In Matienzo and Zapiola, the Colegiales neighborhood, you can visit the classic federal market with more than 350 producers, 7000 products of the entire territory and a gastronomic patio with proposals from renowned chefs starting at $1,000. The second edition of the Argentine Market of Agri-food Products and Producers (MAPPA), on April 14, 15 and 16 from 12 to 11 p.m.
The proposal deals with an opportunity for visitors to enjoy a federal gastronomic experience, approaching the local production of regional foods produced throughout the countryknowing more about the cultures that produce them.
Among the highlights of the event, you can enjoy a wine tasting sector, to learn and learn about our famous wine industry, with the presence of wineries from different regions of the country. In turn, there will be a wine bar with a menu of more than 60 labels per glass. Both spaces will be curated by the sommelier and wine journalist Fabrizio Portelli.
Likewise, the event will have a cocktail bar run by Ines De Los Santos, that will offer drinks prepared with national drinks and products, also present in the market. On the other hand, in the beer garden you can enjoy a program of DJs during the three days of the event.
“We will organize MAPPA again for its great call from the country of the City, with the presence of more than 300 producers from each of our provinces. The producers of each of our provinces. Producers are key allies of gastronomy, a economic activity that generates employment and attracts tourism”, declared one of the organizers of the meeting to the trigger of Radio Delta.
In addition to the market, there will be gastronomic stalls by renowned chefs with unique proposals and exclusive for the event. In each menu there will be offers of preparations made with products from the market, to expand the knowledge and palates of all those who visit MAPPA. Among the featured chefs and menus we can find:
La Garage (Sol Eskenazi and Martina Schvarzstein)
● Crispy Knish, homemade phyllo dough stuffed with potato, caramelized onion and kümmel,
with mustard aioli, relish and dill. $1200
● Cassava and cheese roll, with sweet chilli, pastoral eggs and scallions. $1500
● Basque Cake 2.0 with dulce de leche from goat and hints of lemon. $1300
Stove (Mica Najmanovich and Nico Arcucci)
● Anafe pate, poultry pate with guava chutney, on flour financier
of almonds. $600
● Smoked sweet potato with huancaína sauce, cucumber, red onion and pomegranate. Free
of Gluten. $1500
● Profiterole stuffed with hazelnut semifreddo with charlotte sauce and dulce de leche
Chimbote. $1200
Picarón (Maxi Rossi) + Cochinchina (Juan Carlino)
● Corn ribs, macha sauce and llanero cheese. Gluten free. $1400 (Rogue)
● Prawn babrioche with sea tartar sauce. $1500 (Cochinchina)
● Gírgolas, “huancaviet” sauce, almonds and goat mist. $2000 (Cochinchina)
Elena (Juan Gaffuri)
Guest chef: Gisela Medina, Iberá Cooks Network.
● Chipá Mbocá, Murray gray steak carpaccio, caper powder and tomato. $1600
● Pickled rabbit, creamy noisette carrots, crispy corn chuspillo,
orange gastric, and herbs. $2000
● Dolce Morte: sabayon ice cream, floating island, chocolate and sriracha sauce, and
amarenas $1200
Maru Snack
● Cake servings: Rogel, brownie cake with chocolate curls, marquise with
raspberries, blackberries and blueberries, cheesecake with lemon cream and red fruits, “red
velvet”. $1200
● Fruit tartlets made at the moment. $1300
● Alfajor of almond sablé dough stuffed with dulce de leche. $700
● Cornstarch alfajor. $700
● Brownie square. $800
● Coconut square and dulce de leche. $800
Chaco, land of flavors (Natalia Insaurralde, Alina Ruíz, Maxi Makowski, Carolina
Pelletier, Paolo Rossi, Williams Cardozo)
● Cassava omelette stuffed with jerky. $1600
● Crispy slices of pacú, greens, citric dressing. $1800
● Carob alfajores stuffed with mamón or dulce de leche. $600
Orei (Roy Asato)
● SO SO LESS. Ramen, broth based on vegetable milk, soy sauce and chilies,
alkaline noodles, ajitama egg, pork meat stir-fried with spices and onion
green. $1800
● SO SO LESS VEGGIE. Ramen, broth based on vegetable milk, soy sauce and
chilies, alkaline noodles, ajitama egg, textured peas sautéed with spices and onion
green. $1800
● ONIGIRI SAUSAGE. Steamed organic rice, spiced black pudding, roasted black tea.
Made on the grill. $1200
● ONIGIRI LUMPIA. Organic steamed rice, sautéed vegetables, mosketchup sauce.
