Buenos Aires is a force to be reckoned with when is comes to accomplished chefs. These culinary artists are from various cities around Argentina and have now chosen to call Buenos Aires their home. As you travel throughout the city you can meet these highly respected chefs who specialize in a variety of innovative cuisines. The chefs of Buenos Aires have a huge amount of diversity and talent among them. Their clever and unique cuisines will take you on an unforgettable culinary journey. Each of these top chefs continue to generate new ideas and new combinations everyday. Their creativity, imagination, and skill extend far and beyond what one might ever expect to encounter. The passion these culinary genius’s share is an inspiration of refined elegance found on every plate. In the end, you are left with a phenomenal taste that engulfs your palate with pure brilliance.
SAY “HOLA” TO THE SOPHISTICATED CHEFS OF BUENOS AIRES|
Let us first look at Executive Chef, Dante Liporace, (Tarquino Nueva Cocina) he has the beautiful stewed duck atop bread pudding, with orange puree and mango ball. Next, we have Executive Chef, Leandro Zaragoza, (Algodon Mansion) who has created a beautiful Filet Mignon. He has paired this tender meat with herb potatoes, topped with red and yellow chopped peppers. Now, let’s look at Chef Fernando Rivarola, (El Baqueano Cocina) who has prepared an eye catching Crudo de Llama. Chef Rivarola starts with raw llama meat with spicy red peppers from Cachi, white puree of capers and white okra balls. Executive Chef, Txemi Andres, (Sagardi Cocineros Vascos) has created a very unique line up with a large assortment of Pintxos to choose from. Pintxos literally means spike in English. Each small bit is held together with a toothpick spike and comes in a huge variety of eighty constantly evolving seasonal produce and new tendencies. Finally, Executive Chef, Rodrigo Vazquez, (Faena – Bistro Sur) has made fresh baked octopus leg and fried baby squid, aside a turnip puree with garlic, smoked green pepper dressing, and red turnip pickled in vinegar and soy.
Go on an extraordinary culinary journey with these amazing chefs, learn more in the EXPLORING WINE REGIONS book at: ExploringWineRegions.com
