Rio Negro’s New Gastronomy: Centering Local Produce

The Patagonian Sea boasts extraordinary numbers of fish and seafood, all prepared and served in a range of different ways. Restaurants in Las Grutas, La Rinconada, and El Sótano have countless sea salmon, hake, silversmelt, sole, sea bass, and mullet dishes on their menus.

Where the Atlantic coast is known for its seafood, the Andes are known for one of the province's iconic products: trout, a supremely adaptable fish when it comes to cookery. It can be fried or baked and is especially good when smoked.

Fished in the Gulf of San Matías, octopuses are associated with a traditional coastal fishing trade: octopus fishermen. Fried, cooked Provencal style, in brine, or in olive oil; octopus is one of the region’s culinary gems. 

With 1,500 hectares of cultivated land, the Alto Valle (High Valley) of the Río Negro (Black River) is home to a winding route lined with vineyards that are experiencing something of a revival. Mild during the day and cold at night, the grapes ripen slowly with an excellent natural acidity and are one of the province’s best assets. 

The harsh climate and dryness favor the vineyards in which 12 wineries (all of whom offer guided tours) produce excellent whites, mainly from Semillón grapes, and the recently revived Riesling. Their best reds include Pinot Noir and Merlot.
 

Río Negro has 95% of the country’s hazelnut plantations, growing in the Valle Inferior (Low Valley), General Conesa, and General Roca, with almost 600 hectares given over to growing this delicious nut, which has both culinary and cosmetic uses. 

The province is one of the main centers of northern Patagonia’s nut production, with export-quality walnuts and almonds that are also used by bakeries and patisseries in the Valle Inferior. 

The fruits grown in the Alto Valle of the Río Negro are put to an abundance of uses by the province’s chefs. Pears, apples, peaches, plums, and grapes of the highest quality are used creatively in jellies, pastry-making, and even vinegars and oils. 

Another jewel in the region’s crown is the blueberry, with 40% of the country’s organic blueberries produced in Río Negro. The flavor, color, and nutritional properties of this popular fruit have led to a boom in its consumption. It can be used in desserts, sauces, and concentrated juices.

Bariloche has almost as many beer producers—both professionals and hobbyists—as it does inhabitants. This tradition has been passed down in families of European origin. With their tasting sessions accompanied by a bite to eat, the bars and breweries here are like a veritable beer tour, each with its own trademark flavor.
 

Between the bars and the breweries, around 25 businesses produce more than 35,195,080 fluid ounces (a million liters) of beer per year. Together with chocolate, beer is the city’s largest source of revenue from the food and drink industry. 

San Carlos de Bariloche has made a name for itself as one of the leading cities showcasing the province’s gastronomy. The event known as Bariloche à la Carte (Bariloche a la carta) has been held since 2014, with over 80 establishments and the region’s most renowned chefs taking part.

Mushroom picking and walking trails are popular activities among locals and visitors alike, drawn to the native woodlands of the Andean region. There are 25 edible mushroom varieties in this part of the province.
 

In recent years, the chefs in Río Negro have focused on centering the province’s products in their cooking. Their abundant signature dishes feature a myriad of mushrooms, such as western blond morels, black morels, and pine mushrooms, as well as other excellent local produce.

The image shows a venison stew with mint gnocchi. Río Negro’s contemporary cuisine increasingly features venison, pork, and wild boar, cooked in novel ways and served in dishes that aim to be both original and true to the local tradition.

Colonia Suiza is a mountainous location that has a long-standing association with mountain gastronomy. It is here that the National Curanto Festival is held; this is a festival linked to the traditions and legends of southern Chile, although it is also associated with the Polynesians. 

The dish is cooked using hot stones, giant rhubarb leaves, and Chilean wineberry leaves, and consists of a mixture of meats (beef, lamb, pork, chicken, chorizo) and potato, sweet potato, apple, and squash stuffed with cheese, cream, and peas. The result—three hours later—is a delicacy to die for.