A recipe from Awasi Patagonia Chef, Federico Ziegler


Guanaco tartar
Guanaco tartar
  • 170 gr fresh guanaco fillet
  • 20 gr red onion
  • 20 gr pickled carrot
  • 20 gr pickled gerkin
  • 6 gr radishes
  • 25 gr dijón mustard
  • 6 gr spring onion
  • 10 gr capers
  • 20 gr wine vinager
  • 20 gr water
  • 5 gr sugar
  • 5 cc Worcestershire sauce
  • 10 gr olive oil
  • Patagonian vinagrillo leaves
  • Patagonian parsley
  • Patagonian oxalis
  • 10 cc merken mayonnaise
  • 8 gr lemon juice
  • 3 gr salt
  • 4 gr black pepper
A day before cooking, dissolve the Patagonian oxalis in sugar, salt and wáter. Add the onion and carrot and store until the next day.
Cut the mea tinto cubes and refrigerate.
Fry half the capers in oil until they open and are crispy. Chop the rest.
Cut the gerkins and radishes in fine strips.
Prepare 50g of mayonnaise and spice with merken.
Mix the Worcestershire sauce with olive oil, mustard, the chopped capers, lemon juice, salt and pepper.
Just a few minutes before serving place the meat in a bowl and slowly mix in the spting onion and carrot. Then decorate with the remaining ingredients.
Buen provecho!



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