While people in the area around Bariloche tell me they eat more cordero and trout (trucha - from the local lakes) than in most of Argentina, one of the local specialties that really caught my attention was fondue. Not only because dipping things in cheese is always fun; not only because any dish that comes to your table with its own fire is always fun; but also because Argentina has many great dairy products - they don’t only keep cows for meat and leather, after all. The cheese fondue here - a soft but very thick mix of gruyiere, fontina and a few others - comes with a unique selection of sides: salami, hot dogs, apples, pickles, bread, mushrooms and fried potatoes.