I grew up in Ceredigion and know the Welsh-Patagonian story well. But I have never experienced it like this — as food, as flavour, as something living and present on a plate. The asado short ribs were extraordinary. Catrin is a remarkable chef.
“Y Wladfa — the Welsh settlement that became a home between two worlds”
Patagonia, Argentina — Est. 1865
Our Story
Two Cultures, One Table
In 1865, 153 Welsh men, women, and children boarded the Mimosa and sailed to Argentine Patagonia in search of a place to preserve their language and culture. They found it.
One hundred and sixty years later, their descendants still speak Welsh on the windswept pampas of southern Argentina. They still bake bara brith alongside dulce de leche. They still gather for both the Eisteddfod and the asado.
Patagonia Kitchen was founded by Ceredigion-born chef Catrin Mendoza-Hughes, whose own family is woven into that remarkable story. Her great-great-grandmother arrived on the Mimosa. Her grandfather raised cattle in the Chubut Valley. Her mother raised her on both cawl and chimichurri.
Today, from our restaurant on the edge of the sea in Aberystwyth, we honour that improbable, beautiful connection. Every dish is a conversation between Wales and Argentina — between the grey Atlantic and the wide Patagonian sky.
160
Years of Welsh-Argentine heritage
5,000
Welsh speakers in Patagonia today
100%
South American wines & spirits
3
Generations of family recipes