Frío glacial, Boragó, Santiago, Chile
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Boragó, Santiago, dinner

ByQin Xie

Menu Endémica from a dinner at Rodolfo Guzman’s Boragó in Santiago, Chile with wines to match (with some explanations in brackets):

Piures and mandarin

Sea biscuit

Loco (crazy)

Berlín of paté

Churrasca

Chancho en piedra (pig on stone)

Laurent Zaphir Viognier 2013, Maipo, Chile

Pebre of harina tostada with a marraqueta (pepper and toasted flour with marraqueta bread)

Crudo of ciervo from the Patagonia (Patagonia venison tartare)

Vina Aquitania Sol de Sol Chardonnay 2010, Malleco Valley, Chile

Salad of wild plants from the Andes

Zaranda Muscat 2011, Itata Valley, Chile

Nest of the quail

Chupe of wild pine mushrooms

Vigno by Garcia Schwaderer 2011, Maule, Chile

Razor clams

Cremoso of herbs from the rocks (cream of herb from the rocks)

Vina Aquitania Sol de Sol Sauvignon Blanc 2013, Malleco Valley, Chile

Rocks of Quintay

Casa Marín Lo Abarca Pinot Noir 2010, San Antionio, Chile

Veal in its milk from Parral

Mi Terruño Cabernet Sauvignon 2011, Maipo, Chile

Salad of nalca chilota with milk

Armidita Pajarete Moscatel 2012, Atacama, Chile

Camanchaca and rica rica from the Atacama (coastal fog and rica rica plant from the Atacama)

Cuchufli (an apple tuile, rolled in roses and filled with, in this case, cheese yoghurt)

Dessert of pine mushrooms

Granizo pale ale

Coulant of espino (hawthorn ganache)

Araucano bitter

Frío glacial (nitro-cooked meringue)

Qin Xie is a London based food, wine and travel journalist and trained chef.

When not infiltrating Michelin restaurants as a kitchen tourist, she writes about food, drink and travel. Her work has appeared on Yahoo, FT, The Times and CNN.

Her first cookbook, co-authored with YS Peng at Hunan Restaurant, is out March 2014.

According to friends, her watch is always set to UTC -- ready for the next big adventure. In reality, she is happiest at the dinner table or by the sea.

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