Patagonia
Cuisine

Argentine Patagonian cuisine is largely the same as the cuisine of Buenos Aires – grilled meats and pasta – with extensive use of local ingredients and less use of those products that have to be imported into the region. Lamb is considered the traditional Patagonian meat, grilled for several hours over an open fire. Some guide books have reported that game meats, especially guanaco and introduced deer and boar, are popular in restaurant cuisine. However, since guanaco is a protected animal in both Chile and Argentina, it is unlikely to appear commonly as restaurant fare. Trout and centolla (king crab) are also common, though overfishing of centolla has made it increasingly scarce. In the area around Bariloche, a noted Alpine cuisine tradition remains, with chocolate bars and even fondue restaurants, and tea rooms are a feature of the Welsh communities in Gaiman and Trevelin, as well as in the mountains. Since the mid-1990s, some success with winemaking has occurred in Argentine Patagonia, especially in Neuquén.
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