Gastronomic Delights & Disgusts

So you all know that I love experimenting and trying different foods but meats is something that I usually leave aside but here in Argentina I have promised myself I will try everything once so here’s a list of the good and bad novelties to date.
Key: \,- good experience; \,/X- so-so experience; X- bad experience

Sweet (all \,)
Dulce de Leche: delicious caramel like spread that they put on all things sweet here.
Alfajores: typical biscuits sandwiched together with dulce de leche or jam.
Pastafrola: A light sponge/tart with dulce de membrilla
Dulce de membrilla: Quince pear jam
Dulce de Batata: A solid jam made of sweet potato and milk
Pudin de Pan: A sponge made of bread and milk
Dulce de Mamon: a local fruit soaked and boiled in sweet water.

Savory
\,-Chipa- Puffs of cheesy bread made with mandioca flour.
\,-Guiso- Meat stew cooked with rice, pasta or polenta
X-Morsilla- Bloody sausage (similar to black pudding)
X-Tripe- Part of a cow’s intestine- grilled
X-Mondongo- Cows stomach- cooked as a stew
X-Mure- Cow’s udder- grilled
X/\,-Locro- Typical soup of sweet corn, lentils, pasta and all the left over insides of animals
\,-Humita- Sweet corn boiled and creamed with milk, cheese and spices and wrapped in sweet corn leaves.
\,-Tamal- Similar to Humita but with meat and not so sweet
\,-Cazuela de Cabrito- Goat stew (delicious)
\,-Zapallito de tronco- Courgette like vegetable but ball-like.
\,-Empanada- similar to a pasty/calzone traditionally filled with minced beef.