Food & Beer Culture

The region's best-known dish is cordero patagónico al asador, lamb cooked over a wood fire. The asador starts the fire in the morning, and the meat hangs beside it for several hours, depending on the establishment. The fat turns crisp while the meat stays juicy, and anyone drinking a Pale Ale alongside it will notice how the bitterness cuts through the fat.

Beer shows up in the kitchen too. Bariloche's tourism office shares a recipe for lamb cooked in dark craft beer, served with rice and a basil-mint pesto. The dark beer adds roasted notes to the sauce, and the meat turns tender.

In El Bolsón, beer is woven into the landscape: the Fiesta Nacional del Lúpulo features a tasting walk through local craft beers, a food court with regional dishes, a craft market, and a stage program. Admission to the festival grounds is free.

In the evenings, people in Bariloche and El Bolsón gather in small brewhouses and beer halls, often with wooden walls and mountain views. Tasting flights with several small glasses let you compare Pale Ale, IPA, and stout side by side.

Lamb is considered a celebratory dish in the region, and families and friends often gather for it on weekends, lingering long at the table. Those ordering beer with it usually take their time and share the platters. Common serving sizes are the pinta, at roughly half a liter, and small tasting glasses. As with all beers, the rule applies: if you're driving, stick to something alcohol-free, and if you're drinking, do so in moderation.