The route of the Argentine routeros to find the best sandwiches

> LA NACION> SOCIEDAD APRIL19, 202507: 0010 minutes of reading 'Listen to noteSandwich is fashionablealthough it was always in force for travelers who venture on Argentine routes. The classic and family sandwich achieved in old and some renewed Routeal hostels At increasingly sibarites of the roads that share their discoveries in the networks, designing among all a route of stops that have a common denominator: good products, and the calm peace of feeling in an oasis of aromas and calm, to the side of the road, to the side of the road. The route of Argentine routeros hostels“What the traveler is looking for is a quiet and familiar place,” says David Di Tullio, from Road House. He knows what he's talking about: for more than 50 years they were responsible for the Gorchs aca dining roomwith his sandwich that entered the field of the legendary. The crude and cheese of Road Housegentileza in this new bet, bring all the experience of having fed thousands of travelers in so many decades “you have to feel comfortable and eat something that makes you feel at home,” says Di Tullio. He likes to call the hostel, “flavors industry”, and the sandwiches that make “are for the trip to be worth it.” Many come to look for the venerated of crude and cheese, but they also have other specialties such as: the complete, Bondiola and one of Mortadela with a pistachio. “We chat with travelers, we tell stories,” says Di Tullio. A shelter and meeting point. “We are not a cold place like the service stations,” he concludes. “Sometimes I turn out 100 kilometers, but I have to stop here,” says Alejandro Vagliano, a truck driver to Comodoro Rivadavia. Few service stations hold the range of Tacuarita. Open in 1972 is immediately after the roundabout that one routes 51 and 85. In high season more than 3000 people pass. “It is forced stop: Lele's sandwiches and air conditioning,” adds the truck driver. The salame and cheese of the Tacuaritagentilezatiene everything that a traveler needs: fuel, a large living room, clean bathrooms, heated atmosphere, a hotel and a blood stop of chef Lele Cristóbal. Very busy, it is a meeting point for the hundreds of cars and trucks that stop 24 hours. An average of 110 trucks to make the night “The traveler needs a pamper: eat a good sandwich, generous, with a lot of fallen,” says Cristóbal. With the freshly made bread, crispy and smoking, the fastel is trained and the flavor explores in the palate. Six made at the time and three pressed with ham and cheese, lomito and chedar, pastrón, Danbo and Pepinillos. “No plastic trays or film paper: we give it to you in paper,” adds the chef, as in the stores, a time trip on the route. “The Tacuarita has become synonymous with Pringles,” says his manager, Nicolás Jarque. “Everyone is surprised when they see it,” says Mabel Di Santis. In the counter, fresh, fresh and natural “The beast of Balcarce”the excessive and sentimental sandwich of raw ham and half meter cheese long, with 250 grams of ham and the same weight of cheese. It can be shared and also make other tastes. The beast of Balcarce, this is known to this sandwichGentileza the hostel exists since 1937 and is recognized by a huge can of soda in its forehead. It is next to the roundabout of routes 55 and 226, in the access of the city reminiscent of its dilecto son: Juan Manuel Fangio. “It's a mystery, we don't know why it generates so much veneration,” says Daniel Rivera. Together with their son they attend early. The living room is comfortable and luminous overlooking the mountain range. “They travel all of Argentina to come to eat the sandwich,” says Emilio Sáez, owner of this bakery that usually receives around 5000 visitors on weekends looking for not only the crude and cheese sandwich, but the pastry and bakery, both of great quality. The crude oil sandwich of the bakery La UniónLeandro Vescolos teachers bakers work in sight. There is no secret at the same time: Tolhuin is a small town of immense beauty on the shores of Lake Fagnano. It has 6000 inhabitants who live between the forest and the mountain range. “On the days of two blocks of tail,” says Sáez. To entertain the wait, he invites them with warm booklets, just out of the oven. It has a yerba and water vending, both free. “Yes, we give Yerba,” he says. His tables are always busy and he is responsible for greeting everyone. “The union is Tolhuin's symbol,” says Sáez. “Our idea is to give you a quality sandwich and that you can get out of the service stations,” confesses Fernando Ghedin. One of the Sandwiches of Aromas de Campo Management is in access to this wooded and beautiful town, its proposal is to raise the sandwich to a fine and delicate territory. Its products are very careful, it makes a selection of the best cold cuts and cheeses in the region and the presentation of sandwiches is fine and careful. It specializes in smoked, with 20 varieties. The crude oil and Brie cheese arrives with arugula and olive oil, the spice of the house, slaughterhouse, country cheese, lettuce, tomato and olive. “They are designed to keep a happy trip,” Ghedin confesses. “There Scaloni sat,” says Marcos Arias, proudly. In the gallery, on the side of the chair, a poster