Argentina has imposing mountains, extensive beaches and paradisiacal lakes; But also first quality meats, seafood of all kinds and wines worldwide. Today tourists seek authentic experiences, and projections indicate that global culinary tourism will grow more than 20% per year until 2029.
Gastronomy is a central aspect of national identity, because it is born from the bowels of the territory
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We are what we eat, says the saying. In the Argentine case the phrase is complex: are we roasted and empanadas? Yes, but also centolla, humita and carbonated. The conclusion reached by those who want to know the country from their roots is that gastronomy is an excellent computer map computer. In this regard, Luciano Nanni, coordinator of the Federal Chefs Federal Tournament of Fehgra, whose grand finale will take place in Hotelga 2025, says: “Today the global trend is to consume products that tell a story.” Indeed, this phenomenon is worldwide and, according to a report by Research and Markets, culinary tourism will grow 22.8% a year until 2029.
This type of tourism represents a highly positive impact in two fundamental sectors for the economy: hotel and gastronomy. Promote and deepen the narrow link that historically unites both implies rotating the wheel of local economies. These are industries that, directly or indirectly, use thousands of citizens throughout the country, and promote the development of other items, such as local producers. Carlos Mellano, vice president of Fehgra, co -organizer of Hotelga that takes place from August 27 to 29 in La Rural, argues that the variety of tourist and gastronomic offer is an asset that must be used to the fullest: “Argentina has endless options for this new type of traveler, interested in approaching the communities he visits”. He also stressed that tourists, both national and foreign, “live gastronomic experience as an authentic way of knowing and assessing the identity of each destination.”
Argentina is a country with a huge extension, where each region presents its own mixture of traditions and customs. For tourists, both foreigners and local, approaching these culinary proposals means connecting with local identity, in contrast to universality that offer more standardized menus. But the differential of regional cuisine is not reduced to authenticity, but also implies a quality plus. In this sense, Nanni argues that the freshness of a product and the knowledge of local chefs regarding how to prepare them are fundamental values: “It is not the same to eat mussel in Buenos Aires as in Ushuaia, where there are hatcheries, the chef is in contact with the producer and knows how to manipulate the piece.”
Publicize regional identity
Even neighboring countries, such as Peru, have adopted a promotion strategy through typical cuisine, which today constitutes a central element in its country brand. This vote of confidence to the native culture is also identifiable in Argentina, where the Wine Route in the Cordilleran provinces, the Empanada Route in the North or the Cheese Route in the Center region value traditional products. According to a report by the Taquion consultant, food is the most shared content on social networks, which shows that gastronomy represents a highly effective promotion channel. In this way, culinary knowledge is combined with authentic and immersive settings, generating a combo with a huge tourist attraction.
The chefs federal tournament itself aims to develop that spirit of promotion of regional identities. There, chefs from all corners of the country expose dishes and ingredients that combine the most authentic tradition with the new techniques of haute cuisine. Marinada Chubutense trout, Mendoza goat bending and casserole of Santacruceño Guanaco were some of the prominent dishes in the qualifying rounds. The proposal is clear: novelty and tradition are not necessarily opposed aspects.
In short, gastronomic tourism works because kitchen is an inseparable aspect of a culture and its identity. It is, at the same time, cause and consequence of customs and traditions that explain why a town, a city or a province is what it is. It is, in short, an experience that leaves a mark.
Source: Ambito
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