January 25, 2022 4:20 pm

The boom of Latin cuisine: 5 places to try dishes with a lot of personality

It is not easy to find good references. Yes, there are many restaurants serving Peruvian, Mexican or Venezuelan cuisine, but there are not so many that dedicate themselves to exploring the generous variety of flavors that all of Latin America implies. However, from the hand of an increasingly wide immigration, different exponents were arriving. Here are the five that best represent Latin cuisine in Buenos Aires.

Caribbean gastronomy and culture diffusers

Caracas offers much more than Venezuelan food.MajoteAMO

Although the name suggests that the proposal is merely Venezuelan, in Caracas Bar the focus is rather Caribbean. They opened 12 years ago with the idea of ​​providing gastronomy but also culture of the area. In addition to dishes such as Chinese rice with sweet and sour chicken (fried rice sautéed with sweet and sour chicken, ham, green beans, egg and bean sprouts), garlic mushrooms or the inevitable tequeños, they offer art events and live music. “Caracas was always a modern and cosmopolitan capital, uniting our culture with that of many foreigners who emigrated to Venezuela,” explain its creators. Today that fusion is also inserted in the Argentine imprint, generating a very attractive and diverse mix.

The drinks proposal also accompanies the Caribbean line.
The drinks proposal also accompanies the Caribbean line.MajoteAMO

Since they are located in Palermo, the public is extremely varied, and is very popular with Venezuelans, Colombians and Dominicans, who immediately feel at home. “From the beginning we always wanted to experiment beyond the traditional, mixing flavors and ingredients of our region with those of other cultures”they explain. To be at the level of the gastronomy of Buenos Aires, they say, they live in continuous reinvention in order to add novelties (and other palates) to their menu.

Guatemala 4802, Palermo. T: 4776-8704. IG: @caracasbar.

Jungle trip

An intense green accompanies the entire experience in Amazonia.
An intense green accompanies the entire experience in Amazonia.

It is presented as “jungle cuisine”, and thus also plays to seduce Amazonia, with a setting full of wild green, a fabulous ceiling made of paper mushrooms and an open-air terrace. Although the basis of this proposal is Peruvian, it is only the kick to start experimenting with Latin America as a whole.. Its menu invites you to visit different parts of the Amazon jungle through fusion recipes that use ingredients from Latin cuisine, contemporary techniques and cooking on the embers. It is divided into portions, ceviches, sushi rolls, rice, meat and fish.

Desserts are also a vital point of Amazonia.
Desserts are also a vital point of Amazonia.

Among the specials are the gizzards with potatoes, the pink salmon ceviche with passion fruit and sweet chili gazpacho, the roll stuffed with prawns in panko and cheese topped with a sheet of steak eye and tataki sauce or the Endemoniado, with salmon, avocado, cheese and spicy hot pepper sauce and sweet potato fries, or also the Cassava, a cassava omelette on sautéed prawns and pork with quail egg. In addition, the cocktail bar accompanies with a Latin accent and is curated by Carlo Cano, former Florería Atlántico. And a solidarity fact and very coherent with the proposal: for each dish ordered, they donate part of the profits to the Asociación Civil Raíz, which seeks to create a forest of native trees.

Fitz Roy 1818, Palermo. T: 7530-8892. IG: @ amazonia.brasas.

The perfect niche

A very cheerful mural receives when entering Ronconcon and is the first clue of the freshness of the menu.
A very cheerful mural receives when entering Ronconcon and is the first clue of the freshness of the menu.

The union of two Venezuelans and an Argentine enthusiastic about Latin American cuisine gave birth to Ronconcon in 2019. “We saw a void in the local gastronomy, because at that time it was Ilatina as a top restaurant and then there were very small proposals, without a middle ground that really represented this cuisine with quality and passion ”, describes Paúl Porras, one of the partners. In a quiet street in Caballito they found the space to generate a fusion and signature restaurant, which combines their own creativity with recipes, ingredients or techniques traditionally used in Latin gastronomy.. “And we present our proposal to diners in the form of plates, so that they can eat three or four per couple,” suggests Porras in order to get the most faithful interpretation possible of this cuisine.

