Chef Rodolfo Guzmán, who's Boragó restaurant sits at number 42 in the World's 50 Best list, introduces the exciting world of high-end Chilean gastronomy in his new book.
Boragó: Coming from the South, by Rodolfo Guzmán, is the first high-end gastronomy cookbook in English from a Chilean chef.
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Celebrating both Rodolfo’s distinctive cuisine at his restaurant and Chile’s status as a must-see destination, this exquisite volume will introduce readers to the distinctive pleasures of Chilean food, landscape and culture.
Also featuring forewords by Adoni Luis Aduriz of Mugaritz and Andrea Petrini and 100 savoury and sweet recipes exclusively chosen from the tasting menu at Boragó in Santiago, Boragó: Coming from the South is a beautifully designed and illustrated chef monograph that will take epicures and armchair travellers alike on a wonderfully vivid journey around Chile and the gastronomic universe of one of the world’s finest chefs.
granado beans
Combining Mugaritz-trained Rodolfo’s fascinating narratives about Chilean geography and ingredients, his never-before-published notebook sketches of dishes and creative processes, and gorgeous landscape and food photography by leading architectural photographer Cristóbal Palma, Phaidon’s latest chef monograph is an exquisite, visually rich celebration of a fast-rising culinary star.
Lauded as one of the best restaurants in South America – and indeed the world – Boragó’s cuisine is embedded within Chile’s extreme terrain: Think the Andres mountain range, the cold waters of the Pacific Ocean, the Atacama Desert, the driest in the world, as well as icey glaciers and lush forests. Utilising indigenous mushrooms, wild fruits, seaweeds and succulents, Rodolfo eschews any ingredient non-native to this part of the world in order to explore new possibilities in cooking and flavours; the result is the restaurant’s dynamic, wildly imaginative tasting menu.
guanaco
As food writer Andrea Petrini writes in his foreword, “Rodolfo Guzmán is an explorer, part ethnologist and part harvest and handmade goods shaman.”
Behind Boragó and its extraordinary menu are more than 200 people, including foraging communities and small producers from the entire length of the country. In this way Boragó reconnects Chileans with their culinary heritage and the millennia old traditions of the indigenous Mapuche. Merkén, for example, is a preservation process and seasoning with a spicy, salty, smoky flavour that has been used by the Mapuche people and which Rodolfo has adapted to his own tastes at the restaurant.
In Boragó Rodolfo describes the flavours, ingredients and techniques that have become his gastronomic signatures: From devising his own fermentation process using Chilean seaweeds or wild fruits, to experimenting with a traditional Chilean roasting rack for his Patagonian lamb dish.
In the book’s introduction Rodolfo reminiscences about the mouthwatering anticipation of waiting for his mother’s desserts as a child and sweet dishes, ice creams in particular, have also been important for the restaurant since its early days. Attributing his culinary talent to his mother and his creativity to his father, Rodolfo’s skill and flair often leads him change the menu at Boragó mid-service, resulting in a dining experience that mixes excitement and surprise with bold, unfamiliar flavours.
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