The delights of Patagonian cuisine are found in the freshness of fish and livestock native to and present in the region. Even more memorably, there is a distinctness in the way that food is prepared.
Patagonia remains true to aboriginal traditions for food preparation, delivering unbelievable flavor and a bite of history in each dish.
Upon visiting the region, a few dishes should not be missed. Below are items to encourage clients to explore throughout their travels so they can take yet another cultural memory home from Patagonia.
The Best of Patagonian Food
Spit roast lamb
At the top of Patagonia’s most famous foods is spit roast lamb – a local favorite and a traveler’s long-lasting memory. As is most of the Patagonian wild, lamb is raised in clean and pure environments, grass-fed and lean. There isn’t much to do when eating the lamb, except to let the meat drip right off the bone.
Curanto means “hot rock,” and it is a beloved dish in the southern regions of Argentina and Chile. Curanto is prepared by digging a hole in the ground, filling it with hot stones, leaves and soil and layering meat, vegetables and seafood on top. The finished product carries earthy, smoky flavors and is ready to eat.
Trout and salmon
Patagonia is home to pure, refreshing waters that offer some of the world’s freshest fish, including trout. Imagine fish swimming amidst such clean waters that they retain their natural, rich taste upon cooking – so season, sauce or fuss necessary. The fish is as good as its home. Wherever travelers find themselves throughout Patagonia – hiking, camping, posting up in a fishing village or dining at a swanky restaurant on a spa vacation – a piece of fresh fish is easy to buy (or catch!) and prepare to perfection.
One of the spectacular experiences of visiting Argentina is getting to experience not only Patagonian dishes, but also European influences. Afternoon Welsh tea is still a strong part of the culture in parts of Argentinean Patagonia, sipped within the grandeur of cascading skylines of the Andes mountains.
King crab is plentiful in the Atlantic Ocean and served to scrumptious favorability as a crepe = shredded bits in a buttery, soupy broth inside its own shell.
Much of the world is in a love affair with chocolate and has been for centuries. Argentina Patagonia is no exception to the grand affinity for the sweet stuff. While chocolate has its roots in the Amazon, the immigration of Austrian, German and Slovenian people incited a deep and commercial celebration of chocolate in this part of South America. Travelers visit San Carlos de Bariloche to browse the dozen chocolate boutiques and try a creative variety of chocolate goodies.
If ever it seemed like a berry was missing from the offered variety, there, in fact, was a berry missing: the Calafate berry, a dark blue-black berry, native only to Patagonia. Locals and tourists alike opt for Calafate berry jams, cocktails and desserts.
Wild boar is a more exciting item to see on the menu. The Europeans introduced wild boar to the Patagonia region in the early 1900s. As the boat raced across the Patagonia Andes and into the grasslands, they integrated themselves into the natural habitat and became a staple game of the region. Wild boar is described with only delectable accolades, rich in flavor with sweet undertones and nutty aftertastes. Although the wild board has made a prominent place for itself in Patagonian diets, it is still a delicacy, so eaters ought to remember its preciousness in each bite.
If your clients are in love with Patagonian cuisine, travel itineraries and accommodations, contact us today and we will help you with organizing their trip.