They recommend ordering several "platitos" to share and have the most faithful impression of the letter possible.
They recommend ordering several “plates” to share and have the most faithful impression of the letter possible.

Some recommended to enjoy and share are the patacones of shredded meat, with fried green banana, grilled cheese, pico de gallo and a creamy bean and barbecue of ripe bananas; although it rivals in stardom with the fish ceviche cured in leche de tigre with ají amarillo. And it is worth accompanying with some of the house drinks, also designed in a Latin key, such as the Tamarindo Daisy (dried chilli tequila, tamarind cordial, triple sec, lemon and homemade tajin) or the pisco macerated with yellow pepper, passion fruit, lemon and Angostura, just to name a few that can close the proposal with a bow.

Beauchef 527, Rocking horse. T: 2085-5860. IG: @ ronconcon.ba.

Tribute in code street food

Chacaíto emulates the aesthetics of one of the largest subway stations in Caracas.
Chacaíto emulates the aesthetics of one of the largest subway stations in Caracas.

Two years ago, Chacaíto he laid his foundations in a corner of Palermo with the intention of “showing the positive of the Venezuelan.” From a country plunged into a huge crisis, the creators of this space remember with pride and longing the years when the Caracas metro had French technology, civility, excellent service, speed and cleanliness. And that same they sought to highlight in An environment that replicates the aesthetics of the subway and offers a kitchen that could well stand up to the passage in a station of the same, perhaps in Chacaíto itself, one of the largest and most important in Caracas. “While it is true that Venezuela hurts our soul and it is a mourning that we carry wherever we go, we wanted to reflect that there was a wonderful country and that one day we will recover it,” says Jolymar Hernández, owner.

The arepas are one of the pride of Chacaíto, generous and very Latin.
The arepas are one of the pride of Chacaíto, generous and very Latin.

Under the label of “caribbean street food”, here fresh dishes are offered, not spicy and in many cases suitable for vegetarians. For example, arepas, panchos, pepitos (sandwiches) and the highly praised cachapas, the stars of the house that consist of a corn crepe with cheese, meat, pork, avocado, black beans, banana and ham. “It is the only 100% handmade cachapa in Buenos Aires”, they are proud from the premises.

Charcas 4402, Palermo. T: 7500-4636. IG: @chacaitoba.

Modernize the known

In a relaxed atmosphere, Las Morochas proposes modern Latin cuisine.
In a relaxed atmosphere, Las Morochas proposes modern Latin cuisine.Aaron Pereira

It is the newest on the list. His cover letter introduces it as “modern Latin cuisine.” And so, the flavors and recipes of Las Morochas combine influences from Venezuela, Colombia, Bolivia, Mexico and Peru with novel techniques and innovative blends. For example, the desgranado de choclo (a small casserole of tender corn with cheddar, cream and patero cheese), fried yucca with sauces, tequeños with garlic sauce and arepas in five varieties, from prawns with avocado to lean pork chicarrón or crispy chicken with grilled cheese.

Here the dishes are ideal to put in the center of the table and try a little of everything.
Here the dishes are ideal to put in the center of the table and try a little of everything.

The omnipresent palm trees throughout the space refer to the immediate Caribbean, while The name Las Morochas was born as a tribute to two talented Venezuelan cooks who were very popular in the 60s and 70s: the twins Bertha Cecilia and Carmen Cecilia Flores Oropeza, smiling from a poster inside the place. With a show kitchen commanded by chef Javier León, the dishes they serve combine with a relaxed and cheerful atmosphere, just like the climate of those warm lands that inspire them. And as a finishing touch, on Fridays the spirit is completed with DJs who play Latin rhythms and invite you to live the full experience.

Godoy Cruz 1725, Palermo. T: 2253-2405. IG: @lasmorochascantina.



Reference-www.lanacion.com.ar

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