A tour of northwestern Argentina is not the same unless there is proof its traditional cuisine. Including the provinces of Tucumán, Salta and Jujuy is one of the regions where most influence is reflected particularly in pre-Hispanic Andean potato production, corn, chilies and peppers.
One of the most representative foods of the region are the empanadas and many believe are the best in the country. Usually cooked in clay ovens and can be filled with chicken, cheese and onion, and corn but the classics are the meat. Some prefer cut with a knife but can also be made with ground beef. In Salta also fills them with potatoes, boiled egg cut into small pieces, onion, cumin and red pepper. In Tucuman, made with potatoes instead of put them peas. Northern pies taste with a good wine can be a perfect combinations and more traditional food in Argentina.
Another dish is the tamale in corn husk. The tamale is a paste that is made using corn (maize) lined, chopped onion, pepper and paprika. Once prepared, is placed on top of two corn leaves that are attached to form a sealed package is boiled for two hours. You can also prepare stuffed with meat instead of humita but in this case is called a tamale.
Locro is also a food from the area. It is a stew made of corn that has beef, chorizo, bacon and beans. It is served in clay pots and is ideal to eat during the winter. On the other hand, llama meat is becoming increasingly successful and up and begins to spread in prestigious hotels in Buenos Aires.