into ham and bacon from the estancia’s own pigs, eggs from the chickens, milk and homemade yogurt from Huechahue’s dairy cows and, of course, ranch-raised beef, venison and wild boar. Large orchards provide fruit for preserves, bottled fruit and even apple juice, while Huechahue also boasts a large vegetable garden and makes freshly baked bread each day. Wines served are from the local Neuquen province, and beers and spirits are also enjoyed when it’s siesta time.
At Estancia Los Potreros in Córdoba, food is freshly cooked from home-grown and locally sourced ingredients, with beef, vegetables, eggs and fruit all produced on the estancia. Los Potreros's menu reflects local Argentine cuisine, and guests can enjoy plenty of traditional asados as well as more classic European favourites. The estancia's own-label wine is made by a local winery – the oldest in Argentina. Traditional Argentine grape varieties Malbec and Torrontes create the red and white wines, which guests can sample alongside other varieties at regular wine tastings held at the estancia.
Estancia Ranquilco in Neuquen takes fruit from its orchards, vegetables from its gardens, trout from the ranch's rivers, meat from the meadows and fresh milk from its cows. Guests can enjoy Patagonian dishes using traditional ingredients, alongside freshly baked home-made bread. Dishes such as milanesas, empanadas, guisos (stews), fresh salads and soups are regulars on the Ranquilco menu, served either out on our terrace with sweeping views of the Trocoman River, in the cozy kitchen, or silver-service style in the dining room. Boasting a well-rounded wine cellar filled with excellent Argentine reds for guests to enjoy, Ranquilco also enjoys bottling one or two barrels from Neuquen throughout the year.
Find out more about all of Top50's Argentina horse riding holidays at Top50Ranches.com
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