General Carrera Lake
The Marble
Caves, Marble Chapel and Marble Cathedral are an unusual geological formation
located at the centre of the General Carrera lake. They represent a
group of caverns, columns and tunnels formed in monoliths of marble. The Marble
Caves have been formed by wave action over the last 6,200 years
The lake has a surface of 1,850 km² of which 970 km² are in
the Chilean Aysén del General Carlos Ibáñez del Campo Region, and
880 km² in the Argentine Santa Cruz Province,
making it the biggest lake in Chile, and the fourth largest in Argentina. In
its western basin, Lake Gen. Carrera has 586 m maximum depth.
The lake is of glacial origin and is surrounded by
the Andes mountain range. The lake drains to the Pacific Ocean on the west through the Baker River.
The weather in this area of Chile and Argentina is generally cold and
humid. But the lake itself has a sunnymicroclimate, a weather pattern enjoyed by the few settlements
along the lake, such as Puerto Guadal,Fachinal, Mallín
Grande, Puerto Murta, Puerto
Río Tranquilo, Puerto Sánchez, Puerto Ingeniero Ibáñez and Chile Chico in Chile, and Los Antiguos and Perito Moreno in
Argentina.
The area near the coast of the lake was first inhabited by criollos and European immigrants between 1900 and 1925. In 1971 and
1991, eruptions of the Hudson Volcano severely affected the
local economy, especially that ofsheep farming.
The Argentine side of the lake is relatively easy to access, through a
strip of plains that was first used by theTehuelches, and then by explorer Francisco Moreno. The National Route 40,
created in the 1920s, also makes use of it. The Chilean side of the lake has
been mostly isolated, and was for years accessed through Argentina, until the
creation in the 1990s of the Carretera Austral, which connected it to the rest of Chile,
and permitted the expansion of tourism in the area.
A car ferry operates between Puerto Ingeniero Ibáñez and Chile Chico in
the Chilean sector of the lake.
Patagonia Food and Cusine
Patagonia is an awe-inspiring region, with magnificent landscapes and fascinating flora & fauna. The warmth and kindness of its people is also like no other region in Chile, making one feel like family, instead of a tourist, in this magical place. But these are not the only noticeable characteristics of Patagonia; there is a whole other world that one must experience while visiting this wild paradise, which is the world of the region’s remarkable Patagonia food and drinks. Here are four succulent dishes of Patagonia food and an unforgettable drink that you must try when in Patagonia, South America.
1) Cordero al Palo (Spit
Roast Lamb):
This is Patagonia’s most famous dish, a must-have for any meat-lover when you visit this region. The ‘Cordero al Palo’ dish is a Spit Roast Lamb cooked over an open log fire for several hours, until the outside is crisp and the meat falls off the bone. Cooking it in this way gives way to a smoky-perfumed, mouth-watering dish that you cannot miss when in Chilean or Argentinean Patagonia.
This is Patagonia’s most famous dish, a must-have for any meat-lover when you visit this region. The ‘Cordero al Palo’ dish is a Spit Roast Lamb cooked over an open log fire for several hours, until the outside is crisp and the meat falls off the bone. Cooking it in this way gives way to a smoky-perfumed, mouth-watering dish that you cannot miss when in Chilean or Argentinean Patagonia.
2) Filete de Guanaco
(Guanaco Filet):
If you like your meat, ‘Filete de Guanaco’ is the dish for you. This juicy, tender and very lean meat cannot be compared to any other Patagonia food. Guanacos are camelids native to South America, similar to the Andean Llama. The population of guanacos in Patagonia is so large, that they can be hunted in a controlled manner for human consumption. Guanaco’s are the favorite prey for the Patagonian Puma, as well as for many travelers looking to try local Patagonia food dishes in the region.
If you like your meat, ‘Filete de Guanaco’ is the dish for you. This juicy, tender and very lean meat cannot be compared to any other Patagonia food. Guanacos are camelids native to South America, similar to the Andean Llama. The population of guanacos in Patagonia is so large, that they can be hunted in a controlled manner for human consumption. Guanaco’s are the favorite prey for the Patagonian Puma, as well as for many travelers looking to try local Patagonia food dishes in the region.
Gusto Criollo
3) Chupe de Centolla
(Patagonian King Crab Pie):
If you are not in the mood for meat, you definitely want to try the Patagonian King Crab ‘Chupe’, a traditional Chilean dish in which seafood is cooked in a stew with breadcrumbs to make a thick, creamy dish, similar to a chowder. It is usually topped with gratinated cheese that brings out the crab’s rich flavor. This is another Patagonia food and cuisine that is a favorite for all visitors!
If you are not in the mood for meat, you definitely want to try the Patagonian King Crab ‘Chupe’, a traditional Chilean dish in which seafood is cooked in a stew with breadcrumbs to make a thick, creamy dish, similar to a chowder. It is usually topped with gratinated cheese that brings out the crab’s rich flavor. This is another Patagonia food and cuisine that is a favorite for all visitors!
De Buena Mesa
4) Calafate Sour:
This typical Patagonian drink is much like the famous Pisco Sour, but with a local twist. Prepared just like a Pisco Sour with confectioners’ sugar, lemon juice and Chilean Pisco, this local variation includes a generous portion of Calafate berry juice, giving the drink a slightly sweeter flavor. The Calafate berry is the symbol of Patagonia when it comes to fruits, with its characteristic sweet-and-sour taste. This berry makes the perfect ingredient to add to the traditional Pisco Sour, and is a must-have for anyone visiting Patagonia. The region also offers Calafate jam and Calafate juice.
This typical Patagonian drink is much like the famous Pisco Sour, but with a local twist. Prepared just like a Pisco Sour with confectioners’ sugar, lemon juice and Chilean Pisco, this local variation includes a generous portion of Calafate berry juice, giving the drink a slightly sweeter flavor. The Calafate berry is the symbol of Patagonia when it comes to fruits, with its characteristic sweet-and-sour taste. This berry makes the perfect ingredient to add to the traditional Pisco Sour, and is a must-have for anyone visiting Patagonia. The region also offers Calafate jam and Calafate juice.
5) Empanadas de Cordero
(Lamb Empanadas):
The empanada is a very typical Chilean and Argentinean dish of Patagonia food served throughout both countries, and it is one of the few things you cannot miss when you visit this part of the world. In Patagonia, locals have added their own touch to this traditional snack, by filling the baked dough with a very thick roasted lamb stew, instead of the usual ‘pino’ meat or cheese. Once again, the incredible Magellanic lamb does its magic in a traditional local dish, so that visitors can enjoy Patagonia’s delicious empanadas.
The empanada is a very typical Chilean and Argentinean dish of Patagonia food served throughout both countries, and it is one of the few things you cannot miss when you visit this part of the world. In Patagonia, locals have added their own touch to this traditional snack, by filling the baked dough with a very thick roasted lamb stew, instead of the usual ‘pino’ meat or cheese. Once again, the incredible Magellanic lamb does its magic in a traditional local dish, so that visitors can enjoy Patagonia’s delicious empanadas.
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