In Patagonia, there are plenty of unique and delicious things to eat. As in all of Argentina, beef is important, but particular to the area is the cordero, lamb, which is of a very unique flavor (supposedly because the Patagonian lamb eats a unique mixture of herbs found only in Patagonia) especially when grilled in the typical parrilla (grill).
Dulce de leche, similar to caramel and made by adding sugar to milk and cooking it, is used on nearly all desserts, including facturas (pastries eaten for breakfast or tea, or to accompany mate, filled with dulce de leche, dulce de membrillo, crema pastelera, roquefort, or many other things), alfajores (traditional cookies that consist of tiny biscuits stuck together), and many other Argentine desserts.
Mate (pronounced MAH-tay), a bitter tea, is drunk very frequently. Adding sugar is not rare because of its bitter taste. Many different things can be added to the drink, including milk, sugar, lemon or orange rinds, and cinammon sticks.