Guía AD-Gourmet — text version
Text version of the Guía AD-Gourmet: the same content as the digital book, in an accessible format.
PROLOGUE
Some projects are born from an opportunity. Others, from a need.
This Guide was born from a conviction: Argentina deserved to tell the world about its gastronomy from its own identity.
Ten years ago we set out to travel the country in search of much more than great restaurants or great dishes. We went looking for people. For the men and women who, from every corner of the national territory, make gastronomy a craft, a passion, a way of life and, very often, the legacy of generations.
We travelled roads, crossed provinces, and came to know kitchens, products, stories and protagonists. And the further we went, the clearer one thing became: the extraordinary gastronomic wealth of Argentina could not be told by looking only at its great urban centres.
It had to be told in full.
From La Quiaca to Ushuaia. From Mendoza to Buenos Aires. From the great kitchens to those hidden away in some corner of a province. Because talent recognises no provincial borders, distances or postcodes.
That is how the Guía AD-Gourmet was born: deeply Argentine and essentially federal.
A Guide conceived to represent an entire country gastronomically, from each of its provinces and through its protagonists; to recognise its chefs and cooks, to tell the stories behind each one of them and to project, through gastronomy, our culture, our customs, our products and our identity to the world.
A conception that makes it the first Gourmet Guide of its kind in the world: an entire country told to the world through its gastronomy and through the people who make it possible.
These pages seek to pay tribute to, recognise and celebrate our chefs and cooks, but also the men and women who work alongside them and who, every day, often far from any recognition, give the very best of themselves so that others may live an unforgettable experience around a table.
But we wanted to go further.
We did not want to show only who they are, where they cook or which dishes they create. We wanted to discover and tell the stories behind each of them. Their origins. Their mentors. Their products. Their lands. Their failures and their triumphs. What inspires them and what makes each of them unique and unrepeatable.
Because we believe that gastronomy is one of a country’s great natural ambassadors.
A single plate can hold a province, a producer, a family, a century-old tradition, a landscape, a custom and a way of understanding life.
A whole country can travel on a plate.
That is why, when we took on this formidable challenge, we made another decision: we did not want to imitate anyone.
We did not want to build an Argentine version of a foreign guide.
We wanted to build something of our own.
With our geography. With our products. With our stories. With our cooks. With our diversity. With our identity.
To be authentic. To be the best version of ourselves. And from there, to take the best of all of us to the world.
With that conviction we built this Guide, and with an even greater ambition: to help Argentina take the place it deserves in world gastronomy.
Without charging to recognise talent. Without asking anyone to pay to be part of it.
Doing it because we believe it had to be done.
Because after travelling this country for ten years and meeting those who keep their fires burning every single day, we understood that Argentina did not need to resemble anyone.
It needed to show itself.
This Guide is our tribute to them.
And to all those who, from a kitchen in any corner of our land, help tell the story of a country.
Because when an Argentine cook transforms the products of their land into a dish, they do much more than cook.
They tell who we are.
And when that story crosses our borders, what we set out to do ten years ago comes true:
to take Argentina al Mundo.
To those who cook. To those who create. To those who teach. To those who preserve. To those who innovate. To those who welcome. To those who turn a table into a meeting place.
Adrian Aguiar
Chefs and restaurants
TIERRA DEL FUEGO
A professional chef with a 26-year career, from the interior of the province of Buenos Aires, of humble origins and with a deep knowledge of rural production. Haydeé has an exceptional life story: one of work, sacrifice, commitment and high standards that challenged her to push her abilities and skills to the limit, both in the kitchen and in business. Without a doubt, a chef committed to signature cuisine who values and makes the most of what her surroundings provide, constantly surpassing herself.
Since 2007, Haydeé has multiplied her skills and abilities by leading and being part of outstanding kitchens at the End of the World, a place visited by discerning gourmets in search of groundbreaking culinary experiences. From 2014 to 2016 she worked through every station in the kitchen to earn her place and take on the leading role of head chef.
