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.
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.
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
It is a traditional seasoning in Mapuche cuisine. The process of preparation involves a base ingredient, Goat’s Horn chili, dried and smoked, that is ground with other spices and salt. It is a must ingredient in meals. This fine, deep red, warm powder can be incorporated to any given recipe. It can be found in major supermarkets and craft fairs in the region.
Tortilla of Ember It is one of the traditional preparations of La Araucanía. It is cooked with the ashes of the embers, and its ingredients are flour, baking soda, boiled water, salt and butter. Everything is mixed and then is cooked in the ember of a fire that is normally made above fine sand to…
La reina de los crustáceos, se luce en elaboradas preparaciones de “chupes” o simplemente acompañada de mayonesa. Estrella sofisticada de la cocina magallánica.