South America Living

El Baqueano

Buenos Aires, Argentina

Celebrating Argentina’s more unusual native meats

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In the land of beef, Fernando Rivarola is ploughing an alternative furrow at El Baqueano. His BA restaurant specialiases in ‘native meats’ including llama, alligator, chinchilla, rhea (an ostrich-like bird), hare and wild boar. These are the traditional foods of many of the country’s regions but have been largely subsumed over the decades by the European-influened cuisine of the capital.

Rivarola – who hails from the coastal resort of Mar del Plata, and spent some seven years cooking in Spain – is leading this revival of tradition. Chincilla is spiced with cinnamon and wrapped in filo pastry; llama and wild boar are served carpaccio-style; yacare caiman alligator meat comes grilled as a brochette; rhea rump is wrapped in bacon.

Casual, friendly and remarkably well-priced, El Baqueano offers diners a seven-course tasting menu or an array of well-presented sharing plates a la carte. With knowledgeable staff imparting a genuine passion for their project, this is a culinary safari not to be missed.

On the pass:

Fernando Rivarola

Style of food:

Alternative indigenous meats

Standout dish:

Carpaccio of llama

Contact:

Chile 495, Esquina Bolivar, San Telmo, Buenos Aires

+54 11 9 3671 8602
www.restoelbaqueano.com

 




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