Argentine couple open Latin American meals restaurant in Graça space

He within the kitchen, she within the preparation of drinks and serving of the lounge. Whereas the previous makes the dishes, prepares the menu of the week, runs the range and does his finest within the presentation; the opposite circulates from desk to desk with a big blackboard over his shoulder and a good looking smile on his face, explaining, step-by-step, the origin, the mix of elements and the entire inventive course of for every of the menu choices so far. This scene has been repeated for about 4 months in a captivating mansion in Graça. Inside, the Argentine couple Gonzalo Rojas and Irene Lapuente, alone, with out the assistance of anybody else, lead the eating room on a incredible journey by Latin America by gastronomy.

Tapioca with smoked and citrus mayonnaise, mussels and chalaca sauce

A person’s kitchen has no boundaries or guidelines, however follows strategies, explores the richness of Andean elements, flirts with Mexican meals and appreciates Brazilian merchandise, unites all of them, or not, balances flavors and textures and bathes, generally in palm oil, with creativity . Chef Gonzalo, 38, has a French and Italian background, however the soul of an Andean alchemist.

Fried quail like mole poblano and northern humita

He was born in San Juan and studied gastronomy in Córdoba, and on the age of 18 he already ran a kitchen in his nation till he met the architect Irene, who designed the pure ornament of the restaurant Graça, and after venturing out to Brazil , two determined to settle in Pipa Seaside, within the Rio Grande do Norte. The enterprise didn’t go very nicely, and the 2 got down to discover Morro de São Paulo, the place they ran a restaurant for eight years, till they determined it was time for a change.

Termite no sous vide med umburana cachaça sauce

In February this yr, the facade of the gorgeous Fifties home on Rua Barão Loreto was given a sober colour and a graffiti that asserts the identify of the place: Andina Cozinha Latina. Every little thing there was designed to be loved, however one of the best comes out of the large kitchen that Gonzalo insists on occupying alone. And it’s price mentioning that Irene is just not solely the channel between the consumer and the chef, however a great emergence in mixology. Pisco bitter (conventional drink based mostly on grape brandy, whose origins are disputed by Chileans and Peruvians to today) is likely one of the lightest and most scrumptious drinks I’ve ever tried. And since we’re speaking about Peru, it is price noting that the meals in that nation, probably the most well-known (of revenue) on the planet, is on the home’s itinerary. However with a contact of Nikkei delicacies, because the fusion of the delicacies of the Andean nation with the Japanese is known as.

Tuna tartar in marrow

However conventional dishes from Patagonia and different areas of Argentina, Mexico, Colombia, Chile and different Latin American nations additionally cease there. Both by inventive new interpretations of the chef, or in its extra conventional format. It can all rely upon the inspiration of the chef whose will to take action is rarely missing. Two weeks earlier than I made a decision to jot down concerning the place, I went to see the proposal and left happy. With the menu and the pleasant couple who’ve nice tales to inform. That’s, in fact, in case you are prepared to attend for the tip of the battle, which is once they cease for a chilly beer and speak to the one who was left.

Tamago with palm-fried chili sauce, crispy rice and okra

On the primary go to the menu was one, on the second it was one other. I gave each the best marks. In fact, this isn’t strange meals, however for many who recognize different cultures, it’s nearly a category, defined away by the pleasant Irene who every now and then turns to her husband to fill out a requested info. Not that she doesn’t know every little thing, however a journalist, you understand how it’s, generally she asks questions, investigates particulars that escape even probably the most ready, as is the case with the chef’s spouse.

pisco sur

However let’s go to the menu, which is sweet to say, is right for many who wish to share, particularly whether it is accompanied by a great wine that in fact has privileges for white, crimson and Latin roses, particularly the natural ones that {couples} like to present status as the opposite suppliers of recent native merchandise. Brazilianism is in fact current. Typically in tapioca, generally in palm oil, passes by different elements which can be in dialogue with spices and merchandise from neighboring nations. Such is the case with tamago, a Japanese omelette with eggs, sugar, soy sauce and mirin, which in Gonzalo’s kitchen is crammed with shrimp, fried pepper sauce, palm cream, crispy rice and fried okra.

Dying of Irene Lapuente

The home’s Latin American character can be revealed in elements which can be extra acquainted to us, resembling seafood, particularly from the Atlantic Ocean. One of many good selections on the menu – which is now on the week’s menu, on the request of shoppers – is the squid on the plate ready with chimichurri, mashed potatoes and alioli. However watch out, the aforementioned mollusk involves the desk way more crunchy than we’re used to right here, however crunchiness, the chef explains, is intentional. “We sealed it on the rack and added chimichurri to assist fry it and make it crunchy as a result of it enhances the shellfish taste,” he says. The outcome could seem uncommon, nevertheless it tastes good.

Grilled squid with chimichurri, cracked potato and alioli

For those who favor birds, hope that fried quail with mole poblano (a Mexican basic) and humita nortenha (a kind of pamonha originating in Chile) are on the menu. The candy style of the dish within the meat of the chicken is of a delicacy that makes probably the most demanding style buds glad. And talking of sweetness, it is clearly not price tasting with out dessert, proper! So go with out concern within the 13 spices with chocolate and cashews. It ought to be eaten by a spoon, divided, tasting very slowly to find the spices blended the place one after the other within the Argentine dulce de leche that the chef assures is nearly zero sugar. I’ve positively already booked my third expedition to the Andes da Graça. I counsel the reader to do the identical.

Dessert: 13 spices with chocolate and cashew nuts

Andean meals Latin: Rua Barão de Loreto, 26 – Graça.
Reservations: 75 98326-7555

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