The Products and Flavors of Patagonia

There are several destinations that live up to this claim: Bariloche, with its iconic Llao Llao hotel; Esquel, with its famous ski resort; and El Calafate, close to the national park that is home to the Perito Moreno glacier, to name but a few.

Indigenous people, such as the Aónikenk people, the Selk'nam, and the Mapuche have lived in Patagonia since the very beginning of time. Magellan, Darwin, and the Argentinian Francisco P. Moreno are just some of the distinguished explorers to have ventured into these lands. Welsh and central European settlers began to arrive from the 19th century onward. 

There are hundreds of lakes across the entire Patagonian region. Many are fished or used for leisure activities. The Camino de los Siete Lagos (Road of the Seven Lakes), between San Martín de los Andes and Villa La Angostura, is one of the region’s great wonders.

The presence of trout in Patagonia’s lakes, and the fishing industry that has grown up around it, have resulted in a strong tradition of trout fishing and hatcheries. Wood-smoked trout is a particularly well-known product, although Patagonia has several different trout dishes.

Most contain garlic, lemon, and rosemary, but trout dishes are very varied. Trout can be baked, pan fried, grilled, or even coated in breadcrumbs and deep fried. Another common recipe is stuffed trout with a butter sauce, and there are numerous other options.

The Alto Valle (High Valley) of the Rio Negro is one of the most important fruit-producing regions in the world. Thanks to meticulous farming and the area’s climatic conditions, fruits from this region—mainly apples and pears—have a distinctive flavor and texture.

Almost two million tonnes of fruit are harvested per year in the Alto Valle, with fruit production being the region’s main economic activity. Although it mainly grows pip fruits, the region has significant areas of land given over to stone fruits, vines, and nuts.

Bariloche makes around 1,000 tonnes of chocolate per year, and the city’s Civic Center hosts the annual National Chocolate Festival. The city’s most iconic landmark was built in the mid-20th century by two Italian immigrants, who arrived at around the same time.

In the foothills of the Andes, the Andean Region of Parallel 42 has a climate that is particularly favorable for growing berries such as blueberries, raspberries, and cherries. El Hoyo, in the province of Chubut, has been the National Berry Capital since 1986.

European traditions have had a significant influence on Patagonia’s desserts. From Magellan barberry jelly to Welsh cakes, these European desserts have been adapted to Argentinian ingredients.

The proximity of Patagonian towns and villages to all kinds of berries has led to a long tradition of artisan jelly and jam production. Their unique flavors have meant that they are now considered typical products of this region.

Fruits such as elderberries, Magellan barberries, blackcurrants, and sweet briar rosehips are exclusive to Patagonia and used in a growing number of ways in the region’s cuisine. Trying these sweets and jellies is now practically obligatory.

The country’s largest area of nut production is in northern Patagonia, in the Valle Inferior (Lower Valley) of the Rio Negro. The region produces walnuts, almonds, and hazelnuts in quantities that have increased over the past few years, for both domestic consumption and for export.

The Tierra del Fuego is internationally renowned as one of the best places for recreational fishing. Although trout fishing is the main activity, the abundance of seafood in the Argentine Sea is reflected in the cuisine of Patagonia’s coastal regions.

One of the most traditional shellfish varieties of the Tierra del Fuego region is spider crab. Diners can select a living crab from a fish tank in restaurants, which is then cooked in boiling water. It is usually served with tomato and lemon, and condiments such as ketchup and mayonnaise.