Changes, everything changes. That is the first law of transhumance, a grazing method that implies constant movement, in order to adapt to climatic conditions and productivity. Following this premise, El Baqueano, after thirteen years of offering contemporary native cuisine – awarded for nine consecutive years in the Latin America’s 50 Best Restaurants list – decided to move towards a more relaxed and accessible area.
The philosophy is the same.Trashumante works with small local producers, collectors and fishermen from all regions of the country, which guarantees a high quality raw material. The menu is oriented towards the maritime, with various options of fish and shellfish, in dishes with a Spanish influence. Among the portions, the fish & chips with grilled potatoes and tartar sauce stand out; the prawn pil pil (at a perfect cooking point, which allows you to appreciate the freshness of the product); and among the main dishes, the roasted pepper casserole with egg and baby squid, and the Andalusian-style catch of the day (with homemade marinade, escalibada and poor potatoes). Being seasonal, the menu changes frequently and there are usually dishes of the day, such as the very fresh trout that we tried the day of our visit.
Not everything is fishing. Among the snack options, ideal for ordering several portions and sharing, there are house classics such as the rhea and alligator empanadas -also with quinoa and cheese-, the addictive cassava and spinach fritters, and in summer, tomato season, the aguachile of heirloom tomatoes, watermelon, cherries and strawberries. There are also main dishes such as lamb shank, and rice with seasonal mushrooms, egg and guanciale. Among the desserts, you can’t miss the chocolate coulant (the old volcano in the original recipe by Michel Bras), and the “interpretation of the alfajor”, a deconstructed version of our candy.
The big news is that El Baqueano will continue to exist as a restaurant/trade school, an ambitious project that will soon be inaugurated in the city of Salta.
