Borago: Coming from the South - Hardcover

Rodolfo Guzmán is a native Chilean who has cooked in globally renowned restaurants, including Mugaritz. Since he opened Boragó in Santiago in 2006, he has become a major figure in the world of gastronomy.

Andoni Luis Aduriz is the globally admired chef of Mugaritz and one of Spain's most talented and innovative culinary minds.

Andrea Petrini is an essayist, journalist, food curator, and the Road Manager of the culinary band GELINAZ!

"Rodolfo Guzmán is a cook who explores past emotions, products, and costumbrismo that have been silent for years, and that he recovers with extraordinary talent. His approach to the origin of Chilean gastronomy and to the authenticity of its traditional cuisine is brilliant. He plays with memory, flirts with technique, and introduces character and provides culinary heritage with sublime elegance, creativity, and sensibility."—Joan Roca

"In Boragó: Coming from the South, Rodolfo Guzmán turns cooking into poetry, a prose that feeds the soul."—Ferran Adria

"I'd been to Chile many times, eaten very well, and met some amazing people. But it wasn't until I ate at Boragó that I really understood the people of Chile, their passion for tradition, and the relationship they have with food from such a complex biodiversity within their country. Boragó for me was a decoder, a locksmith's pick allowing me to glimpse under the gastronomic veil of such a beautiful country and its people. With decades of work within these pages, my friend Rodolfo Guzmán has created not just a cookbook, but a mark in the gastronomic timeline of Chile."—Jock Zonfrillo

"Rodolfo Guzmán is a great friend, colleague, and incredibly talented chef, whom I have always felt works in a similar territory and situation as me. He has set a path to follow, a method, a philosophy, and a vision, where his everyday actions are inspiring for an entire country that starts to move forward and transcend in its culinary identity."—Virgilio Martínez

"The flight to Boragó was so long for me that at the end of the trip I could not imagine I would ever fly longer. And the meal at Boragó is so different that you may never imagine you could ever eat something more different. The first time I had the tasting menu with Rodolfo and his team, I had my camera and notebook on the table. A few days later [for the Grand Gelinaz! Shuffle], I was supposed to create my interpretation of Boragó's food and philosophy. But after a few courses, I stopped writing and taking photos. The food was so conceptual, and so new to me, that I needed to open all my senses to understand that dinner. That experience was truly unique and amazing."—Ana Ros

"There are hands that encourage and hands that read, just as there are eyes that listen, ears that question, and mouths that guide stories. There are words that touch as if they were fingers, caressing the imagination and palpating the conscience. Just as there are kitchens that uncover ancestral memories, they discover nooks and crannies in the common landscape of culture, and awaken almost forgotten customs. There are unknowns that chase cooks like Rodolfo Guzmán, who cannot escape their destiny. There are inevitable destinations. There are books like Boragó: Coming from the South that grab your hands, that tell it all."—Andoni Luis Aduriz

"Beyond the flavors and products that have represented Chile, there are others that, although Chilean, were displaced due to disaffection or lack of knowledge. The result of so much effort is Boragó, one of the best restaurants in the world."—Andoni Luis Aduriz (from his foreword)

"Thanks to Rodolfo Guzmán, the new Chilean cuisine connects the missing dots and reboots - linking the submerged history, the battle of the present, and the future on the horizon. He has a unique, positive, dissident voice. Boragó's wings are quivering. And the Guzmán tornado is brewing. Wherever you are, enjoy the ride."—Andrea Petrini (from his foreword)

"It isn't every day that a restaurant knocks your socks off, but Boragó managed it with ease." —Financial Times