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Chilean Quincho Designed for Warmth, Socializing, and Great Food
Hostess Emily Meredith lights candles for a guest's special day. The table tells the story of the effect of this gathering.
Chile is a nation that thrives in the social arena. Multi-day national holidays, weddings and special events are all cause for celebration. At these celebrations the day evolves slowly timed to perfections with vino, cerveza, cuts of meats, fresh produce, conversation, and games continuing for hours into the night. The orno de varro “mud oven” cooks the delights of the day evenly as you become intoxicated by the romance of the Andes land.
The Chilean Asado- is a traditional social feast where the celebrations often occur. A lamb, pig or cuts of choice beef are placed on a spick or grill above open coals slow-cooked to juicy perfection. We’re aware of vegetarian needs and select the best local produce and typical Chilean dishes for our produce eating guests. The chef takes pride in the tastes of each cut. Guests eating finger foods as trays seem to continue coming throughout the event. It’s an experience, like a surreal scene from a movie of knights gorging themselves on wine and foods after conquering their enemy.
The quincho is where you will eat your meals, share stories by the fire, and play games or read. The natural design provides a "feel good" ambiance like no other place.
Asados are so common in Argentina and Chile that “Quinchos” are specifically constructed just to house the event. The Pucon Kayak Hostel built the best of the best of quinchos. Every aspect of the quincho is an artistic design that leaves guests in awe and more importantly provides a unique “feel good” ambiance.
One of our favorite things as nomadic travelers is experiencing the asado’s power of relaxation and dismissal of time. The fire’s warmth, food, and comradery are what every traveler hopes to enjoy. You’ll find it here.
Kiwi Ben Robson bakes a pizza for his final day of kayaking in Pucon.
Fresh Bread and Baked Goods- Throughout Chile you’ll notice handmade signs advertising baked goods made from the “Horno de Barro” or mud oven. The baked treats may be hot bread, empanadas, or kuchen (a German pastry similar to a cobbler). Chileans understand that the wood-fired oven cooks evenly with a flowing circular heat as the “carbon’s” smoke rolls around the barrel oven. An impressive piece of art is the quincho’s wood-fired oven. The handle is a black smithed double-hinge attached to a tumbled stone. Artistic bricks surround the forged craftsmanship and a small chimney exits the roof. Afternoon paddlers will often return to hot bread fresh from the oven.
Coach Billy Harris brings a large Canadian kayak group. Here they discuss waterfall technique in the open-air quincho.
Bringing Groups Together- The two 18-person tables were designed to bring people together and they do exactly that. Conversation easily flows around the quincho as guests pass the food, drink their wine and share stories of the days adventure. Large groups naturally can have classes or socialize just as well. And for those big party nights the combination of warmth, drink and conversation will be remarkable.
As the concept of Pucon’s best hostel developed owner David Hughes was studying international hostels and surf camps. During a Quepos, Costa Rica trip David spoke with the British and New Zealand owners of the Wide Mouthed Frog Hostel. “Costa Ricans try to make more money by building more beds. When guests really want secure space to relax, a place to meet people, and to eat or read.” This advice was used as the first construction project for the Pucon Kayak Hostel by investing in a truly imaginative and unique communal area.
Surrounding the Quincho- Soccer Field, Slackline, Bacci Ball or Croquet
It’s a happening little zone on the riverside property. The afternoons just prior to dinner it’s common to see guests playing bacci ball with beer in hand. Meanwhile, other guests practice balance skills on the slack line. A close second to bacci ball is croquet and soccer.
