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Published: September 23rd 2008
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llama and cheese
We bought a llama dried sausage--- it was interesting. Definately not my favorite, but edible nonetheless...on our way to Cafayete, Argentina Yesterday night Judith, Lea and I went out to an amazing Parilla place. Parilla is equivalent to BBQing without the BBQ sauce in the states. HOWEVER Argentina really knows how to make some satisfying meats... La Casona del Molino was where we all indulged in way too much food, but man was it good! When in Salta, eat at La Casona del Molino--- PLUS there was live music. great night!
Quebrada de Cafayete, what amazing landscape! There were so many impressive sights as we drove the 183 km long National Route 68 from Salta to Cafayete....
As we drove along road 68 I felt like I was exploring Mars, with the red sandstone landforms in each direction I looked. It´s beautiful contrasting colors were further exagerated by the beautiful day we had yesterday.
There is almost no traffic or settlements along this road.... Some of the views included: Garganta del diablo (devil´s throat), El Anfiteatro (amhitheatre), Sapo (toad), El Fraile (Friar), El Obelisco (Obelisk), Los Castillos (castles), and Las Ventanas (windows).
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Along this route we first stopped at Dique Cabra Corral (a man made reservoir), located about 85 km from Salta. Built as the main water
Llama Meat
Lea and I eating Llama.... reserve for Northeastern Argentina (also, the 2nd largest reservoir in Argentina). Cabra Corral is an essential element for nearby wineries and harvested land. Additionally, hydroelectric energy is produced from the three turbines.
We (4 Germans and myself rented a car for the day: Alfred, Judith, Lea, Christian and ME) then stopped at the various points of interest along the way.
Regardless the views were fantastic.
Leaving for a 24 hour+ bus ride to Chile on Thursday morning....
Love and Adventure
xoxo
Meg
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