Food Guide: Strait of Magellan

Centolla (King Crab)

The undisputed king of Magellanic seafood, Centolla is a large, sweet, and incredibly tender crab. It's often served simply boiled with lemon, or as a rich stew (Chupe de Centolla).

Cordero al Palo (Spit-Roasted Lamb)

A Patagonian culinary icon, this whole lamb is slow-roasted vertically on a cross over an open flame for hours, resulting in incredibly tender, smoky meat with a crispy skin.

Chupe de Centolla

A creamy, rich gratin made with shredded king crab meat, cheese, breadcrumbs, and sometimes onion and cream. Baked until bubbly and golden, it's a comforting and indulgent dish.

Empanadas

These savory pastries are a staple throughout Chile, but in Patagonia, common fillings include ground beef (pino), cheese, or often, seafood like shrimp or king crab. Perfect for a quick bite.

Merluza Austral Frita (Fried Southern Hake)

Fresh southern hake, lightly battered and fried until crispy on the outside and flaky within. Often served with a simple salad or French fries, showcasing the freshness of the local catch.

Calafate Berries

Small, dark blue berries native to Patagonia, similar to blueberries but with a more intense, slightly tart flavor. Legend says whoever eats Calafate will return to Patagonia. Enjoy them fresh, in jams, desserts, or liqueurs.

Season: Summer (January-March)

Patagonian Lamb

Raised on the vast Patagonian plains, this lamb is renowned for its tender texture and distinct flavor, attributed to its diet of native grasses. Best enjoyed 'al palo' (spit-roasted).

Season: Available year-round, traditionally consumed in cooler months

Murtilla

A small, reddish-pink berry, also native to the region, known for its aromatic, sweet, and slightly spicy flavor. It's often used in desserts, jams, and traditional liqueurs, offering a unique taste of the Patagonian wilderness.