When on September 21, 1843 they took possession sea route of the Strait of Magellan in the Schooner Ancud, they came chilotes that leaving its agricultural and culinary customs as the pulmai and the curanto, big stews of meat, seafood and dad's tortillas. Then on having happened(passed) the time, its begins the arrival of European immigrants, in the second half of the XIX th century, begins to give life to which is today, one of the most exquisite gastronomy of the end of the world.

To begin, nothing better than a madmen's delicate plate, a rich juice of its boiling and extinguished with good white wine. Also its can enjoy a few austral centollas, the queen of all our coasts. Or simply a ceviche with a scale of onions, parsley, paprikas. Every bad accompanied of one newly squeezed, delicious and fresh lemon.

An incomparable plate is the aphrodisiac Soup. Success in the Patagonia of Brocolino Restaurant's Chef Héctor Rojas. Product of a perfect balance in flavours, the freshness and intensity of the sauvignon blanc, in flavor declared in the cheeks of the conger eel, the sensitivity of the oyster and mere of centolla added to the rich one to the rich broth of prawns and the secrets of the preparation they do of this plate one of the tasty mas of the south cone.

The lamb to the Stick (Wood), the caulker, fished and seafood, between(among) others, form a part of the exclusive preparations that life gives to the local dishes of the restaurants of the zone. The Patagonian letter understands of several other out-standing preparations as the Ravioles of spider-crab and lamb or the classic one sucks of Spider-crab. For that they please a more forceful plate and presentation more colouring, the Terragú of camarones with rice to the coriander is an excellent alternative. And not to be less, it is impossible to stop naming that also this letter includes meat of Ostrich, Silvered of pork, Bass in sauce of picorocos, between(among) out-standing others. One of the services, which supports the nearness of the restaurant with the people, is a great showcase(store window) that preserves bottles of whisky labelled and tasty wines guarded for her clients.

A tasty plate that is being needed in the Chilean Patagonia is the emú. Bird native to Australia, belongs to the species(kind) called ratites, to which acquaintances correspond(fit) plumíferos. Free meat of cholesterol and adapted for the most different plates. The variety of recipes as(like) for example: couches, Tartar, carpacio, stewed, roastbeef, bread and broquetas, hamburgers, roast to the oven and the emú to the grille.

It is difficult to imagine a hamburger of emúes, but unlike the red meats, the emú can turn into a tasty option to the moment to prepare her.