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Books

Boragó: Coming from the South

TAOP Staff / March 15, 2018

Cristóbal Palma

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.

Borago: Coming from the South
Phaidon, November 2017
Rodolfo Guzmán
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Cristóbal Palma

Black Flower w/ black carrots, black beets, and other black vegetables by Rodolfo Guzmán of Boragó. Photo by Cristóbal Palma

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

Witch Potato Baked w/ kolof root, pajaritos cream, alfalfa oil, lovage oil, horseradish by Rodolfo Guzmán of Boragó. Photo by Cristóbal Palma

Cristóbal Palma

Tres leches and three wild fruits by Rodolfo Guzmán of Boragó. Photo by Cristóbal Palma

Cristóbal Palma

Salad of rock vegetables w/ sea spinach, wild onions, and crisps by Rodolfo Guzmán of Boragó. Photo by Cristóbal Palma.

Cristóbal Palma

Guanaco Crudo and Arrayán by Rodolfo Guzmán of Boragó. Photo by Cristóbal Palma

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