Patagonian cuisine is built around lamb: cordero patagónico is roasted whole on an iron cross by an open fire for hours, and it's the main dish at every estancia and parrilla restaurant. In Ushuaia, people eat centolla, king crab from the Beagle Channel; on the Atlantic coast, seafood; and trout from the lakes. The region's specialty is the calafate berry, used for jams, ice cream and liqueur — legend says anyone who tastes it will return to Patagonia. El Chaltén has several small craft breweries. Prices in Patagonia run higher than in Buenos Aires, since everything has to be shipped in.
Cordero patagónico
A whole lamb roasted on an iron cross, al asador, over an open fire for five to six hours, with crackling skin. Best at estancias and parrilla restaurants in El Calafate, where a single portion costs around twenty-five dollars.
Centolla
King crab from the Beagle Channel, with long legs and sweet meat, served cold with mayonnaise, baked with cheese, or in soup. In Ushuaia restaurants you pick yours live from a tank.
Calafate
A dark blue berry from a Patagonian shrub, similar to a blueberry with a sweet flavour. Made into jam, ice cream and liqueur, and legend says whoever eats it will return to Patagonia.
Trout and merluza negra
Trout from the lakes and rivers, and merluza negra, Patagonian toothfish from the depths of the southern seas, with rich white flesh. Shrimp and octopus are also eaten on the Atlantic coast.
Empanadas
Baked or fried pastries filled with minced beef, olive and egg, or chicken, ham and cheese, or corn. Every province has its own version, and the best come from Salta and Tucumán. Eaten by hand as a snack or a cheap lunch.
Mate
An infusion of yerba mate leaves, drunk from a gourd through a metal straw. Argentinians carry it everywhere with a thermos, to the park or the office. Cafés rarely serve it — you'll only try it if invited, or by buying a set at the supermarket.
Malbec
A red wine from a grape variety brought from Cahors in France, which found its true home in the high-altitude vineyards of Mendoza. Full-bodied and fruity, ideal with beef. A bottle costs a few dollars in a shop, and even the cheapest ones are drinkable.
Dulce de leche
Milk cooked with sugar into a thick caramel paste. Found in pancakes, in alfajores biscuits, in ice cream and spread on toast at breakfast. The Havanna alfajor is the classic souvenir, but smaller bakeries make better ones.