Made on the grill. $1200 (2 units)
Juan Pedro Rastellino
● Artisanal pork chistorra, bravas potatoes and sea anchovy colatura aioli
of the Silver. $1700
● Pork tongue blood sausage, pastoral egg, milk bread and yeast emulsion
toast. $1500
● Pork churrasquito over firewood, sweet potato purée and brown sugar. Chimichurri’s
candied oranges. $1900
Casa Nueza (Catalina Azcuy and Agustina Azcuy)
● Beetroot, portobello and citrus risotto, canned chanterelle mushrooms, slices of
candied lemon, beetroot leaves and chives. Gluten Free – Plant Based.
$2000
● Pavlova marbled with yerba mate, filled with avocado and lime cream, praline
pistachio and fresh seasonal fruit. Gluten Free – Plant Based. $1100
● Flat white cake: bitter cocoa sponge, flat white cream, crispy
hazelnuts and bariloche cream. Gluten Free – Plant Based. $1100
● Cabutia and miso chipá, stuffed with fermented cashew cheese, cilantro, dill,
chives and mint, finished with caramelized pumpkin seeds. Gluten Free – A
plant based. $700
ApuNena (Christina Sunae) + Ulúa (Antonio Bautista)
● Chicken Pao: Steamed bun, fried chicken, turnip kimchi, and umeboshi mayo. $1800
● Satti: 2 grilled marinated chicken skewers, peanut curry, achiote oil and
steamed rice. $1800
● Buro Mustasa: Grilled oysters, mustard pickles, fried quinoa, sauce
chickpeas, rice ferment and nori seaweed. $1600
● Cold infusion of lemongrass, ginger and mascabo sugar. $600
Ulúa (Antonio Bautista)
● Mushroom tacos al pastor (2 units): nixtamalized corn tortilla, mushrooms
confit al pastor, onion, cilantro and lime. $1800
● Chicharrón tacos (2 units): nixtamalized corn tortilla, chicharrón
pork, taquera green sauce, onion, cilantro and lime. $1800
● “Sope” of beans: Corn dough, red huajillo chile sauce, escabeche of beans and
buds. $1600
● Plantain “Enmolada”: Poached corn tortilla, ripe plantain, fresh cheese and
Oaxacan mole. $1600
● Jamaica water. $700
Saffron (Sebastián Weigandt, Mendoza) + Puratierra (Martín Molteni)
● Corn curry, with burnt pumpkins in syrup, fried oil and cheese
cool goat. $1000 (Saffron)
● Wild boar croquettes, Cachi spices and fried native potatoes. $1800 (Puratierra).
Alo´s (Alejandro Feraud) + El Alambique (Alejandra Repetto – El Calafate)
● Gramajo edamame, black garlic and pastoral egg. $1500
● Cured yolk and toffee ice cream sandwich. $1300
● Pancho-parri of guanaco in turnip bread. $1500 (Alembic)
Vanina Chimeno
● Pumpkin ravioli, mascarpone and goat cheese. $1700
● Braised baby beets with yogurt cream, blue cheese, sprout salad
and herbs with fried quinoa. $1600
Crizia (Gabriel Oggero)
● Raw oysters with torrontés vinegar and lemon from Tucumán. x2 $1500 – x6 $4200
● Wood-Fired Oysters, Smoked Bacon, Lemon-Roasted Onions, Garlic Chips, and
Cachi paprika. $1800 (2 units)
● Crispy brioche with grilled grouper from artisanal fishing, chili pepper from Cachi, potato,
ponzu and seaweed. $1800
Oviedo (Emilio Garip) + Refinery (Carlos Avalle)
● Paella with polished short rice and seafood. $2200 (Oviedo)
● Crazy. $2200 (Oviedo)
● Grilled pacu with pomegranate lacquer and seared kale, pomegranate vinaigrette, and
burnt lemon. $1800 (Refinery)
● Anchovies from Mar del Plata, stracciatella, romaine lettuce, jalapeño powder and
olive emulsion, grapefruit and honey. $1600 (Refinery)
Franca (Julio Baez)
● Grilled sausage, chimichurri with quince vinegar and chutney. $2000
● Warm ricotta salad, smoked edamame, ginger vinaigrette, pomegranate and
mint. $1900
● Corn ice cream, popcorn, caramel and salt. $1300
Oli Brown (Olivia Saal)
● Rye smôrebrod, smoked whitefish salad with prawns, avocado, pickle of
radishes, crispy onion and dill. $2000
● French fries with marinated mussels and truffle mayo. $1600
● Pecan Pi-ce cream: pecan pie with jersey cream ice cream and caramel
carob. $1200
Stone Corridor in the Background (Matías Senia and Lucas Canga)
● Fried duck wings with teriyaki chañar sauce. $1700
● Braised tongue with bordelaise sauce. $1800
● Purple cabbage with purple Béarnaise sauce and buckwheat. $1600
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