The food market in Argentina is undergoing a significant change with the increase in the availability of unconventional meat products.
Following the recent controversy over the commercialization of donkey meat, a debate has arisen about the consumption of species such as llama, capybara, and caiman. Many local chefs defend this practice, arguing that these options are part of the tradition and gastronomic culture of various provinces in the country.
Even snake meat has begun to gain visibility on the menus of exclusive restaurants that seek to diversify their customers’ diets. This trend is not seen as an eccentricity but as a way of honoring regional roots.