In a world where fine dining restaurants are starting to all feel like a blur, Mugaritz, nearly 20 years old, still manages to be completely original.
To begin any conversation of food in Cuba, you must first discuss of the lack of it. Especially when speaking of running a restaurant.
By injecting penicillin into vegetables, Chilean chef Rodolfo Guzman of Boragó in Santiago is opening up a new world of “cheese.”
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