Most-loved dishes
AI summary of what 14 dish mentions say about the food
Boragó’s most-praised dish, the Glaciale freddo, is a glacial, textural marvel. Reviewers describe the overall vibe as an immersive, poetic journey through Chile’s wild ingredients.
“This is the cold glacier, the last course of the evening. You have to eat it quickly because the little game is this. Very refreshing.”
What creators say
1 creator has covered Boragó. Most active: Cosa mangiamo oggi?
- Cosa mangiamo oggi?Loved
A pranzo nel ristorante più strano del Cile: da BORAGO' dello chef RODOLFO GUZMAN · @ 0:41
Boragó is an absolutely insane place where chef Rodolfo Guzman takes you on an incredible tour of Chilean endemic ingredients — a must-stop if you come to Santiago.
Dishes mentioned
- Pomodoro Rosa del Maule Ripieno con Chancho en Piedras
- Poppy: Semifreddo di Pomodoro Rosa con Erbe
Fiori di Aneto in Tempura con Crema di Aneto
This is a bunch of dill that's been fried, with little bits of something that looks like mayo. You pick it up with your hand and bite the ends because they're crispy little chips. It tastes like dill, so kind of fennel-like, and the mayo makes the whole thing indulgent, adding that touch of richness.
Crema di Mandorle con Erbe Aromatiche Cilene, Pomodoro e Frutto Tropicale Cileno
This one you don't eat, you uncover it — this thing that looks like a little egg is actually an almond cream, with three different typical Chilean aromatic herbs on top. There's tomato, almost dehydrated but with an incredibly concentrated flavor, and the other one is a Chilean tropical fruit that has these little balls, these little seeds, crunchy in the mouth, which are really pleasant. Very interesting dish.
Giardino Marino con Vongole Cilene, Alga Luga, Pomodoro Rosa, Lattuga di Mare e Tartufi di Mare Cileni
This is a recreation of a sea garden. It's an alternation of seafood and seaweed, pure pleasure, with a sort of crème fraîche in the middle. There's a horseradish-like aftertaste, slightly spicy, really pleasant. The clam is unique in the world for its flavor and texture, evoking the ocean. There's also giant squid with seaweed molasses. To come up with dishes like this you have to be truly out of your mind, in the best possible way.
