list is never-ending. It is quite common to eat and enjoy a dish known as cabrito al asador (roast kid or goat) in the province of Córdoba. Northwest and Cuyo This region is regarded as perhaps the one most influenced by Native Americans, and its foods are closely linked to the Andean-Incan tradition. When preparing regional dishes, potatoes and corn or wheat are almost always used, including quinoa (a cereal typically used in Incan cuisine), peppers, squashes, tomatoes and in some provinces beans. The most celebrated dishes are humita and tamal, in which the corn husk is stuffed with the corn filling itself, seasonings or meat. This region is the most suitable to taste empanadas, particularly those stuffed with meat and offering different types of tempting varieties such as the meat empanada, salteña also filled with potatoes, or the empanada tucumana, which is stuffed with matambre and cut with a knife, or empanadas made with cheese. Empanadas are individual-sized and closed savoury pastries which may be fried or baked in the oven and are generally eaten with the hands. Stews such as locro, carbonada, pollo al disco, and cazuelas (casseroles) are also typical dishes characterizing this region, which also include pumpkin or potato pudding stuffed with meat. There are also some local holidays in this region related to food. For example, in Salta they hold a festival dedicated to a locally grown bean similar to Edamame. During this holiday, the traditional foods of corn and beans are celebrated. Meals of all kinds are eaten, always with these two ingredients as a side dish, and even competitions of who can eat a set number of beans in the shortest period of time are held. Mesopotamia The humid and verdant area of north-east Argentina known as Mesopotamia, comprising the provinces of Corrientes, Misiones and Entre Ríos is another area influenced by Native Americans, particularly by the Guaraní tribe. Abounding in rivers and shores, it offers a wide diversity of fish species, such as dorado, pacú, surubi, boga and silverside. Widely grown in this area, cassava is typically included in the region's dishes, as are other components of meals, such as the chipá (cassava and cheese bread). However, in this area Cassava is cooked alone too, boiled or fried, often as a side dish for Asado and empanadas. As well, mbeyú, chipá avatí, sopa paraguaya, sopa correntina, chipa solo or chipá con carne,