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Bonito fish with tomato. It is true that in the past all the bonito that arrived in the la rioja area das used mostly in canned, but this with the improvements in transportation have made it possible to consume fresh. The bonito with tomato is simply that, a fish stew with onion, pepper and tomato for the sauce.

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Pochas with quail. This is stew with white bean base is well accompanied by quail. A typical riojan dish. It is a stew whose main ingredients are white beans and quail. The quail, in spite of being a hunting meat, is easy to obtain , since they sell it in numerous establishments. In addition to quail and beans, the dish consists of tomato, chives, green peppers, red piquillo peppers, garlic, olive oil and salt. The preparation is also very easy in this case. First, put a pot with water on the fire where we will let them cook the beans. Meanwhile the quails are fried with olive oil and when they are golden they are reservas. In the same container in which the quails are fried, the rest of the ingredients are poured, and they are left to simmer until they are poached. When the beans are almost cooked, both the quail and the vegetable saute are added to the pot boiling for half an hour.

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Pochas with quail. This is stew with white bean base is well accompanied by quail. A typical riojan dish. It is a stew whose main ingredients are white beans and quail. The quail, in spite of being a hunting meat, is easy to obtain , since they sell it in numerous establishments. In addition to quail and beans, the dish consists of tomato, chives, green peppers, red piquillo peppers, garlic, olive oil and salt. The preparation is also very easy in this case. First, put a pot with water on the fire where we will let them cook the beans. Meanwhile the quails are fried with olive oil and when they are golden they are reservas. In the same container in which the quails are fried, the rest of the ingredients are poured, and they are left to simmer until they are poached. When the beans are almost cooked, both the quail and the vegetable saute are added to the pot boiling for half an hour.

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Eggs a la riojana. This simple dish has 3 basic ingredients, garlic, red pepper or choricero pepper and hard-boiled egg.

Fry. It is one of the riojana sauces par excellence. It can be tasted with meats, fish and alone. This sauce made with garlic, onion, pepper and tomato is the sofrito base for stew, but it is also used as an accompanimet. Chicken with fritada or cod whit fritada are some of the examples.

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Cod to the Rioja. Good as you can check many of the dishes that are in la rioja or e even out of it have rioja tagliatelle. This is due to the fact that many dishes use the pepper as one of main ingredients and for that reason the la rioja talette. This is the case of Rioja cod served with a sauce of red pepper and tomato.

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Pears in wine. Desert easy to make and that is seen in many restaurants. Local product 100% and a perfect example when we talk about food and wine pairing.
Fardelejos. Aral tradition, theshe are puff pastry stuffed whith almonds. Perfect to drink whit coffee. Very tipical of Arnedo, although they are seen by other places in la Rioja.

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Pears in wine. Dessert easy to make and that is seen in many restaurants. Local product 100% and a perfect example when we talk about food and wine pairing.

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Arrope. The molasses that is extracted when the must evaporates. It used to be used to snack a long time ago. Todas, although it is difficult to see, there are still families wo continue to make it at home.

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Dish can be tasted in frío the potatoes we went yo another very popular stew as well as caparrones. This dish can often be seen as an alternative to la rioja potatoes in the
Caparrón. It is a dry bean pint of small size which is cooked with different vegetables and acompanied by sacrament such as chorizo, which can never be lacking in a Rioja stew. This dish can be enjoyed at the redondo day in San Millán de la Cogolla. These dishes beyond beign simple and traditional, can be found despite their simplicity in the best places to eat in Rioja.

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Video Institucional - La Rioja Argentina

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Potatoes riojana's style. Also called potatoes with chorizo, it is a rich, typical and very simple dish. Basic ingredients such as potatoes, onion, pepper, chorizo pepper, garlic. You cand add ingredients like laurel too. A good stater ir van also be consumed as a main course. This dish can be tasted in frío the potatoes we went yo another very popular stew as well as caparrones. This dish can often be seen as an alternative to la rioja potatoes in the la rioja menus

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One of the most outstanding tourist attractions of this province is the Talampaya National Park, a natural reserve created to preserve and protect important paleontological and archaeological sites in the area, declared a natural reserve in 1975, a national park in 1997 and a world heritage site in 2000. UNESCO, this huge park that occupies more than two hundred hectares (215,000) captivates tourists with its beautiful landscapes full of colors produced by the different types of clay and sandstone that make up these impressive and unpredictable mountain forms, structures created thanks to erosion produced by the wind and water that molds them. Much of the charisma of this place is also found in its varied fauna, characteristic of the Argentine mountain, animals such as condors, armadillos, guanacos, quirquinchos and ostriches make up a wonderful and complex mosaic of species that demonstrate a composed and great diversity.

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Typical diales from la Rioja. Rioja gastronomy
La Rioja gastronomy unites the best of te local products of la Rioja whit the purest tradition. Tasty stews, metas, fish, although the coast is not conceived and rich vegetables yo make Rioja dishes a simple but very tasty cuisine.

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The Province of La Rioja extends between parallels 28 and 32 of South Latitude and between 66 and 70 of West Longitude, being located in the Northwest Region of the Argentine Republic. It limits: To the North with the Province of Catamarca. To the East with part of the Province of Catamarca and with the Province of Córdoba.

The busiest areas of this province vary from natural landscapes to the museum of fine arts.

Most tourists opt for a more complete tourism, where they appreciate the talampaya, vaye of the moon, mine the Mexican and the famous statue / sculpture of the Christ of Portuzuelo.

These tourist attractions ensure a good experience and a good memory of the trip itself.

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One of the ways to get to La Rioja is by plane: Aerolineas Argentinas and Austral offer daily flights from the Jorge Newbery airport, in CABA.
Also the bus companies Chevallier and General Urquiza take you to the terminal of La Rioja.

To travel the main cities you have different options:

-By taxi, altrough it is more expensive than the bus

-By interurban bus: 14 lines that connect more than 150 municipalities throughout the province

-By metropolitan bus: 6 lines connecting Logroño with the metropolitan area's municipalities

-By rural bus: that connect more than 60 towns with the main city

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Our institution (Bachillerato de Bellas Artes) usually does tourism there in the sixth year.

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La Rioja is a province that attracts tourism because its natural landscape know as the Talampaya National Park, La cuesta de Miranda and the city of Chilecito (second most important city)
Besides being a combination of clay landscapes (that make it characteristic), it is an archaeological reserve, that is, there are historical vestiges of other past cultures.

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This is a Picture of Talampaya National Park