El Manantial del Silencio

“We work with local foods and have a strong relationship with the Aboriginal communities that provide the restaurant with these products. Some of our favourite products include Andean potatoes, native maize, peanuts, llama meat, mountain trout, quinoa, amaranth, kiwicha, goat’s cheese, charque, locoto, and yacón.”

Confit goat cake served with white quinoa and pumpkin; llama ribs with Quechua potatoes, apples, bacon, and purple corn chicha; and Andean corn and llama jerky.

Purmamarca is a kingdom of condors with giant cacti populating the skies and soils of the region. This is northwest Argentina, with its regional foods and Andean culture and recipes. In 2001, Chef Sergio Latorre joined the staff of El Manantial del Silencio’s kitchen. From the very outset he fell in love with the produce of the land. He quickly understood the energy, identity, and history of it. He began to build his confidence in a new world, using modern techniques to add value to ancestral products. It’s patient, passionate, and profound work of cultural rescue and valorization.