The fifth edition of this Yo Como Festival had two delicious days on the Limay coast, a river that has contained and flowed through various environmental and cultural landscapes in the provinces of Neuquén and Río Negro.
Fabulous are these events that generate social ties, where food tours, preparation techniques are shared, the invitation to discover new flavors and combinations among the community of consumers, chefs and cooks, and producer families.
On the one hand, a line of stalls with healthy food, of primary production such as nuts, aromatic herbs, and also elaborated as artisan sweets, homemade preserves, regional wines, apple juices, and products with smoking techniques and packaged at the empty for better conservation.
On the other hand, a varied food proposal that accounts for the productive and cultural wealth of the region. The bread with ñaco, the pear dumplings, the goat stew, the sopones, the fried cakes take us directly to the north of the province of Neuquén. The cunning of chefs and cooks to communicate these products invites them to explore everything and reverse old recipes, such as finding a pebre de piñón or smoked trout in an omelette over embers. Perhaps that is something about the cultural dynamic that Yo Como likes to join.
Team I Eat
Editing: Horacio Lara
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