Boragó: The Present of Chilean Food

Como Sur

By Patrick Hieger

“What can I say about Boragó that you don’t already know?”

This was the tweet I could muster up when I returned home, wine-buzzed, full, and happy from Boragó.  I had left the house at 6:30 to catch a bus and make my 8:00 reservation.  It was after midnight when I returned home.  My mind was aflutter with images of wild potatoes from Chiloé, perfectly grilled venison with chocolate antlers and beet blood, a smoking liquid nitrogen-dipped bon bon that melted in my mouth before I knew it was gone.

It was the first time in a long time that I had treated myself to such extravagance, in part because I make my living as a chef.  Culinary palaces like Noma, Alinea and D.O.M. aren’t easy to get to, even harder to get into.  The time, the money, the effort it takes to make the pilgrimages to…

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