La Picadita - EV

Pumpkin, carrot, onion, ginger and leek cream soup with orange juice, served with country bread and cherry tomatoes.

Peanut, chicken and vegetable soup. Accompanied by baked andean potatoes.

With meat= Hot chilly pepper stuffed with lamb meat, rice, onion, cilantro, ginger, with carrot cream, goat cheese and Orange slices.

Tortilla made with dehydrated white corn, served with avocado, arugula, cherry tomato, goat cheese and balsamic reduction.

Bresaola, goat toasted ricotta, aruga, roasted tomatoe, chilly papper, dry fruits, seasonal fruit, lemon, balsamic vinegard and sugar cane honey reduction. Served with country bread. Bresaola is a lean cured meat, less fatty than prosciutto a during two or three months. Bresaola differs greatly from cuts like prosciutto. accentuates the taste of the lean beef it’s made from and the spices used to impart flavor notes.

Breaded cow cheese, served with broad bean hummus, roasted tomatoe, seed mix and spicy homemade jam La Picosa.

Roasted pepper and onion, goat ricotta, blue cheese, arugula and tomato sauce

Hydrated llama jerky, sautéed with vegetables, wine and cane honey. Bean puree, fried mote and panca yellow chili sauce.

Lamb braised for four hours in a wood oven, roasted polenta, blood sausage and beef provoleta.

Roasted Arañita with wine and sugar cane honey reduction. Served with red, black and white quinoa, nuts, capers, cheese and hidroponi letucce salad.

Gratinated goat grilled cheese, roasted tomatoes, bean cream and jam “La Picosa” (hot spicy, see @la_picosa_tilcara at Ig!)

For two people- Native andean potatoes stir fried with olive oil, rosemary and thyme, cream, blue cheese, goat cream cheese, curry, nuts, green onion and pepper.

Hot!. Lamb meat cooked for four hours, vegetables and spices, served with sourdough bread, organic egg, onion, cabbage and pepper sauce with roasted chili.

Llama meat cooked for four hours, vegetables, sugarcane honey, red wine, with mashed sweet potato served with green onion and roasted tomato.

Roast beef (weigh 450 g) with mashed black andean-potatoes and fried egg.

Roasted trout with white wine and lemon, broad bean cream sauce with blue cheese and capers. Accompanied with mashed purple Andean potatoes and roasted asparagus.

Fried purple Andean potato gnocchi, served with roasted tomato sauce, pesto and grilled cheese

Fried pasta made of cassava and corn flour, filled with cream cheese, goat cheese, and spices. Served with basil pesto.

Filled pasta with black adn red quinoa, goat ricotta, goat cheese. Served with barked tomatoes, garlic and basil pesto.

Quinoa and turmeric flour crepe, filled with smoked Yala trout, pine mushrooms, spinach, cream cheese, mozzarella, nuts and seeds. Accompanied with bean cream sauce.

Bean stew, corn, pumpkin, smoked bacon, red sausage, lamb and cow meat.

Breaded veal meat, andean potatoes made In the oven with rosemary and crumbs. (optional melted mozzarella cheese).

Hummus from habas (broad beans), withe corn cooked with homemade scrambled egg, cow cheese, goat grilled provolone, bresaola, salame, jamón crudo, bondiola, lomo de cerdo, andean potatoes with cream, curry and blue cheese; green leaves, roasted tomatoes and country bread. All the charcuterie is homemade.

green leaves, avocado, cherry tomato, seeds, spreadable goat cheese and sourdough bread toasted with olive oil. Bresaola is a lean cured meat, less fatty than prosciutto a during two or three months. Bresaola differs greatly from cuts like prosciutto. Bresaola prioritizes a sweet, aromatic flavor that accentuates the taste of the lean beef it’s made from and the spices used to impart flavor notes.

Red, white and black quinoa salad, with goat cheese, black olives, walnuts, hydroponic lettuce and sugar cane honey, olive oil. balsamic emulsion, and grilled seasonal fruit.

elaborated with fresh milk from Barcena, jujuy. Domestic eggs from local farmers and Dulce de Leche from Huacalera. You can add cream or goat dulce de leche.

Softly lemon cream with blueberries and Torrontes wine sirup, acompannied with withe corn Praline

sweet cream made with milk, eggs and organic toasted sugar

Dark chocolate mousse accompanied with lemon homemade icecream spicy hot jam and a little shot of singani (destilated of moscatel grape, from Bolivia). All the components are served separately, so, you can mix as you want!

Our version of a regional dessert. Quesillo (a kind of stringy cheese) with cayote Jam La Picosa. Our jam is prepared with locoto (it is hot!) and bald scent, cinnamon, star anise, coriander, cardamom. Accompanied with sugar cane honey and walnuts

500 cc bottle

A local limonade, with suggar and softly carbonated

Tea blends locally made with natural herbs. Ask for them! =orange skin, cedrón and chamomilla =burrito, mint and peperina =poleo, cedrón and chamomilla =cedrón and chamomilla

ask for a touch of milk or cream