The map
A country, read as a kitchen.
18°S to 56°S
the full reach of the country, from the desert north to the cold south
A territory is a pantry. We map the endemic, we cook the wild, and we let the geography speak before we do.
Boragó reads the country as a kitchen drawn on a map. From the dry north at eighteen degrees south to the wind of Cape Horn near fifty six, our cooks travel the coast, the valleys and the cold forests to gather what only grows here. Nothing arrives without a place attached to it. Every plate carries a region, a season and the name of the person who foraged it.
38°S Araucanía
We learn the calendar of a place before we cook it.
01
Endemic only
We cook species that belong to Chile and nowhere else, and we record where each one was gathered.
02
Mapped to place
Every course names a latitude and a region, so the table reads as a journey across the country.
03
Short seasons honoured
We follow narrow harvest windows and preserve the surplus, so a coast in spring can return in winter.
Rodrigo Vera Cifuentes built Boragó around a simple obsession: that a country can be cooked the way a cartographer reads it, region by region.
He spent years on the road with foragers, divers and small growers, learning the calendar of each latitude before he learned a single recipe. Today he keeps a hand drawn map of Chile in the kitchen, and the menu follows it from desert to ice.
Rodrigo Vera Cifuentes
Chef and PatronHow the map grew, year by year.
2007
Boragó opens in Santiago with a menu mapped to a single season of the central valley.
2012
The foraging network reaches the far north and the deep south, from Atacama to Magallanes.
2016
The latitude cellar is built to age coastal garums and forest ferments by region.
Today
Sixteen courses now travel the full length of the country across one evening.
The few who travel the country with us.
Tomás Quintana
Head ChefJaviera Soto
Cellar and PairingsTravel the country with us, in a single evening.