Grill
Direct cooking over embers at short range. Fast, high temperature, the base of the austral meat table.
The grill is the most widespread technique and also the most misread: it is used as a synonym for Patagonian cooking when it is only one of its forms. Its value lies in the quality of the cut and the handling of the embers, not in the format.
In Magallanes it coexists with seafood cooking and with commercially harvested guanaco, producing mixed menus uncommon elsewhere in Chile.
How to recognise it
- Live, visible embers during service.
- The cut is named, not just weighed.
Sources used
-
THE WHOLE field survey
THE WHOLE of Patagonia · Consulted August 29, 2026
Direct observation by the editorial team. Always labelled as such and never a substitute for confirmation by the venue.