15 years ago being a vegan in Argentina was like being an alien. However, chef Mauro Massimino, owner of Buenos Aires Verde, opted for this style of food. He sought to transfer all the techniques of traditional cooking to the preparation of dishes that were not only nutritious but also tasty. He was a pioneer in vegetarian, vegan and raw food and paved the way for gastronomists who chose plant-based cuisine, so much in vogue today.
As a good son of Italians, Massimino likes strong flavors, and his cuisine demystifies the idea that without meat there is no paradise. The vegetable curry (with a good spicy sauce, served separately), the lasagnas (the classic and the raw, with seasonal vegetables and cashew cheese), the veggie chori (with sautéed onions, cheese and egg), the hamburger millet and quinoa (with grilled egg and guacamole), are some of the dishes for which one always wants to return. There is a good selection of organic wines, drinks and elixirs made from wines.
Massimino never stops researching and experimenting with different techniques and products, and thus came to specialize in raw chocolates and bakery. Coquettish boxes of pure cocoa chocolates can be assembled, without the addition of refined sugars, with nuts or rich fillings. There are croissants, puddings (banana and chia, raspberry and blackberry chocolate, dipped in chocolate), flourless cakes (carrot and walnut, banana and chocolate, based on rice flour and quinoa), and many more sweets to accompany with good coffees and teas.
There are succulent breakfasts, with eggs in different preparations, waffles, pancakes, French Toast, and a complete section of super juices and smoothies, to strengthen defenses and start the day with energy.
What has changed in these 15 years? “The public is increasingly aware of how to eat well, choose what is seasonal, understanding that the food that should be eaten is the one that grows in each season” – comments Massimino. We are on the good way.
