VOICED : Whats for dinner Seaweed at Chiles top restaurant

Rodolfo Guzman, a Chilean chef, finds inspiration in local ingredients like fish, algae, and sea strawberries. At his restaurant Boragó, he experiments with dishes inspired by Mapuche cuisine, adapting them to seasonal ingredients. Chile is experiencing a culinary revival, with chefs valuing traditional and local products. Boragó has gained international recognition, ranking second-best in Latin America in 2015.

What unique characteristic does the sea strawberry have?

• It grows in the desert.

• It requires soil to grow.

• It tastes like a banana.

• It is sweet and salty.

What is the main focus of Guzman's culinary experiments?

• Creating international dishes.

• Developing fast food options.

• Reviving traditional Mapuche recipes.

• Using only imported ingredients.

How does Guzman view the cooking traditions of the Mapuche people?

• He thinks they are too complex.

• He believes they are outdated.

• He aims to transmit their essence.

• He wants to replicate them exactly.

What change is occurring in Chilean gastronomy according to the transcript?

• A shift towards international cuisine.

• A focus on fast food chains.

• An increase in imported ingredients.

• A rediscovery of local culinary traditions.

What achievement did Boragó receive in 2015?

• Most innovative menu.

• Second-best in Latin America.

• Best restaurant in the world.

• Top seafood restaurant.