What to see in Salta

Salta highlights

The places you can’t miss. In the app we sort them by day and close to each other.

1. Church of San Francisco

   With its red and gold façade.

2. Cerro San Bernardo

   A cable car up to a viewpoint over the city.

3. Museum of High Mountain Archaeology

   With the Inca mummies found on the Llullaillaco volcano.

4. Cafayate

   Torrontés wineries, with the Quebrada de las Conchas on the way.

5. Quebrada de Humahuaca

   Colourful mountains in Jujuy, a UNESCO World Heritage Site.

Day trips from Salta

We take you straight to the best-rated tour on GetYourGuide, with its reviews and dates.

• Cafayate ★ 4.4 (564 reviews)
• Humahuaca ★ 5.0 (1 reviews)

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Typical food of Salta

The dish you have to try there and how to make it at home, to whet your appetite before the trip (or to go back to Salta from your kitchen).

Locro

The stew of northern Argentina, of Andean origin: white corn, beans, squash and meat cooked very slowly. It’s the dish of the national holidays on 25 May and 9 July.

• Serves 8
• 4 h

Ingredients

• 500 g cracked white corn (soaked overnight)
• 200 g white beans (soaked)
• 500 g squash
• 500 g beef flank or short rib
• 300 g pork belly and 2 chorizos
• 1 pig’s trotter (optional)
• For the sauce: oil, paprika, cumin, spring onion and chilli

How to make it at home

1. Cook the corn and beans in plenty of water for 1 hour.
2. Add the meat in pieces and the diced squash and simmer gently for 2½ hours, stirring so it doesn’t stick.
3. The squash breaks down and thickens the locro: it should be creamy.
4. Make the sauce (“quiquirimichi”) by briefly frying the spring onion and chilli in oil with paprika and cumin.
5. Serve the locro with a little sauce on top.

The trick: Like all spoon stews, it’s better the next day.

Frequently asked questions about Salta