Beef Tongue, "orejero" seeds veloutè, roasted "ocanera" baby onions, apple and beef crumble, banana tartare and coconut and black garlic sauce
In my childhood, my grandparents used to have Sunday family lunches and the dish I remember the most is the tongue in sauce, served with onion and coconut sauce. In my village we always accompanied the main course with bananas, even soups. That's why my interpretation was inspired by these Sundays with the family. I believe in local products and tradition, raising the level of the products of my village with modern techniques without losing the traditional flavour.
Mateo Portilla
Colombia
For this contest I wanted to create a dish that had the essence of my country. For this, use several products that are not commonl...
For this contest I wanted to create a dish that had the essence of my country. For this, use several products that are not commonly used in Colombian haute cuisine but giving them a transformation, respecting their essence that reaches all palates, extolling their properties. All these foods have a great importance in the daily food of Colombians and by including them on my plate they can show the world the diversity that characterizes us as a country.
Javiera Palacios
Chile
I am a proud member of the new generation, who challenge social norms and show our capabilities. Raised with a deep respect for in...
I am a proud member of the new generation, who challenge social norms and show our capabilities. Raised with a deep respect for ingredients, I aspire to grow and learn every day. Hungry to make my mark professionally, my goal is to proudly represent my country's rich culinary heritage. Through my dishes I seek to evoke the flavors of the Chilean sea, emphasizing sustainability and respect for ingredients. It is time for the new generations to break the glass.
Xchel González
Mexico
The chinampas is an efficient and sustainable agricultural system, it is an articulated set of artificial floating islands that we...
The chinampas is an efficient and sustainable agricultural system, it is an articulated set of artificial floating islands that were built since pre-Hispanic times. Through this dish, which has been inspired by this ecosystem, using only ingredients that are grown or can be found in this place, applying techniques and preparations of Mexican gastronomy, I seek to highlight the importance of chinampas, the organic products that are grown there and also recognize the hard work of the producer.
Sebastian Andres Mella Garcia
Chile
Chile, a narrow strip with more than six thousand kilometres of coastline, is in the south of the world. Every dish reflects the u...
Chile, a narrow strip with more than six thousand kilometres of coastline, is in the south of the world. Every dish reflects the uniqueness of a country where water is essential, from the mountains to the sea. The biodiversity is influenced by the Humboldt Current. My dish, ‘Cordillera, Valle y Pacífico’, combines goat cheese from Cajón del Maipo, chascudo, mote and conger eel with mushrooms. Inspired by my childhood and the tradition of my grandparents, I dedicate this dish to Victor and Ana.
Segundo Panduro Ruiz
Peru
Give a tribute to Arequipa's Picanterias, Picanterias are places of traditions, good food since the end of the 19th century. Show ...
Give a tribute to Arequipa's Picanterias, Picanterias are places of traditions, good food since the end of the 19th century. Show a bit of the diversity of my country, also let you know ancestral techniques unified with an avant-garde techniques, which the main objective is to give a good experience.
Daniela Espinoza
Argentina
The dish I have thought of is a reversion of the Christmas dish that is always eaten in my house and all over Venezuela, as it rep...
The dish I have thought of is a reversion of the Christmas dish that is always eaten in my house and all over Venezuela, as it represents my first experiences with the palate. I decided to fuse Venezuelan and Argentinean gastronomy, due to my migration to Argentina when I was young, I also included Asian flavours and products from Mendoza, as they reflect all the experience I have had in the last years of my life. This dish mixes my origins, the history of my life and my passions.
Diego Fernandino
Chile
Alma Patagonia is a creation that captures the soul of Chile´s southern territory. It is a dish that intertwines delicacies from d...
Alma Patagonia is a creation that captures the soul of Chile´s southern territory. It is a dish that intertwines delicacies from diverse ecosystems, which vary from the depths of the sea, to lush fertile forests. This blend pays tribute to a culture that bases its cuisine on the available ingredients that Mother Earth provides, which must be used fully. Pure nature permeates through a combination of flavors and textures, and surprises the palates of adventurous gourmands.
Marcella Falco Amato
Brazil
My dish was inspired by acarajé, a traditional street food from the Brazilian Northeast. The message I want to convey is the symbo...
My dish was inspired by acarajé, a traditional street food from the Brazilian Northeast. The message I want to convey is the symbol of resistance, conquest and freedom that it has represented for many women around the end of 18th century. Preparing and selling this food was one of the first female professions to emerge in Brazil, allowing many enslaved women to buy their own freedom and that of their acquaintances through the profits they made.
