Piedra del Águila: chef Candela Yañez recreates sushi with local trout, a version that is a hit

Candela Yañez is 26 years old and has one certainty: the best product in the world is in her home. A native of Piedra del Águila, this young chef decided that her path in gastronomy would not be marked by salmon, but by the richness of the Patagonian waters. A graduate of the Patagonian Cooks School of Neuquén, Candela transformed a childhood passion into a business model that is now a hit in the region. "I have been fishing since I was a child, we always went to the lake. At that time, it was a hobby, a shared moment," she recalls. However, with her chef's degree in hand, her perspective changed. She obtained her fishing permit and began to see each catch as a culinary opportunity. What started with homemade trout empanadas and sorrentinos soon evolved into a bigger challenge: sushi. I try to make sure my product is not just for a few; I want everyone to consume it. Salmon is the traditional option, but the trout we have in Piedra del Águila is a tremendous product, of superior ...