A week ago my mom and I took a trip to Patagonia, the Argentine towns of El Calafate and El Chalten, specifically. In El Chalten, a tiny place that attracts hikers and lovers of the outdoors, we trekked for about 45 minutes and reached this panorama.
-Karina
Helados Jauja, by Karina for TKGO
The most underrated or overlooked aspect of Argentine gastronomy: helado. Helado is the delectable happy-medium—that perfect halfway point—between traditional, creamy American ice cream and dense, flavorful Italian gelato.
Helados Jauja flavors, by Karina for TKGO
Many Bariloche chocolate shops, including Rapa Nui, also serve up helado. My personal favorite is Helados Jauja (pronouched “how-ha”). From the organic farms of El Bolsón come the ingredients for Jauja, and the quality is discernible in each bite: it all tastes fresh and full-flavored.
Cone of Jauja almond and chocolate with plum helado, by Karina for TKGO
Coming on Sunday, a Patagonia Lake District Shot of the Week.
Part 1: Chocolates from Bariloche
Part 2: Jam from El Bolsón
Part 3: Beers from El Bolsón
-Karina for TKGO
El Bolsón beers, by Karina for TKGO
In addition to jams, El Bolsón also boasts some seriously flavorful artisanal beers. The eponymous Cerveza El Bolsón wins for most inventive beers. Flavors include chocolate and strawberry, and all manage to retain their brew dignity while also tasting undeniably like chocolate, strawberry or whatever the flavor is.
Otto Tipp sampler, by Karina for TKGO
Otto Tipp, which was started by a German immigrant of the same name, is the original, and serves up complimentary tastings. Araucana is another local favorite. You can purchase a big cup of Arraunca on tap at the famous artisan market in town, which takes place a few times a week.
Araucana Beers, by Karina for TKGO
Part 1: Chocolates from Bariloche
Part 2: Jam from El Bolsón
-Karina for TKGO
Cabaña Micó sign in El Bolsón, by Karina for TKGO
El Bolsón encompasses a host of organic farms, and homemade jam is a local specialty. Cabaña Micó is considered to produce some of the tastiest and freshest, all without the assistance of additives and preservatives. Taste as many flavors as you’d like, though I wouldn’t expect to recognize them all, especially the berry flavors. Many of the fruits are specific to the area, such as the Calafate berry.
Inside Cabaña Micó, by Karina for TKGO
Two more posts coming, one Thursday, one Friday!
Part 1: Chocolates from Bariloche
-Karina for TKGO
