Young Argentine chefs trained in Europe’s top kitchens are returning home to reinvent their national cuisine. Dante Liporace, the el Bulli– trained chef of Tarquino is one of the leaders of the movement, known as La Nueva Cocina Argentina. His nine-dish tasting menu, La Secuencia de la Vaca, uses every part of the cow. In June, Antonio Soriano opens his anticipated Astor Manduque Porteño bistro.
This appeared in the June/July 2013 issue.