Estancia Cerro Guido

Torres del Paine seen from Rancho Cerro Guido a working sheep ranch. Cerro Guido has its own water supply, milk supply, lamb supply, stable of horses, working Welsh Collies, laying hens, a vegetable garden and peach orchard. All highly delicious.

A hardly working gaucho. Note the covers over the stirrups to keep the rain off the toes of the boots. For a small fee he will make a lamb asado.

How our gaucho has aged. He has been The Pitmaster so long that no-one now remembers his name. Even he has forgotten his name. He is just The Pitmaster. He is sipping Herbe Mate made with hot water from a kettle he put directly on the fire. He was ever so grateful for the $20000 I gave him.

And that's how asado is done in Patagonia. The lamb is crucified and cooked by radiant heat. Very different than cooking over a grill which is called a parilla.

Sometimes it gets too windy and/or it rains and we have to move inside. But the asado must go on.

My two life ambitions were to try saddle of lamb and asado. I killed two birds with one stone and had saddle of lamb asado. He also gave me a bit of the leg. It was very salty and well done. The saddle is more tender than the leg. Both were tasty.The entire roast took three hours. When I try it at home, I'll go for medium and it'll take less time. I'll also use less salt.

The Master of Horse wearing gaiters to protect the pants.

The tack room at Estancia Cerro Guido. The saddle is a cross between the English and the American. There is no pommel, just a bit of rope with a knot at the end.

The stream that provides all the water needs for the Estancia Cerro Guido, human and animal.

Guanacos, a Llama like animal that grinds its teeth to make an odd warbling sound to warn the rest of the herd. Tender but tasteless.

The sheep that support the Estancia.

The guide had to prop me up against the wind. Now I know why sailors fear land on the leeward side.

The many moods of Torres del Paine.

#Ray