A FOOD TRADITION

Patagonian Cuisine

Patagonian cuisine spans the southern mainland, from the Andean lakes and steppe to the Atlantic coast, and reflects Indigenous Mapuche and Tehuelche foodways, pastoral settlement, European migration and maritime environments. Lamb, goat, trout, mussels, crab, oysters, potatoes, berries, mushrooms and locally gathered plants are prominent, with smoking, curing, open-fire roasting, baking and preserving used frequently. Examples include cordero patagonico al asador, Patagonian trout and seafood cazuelas. In the Andean zone, berry preserves and mushroom dishes are especially characteristic, while coastal cooking emphasizes shellfish. This is a cross-border Patagonian tradition with important Chilean parallels, not an exclusive Argentine category.

Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.