Mendoza, Argentina
Aceitunas de Mendoza
Olives from Mendoza, Argentina's main olive-producing region, prized for their firm texture and briny flavor. Served in picadas, on pizzas, or pressed for oil.
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Argentina
Algarroba
Carob pods from the algarrobo tree of the Argentine northwest, ground into flour for patay, arrope, and aloja. A pre-Hispanic staple of the Chaco and Cuyo.
Patagonia, Argentina
Calafate Berry
Calafate
A small, dark-blue Patagonian berry from the calafate shrub, eaten fresh or in jams, ice cream, and cocktails. Local legend says whoever eats calafate will return to Patagonia.
Argentina
Mistol
A small, sweet, brown fruit from the mistol tree of the Argentine northwest, eaten fresh or dried for bolanchao. A pre-Hispanic food of the Chaco region.
Mendoza, Argentina
Pasas de Uva Mendocinas
Raisins from Mendoza, dried grapes from Argentina's wine country, used in locro, carbonada, and desserts. A staple ingredient of the Cuyo and national cuisine.