Ice Cream in Patagonia

Patagonia’s Tastiest Products

part 4: helado

Helados Jauja, by Karina for TKGO

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


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