Get transported to Chile through these wildly imaginative dishes shown in Boragó: Coming from the South, a book by internationally acclaimed chef Rodolfo Guzmán who is currently ranked #42 on the World’s 50 Best Restaurants list.
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Borago: Coming from the South Phaidon, November 2017 Rodolfo Guzmán Purchase Here > |
Black Flower w/ black carrots, black beets, and other black vegetables by Rodolfo Guzmán of Boragó. Photo by Cristóbal Palma
Shoe mussels and rock green sauce by Rodolfo Guzmán of Boragó. Photo by Cristóbal Palma
Witch Potato Baked w/ kolof root, pajaritos cream, alfalfa oil, lovage oil, horseradish by Rodolfo Guzmán of Boragó. Photo by Cristóbal Palma
Tres leches and three wild fruits by Rodolfo Guzmán of Boragó. Photo by Cristóbal Palma
Salad of rock vegetables w/ sea spinach, wild onions, and crisps by Rodolfo Guzmán of Boragó. Photo by Cristóbal Palma.
Guanaco Crudo and Arrayán by Rodolfo Guzmán of Boragó. Photo by Cristóbal Palma