Rodolfo Guzmán

Rodolfo Guzmán

Rodolfo Guzmán

Rodolfo Guzmán

Rodolfo Guzmán

Rodolfo Guzmán

Rodolfo Guzmán

Rodolfo Guzmán

Rodolfo Guzmán

Rodolfo Guzmán

Rodolfo Guzmán

Rodolfo Guzmán

Rodolfo Guzmán

Rodolfo Guzmán


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Rodolfo Guzmán

Rodolfo Guzmán

Rodolfo Guzmán

Rodolfo Guzmán

Rodolfo Guzmán

Rodolfo Guzmán

Rodolfo Guzmán

Rodolfo Guzmán

Rodolfo Guzmán

Rodolfo Guzmán

Rodolfo Guzmán

Rodolfo Guzmán

Rodolfo Guzmán

Rodolfo Guzmán

Rodolfo Guzmán

Rodolfo Guzmán

Boragó Restaurant in Santiago provides a simple dining room that belies the culinary complexities of its menu. "People never really travel to Chile to eat," says chef Rodolfo Guzman, a wild-haired mad scientist of a chef. "We're trying to build that from scratch." Guzman uses seasonal ingredients proffered in mind-boggling presentation: quail eggs nestled in the branches of a bonsai tree; a dessert of menthol and lemon crystals that crackle on your plate like fireworks.

Boragó Restaurant in Santiago provides a simple dining room that belies the culinary complexities of its menu. "People never really travel to Chile to eat," says chef Rodolfo Guzman, a wild-haired mad scientist of a chef. "We're trying to build that from scratch." Guzman uses seasonal ingredients proffered in mind-boggling presentation: quail eggs nestled in the branches of a bonsai tree; a dessert of menthol and lemon crystals that crackle on your plate like fireworks.

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