Where to Eat the Best Roast Lamb - The Exquisite Cuisine of Patagonia

by - June 23, 2016

Besides having stunning natural beauty, the southernmost region of South America has a wide variety of natural food of excellent quality. So the cuisine of Patagonia is one of the richest and most varied in Argentina. An essential ingredient in the kitchens of the central region of Patagonia is definitely the lamb or mutton. It is usually cooked on a spit, over low heat until the meat is almost crispy.

It is common to all of cooking lambskin with the smell of herbs and seasonings. On the Atlantic coast, there is countless seafood used to prepare delicious dishes such as grouper, hake, mussels, crabs, and clams. Two of the best dishes you can try in Ushuaia are indeed crab crepes in saffron sauce, and hake in lemon sauce and butter.

Ah! And you can not leave Patagonia without tasting an exquisite table smoked with venison, wild boar, trout, salmon, herring, and cheeses. A delicious terrine of smoked trout, boar filleting or oil, salami of deer and mountain tenderloin. These dishes are valued for its exquisite taste. They complement the smoke of fine woods like oak and cypress trees. They are served chopped and accompanied by a cold beer or a glass of Argentinian red wine.

In the area of the Cordillera de Los Andes will find dishes based on trout, salmon, and deer. There are also dishes brought by European immigrants, such as sauerkraut, raclette and fondue, and meat pies made with black beer, among others. There is also goulash spazle, a stew of meat with small gnocchi stuffed with cheese mozzarella and ham.

Roast Lamb image

The deer usually prepared cacciatore, pickled or pâté. The trout is served whole or fillet can be served with mushroom, pine or cypress sauce, called morels, or sauteed with butter and finely chopped chives. It can also be served in almond sauce, lemon, or with brown butter herb sauce. In the Andes region, we can find dishes of the Mapuche indigenous culture. It includes the famous curanto, a combination of meats and vegetables cooked on hot stones at the bottom of a sediment dug in the ground and covered with leaves and dirt.

Here people also eat thin and dried fruits such as strawberry, rosehip or cherry, and blackberry or blackcurrant. They are used in the preparation of sweets or jams. In other cities, like San Martin de Los Andes, Junin de Los Andes, Villa La Angostura, El Bolson and Bariloche, wild boar to Burgundy in ribcage or in the form of medallions is prepared. They are served with sauerkraut or sour cabbage. The area of Bariloche is famous for making handmade chocolates like chocolate sticks, chocolate filling, bitter, milk chocolate and handmade chocolates.

In Bariloche traditionally, and in almost all tourist cities, there has been a boom in the development of craft beers. There are many kinds and varieties of ingredients, such as Stout beer, with its prominent taste of malt and roasted barley. There is the Ale variety with a fruity flavor and Kölsch beer with strong and bitter taste. Porter variety has a predominant flavor of roasted malt and a bit chocolaty. You can also try the Bock, and Dark Lager Pils or Pilsen, originally from the Czech Republic, a clear beer containing alcohol -free beer half.

Bon Appetite!

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