Patagonia is a corner of the planet where landscape talks for itself. From the huge desert lands, to the deep aged woods, with lakes derived from glaciers. From the endless oceanic coast, natural border of the desert, to that longwise line that the Andes mountains witness. It is unlimited to see and difficult to grasp with the rest of the senses, to arrive to this region – one of the most remote and beautiful of the planet- supposes to reach that desired destination by any one considered a traveler. Its flavors, of course, are according to what the landscape offers.
The meals of this zone are featured by the search of the identity and an invitation to pleasure. Its richness comes from the encounter between the products and recipes of the place with the ones were brought by immigrants. From that symbiosis, the cuisine from Patagonia is born. With what do we fill the Southern pots? In relation with meats, the lamb from Patagonia shows off – tender and with a delicious flavor- and others also appreciated as deer and wild boar, raised in half captivity guaranteeing an appropriate slaughter. They are eaten fresh or smoked in different preparations.
The infinite sea provides its own products: spider crabs, hakes, among others sea fruits, as the lagoon and river fishes, where the trout is the queen. Waters are another show by themselves and witness being one of the pure reservoirs of Humankind.
In the Andes strip of the region there are plenty of mushrooms. They emerge after he first rains of May and June, when they are collected fresh, to dry them afterwards. The baskets are completed with the so called fine fruits, wild or cultivated, another important thing from Patagonia. With them you can make sauce, sweets and liquors. Another outstanding product of the area is the Eglantine rose, which is found its place n the zone of the Andes-Patagonia. But if you talk about desserts, chocolate –even in summer- is the favorite and is made with recipes from Central Europe.