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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
Mexico, Mazunte; The heaven road
t h e
h e a v e n
r o a d
9
By Victoria Alessandrini
Mexico, Mazunte; The heaven road
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.
Mexico, Mazunte; The heaven road
1 3
Mexico, Mazunte; The heaven road
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.
Mexico, Mazunte; The heaven road
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
Puerto Montt Chile’s unique facade
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
Puerto Montt Chile’s unique facade
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
Bolivia, La Paz; Gustu
By Nicolas Lopez
2 9
Bolivia, La Paz; Gustu
3 1
g stu
u
Bolivia, La Paz; Gustu
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.
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Bolivia, La Paz; Gustu
"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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Bolivia, La Paz; Gustu
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