Rodolfo Guzmán has spent 15 years exploring, preserving and preparing Chile’s indigenous flora and fauna for his Santiago restaurant, Boragó. To bring produce from as far afield as Patagonia and the Atacama Desert to his Santiago restaurant, he works with hundreds of foragers and micro producers, supporting traditional cultivation methods and protecting the environment. Water comes from rainwater, vegetables from Guzmán’s own local farm. This brings dishes it would be impossible to create anywhere else on earth, and it’s unlikely you’ve heard of many of the ingredients: loco, and pinatra, to name just a few.
Subscribe to our newsletter for the latest news, exclusive insights.
Find us or Socials or Contact us and we’ll get back to you as soon as possible.
