Chef Rodolfo Guzmán offers the best autochthonous Chilean cuisine and has embraced a campaign in support of Chile’s culinary identity.
By Federico Tibytt
In the list of the best restaurants in Latin America 2016—published by the prestigious international magazine "50 Best Restaurants”—it is not surprising to find Boragó among the first places. The restaurant in Santiago de Chile has become a point of reference in the gastronomic universe.
This well-deserved reputation recognizes the innovative proposals of its chef and owner Rodolfo Guzmán, who describes his style as "endemic cuisine" based on the products and century-old techniques of the Mapuche communities of his native Chile.
Before founding Boragó in 2006, Guzmán had the privilege to work and train in great European kitchens, including award-winning restaurants like Mugaritz—owned by the renowned Basque chef Andoni Luis Aduriz—where he began to assimilate refined preparation techniques that would later be introduced to his personal projects.
Boragó is a fabulous restaurant that offers dishes prepared with products that reflect Chilean identity. These are cultivated using natural and ecological production methods that meet the Mapuche concepts of supply and collection.
For example, the milk used in their amazing homemade fruit and floral ice cream is fresh and produced exclusively for the restaurant. The vegetables—irrigated with water from Patagonian rain—come from their orchard, which is located only half an hour away from Boragó.
The meats and fish are sourced from local ranchers and fishermen while the rest of the products used are obtained by seasonal harvesting.