Since then, she has established herself as executive chef of the prestigious and exclusive “Los Cauquenes Resort + Spa + Experiences”, on the shores of the legendary Beagle Channel. This establishment has been a privileged witness to Haydeé’s long journey, one that exceeded every expectation: today she is the creative force behind the delicacies that the exclusive “Reinamora” restaurant offers the guests of “Los Cauquenes Resort + Spa + Experiences”. Haydeé is a devoted guardian of the organic produce grown in the Resort’s garden, which brings a touch of distinction and great added value to her gourmet offering, creating magical dishes that awaken the senses.
Reinamora Restaurant · Ushuaia
Recipe · Haydeé Paredes: Patagonian toothfish with lenga-smoked kabocha squash emulsion
- Patagonian toothfish — 300 g
- Kabocha squash — 1
- Pepper, the zest of one lemon and thyme to marinate the fish for a few minutes
- Aceite de Oliva Extra Virgen by Argentine Delights — 50 cc
- Cristales de Sal Marina Atlántica de Península Valdés con Trufa Negra by Argentine Delights
METHOD
Marinate the portion of toothfish with freshly ground pepper, thyme and lemon zest. Keep in the refrigerator.
Meanwhile, burn a log of lenga wood on a grill or similar to create smoke, and place over it a rack with the kabocha squash cut in half until it takes on a deep toasted colour. Remove and finish in the oven until soft.
Let it cool slightly and purée it in a blender. Add olive oil in a thin stream until a smooth emulsion forms. Set aside.
Sear the fish in a very hot pan, skin side first. Finish cooking in the oven for 10 minutes.
Remove and scatter over it the Cristales de Sal Marina Atlántica de Península Valdés con Trufa Negra by Argentine Delights to awaken it and appreciate the majesty of its aroma.
On a plate, place a spoonful of the emulsion, the toothfish on top, and add a line of Cristales de Sal Marina Atlántica de Península Valdés con Trufa Negra to one side. Serve with a few fresh rocket leaves. And enjoy this Fuegian delicacy from the End of the World!
TIERRA DEL FUEGO
This young and talented chef, born in Tierra del Fuego, began his professional career in 2006 in what is now his home: the legendary “Las Hayas Ushuaia Resort”, the first 5-star hotel at the End of the World, with 30 years of history. There Omar leads, as executive chef, an exceptional kitchen worthy of the most demanding palates, founded on the value of local produce in every dish and every design, under the daily premise of masterfully fusing the mountains and the sea.
His origins go back to his ancestors, more precisely to his grandmother, “la Abu”, who throughout her life was a role model who would mark his career forever. Through her he discovered his passion for cooking and that magic touch of playing with spices and scarce ingredients which, like an alchemist, make it possible to elevate every dish and discover flavours that awaken the senses in a unique experience.
Years later, while serving in the Argentine Navy, he recalled those moments and that love of cooking awoke in him. After working in the kitchens of several hotels, he arrived at “Las Hayas Ushuaia Resort”, where he took his first steps eager to learn and grow. That is how he began to gain knowledge and shape his skills, aware that this career demands learning and personal growth day after day. That is the commitment of this great chef, in and out of the kitchen.
A disciple of chef Ezequiel González, who championed him at “Las Hayas Ushuaia Resort”, he has had the privilege of refining his craft alongside great figures of Fuegian cuisine, such as chef Santiago Teitelman Van Kemenade. At the end of 2021 he earned the title of Professional Chef, and in 2022 he had the honour of teaching at the IGA Institute of Gastronomy.
Today, thanks to the unconditional support of the hotel group “Tremun Hoteles”, Omar continues his path of training and growth, both personal and professional, in search of a signature cuisine that defines and represents him: one that fuses what Tierra del Fuego produces with the incomparable nature of the End of the World.
