Ancient European flavors are nowadays the obliged ingredients of local cuisine.

Patagonia was the land chosen by many European immigrants that arrived to Argentina at the beginnings of the 20th century. Germans, Swiss and Austrians left their marks in the flavors of the local cuisine and their traditional dishes can still be tasted at the main tourist destinations in the region. Such traditions can be found in artisanal beer elaboration techniques at El Bolsón and San Carlos de Bariloche; in smoked sausages, fish, meats and other spices like salt and pepper (smoke and wood intensify flavors and grant a rustic touch to the meals). Besides, at the little village called Colonia Suiza, at a few miles from Bariloche, the traditional curanto is prepared in the open. This particular experience, that takes place Wednesdays and Sundays, consists in digging a hole in the soil where they put vegetables, meat, fish and cold-cuts, each layer of ingredients being covered with Chilean Rhubarb leaves, then soil and wet clothes, creating a great pan. Chocolate, on the other hand, is the sweet product that characterizes the region, ideal to attack the low temperatures of cold and long winters. It is also one of the most typical travel souvenirs. San Carlos de Bariloche has an endless number of chocolate houses that elaborate their products in an artisanal way, combining them with exquisite fine and dried fruits. This delicatessen can also be tasted at Villa La Angostura, San Martín de los Andes and other Patagonian tourist destinations.

The region has excellent restaurants, smoke products facilities and beer houses that comprise the most important gastronomic offer in Patagonia and which gather the most prestigious chefs in Argentina.

Share Share Share Share

More to see