2024-11-17 05:25:00
iconic Route 40 has a variety of travel enthusiasts. Such was the experience of chef Tupac Guantay, whose travels took him through the north and center of the country before ending up in Patagonia. It all starts at kilometer 5224 in the province of Jujuy, passing through seven provinces before arriving in Neuquén, the final stretch of a road that almost completely crosses the country from start to finish. This tour can be seen on the El Gourmet sign on November 18th at 7:30pm. The first stop is Sapara, with the aim of discovering the best recipe for pine nuts (the fruit of Araucaria).
“This food tour starts in La Chiaca, Jujuy. This time we start with the southern region, including Neuquén, Rio Negro, Chubut and Santa Cruz. The amazing thing is I discovered some incredible things. Even though I already knew the area, I was surprised again. You will be lucky enough to meet small producers, chef friends, absinthe producers, chocolatiers. I’ve also been lucky enough to taste a lot of great food. The last leg of this Route 40 journey starts in Zapala,” he commented. TUPAC RIO NEGRO RADIO.
Testing the pinion in Zapala.
This man from Salta also experienced junin in the andesThere he tried the region’s best cheeses and discovered its secrets Mapuche Food y Together with Claudio Abraham he learned to cook wild boarUrban Chef. san martin andes This is another destination not to be missed. Tupac is surrounded by Lake Lakal and has the opportunity Taste deer sausageone of the most typical foods of Patagonia. To round off your visit, you can’t miss dessert: traditional raw chocolate.
Tortillas and embers in a Mapuche community.
The tour along the route of 7 lakes ends with must-stop stops: Villa La Angostura. Here, the tasting starts with caramelized pistachios, Almonds with merkén and learned to do beef stew. The highlight of this visit was trying elderberry jam. Other surprising destinations Tupac visited included Bariloche and El Bolson in Rio Negro, El Hoyo in Chubut, and El Calafate in Santa Cruz.
Collaboration with cheesemaker Christian Croissant.
“We have incredible diversity in our country. Although there are some very similar issues with the products each region offers or the climate that slightly determines what people eat. But if you start thinking, for example, about the same province We stopped at Dinawapi We met an absinthe producer. He told us that it was a unique place where water collected in the middle of the prairie, so some wild fruits were grown, some weeds that had no purpose, and he grabbed them and made absinthe.
Cooking wild boar with Claudio Abraham.
“Then, Arriving in Bariloche you will see a completely different panorama, and the fact is that the scenery changes with every kilometer. That’s what’s fun and exciting about Route 40. The journey across the Rio Negro to El Hoyo, Chubut Province, ends.
The Andes are a common thread
Somehow, An experience that begins in the north of the country, with mountains as its common denominator. “Mountains accompany us in different shapes and heights. They are always on our right along the road, So happy to go this route “We Argentines sometimes fantasize about doing this.”
“People’s cultures are formed based on what we eat. Patagonia is no exception. There is data on products that have been used for many years, such as pinions. Typical dishes include game and curanto. We are indeed a very rich country when it comes to gastronomy.” Tupac concluded.
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How does Chef Tupac Guantay’s journey highlight the relationship between local food traditions and cultural heritage in Argentina?
Ourney is not just about the destination; it’s about experiencing the breathtaking diversity of landscapes and culinary delights that Argentina has to offer. Chef Tupac Guantay’s exploration along Route 40 is a celebration of the rich cultural heritage and vibrant flavors of each region he visits.
Throughout his journey, Tupac encounters small-scale producers who are passionate about their craft, from cheesemakers in Rio Negro to chocolatiers and absinthe producers. Each interaction sheds light on traditional practices and unique ingredients that define the local cuisine. The tour allows him to indulge in an array of local delicacies such as deer sausage in San Martín de los Andes, wild boar dishes, artisan cheeses, and innovative desserts featuring local fruits.
The stunning scenery of Patagonia, with its picturesque lakes and breathtaking mountains, serves as a backdrop to this culinary adventure. Each province along Route 40 brings its own character, contributing to the overall experience. The ritual of tasting caramelized pistachios and preparing traditional meats creates connections between food and its cultural significance.
As the journey progresses, each stop offers a chance to reflect on the importance of local food traditions and the stories behind them. Whether it’s discovering the flavors of Mapuche cuisine or learning about the local ecology that influences what the people eat, Tupac’s culinary tour is a reminder that food is a profound way to connect with a place.
For travelers and food enthusiasts alike, Tupac Guantay’s journey serves not only as a guide to the culinary treasures of Argentina but also as an invitation to explore the rich tapestry of experiences that await along Route 40. Don’t miss the chance to dive into this delicious adventure and uncover the hidden gems of Argentine cuisine when it airs on El Gourmet, November 18th at 7:30 pm.