A week on a Patagonian estancia
Horses, sheep, endless mate and the best lamb I have ever eaten.
The estancia sits two hours down a gravel road. Five gauchos run the place, and they were patient enough to let me photograph them most mornings.
Riding lessons were short and practical: sit back, keep your heels down, trust the horse.
On the last evening we had cordero al palo — a whole lamb slowly roasted on an iron cross next to the fire for about five hours, basted with salt water and herbs.
Tip: Bring a small gift for the hosts — yerba mate or good chocolate is always welcome.