remembers it. “At this table he ate a Lioine Scaloni sandwich.” Without more presentations, it is a meeting point for lovers of stories and the classic: the crude and cheese sandwich (there is a version with Spanish ham) should be declared Cordoba Gastronomic Heritage. “We do each sandwich as if it were the first: we know we are doing something important,” says Arias. One of the warehouse sandwiches quitotentilezaquito, his father, is still behind the counter. Cut the knife with a knife and greet the hundreds of sibaritas from all over the country that come to try a bite that has a legend range. They make more than 700 sandwiches per day, a secret: bread is the same they used the first day they opened. A bakery of Alta Gracia is made especially. Many spread it with ointment. Celebrities usually visit the warehouse. The building was a grocery store with 130 years of history. “He who comes to Córdoba and not here, did not come to Córdoba,” says Arias. “Where are you going to find a Milanese sandwich with a puff pastry? The Route 14 It is one of the cement veins with more traffic of the coast, but in the hostel the calm is total. The living room is from another era, immense and cozy. In the cash line they sell local products. In Entre Ríos, the bakery is excellent: special, mosaics, drunken and Madrid. Also canned from wild boar, rabbit, vizcacha, and deer. One of these animals, of fantasy, erect in two legs, greets the entrance. The Hall of Paradorleandro Vescoel Menu is a routero and coastal. Bifes with fries, homemade pasta and the star: the full sandwich of Milanese that comes with lettuce, tomato, cheese and fried egg. The size is excessive, so much that it arrives at a source cut into three portions. A deck on water offers an intimate and total view of the coast: many green, the brown of water and the bright sky with a sun that always warns the skin. “Even Corrientes no longer as,” Schonfeld confesses, who is still traveling to Misiones. “It is Francis Mallmann's favorite. When he comes here, forever,” says Marcos Guiu. The great cook is guided with his intuition and does not fail: next to a bus service and stop station, framed by the mountain range, the Hall of the Parador is an exquisite demonstration of good taste and the fondness for good products, in a land that abound. It is on the legendary Route 40, km 3000. The sandwich are made at the time, there are no trouble: here they do the bread themselves and it is warm, the ceremony is seen with veneration. One of the sandwiches of the Ham of Ham of the Middle East Ham of the Middle The Hosteadojamón del Medio is a small wooden cabin, inside the magic occurs. In the counter marks the bread cuts, wets it with a sigh of olive oil and olive paste (optional), order ham and cheese. Some ask arugula and hydrated dry tomatoes, serve it in a paper bag. With the first snowfall, the place resembles a dream postcard. “We do the sandwiches as if we were going to eat them: and we are of Italian blood,” says Marcos to clear doubts. Desolation is melancholic; The human presence has retired many kilometers ago. But as an oasis in this land ravaged by the Zonda wind, an island of dry trees around houses emerges: it is the talaceto hostel, in km 3514. It is a stop desired by travelers, mainly those that circulate on bicycles because they can shower, put together carp and those who need the shelter of a mattress, rent rooms. The water brings it from neighboring Jáchal. The talacastoleandro crumb sandwich Vescoen the counter is three objects of desire: homemade wine, the semites (the San Juan Maná) and in protected by a bell, the sandwiches of raw ham and cheese made with crumb bread that kneads here, the particularity is that it is quadrangular, few are seen in the routes. The drink serves very cold. On one side some treats, cookie packages and on baking soda flavored with fanta, mint and lemon: caresses for the palate of the truck driver who chews his coca acullico to alleviate the endless trips. It does not have network electricity, although it is supplied with a generator, which is lit at night and for a few hours in the day to keep food and fresh drinks. No more is needed, in the desert the hostel is a real mirage. “The only thing that matters to us is that each traveler leaves,” says Sergio Bonetto. The hostel is very easy to recognize, it is next to a YPF station: more cars stop to look for sandwiches than to load gasoline, in a land where the next station is 200 kilometers. The oil of the two Routesleandro Vescoel Sandwich of crude and cheese is the second temptation that Eva did not see, they present it on a plate, which overflows. The ham, like all the fans do so, and the PAN, a bakery in a neighboring German colony. An exhibiting refrigerator exposes the pieces not only of crude, but of cheese, ham and a homemade matmbre that is truckers's weakness. It is also a bus stop, many arrive from Brazil on a biblical trip. “They go crazy with raw ham,” says Bonetto. The hostel, in addition, has very comfortable rooms, offers Pampas wine, the menu is widened with soup, Mondongo stew and pasta. Everything is homemade, the cheese are the Mennonitas of Guatraché. The sin here dance in freedom and there is no other than to fall into temptation.