Le Martial Restaurant · Las Hayas Ushuaia Resort
Recipe · Omar Darío Garay: King crab tartare with Sal Marina Atlántica Natural de Península Valdés con Trufa Negra
- King crab filling — 150 g
- Vacuum-infused green apple slices — 50 g
- Chlorophyll — 20 g
- Cashew milk — 30 g
- King crab meat — 80 g
- Blanched prawns — 40 g
- Pickled gherkin — 5 g
- Red onion, brunoise — 5 g
- Carrot, brunoise — 5 g
- Capers — 3 g
- Lemon juice — 1 lemon
- Natural yogurt — 20 g
- Lemon zest — 2 g
- Green apple — 1
- Orange juice — 20 g
- Lemon juice — 20 g
- Parsley — 100 g
- Olive oil — 200 ml
- Cashew nuts — 50 g
- Water — 150 ml
METHOD
To prepare the king crab tartare with Sal Marina Atlántica Natural de Península Valdés con Trufa Negra by Argentine Delights, cut the vegetables and the crab into brunoise. Remember to remove the cartilage from the legs before cutting. Combine all the cut ingredients and add the yogurt with the lemon zest and juice.
Slice the apple very thinly with a mandoline or slicer. Place the slices in a vacuum bag with the orange and lemon juice. Leave to rest for 20 minutes.
For the chlorophyll, boil the parsley for 2 minutes and then stop the cooking with ice. Drain and blend well with the oil. Pass the chlorophyll through a fine strainer or mesh.
For the cashew milk, soak half of the cashews for 8 hours. Toast the other half well, then blend with water and strain until you obtain a cashew milk.
To plate, fill a ring mould with the tartare, lay the apple slices on top and pour the cashew milk on one side of the plate and the chlorophyll on the other.
To finish, make a beurre noisette and sauté two king crab legs in it. Finally, draw a line over the apple with our Sal Marina Atlántica Natural de Península Valdés con Trufa Negra by Argentine Delights.
TIERRA DEL FUEGO
This 43-year-old chef, with a 26-year career in the world of gastronomy, is an example of professionalism and commitment. As a small child he discovered that his family revolved around love of and dedication to cooking, and without his realising it, that instilled in him a passion for this profession. The importance of family, curiosity and love led him to start building his career, training at Azafrán Escuela de Gastronomía and then working in the kitchens of Spanish and Italian restaurants in his native Córdoba, where he breathed in the aromas of his home, of his childhood.
In 2004 he travelled to the Basque Country, to San Sebastián, where he worked as a cook in the restaurant of the renowned Martín Berasategui. He then went to France, working in restaurants in Biarritz, and from there to the border between Switzerland and Italy, where he worked in a mountain restaurant. He returned to Córdoba, now as chef in a couple of kitchens, and from all that international experience he came to Ushuaia, where he remains to this day: since 2018 he has been Executive Chef of the incredible “Arakur Ushuaia Resort & Spa”, both of the “La Cravia” restaurant and of every gastronomic project the Resort carries out.
In 2022 he returned to the Basque Country, to San Sebastián, to complete his studies at the select and internationally renowned “Basque Culinary Center”.
The chef stands out for his passion for gastronomy, his respect for the product and the way he enhances it naturally in every dish, with a seasonal cuisine that follows the time of year. He adopted his profession as a way of life, and today he is part of the excellent moment Argentine gastronomy is living, a moment owed to the products and to the producers who give Argentine cuisine its identity: the wonderful raw materials this country produces, together with the training of Argentine chefs, are the fundamental factors behind this great moment.
La Cravia Restaurant · Arakur Ushuaia Resort & Spa
Recipe · Federico Ribotta: Patagonian octopus
- Octopus — 400 g
- Aubergine purée — 180 g
- Yellow pepper — 10 g
- Green pepper — 10 g
- Red pepper — 10 g
- Red onion — 10 g
- Citrus vinaigrette — 20 g
- Paprika — 5 g
- Tuile — 1
- Aceite de Oliva Extra Virgen by Argentine Delights — 30 g
- Cristales de Sal Marina Atlántica de Península Valdés con Trufa Negra by Argentine Delights — 5 g
METHOD
AUBERGINE PURÉE: Wash and prick the aubergines, and roast them at 220 °C for 25 minutes, or until very tender. In a bowl, scoop out the flesh and discard the skins. Add Aceite de Oliva Extra Virgen by Argentine Delights and Cristales de Sal Marina Atlántica de Península Valdés con Trufa Negra by Argentine Delights, fresh herbs and lemon zest.
Cook the octopus in plenty of boiling water with coarse salt and bay leaves for 15 minutes, and leave it to cool in the same broth. Once cold, sear it on both sides on a very hot griddle with olive oil.
