An Edible Voyage

January 2020 A must have on any trip to Patagonia.    But beware, even lamb for one is an enormous portion and a meal in itself, even without any sides.    Impressive to see, several lamb carcasses are tied to crosses over a pit of fire.    Different cuts, ribs and all, then served at the table over a pot of glowing embers.    Tasty and tender but incredibly rich – I’ve never experienced such rich lamb before.    For a change from Malbec, try it with a glass of Patagonian Pinot Noir at La Tablita in El Calafate. Lima (butter) beans A great little bar snack, particularly when marinated in oil and (chilli peppers).

January 2020 I was surprised to find homemade pasta and gnocchi served in many restaurants, but as with ice cream, the Italians also brought to Argentina their pasta expertise.    Spoilt for choice, I decided to combine two local specialities – homemade ravioli and Patagonian lamb.    This was one of the tastiest dishes I have ever tried.    Presented in a hot stone bowl on a wooden board, tender chunks of lamb were enrobed in thick pasta which had a good bite to it, and served in a rich and silky stock.    Cubes of bacon gave it a slight saltiness and the mushrooms, earthiness.    Twigs of rosemary and a spoonful of cream rounded off this meathy, earthy dish which managed to be both rich and fresh at the same time.   Try it at Mako in El Calafate, where you are given metre long bread sticks for the table.