Patagonia Cuisine

Now you will be able to taste the different regional dishes. The vast Patagonian geography, its production, its immigrants and natives have permeated the land of the end of the world with delicious flavours.

Blackberry bread
Cookies of honey and algarraobo (locust)
Bittersweet raspberries sauce
Fueguin spider crab
Sweet of calafate
Chasseur Deer
Pork Carré with sauce of plums
Welsh cakes
Shrimps with garlic
Cheese rolls with mussels
Marinate Sea bass with basil
Raspberry Bavarois
Christmas cake
Strudel “Tía Elvira”
Patagonian Pie
Fondue of Andean cheese
Lamb leg with bacon
Lamb rolls
Avutarda breast with mushrooms and mozzarella Stuffed Trout
Chausseur Deer
Calamari and Onions
Mushrooms in Olive Oil
Octopus (from San Antonio Oeste) in cognac
Paint the Town Red: Special Fruit Salad
Lamb Shish-Kebab
Regional Lamb Dish
Glacier Cocktail
Mushroom Trout a´la Champagne
Forest Crepes
White Sea Bass (Corvina) BBQ
Cognac Lamb Ribs
Baked Red Deer Quarter
Delicious Mushrooms Tortilla
The Welsh Cake
Bittersweet Baby Lamb
Salmon Grutense (Las Grutas Salmon)
The Mapuche Curanto

Cuisine, just like Patagonia itself, is very well differentiated in mountain range, central and coast regions.

At the mountains the typical dishes are prepared on trout, salmon, deer base and some dishes were brought by the immigrants from Central Europe: Chucrut, Raclette, Fondue, and others. It also had some influence the food of the mapuches natives, the most known example is curanto.

The central area has an essential element for food: lamb, it's the same situation for the Atlantic coast that also has the presence of fish and seafood. And in Chubut they have the famous Welsh cake.
Friends from our Patagonia are already sending us their recipes, take a chance, cook them and if you have any suggestion do not hesitate to contact us.