Yaganes

Canoeing people who lived between the Beagle Canal and Cabo de Hornos, cape. Their boats made from oak tree could reach a length of up to 5 meters long. Despite the fact that they were a people of navigators they were able to appreciate the living conditions of the islands and would set up camps made out of conic animal skin canopies, where permanently lit bonfires and covering their bodies with wolf fat was the normal way of keeping themselves warm.

Spit Roasted Patagonian Lamb

The ritual of preparation taken after the patagonic gauchos, takes hours and thorough preparation. Lighting the fire and in a semi circle around the campfire setting the lambs skewed in a cross like large turnspit, that spins such delicious meat from time to time so as to not overcook it while in the meantime, people chat and prepare the rest of the food, is a must – see experience.

Piñones

These are eatable seeds of the Arucanian Araucaria tree, which are collected in the months of March and April. Their taste is mild and pleasant and used by different regional typical food restaurants that fuse together this wonderful mountain product.

Catutos

It is a typical kind of dough belonging to our natives’ people. It is made of grinded grains of cooked and peeled wheat or millet. Its form is flat and extended. It can be served with honey or with a delicious pebre, which is a Chilean onion dip. It is present in all Mapuche ceremonies as well as their traditional drink Muday