Ralf Zuñiga Accostupa
Peru
A short time ago there was an oil spill on the coast of Peru, it made me realize the consequences of spills, they generate a treme...
Roulé of fish , truffled sea curry, mushrooms and sea weed
A short time ago there was an oil spill on the coast of Peru, it made me realize the consequences of spills, they generate a tremendous environmental impact, but I think the wisdom of nature is greater than mine, and its benefits even more so, for this reason I want to use seaweed and mushrooms in my dish. My dish generates awareness but also sustainability, using a product that is not used to supplant others and obtain benefits for human health, for me that's one way to make sustainable cooking.
Pablo Ramirez
Chile
With this dish, I aim to express the essence and authenticity of seafood from the Pacific coast, especially in Chile. My intention...
With this dish, I aim to express the essence and authenticity of seafood from the Pacific coast, especially in Chile. My intention is to tell a story of respect for the sea and its resources, highlighting the freshness and quality of local ingredients. My goal is to capture the freshness and unique flavor of these ingredients, emphasizing the culinary tradition and art that surrounds them.
Andrea Pinzòn Banfield
Panama
It’s a celebration of the plantain plant itself, all of it.
Plantain has always been the base of our nutrition. The most producti...
It’s a celebration of the plantain plant itself, all of it.
Plantain has always been the base of our nutrition. The most productive plant of the country and it’s never been seen as such.
After every ton of plantain consumed, 2 tons of waste are left, because of how little use its other parts. Due to the Chinese and afrocaribbean influence in our gastronomy (and in my heritage), plantain takes 3 forms in my dish: a bread (for the plantain was called bread for the poor) a a siumae, and a tamal.
Rodrigo Pacheco Reyes
Mexico
As a proud young chef from Mexico, I capture my roots using local ingredients, intertwining cultural traditions with global techni...
As a proud young chef from Mexico, I capture my roots using local ingredients, intertwining cultural traditions with global techniques. Inspired by Oaxaca's rich culinary heritage, my dish showcases our identity, drawing from childhood memories. This creation reflects the vibrant flavors of Oaxaca, honoring our traditions and the essence of my hometown.
Tabatha Bertoni
Brazil
This dish represents the diversity from Brazil, using ingredients that match each other and create a comfort space, just like a fo...
This dish represents the diversity from Brazil, using ingredients that match each other and create a comfort space, just like a forest. In the plate is served culture, tradition, and influences from my Italian family. Putting my heart and belifs into a plate.
Rafael Bayona Leon
Peru
Exotic fruits, barks, medicinal plants, and fish were always there, together with his people, the ancestral communities guardians ...
Exotic fruits, barks, medicinal plants, and fish were always there, together with his people, the ancestral communities guardians of their cuisine, traditions, ancient techniques. Today gastronomy is revaluing this legacy of techniques, knowledge of most big amazonian pantry that is constantly evolving.People who live in the cities feel that the Amazon is a distant topic. But that is not the case, we are closer to it because it is a source of carbon and regulator of global climate changes.
Cristina Hanhausen
Mexico
Through this dish I express my trajectory and the way I created my personality in the kitchen. It has elements from different coun...
Through this dish I express my trajectory and the way I created my personality in the kitchen. It has elements from different countries and experiences that have formed me as a chef. It contains elements from Mexico and Panama, because of my nationality, from Italy by virtue of my descent and gastronomic formation and from Japan after the passion I’ve acquired over Japanese cuisine due to my current job. The fusion of them all create a mix of flavors and techniques that represent me.
Maria Guadalupe Elizeche Guerreros
Paraguay
On this dish I want to express the life and customs of the first inhabitants of Paraguay. hunters, fishermen, gatherers and grower...
On this dish I want to express the life and customs of the first inhabitants of Paraguay. hunters, fishermen, gatherers and growers, showing that with products from the Paraguayan soil, which nature gives us by applying production techniques with adequate knowledge, they can be served with great pride.
The diet of the first inhabitants was based on cassava, corn, sweet potato, banana, vegetables and fruits.
They used hunting and fishing.
Gabriela Sarmiento
Panama
The hen is the base of one of our emblematic typical dishes: the sancocho, a soup that is eaten at any time and on any occasion, i...
The hen is the base of one of our emblematic typical dishes: the sancocho, a soup that is eaten at any time and on any occasion, it is cooked in firewood causing the soup to have smoky notes. It was with this idea that this dish was born, as I was curious about how to use the little parts of it, such as the neck, how the food ferments inside the gizzard and how through the use of one hundred per cent of the ingredients.