Guanaco, the wild cousin of the llama, is one of the most exotic meats you can find in Mendoza. Guanaco meat is lean and flavorful, somewhat similar to venison but with a lighter, grass-fed flavor. It's typically served grilled or stewed, with local herbs and spices that bring out its natural flavors.

Where to Try It: If you're looking for a place that knows how to handle guanaco, El Mercadito is a must-visit. This trendy restaurant in the heart of the city has embraced guanaco as part of their seasonal menu, often pairing it with fresh local vegetables.

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For the bold and curious, yacaré (a type of alligator found in the northern wetlands of Argentina) offers a one-of-a-kind tasting experience. The meat is firm and has a texture somewhere between chicken and fish, with a mild, almost sweet flavor. It's usually served grilled or fried, and sometimes in empanadas for a truly Argentine twist.

Where to Try It: Head over to Azafrán, one of Mendoza’s top-tier restaurants, known for its commitment to using local and seasonal ingredients. They occasionally feature yacaré on the menu, especially in dishes that fuse Argentine tradition with contemporary flair.

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Vizcacha, a wild rodent native to Argentina, might sound like an extreme choice, but it’s a delicacy in the region. The meat is tender and flavorful, often compared to rabbit, and it's frequently slow-cooked in stews or roasted. Because of its unique flavor profile, vizcacha is a popular choice for special occasions and traditional Andean dishes.

Where to Try It: If you’re in the mood for something authentically Argentine, visit 1884 Restaurante by Francis Mallmann. While they specialize in grilled meats, they occasionally offer wild game, including vizcacha, depending on availability.

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Ñandú, or the South American ostrich, is another exotic meat that’s making a comeback in Mendocino cuisine. The lean, red meat of the ñandú is high in protein and low in fat, making it a healthy yet decadent option. Its flavor is often described as a cross between beef and turkey, but with a slight gaminess that sets it apart.

Where to Try It: La Lucia Grill & Bar, known for their innovative approach to Argentine barbecue, occasionally features ñandú on their menu. Whether roasted or grilled, their preparations always focus on letting the meat’s natural flavors shine.

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Wild boar, or jabalí, is a rich, gamey meat that has long been a favorite in Argentina, especially in rural regions like Mendoza. It’s often marinated and slow-cooked to enhance its deep flavors, which have hints of sweetness and earthiness. Wild boar pairs beautifully with red wine, so it’s no surprise that it's a staple at many of the region’s top restaurants.

Where to Try It: Check out Casa El Enemigo, a winery with a strong reputation for pairing their fine wines with equally memorable meals. Their slow-cooked wild boar is a fan favorite, perfectly complemented by their award-winning Malbecs.

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No trip to Mendoza is complete without visiting a parrilla, an Argentine-style barbecue restaurant where exotic meats sometimes make an appearance alongside the more traditional beef and pork cuts. If you’re lucky, you’ll find seasonal specialties like wild boar or guanaco on the menu, especially if you ask the chef what’s fresh.

Where to Try It: Don Mario Parrilla, located in the heart of Mendoza, offers a traditional parrilla experience but occasionally features wild game like jabalí or guanaco for adventurous eaters. Their outdoor seating is perfect for enjoying a long meal in the warm Mendocino sun.

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TripAdvisor Rating: 4.3/5