A Manifesto for a New Argentinean Cuisine
Pushing the boundaries of Argentinean gastronomy with Design Fiction
In 1987, Denmark started a revolution by introducing the “Ø label”. It was one of the first government-controlled organic certifications that guaranteed that food production adheres to specific practices that prioritize animal welfare, environmental protection, and sustainability. These practices include restrictions on the use of synthetic pesticides and fertilizers, requirements for outdoor access for livestock, and a focus on reducing the carbon footprint of food production. This early start has allowed Denmark to become a leader in organic food production and consumption.
I originally come from Argentina, a country with a strong and distinctive culinary culture, but that often lacks the vision of the legislators who promoted the “Ø label”. This is the reason why I have been exploring how creativity and innovation are shaping the future of food and how local gastronomy could play a role in addressing some of the planet’s biggest challenges.
Over the last few months, I took the context of Buenos Aires and its San Telmo Market to imagine Argentinian cuisine with a future-forward mindset and a design fiction approach. For instance, in previous articles, I reported on my explorations of carbon-neutral gastronomy and ethical meat tasting.
In this article, I created a fictional restaurant called Al Sur located in San Telmo Market. I imagined its concept, its menu, its innovative technologies, and the philosophy that drives its owner Santiago Egurren. That work led me to draft a Manifesto for a New Argentinean Cuisine.
The Restaurant: Al Sur
As we embark on a journey into the future through San Telmo Market, I invite you to enter the avant-garde kitchen of Al Sur Restaurant. You’ll find ourselves immersed in a unique speculative exploration — a culinary happening that goes beyond the ordinary, a rendezvous with the future of Argentine cuisine.
At the entrance, you cannot miss the large “Gastro Popup” sign and you might notice the presence of an A-label certificate that the Argentinean Ministry of Health and Quality of Life recently introduced. The presence of this sticker guarantees the quality and origin of products according to the country’s rigorous ecological standards and regulations. That includes production, processing, packaging, and labeling.
The Concept: Gastro popup
In the vibrant tapestry of gastronomy of San Telmo Market, the term “Gastro Popup” sparks curiosity and evokes a sense of culinary anticipation. If you are not familiar with a gastronomic event of this style, a pop-up restaurant is a temporary event designed to showcase the culinary talents of a chef in a temporary location. This ranges from a one-night-only dining event, such as the one you will experience below, to a public gastronomic tent on a rooftop open for a few months.
Al Sur Restaurant Popup is currently located within the market. But its location is not confined to traditional restaurant spaces; instead, what is important is an area that mirrors the dynamic spirit of the concept. For instance, a hidden gem within an apartment complex might be its next home.
The concept is driven by a passion for filling a potential gap in the local culinary scene, offering a nuanced representation of Argentine cuisine that may not be readily available. By embracing the rising trend of exploring diverse and authentic flavors, Al Sur is a unique space where authenticity, creativity, and expertise converge.
The Owner and Chef
Santiago Egurren, the visionary force behind the culinary magic at Al Sur Restaurant, stands at the forefront of Buenos Aires’s gastronomic evolution. A true tastemaker and entrepreneur, Santiago has seamlessly woven his passion for food with a keen understanding of the dynamic culinary landscape.
With a background steeped in both the traditional and the avant-garde, Santiago’s culinary journey began in the bustling kitchens of Buenos Aires, where he honed his skills under the guidance of seasoned chefs. His insatiable curiosity and commitment to pushing culinary boundaries led him to explore diverse cuisines, techniques, and flavors, setting the stage for the innovative approach that defines Al Sur.
As a gastronomic entrepreneur, Santiago envisions and curates experiences that transcend the ordinary. His keen eye for industry trends, combined with an unwavering dedication to authenticity, has propelled Al Sur to the forefront of Buenos Aires’ gastronomic scene. From reinventing classic Argentine dishes to introducing avant-garde flavors inspired by local ingredients, Santiago crafts a symphony of tastes that captivates the palates of discerning diners.
The Vision: A Manifesto for the New Argentinean Cuisine
Santiago expressed his culinary philosophy in a manifesto, a testament to his relentless pursuit of excellence, and an invitation to savor the future of Argentine gastronomy.
1. Celebrating the Essence of Argentina
We aim to capture and express the pure essence of Argentina, embracing its diverse landscapes, climates, and cultures in every dish we create.
2. Harmonizing with the Rhythms of Nature
Our cuisine reflects the ever-changing seasons, ensuring that each plate tells a story of the natural cycles and bounty that Argentina offers throughout the year.
3. Local Bounty, Global Inspiration
We base our culinary creations on locally sourced ingredients that thrive in our unique climates and terrains, celebrating the rich diversity of Argentinean produce.
4. Balancing Taste and Well-being
We believe in a harmonious blend of exceptional taste and modern health insights, crafting dishes that nourish both the body and the soul.
5. Championing Argentine Producers
We showcase and support local producers, sharing their stories and cultures through the flavors and traditions embedded in our culinary offerings.
6. Sustainable Sourcing and Animal Welfare
We prioritize sustainable sourcing, ensuring the welfare of animals, and promoting responsible practices in our seas, farmlands, and wilderness.
7. Innovating with Tradition
Our commitment includes exploring new applications for traditional Argentine food products, and pushing the boundaries of culinary creativity while honoring our heritage.
8. A Fusion of Culinary Traditions
We merge the best of Argentine culinary traditions with global influences, creating a unique and contemporary gastronomic experience.
9. Local Self-Sufficiency and Regional Collaboration
We strive for a balance between local self-sufficiency and regional collaboration, promoting high-quality products and sharing the richness of Argentine cuisine.
10. Unity for Culinary Excellence
We unite with consumer representatives, culinary craftsmen, agriculture, fishing, food, retail, and wholesale industries, researchers, teachers, politicians, and authorities. Together, we collaborate to elevate Argentine cuisine for the benefit and enrichment of our communities.
The Menu
Santiago Egurren translated his manifesto into the menu, a medium-sized letter, printed on high-quality, durable recycled paper and written with water-based inks, an alternative based on organic and biodegradable materials. Designed with warm colors and visual elements related to nature and food.
Drawing inspiration from the vibrant cultural heritage of Buenos Aires, Al Sur brings forth a distinctive fusion of traditional Argentine flavors with a contemporary twist. Whether it’s reinventing classic Locro, exploring the versatility of Milanesas, or crafting innovative dishes inspired by local ingredients, each creation is a testament to our commitment to culinary excellence.
In addition, a local sommelier carefully selected a variety of wines that reflect Al Sur’s commitment to sustainability, authenticity, and low intervention.
The Innovative Technology: Drinkable Water Management
To complement this unique experience, Santiago Egurren partnered with local entrepreneurs to manufacture built-in machines that provide natural and sparkling water that is filtered on the spot, balanced, and chemical-free. Water served to guests has not been bottled, stored, or transported, thus respecting the environment and adding an extra touch of sustainability to the dining experience.
This speculative work is part of my explorations of the future of gastronomy. It aims to push the boundaries of Argentinean gastronomy and consider a future where environmental consciousness and culinary innovation converge.
If you are interested in exploring further, here is the behind-the-curtain description of my research on the topic.
In today’s rapidly changing and unpredictable world, my background as a social scientist and UX designer positions me at the forefront of speculative research, futures design, and strategy creating earth-centered services, artifacts, and scenarios from the near future. Contact me: Nicolás Bronzina.
