El Baqueano

El Baqueano, Buenos Aires, Argentina (Latin America's 50 Best Restaurants) uses local and rare ingredients to create a unique culinary experience, such as seeking out smallholder producers in Argentina to discover local ingredients such as llamas and alligators. Classic dishes include llama with tricolor quinoa, Peruvian red peppers and crunchy amaranth, and alligator gyoza. The atmosphere of the restaurant is super friendly and relaxed, with a traditional wooden bar on both sides of the restaurant.

The name of the restaurant means "gatherer". Chef Fernando Rivarola looks for ingredients from small farms all over Argentina (such as American ostrich, llama, crocodile meat, etc.) to create unique dishes. El Baqueano ranks 39th among the Top 50 Latin American restaurants. The butter that comes with the lunch bag is gray-black in color and is anchovy butter. The shape is very creative, like a fossilized fish bone. 1- Tomato Season Trilogy, eat three tomatoes, tomato and watermelon taco, tomato juice, and tomato smoothie. 2- Catch of the Day: Sea Bass, thinly sliced ​​raw bass and scallops from Patagonia paired with two-color caviar, full of flavor 3- Llama - Quinoa – Amaranth – Hot Peppers, the most classic dish in the restaurant, Llama is alpaca meat, quinoa lime grains, amaranth grains (also a kind of lime), lime flakes, plus a little Aj& #237; Panca chili sauce. A combination that sounds very strange, but tastes surprisingly harmonious 4- Shrimp Empanadillas, dumplings stuffed with shrimp and bonito, thinly stuffed and served with a light soup 5- Avocado Aguachile. The traditional aguachile is seafood soaked in a special sauce. The sauce includes chili, lemon juice, salt, coriander, cucumber, onion, etc. The aguachile here is wrapped with a layer of avocado after it is ready. 6- Duck Confit-Yuca Puree-Farofa-Tucupí, crispy confit duck with cassava puree, cassava flour, and juice from cassava roots 7- Brased Lamb-Roasted Peper, lamb braised in red wine, with a layer of roasted red peppers on top. The lamb is stewed extremely tender, and the red peppers and red wine juice are very juicy. 8- Ñandú Stew – Andean Potato Foam, ostrich stew topped with Andean potato foam 9- Strawberry Season, strawberry is sweet, slightly sweet 10- Chocolate tart-Yogurt-Plums-Vanilla Sorbet, chocolate tart with yogurt, plum slices and vanilla ice cream 11- Andean Truffle, potato ice cream is made into the appearance of Andean white truffle. The exquisite appearance can really be fake. After the whole meal, the ingredients are indeed quite strange. Although it is not as strange as Borag's in Chile, the taste and comfort level are indeed better than Borag's, as well as all the fine ones in Santiago that I have eaten. above the dining restaurant