Issue n1

S CR OL L

03 Chile, Puerto Montt’s

unique facade

02Mexico, Mazunte; The heaven road

01Bolivia, La Paz;

Gustu

Nº1

C E O

o l i v i a d a n n e m a n n

e d i t o r i n c h i e f

p a u l a g a r c í a

c o l l a b o r a t o r s

n i c o l á s l ó p e z

a r g e n t i n e a n

D U G N A D C E O

c o o k

v i c t o r i a a l e s s a n d r i n i

a r g e n t i n e a n

p i c t u r e a n d s o u n d d i r e c t o rs t u d e n , U B A

Nº1

Chile, Puerto Montt’s unique facade

Bolivia, La Paz; Gustu

Mexico, Mazunte; The heaven road

S i g h t s

01

01

t h e

h e a v e n

r o a d


t h e

h e a v e n

r o a d

9

By Victoria Alessandrini


1 1

T h r e e m o n t h s i t w a s n o t h i n g

a n d i t w a s e v e r y t h i n g

My senses were activated each day.

The colorful houses full of character,

plants, turtles, an empty swimming pool

and a portrait of Virgin of Guadalupe.

The sunsets , piñatas and fruit trucks.

A market where I found esoteric perfume

used for wealth or love, a salty grasshpers

or tasty mangoes.

The flavors come and go, taking you to a

taquitos shopp or to a tavern with differ-

ent mole colors you can ever think of.

The family, always holy and generous .

I felt welcomed and received with love.

From the first day at breakfast, I begin to

feel that Mexican cuisine universe it’s

about to initiate.

The palate, tempted by the nuances of

chili, produces endorphins that release my

breath, agitated. Until one day te enchi-

las fuerte , and you start to pay more

attention to the details that make your

visit so speciall.


1 3


1 5

The Pacific, offering peace in the depth of

its colors and sensations. Diving, swimming,

floating. Leaving the rough sea, fighting just

a little and abandoning yourself to the waves,

that lead you to shore.

Respected and adored by the gifts it gave me,

like the noise of whales heared underwater or

the beautiful energy it radiates in the dark

night

Un mezcalito with orange, to intone a warm

night at sea dancing cumbia and mariachi band.

Or a hot chocolate in San José’s cabin, to

withstand the cold and the wind.

The Huichol, I felt in love withtheir crafts,

the beautiful tapestries or the jaguar myths,

reflected in the works of beads. Alebrijes and

wooden imaginary animals, vibrant and full of

color. Murals, lost in a jungle, in a little

street in Coyoacán or at trip curves between

endless forest.


a n d s o i s t h e m a g i c t h a t s u r r o u n d s t h i s w o n -

d e r f u l c o u n t r y , s o f o r c e f u l a n d f u l l o f l i f e .

H i s t o r y , a r t a n d c u l t u r e a l w a y s p r e s e n t ,

l u r k i n g a r o u n d e v e r y c o r n e r l i k e a s h a d o w ,

t h e r e f l e c t i o n o f a c u l t u r e f i l l e d w i t h s t o -

r i e s t o t e l l .

1 7

a n d s o i s t h e m a g i c t h a t s u r r o u n d s t h i s w o n -

d e r f u l c o u n t r y , s o f o r c e f u l a n d f u l l o f l i f e .

H i s t o r y , a r t a n d c u l t u r e a l w a y s p r e s e n t ,

l u r k i n g a r o u n d e v e r y c o r n e r l i k e a s h a d o w ,

t h e r e f l e c t i o n o f a c u l t u r e f i l l e d w i t h s t o -

r i e s t o t e l l .

02

02

M O N T T

Puerto Montt Chile’s unique facade

P U E R T O

U s u a l l y w h e n w e t a l k a b o u t a r c h i t e c t u r e w e c o n c e n t r a t e i n b i g c i t i e s l i k e T o k y o , w i t h i t ’ s m o d e r n b u i l d i n g s a n d F r a n c e w i t h i t ’ s R e n a i s s a n c e a r c h i t e c t u r e . B u t , w h a t a b o u t t h e r e s t ? o f t h e f o r g o t t e n ,

l o n e l y a n d h i d d e n ?

2 1

By Olivia Dannemann

h o m ef l o w e r s


I c a n n o t c o u n t t h e a m o u n t o f t i m e sI ' v e c r o s s e d t h e b o r d e r i n t o C h i l ea n d g o n e t o l o s t c i t i e s l i k e O s o r n o ,P u e r t o M o n t t a n d F r u t i l l a r .

2 3


2 5

U n a b l e t o d e c i p h e r w h a t c o n t a i n s

w i t h i n , M o s t o f t h e m a r e b u i l t f r o m

s h e e t m e t a l a n d w o o d .

t h e l i t t l e o b j e c t s s t o r e d i n t h e i r w i n -

d o w s c a l l y o u r a t t e n t i o n l i k e r a r e t r e -

s u r e s , a l w a y s g e n e r a t i n g c u r i o s i t y a b o u t

t h o s e s m a l l h o u s e s , h i d d e n u n d e r t h e

p l a n t s a n d f l o w e r s f o r m i n g t h e i r

w i l d s u r r o u n d i n g s .

03

03

l a p a z

g u s t u


By Nicolas Lopez

2 9


3 1

g stu

u


This trip begins with a tour of height through the

corners of La Paz, a city full of colors and hospital-

ity, with a gastronomic wealth that still eludes many

of us.

In this story, Nicolás López talks about his visit to

Gustu, the new culinary proposal of the well known

danish Claus Meyer, co- founder of Noma restaurant,

in a place as unexpected as Bolivia.

The philosophy of this great man of the cuisine is

based on changing the world through food, and he has

shown that replicating the work he did with Noma and

its nordic cuisine movement in South America's poor-

est country.

“It is a school with a restaurant run by t heir own

students," says Nico, fascinated with the initiative.

Gustu is an idea that aims to inspire the new genera-

tions, a proposal that goes beyond cuisine.

The project began with a school and later was

completed, in April of this year, with the opening of

the restaurant, so it’s students could put into prac-

tice everything learned in day to day.

From his own experience, Nico tells us “the best way

to learn is through practice, taking direct responsi-

bility for that learning, with the vertigo of error”,

and so do the boys of this school from Tuesday to

Saturday.

3 3


"Gustu is a revolution, both in Bolivia and Latin

America, is a project intended to show the world the

Bolivian gastronomy handed by Bolivians themselves" And,

following the guidelines of Noma, the dishes are prepared

using only ingredients produced in the country.

This project aims to that 100% of the products served in

the restaurant are local, wich gets to uncover the true

potential of Bolivian food culture.

Both Kamilla Seidler and Michelangelo Cestari work with

his team in this new culinary proposal is invaluable.

However, after his intense journey, Nico highlights the

seed that started this whole project: the school. "I

think that is the most important and revolutionary point

of Gustu, teach these guys to believe in themselves and

show them that no matter where they come from or how much

they know, there are no limits for dreaming".

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