Heating Up the Kitchen with Chilean Chef Rodolfo Guzman

Grab a seat at the table, we’re chatting with chef Rodolfo Guzman as he preps for the New York City Wine and Food Festival, happening this weekend in our own backyard. Guzman helms Borago, one of the best restaurants in the world, where he plates up traditional Chilean ingredients in non-traditional ways. It’s farm-to-table in a way you’ve never seen.

Here we’re talking to the chef about dishes he craves (and dishes he doesn’t), his favorite ingredients, and the secret to a good dinner party.

You might find some of those secrets in his new cookbook, Borago: Coming from the South. If you want to see the chef in action, grab tickets to his dinner with chef Greg Baxtrom here. [pagebreak]

TLK: First things first, will you have time to eat while in town? Where are you excited to go?

RG: I hope so! I’m always excited to be in NYC. There are too many good places to choose from, but I will definitely be visiting Cosme and Omlsted!

Now, the quick fire questions. Ready, set, go!

Dish you crave from your abuela:

Locos-Mayo and Lettuce salad. This is a typical Chilean-dish and is one of those things that Chileans go crazy for… locos for the locos!

Secret ingredient to make a dish pop: 

Fire

Favorite Latin restaurant in U.S.: 

Cosme

Favorite city to eat in: 

Mexico City, the street food is crazy good!

Secret to a perfect dinner party: 

Good company

Biggest food indulgence: 

Over cook

Favorite vegetable: 

Chagual

Food you can’t stand:

None

Best food memory: 

Childhood

Ideal breakfast, lunch and dinner: 

Every day, a meal with my four kids and wife!

Favorite Latin cocktail:  

Margarita

Favorite kitchen gadget: 

Use to be the Thermomix

Perfect song to cook to: 

Jimi Hendrix

Most adventurous food you eat: 

Japanese! Big time.