Alternative indigenous meats
Llama carpaccio with quinoa, amaranth and chilli emulsion
Chile 499, Esquina Bolivar, San Telmo, Buenos Aires
+54 11 4342 0802
What makes it stand out: Fernando Rivarola scours Argentina for smallholders and producers in his quest to unearth native ingredients, such as llama and alligator.
A few words on the chef: After working in Spain for seven years, Rivarola opened El Baqueano, which means ‘guide’, with partner and sommelier Gabriela Lafuente. They run the popular Cocinas Sin Fronteras (Cooking Without Borders) pop-up project, inviting renowned chefs from around Latin America to cook at their San Telmo establishment.
Typical dishes: Llama carpaccio with three-colour quinoa, Peruvian red pepper and crunchy amaranthus; alligator gyoza.
What’s the vibe: Super friendly and relaxed, the dining room is flanked by a traditional wooden bar. The wine list is also accessible but varied in style.
Future plans? While Rivarola dreams of moving to a desert island to sell fried fish and cold beer, his main ambition is to make use of the El Baqueano experience to produce simpler market products for mass consumption.
Images: Pablo Baracat