Famous Chilean Chef Rodolfo Guzmán Cooks Traditional Pit Barbecue on Weiser Family Farms | Eater LA

"At a Memorial Day collaboration I watched Rodolfo Guzmán bring a Chilean-style dinner inspired by his restaurant in Santiago to life: he shoveled hot coal over a pre-Hispanic Chilean pit barbecue preparation called curanto chilote—an ancient technique in which dough-covered fish heads, meats, seafood, vegetables, and tubers are cooked inside an underground pit—and carefully tended two Sonoma lambs that had been roasting for 13 hours on crosses. Boragó has risen to number four on the Latin America’s 50 Best list and number 27 on the World’s 50 Best Restaurants, and Guzmán emphasized Chile’s very unique ingredients that set his cooking apart. He also noted how the kitchen has grown from four people to forty, expressed pride in the broader Latin American culinary movement, and said he feels a responsibility to maintain what they have at Boragó, so opening in Los Angeles is not an immediate plan." - Bill Esparza