Warm the aubergine purée. In a bowl, toss the peppers with the vinaigrette. Separately, mix the paprika with the Aceite de Oliva Extra Virgen by Argentine Delights. Once the octopus is well seared, glaze the tentacle with the paprika oil.
In a deep plate, lay the aubergine purée as a base, the octopus on top and finally the criolla salsa, and finish with Cristales de Sal Marina Atlántica de Península Valdés con Trufa Negra by Argentine Delights. Garnish with a tuile.
AUTONOMOUS CITY OF BUENOS AIRES
A chef with a 35-year career. A disciple of the great Francis Mallmann in his early days, he is today one of the most prolific chefs in Argentina and Latin America, one who has made innovation his banner. He is the owner of some of Argentina’s most successful and iconic restaurants. “Tegui”, his most recent restaurant, was among the most acclaimed in world fine dining. Over its 12 years, until it closed during the 2020 pandemic, it stood out for revaluing Argentine products by reinterpreting classic recipes.
In 2021 he began a new adventure and a change of life: Germán, his children and his restaurants became vegetarian. “Marti”, his new restaurant, is built around a large bar with the kitchen at its centre, affordable prices far from fine dining, and a strong connection with the planet’s sustainability challenges and the future of food.
A researcher of his country’s culinary history, since 2016 he has led “Proyecto Tierras”, which consists of journeys through every region of Argentina in search of products, stories and artisans. From 2020, “Proyecto Tierras” became a TV programme that brought this knowledge into every Argentine home. A judge on every edition of MasterChef Argentina, he uses his popularity to carry his message and ideas to millions of people.
TEGUI Casa Restaurant · Buenos Aires
Recipe · Germán Martitegui: Salsify · peanut
- Peanuts — 300 g
- Sesame oil — 5 g
- Fine salt — 3 g
- Carrot — 140 g
- Vinegar — 200 ml
- Sugar — 100 g
- Fine salt — 2 g
METHOD
Clean the salsify in plenty of water and submerge it in equal parts olive and sunflower oil. Confit for 1 hour, drain and finish on the grill.
For the peanut paste, toast the peanuts for 10 minutes at 160 degrees. Once toasted, process all the ingredients into a smooth paste.
For the pickled carrot, cut the carrot into julienne. In a pot, heat water, vinegar and sugar. Once it comes to the boil, pour it over the carrots.
For the fried shallot, clean and peel the shallot. Cut into julienne, coat in cassava starch and fry in oil at 180 degrees until golden.
For the candied orange, peel the orange and remove the white pith so it does not add bitterness. Cut the peel into julienne, blanch it 3 times and set aside. In a pot, heat sugar and water; when it comes to the boil, cook the peel for 3 minutes. Remove and keep cold.
To assemble the dish, spread the peanut sauce, then the escarole salad, the pickled carrot and candied orange, the salsify, the fried shallot and, to finish, a sophisticated Merken Ahumado Patagónico by Argentine Delights.
Recipe · Germán Martitegui: Pak choi · corn · blue cheese
- Pak choi — 500 g
- Olive oil — 100 g
- Sunflower oil — 100 g
- Corn on the cob — 250 g
- Water — 2 l
- Butter — 300 g
- Salt — 10 g
METHOD
For the pak choi, wash it in plenty of water and cut it in half. Submerge it in equal parts olive oil and sunflower oil. Confit at 75 degrees for 1 hour and 30 minutes, until tender. Remove from the oil and finish on the grill until golden.
For the corn broth, shuck the corn and keep the bare cobs. In a pot, simmer the water and the cobs over the lowest heat until reduced by half. Strain and, with a hand blender, emulsify with the butter while hot.
For the egg, heat water in a pot at low temperature until it reaches 65 degrees, and cook the egg from room temperature for 23 minutes. Remove from the pot and transfer to a bowl of ice. To regenerate it, place the egg in boiling water for 30 seconds.
To plate, pour in the corn broth, add the pak choi, the crumbled blue cheese, the slow-cooked egg and, over it, Cristales de Sal Marina Atlántica Natural de Península Valdés con Trufa Negra by Argentine Delights, taking the dish to another level.
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