Born from a kitchen in Patagonia.
It started with a plate of Sorrentinos. In a small restaurant in El Chaltén, Patagonia, handmade pasta with a wild mushroom sauce made me want to know more, so I asked to speak with the chef.
We talked about the ingredients, how the pasta was made, the place around us. Suddenly dinner wasn't just dinner. Back home, I tried to recreate the dish. I still do. Every time, the taste takes me back to that mountain town.
A dish can connect you to a place, a culture, a person. That's the curiosity TSTE is built to follow.

