Like elsewhere in Argentina, meat is the dominant ingredient in the Andean Northwest, but there are plenty of regional specialties too. Think quinoa- and humitas-based stews, tamales, wild Andean potatoes and llama meat in the far north, and jigote (reminiscent of moussaka or lasagna), mote (stewed corn paste with pork bits), chivito asado (barbecued goat) and eggy empanadas, hand-cut and baked in clay ovens, further south.