I spent a fabulous week with my parents and one of their favorite places was
photos. I hope you enjoy this sight seen as we enjoyed.
The Delta of Parana is the fifth greatest one of the world, that begins in the Diamante Port in the province of Entre Rios (in its neighborhoods is the National Park Pre-Delta) and continues towards the Southeast up until Rio de la Plata, reason why is the only one that ends its course in sweet water Its great extension divides it in sections, the locality of Tigre is the first and most developed touristic section (the second section belongs to the delta of San Fernando declared Biosphere Reserve by UNESCO). It is thus, that the
The City of
In the last harbor, the timbering boats full of poplar and willow logs from the forested islands of the Delta are unloaded.
The port of Tigre lodges the open market with streets full of the colors of rustic fabric, furniture and accessories made in cane and willow, delicious jams and honey, brilliant flowers, and of course, all the variety of native fruit co-existing in absolute harmony.
You also can found regional food in many restaurants in the riverside or around the city who offer typical Argentine dishes and grilled river fishes and wonderful bakeries too. We bought some fried pastries filled with quince jam knew as Pastelitos dulces
Fried Quince Pastries (or quince turnovers)
They are a frequent company for the cooked mate of the evening or for the brewed mate. They are made in several ways and with different kinds of dough.
Today you can make them with puff pastry that you can buy in the stores. Cut in big squares, some 8 cm. each side. For each pastelito you will use two squares of dough, in one of them you will place a little cube of sweet potato jelly or quince jelly.
You have to cover this sastequare with the other one, seeing that the corners of the botto
m square do not coincide with those of the top one, so that you make an eight pointed star. You must moisten the part around the cube of jelly with salty water in order to stick the dough’s, pressing with your fingers to mark the cube. They are fried in abundant lard and then sprinkled with sugar or light syrup