Celebrate springtime in Patagonia with a stalk or two of Nalca
Trail photos
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Trail stats
- Distance
- 60.3 mi
- Elevation gain
- 4,826 ft
- Technical difficulty
- Easy
- Elevation loss
- 5,128 ft
- Max elevation
- 2,005 ft
- TrailRank
- 37
- Min elevation
- 676 ft
- Trail type
- One Way
- Coordinates
- 2958
- Uploaded
- July 1, 2014
- Recorded
- July 2014
near Villa Cerro Castillo, Aisén (Chile)
Viewed 1253 times, downloaded 0 times
Trail photos
Itinerary description
Waypoints
Waypoint
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Camping Los Ñires
Señora Rosa Chacano, owner of Camping Los Ñires, located ten kilometers south of Villa Cerro Castillo, is one of the Region’s experts in the preparation of nalca. Situated in the midst of native forest and pure tranquility alongside the Carretera Austral, this oasis is a welcoming discovery for travelers who need to recharge their batteries with a good night's sleep in a quiet camping area, be revitalized by a hot shower, or be energized with a hearty breakfast of fresh baked bread just out of the oven and, of course, her famous canned nalca, preserved in a light syrup. And that’s only the beginning of several more surprises: asados al palo in their cozy Fogón, hand-dyed and woven woolen crafts, fresh vegetables and fruits, and hiking to a Tehuelche rock-art site, hidden deep within their land. If you time your visit with the arrival of spring, (October or November), you can accompany Don Eleuterio Calfullanca, Rosa’s husband, in the search for nalcas and afterward, assist Señora Rosa in the kitchen as she prepares her recipe for Canned Nalca in Light Syrup. Look for the most tender stalks available, ideally when the stalk has reached a good height but the leaves are still closed (like a closed umbrella). The best nalca can be found in damp places, swampy areas, or on the banks of streams and rivers, in sandy soils. Remember that Chile’s National Parks and Reserves prohibit the extraction of plants. You can contact Señora Rosa in Camping Los Ñires: El Manso Sector, 10 km south of Villa Cerro Castillo; (09) 92165009 - 92936679; rosachacano@hotmail.com.
Provisioning
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Recipe for Canned Nalca in Light Syrup (Four ½ quart jars)
Preparing the nalca: Before beginning, a word of advice… when working with nalca, you should use wooden or stainless steel utensils (knives, colanders, etc.) so as to avoid discoloring the stalks (the nalca becomes black when it comes in contact with other metals). First, peel the outer skin of the nalca stalk, removing the spines and the veins. Then, slice the nalca in thin discs (1cm) or chop it into small cubes, wash well with cold water, and drain in a colander. The syrup: Ingredients: 2 cups of granulated sugar. 4 cups of water. 4 sterilized ½ quart canning jars (460 ml) Preparation: First, sterilize the canning jars. Within an hour of filling, you will need to sterilize the jars by placing them (empty) in a large pot and completely covering with water. Bring to a full, rolling boil and allow the jars to bath for at least 15 minutes. Turn off the heat and fill. Note: Do not boil the canning lids as this can harm their seal; add them to the hot water when the jars have finished boiling after you turn off the heat. In a clean pot, heat the water and sugar to a boil, allowing the sugar to completely dissolve, then set aside to cool. Place the nalca slices (or cubes) in the jars in an organized manner so as to maximize the volume of fruit and incorporate the syrup (approximately 1 cup of liquid for each jar). Cover the jars and put them in a large pot with cold water (the water should completely cover the jars by at least 5 cm, heat the water and let it boil for 20 minutes. Remove the pot from the heat and allow to cool. Afterwards, remove the jars and store in a cool place. It’s time to enjoy! Don't forget to save a few jars for those days when you are craving a bit of Patagonian Springtime.
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