An Argentinian couple opened a Latin American restaurant within the Graça space

He’s within the kitchen, she is within the preparation of drinks and upkeep of the salon. Whereas the primary prepares the dishes, prepares the menu for the week, heats the range and does his greatest within the presentation; the second walks from desk to desk with an enormous board over her shoulder and a wonderful smile on her face, explaining step-by-step the origin, mixture of components and the entire artistic course of of every of the choices on the restaurant menu. day. This scene has been repeated for about 4 months in an enthralling mansion in Grasse. Inside, Argentinian couple Gonzalo Rojas and Irene Lapuente lead the diner alone, with out anybody else’s assist, on a unbelievable journey via Latin America via gastronomy.

Tapioca with smoked and citrus mayonnaise, mussels and chalaka sauce

Masculine delicacies has no limits or guidelines, however follows know-how, explores the richness of Andean components, flirts with Mexican delicacies and appreciates Brazilian merchandise, combining all of them or not, balancing flavors and textures and bathing, generally in palm oil, creativity. Chef Gonzalo, 38, is of French and Italian descent however is an Andean alchemist at coronary heart.

Fried quail like mole poblano and northern humita

He was born in San Juan, studied gastronomy in Córdoba, and on the age of 18 was already managing the kitchen in his nation, till he met the architect Irene, who designed the clear decor of the Graça restaurant, and after he went to Brazil, the 2 determined to decide on Pipa seashore in Rio Grande do Norte. The enterprise didn’t go properly, and the 2 got down to discover Morro de São Paulo, the place they ran a restaurant for eight years till they determined it was time for a change.

Termite no sous vide with umburana cachaca sauce

This February, the façade of a wonderful Nineteen Fifties home on Rua Barão Loreto was given a discreet shade and graffiti saying the identify of the place: Andina Cozinha Latina. All the pieces has been created to be loved, however the most effective comes from the massive kitchen, which Gonzalo insists on occupying alone. And it’s price noting that Irene shouldn’t be solely a channel between the consumer and the chef, but additionally a superb emergent in mixology. Pisco bitter (a standard grape brandy-based drink whose origin remains to be disputed by Chileans and Peruvians) is among the lightest and most delicate drinks I’ve ever tasted. And since we’re speaking about Peru, it’s price noting that the delicacies of this nation, probably the most well-known (by benefit) on the earth, is included within the itinerary at house. However with a contact of Nikkei delicacies, because the fusion of this Andean nation’s delicacies with that of Japan is named.

Tuna tartare in bone marrow

However conventional dishes from Patagonia and different areas of Argentina, Mexico, Colombia, Chile and different Latin American nations additionally cease there. Whether or not via the chef’s artistic reimaginings or in a extra conventional format. All the pieces will rely upon the inspiration of the chef, whose readiness for that is at all times there. Two weeks earlier than I made a decision to write down about this place, I went to see the provide and left delighted. With a menu and a pleasant couple who’ve quite a bit to say. That’s, after all, if you’re keen to attend till the tip of the routine after they cease for a chilly beer and chat with those that are left behind.

Tamago with fried chili sauce, crispy rice and okra

On the primary go to, the menu was one, on the second – one other. I gave each the very best marks. In fact, this isn’t extraordinary meals, however for individuals who respect different cultures, it’s virtually a category, defined by the pleasant Irene, who reaches out to her husband now and again to finish the requested data. It’s not that she doesn’t know all the pieces, however a journalist, you understand how it occurs, generally asks questions, delve into particulars that elude even probably the most ready, as within the case of the chef’s spouse.

Pisco bitter

However let’s transfer on to a menu that’s, properly, good for individuals who like to share, particularly when accompanied by a superb wine, whose menu, after all, favors white, crimson and Latin roses, particularly natural ones, which the couple likes to create status , in addition to different suppliers of contemporary native merchandise. Brazil, after all, is current. Generally in tapioca, generally in palm oil, passing via different components that enter right into a dialogue with spices and merchandise from neighboring nations. Such is the case with tamago, a Japanese omelet with egg, sugar, soy sauce and mirin, stuffed in Gonzalo’s kitchen with shrimp, fried pepper sauce, palm cream, crispy rice and fried okra.

Little nostril Irene Lapuente

The Latin American character of the home can also be revealed in components extra acquainted to us, reminiscent of seafood, particularly from the Atlantic. One of many good choices on the menu, which is now on the menu of the week on the request of consumers, is octopus on a plate, cooked with chimichurri, smashed potatoes and alioli. However beware, the aforementioned shellfish arrives a lot crunchier than we’re used to right here, however the crunchiness, the chef explains, is intentional. “We sealed it in a pan and added chimichurri to fry it and make it crunchier as a result of it enhances the flavour of the shellfish,” he says. The consequence could seem uncommon, but it surely tastes nice.

Mud on a plate with chimichurri, cracked potatoes and alioli

If birds are your factor, hope to have fried quail with mole poblano (a Mexican basic) and humita norteña (a kind of pamona from Chile) on the menu. The candy style of the dish in poultry meat is distinguished by sophistication that can delight probably the most demanding style buds. And if we discuss sweets, then after all you shouldn’t style with out dessert, actually! So be at liberty to go to 13 spices with chocolate and cashews. It have to be eaten with a spoon, divided, tasting very slowly to find the spices combined there one after the other on this Argentinean dulce de leche, which, because the chef assures, incorporates virtually no sugar. I’ve positively booked myself a 3rd expedition to the Andes da Graça. I counsel the reader to do the identical.

Dessert: 13 spices with chocolate and cashews

Andean Latin Delicacies: Rua Barão de Loreto, 26 – Graça.
Reserving: 75 98326-7555

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