Patagonia, known for its stunning landscapes and raw nature, also surprises travelers with a culinary identity as rich and diverse as its geography. Spanning southern Argentina and Chile, the food in Patagonia reflects its climate, people, and deep cultural roots. In this guide, you’ll explore what makes Patagonian food special, discover iconic dishes and where to try them, and get a taste of the region’s unique gastronomic path.
Seafood paella featuring Patagonian prawns, mussels, and squid, bursting with ocean flavor.
The cultural roots of Patagonian food
Patagonian cuisine is the result of centuries of cultural convergence: indigenous traditions from Mapuche communities blend with European (especially Welsh, Spanish, German, and Italian) influences. Across both Argentina and Chile, food in Patagonia is deeply connected to the land, with seasonal and locally sourced ingredients setting the tone.
While Argentina leans into fire-based techniques like asado and embraces red meat, Chilean Patagonia showcases seafood from its vast southern coasts and fjords. Yet in both cases, sustainability, freshness, and simplicity are core values.
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Patagonian lamb: Raised in the open steppe and known for its tenderness and lean quality. A staple in Argentine Patagonia.
Seafood: Chilean Patagonia offers king crab (centolla), mussels, sea urchin, and salmon.
Wild berries and herbs: Calafate, maqui, and nalca are commonly used in jams, sauces, and desserts.
Game meats: Guanaco and hare are featured in gourmet preparations.
Cheeses and smoked products: Found across the Andean zones and local markets.
Must-try Patagonia foods (and where to eat them)
Asado Patagónico in Argentina
The iconic lamb barbecue, cooked on a vertical spit over open flame. Head to estancias like Nibepo Aike in El Calafate or traditional grill houses in Esquel for an authentic experience.
King crab dishes in Chilean Patagonia
Delicate and sweet, king crab is best eaten fresh from the southern Chilean seas. Try Restaurant Puerto Viejo in Punta Arenas or Santolla in Puerto Natales.
Trout and salmon in Patagonian cuisine
Freshwater fish from glacial rivers. Enjoy it grilled or in ceviche. La Costa del Pueblo in Coyhaique and Morphen in San Martín de los Andes offer standout dishes.
Grilled Patagonian salmon fillet paired with seasonal vegetables and native herbs.
Patagonian empanadas: Lamb and seafood styles
Regional twists on the classic empanada: lamb-filled in the Patagonian steppe, seafood-packed in Chiloé Island.
Curanto: A Chilean Patagonian specialty
A traditional underground pit-cooked feast of seafood, meat, potatoes, and vegetables. Don’t miss Aucar or community curantos in Ancud.
Locro with chorizo, a hearty Patagonian-style stew made with beans, noodles, and traditional spices.
Calafate desserts: Taste of southern Patagonia
Tart, dark berries native to the region, turned into jams, ice cream, and sauces. Taste them at local bakeries or market stalls.
King crab soup with scallions, a Chilean Patagonia delicacy known as “sopa de centolla.”
Wine pairings and Patagonian cooking experiences
Wine culture in Patagonia is growing rapidly, with both Argentine and Chilean regions gaining international recognition for their elegant, cool-climate varietals. The connection between food and wine is essential here, as many wineries offer not just tastings, but full gastronomic experiences that showcase local pairings.
Patagonian wine regions to explore
Neuquén and Río Negro (Argentina) are the heart of Argentine Patagonia’s wine scene, with standout Pinot Noir, Malbec, and Merlot. Bodega Patritti and Bodega del Fin del Mundo are top stops.
Southern Chile, especially in Bío Bío and Malleco, is producing crisp whites and expressive reds that pair beautifully with the seafood-based cuisine of the area.
Suggested food and wine pairings in Patagonian cuisine
Asado de cordero & Malbec: Bold and juicy, Malbec complements the smoky richness of Patagonian lamb.
King crab & Chardonnay: A lightly oaked Chardonnay enhances the sweetness of fresh centolla.
Trout ceviche & Sauvignon Blanc: Crisp acidity meets citrusy seafood notes for a refreshing pairing.
Calafate desserts & Late harvest wine: Sweet Patagonian berries shine with a touch of botrytized white wine.
Crispy Patagonian lamb empanadas served with chimichurri, a local street food favorite.
Patagonian cooking workshops and food tours
Cooking classes and food-focused tours are growing in popularity, allowing travelers to learn traditional techniques such as spit-roasting, preparing empanadas, or even foraging native herbs and berries. In Bariloche, El Bolsón, and Puerto Varas, several local chefs and culinary schools now offer half-day or full-day workshops that combine practice with tasting sessions.
Discovering Patagonian food: A lasting impression
Patagonian cuisine is more than sustenance—it’s a cultural ritual rooted in nature and crafted with respect for tradition. Whether you’re toasting with local Pinot Noir or learning to make your own lamb empanadas, every culinary encounter becomes a story. Bring an appetite, a sense of curiosity, and let Patagonia speak to you through its flavors.
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