EL BACQUEANO: AN EXOTIC FEAST IN BUENOS AIRES
The Cost - $80 per person
The Atmosphere – Nicely done modern interior with clean lines. The décor might not be exotic but the food sure is.
Llamas and gators and buffalo, oh my! I definitely had no idea of what I was getting into when I dined at chef Fernando Rivarola’s El Baqueano (@el.baqueano), one of the Buenos Aires restaurants featured on the Latin America Top 50 list. Chef Rivarola takes you on a journey to explore the best ingredients Argentina has to offer.
The Order - Tasting menú. Before it began there was homemade bread with boar butter and anchovy spread. The first course was a Llama Tartare followed by Yacare (small alligator) Gyoza, Homenaje a la Milpa (a dish with Aztec and Mayan roots), a Prawn Alfajor, Duck Confit with Yuca 3 Ways, Water Buffalo and rice wrapped in a cabbage leaf and a Goat Cheese Gelatin with a Sweet Tomato Sorbet for dessert.
The Phenomenal - The first and last dishes were award winners in my book. The Llama Tartare came with tri-colored quinoa, an amaranto crisp and a horseradish sauce. The combination of the flavors and textures was absolutely brilliant. I was shocked at how much I enjoyed the llama meat and believe that it was one of the most impressive dishes I’ve ever eaten. The Goat Cheese Gelatin with the Sweet Tomato Sorbet was also mind blowing. The gelatin was rich and the flavor of it mixed with the sorbet was a unique, creative and perfect pair.
The Great - The gyoza, water buffalo and the Homenaje a la Milpa, a combination of corn, squash and beans were all wonderful dishes and really showed off Rivarola’s use of indigenous ingredients. When the Prawn Alfajor came out and was floating over the dish, my jaw dropped.
The Not So Good - I love duck and I love yuca but the duck confit with yuca just didn’t do it for me. I needed more flavor.
The Verdict - El Baqueano is a unique gastronomic experience that any adventurous eater will love. And if you are not an adventurous eater, step outside of your comfort zone for an evening - it is so worth it.