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El Baqueano

Buenos Aires

Rare ingredients from specialist producers make for a singular experience

On the Pass

Fernando Rivarola

Chef Fernando Rivarola routinely scours Argentina for unusual smallholders and producers in his quest to unearth native ingredients – so you can expect creative dishes such as llama carpaccio with three-colour quinoa or alligator gyoza on the menu. Always a friendly and relaxed place to eat, El Baqueano has recently undergone an extensive renovation, with its new home featuring not only a dining room but also an R&D department, a private events room and Argentina’s first gastronomic library.

Rivarola opened El Baqueano, which means ‘guide’, with partner and sommelier Gabriela Lafuente after spending seven years working in Spain. The couple run the popular Cocinas Sin Fronteras (Cooking Without Borders) pop-up project, inviting renowned chefs from around Latin America to cook at their establishment.

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