Flavors to be Discovered

Patagonia always invites discovery. On this journey, a door opens; new emotions await around every bend in the road, in what the environment suggests, in each of the experiences we dare to experience. And just as we discover places, landscapes, and destinations, on this adventure we also discover flavors. Because gastronomy permeates each and every one of these moments, leading us to share, to reflect, to take a break, to celebrate life.

Patagonia’s long culinary tradition reminds us of flavors closely identified with southern Argentina. These include lamb, trout, king crab, mushrooms, wild meats such as deer and wild boar, fine fruits, chocolates, craft beers, wines, among many others.

But as inexhaustible as the vastness of its horizons is the fruit of its land, which reveals new flavors, new challenges for the palate, with ingredients that also go hand in hand with new trends in today’s gastronomy, more in harmony with nature, seeking inner balance and with the environment.

This is an invitation to discover some of the ingredients that are now taking center stage in Patagonian dishes and embark on a journey through them, recognizing Patagonian identity in its full range of flavors. It is also an invitation to discover that, in addition to the well-known craft beer and traditional wineries, there are new places that produce wines and other beverages worth trying. And to awaken those new sensations before your trip, we are going to share some recipes that do not include meat components and incorporate some of these undiscovered varieties.

Flavors and Walkers

Patagonian geography offers a multitude of landscapes to discover at every turn, each offering unique characteristics conducive to the development of different culinary products.

The coastal region, more specifically the salt lakes and marshes, is the origin of the sarcocornia, better known as salicornia. It is a wild vegetable that provides a wealth of nutritional value and lends saltiness to dishes. It grows along the Patagonian coastline and is widely used in Patagonian dishes of various compositions. Patagonian sea salt is extracted from this same landscape, and in the form of flakes or crystals, it delicately seasons dishes.

Another vegetable that stands out in Patagonian cuisine is rhubarb, an edible plant brought by the first Anglican missionaries in the late 19th century and adapted very well to the cold climate. It is used to make jams, desserts, alfajores, and other delicacies.

Edible mushrooms are proliferating in the Andean-Patagonian region. While this product has traditionally been a staple of Patagonian cuisine, the variety of mushrooms used for this purpose is increasing, as is the creativity in incorporating them. The morel, or sponge mushroom, for example, can be found in humid areas beneath cypress trees (a tree typical of the Andean-Patagonian region) in early spring, depending on the temperature and rainfall. Oyster mushrooms are also a major player in cooking today, especially in vegan dishes, and come in a variety of forms.

In Tierra del Fuego, specifically in “Río Grande,” a territory with a strong sheep farming tradition, exquisite sheep cheeses are made that stand out for their quality and flavor. Production is carried out by the “Escuela Agrotécnica Misión Salesiana,” where the cheeses are made with milk from Milschaff sheep, resulting in pure cheeses or flavored with oregano, peppers, ground chili, and smoked cheeses.

Flavors to drink

The craft beers from the Andes mountain range area and the Patagonian wines from the High Valley of Neuquén and Río Negro are perhaps already a trademark of Patagonia’s “drinkable icons.” But the flavors to be discovered in terms of beverages extend far beyond this and deserve special mention. First of all, it is worth mentioning that the wine-producing area has expanded significantly, and we currently find excellent young wineries also in La Pampa and Chubut. In the former, the wine-producing area par excellence is southern La Pampa, on the banks of the Colorado River. Vineyards are located in “25 de Mayo,” “Casa de Piedra,” and “Gobernador Duval.” Recently, the Quietud Winery opened its doors to tourists, offering tastings and guided tours. This artisanal winery produces quality varietal wines with grapes from “Casa de Piedra.” Meanwhile, wine production in Chubut is characterized by experimental ventures and small vineyards, mostly cultivated with Pinot Noir, Merlot, and Chardonnay varieties. This potential lies in the southernmost vineyards in the world and the combination of the region’s landscape.

Another unique attraction in Chubut is the “La Alazana” whiskey distillery, creator of the first Argentine single malt. It is produced in “Comarca del Paralelo 42”, in Lake Puelo. The water, of unparalleled purity, from mountain slopes and the microclimate of the Piltriquitrón hill valley ensure a long and gentle maturation, resulting in an excellent 100% Patagonian whiskey.