Regional culinary identities evolve through historical research and agricultural innovation

In Chile, the Universidad de Talca (UTalca) and chef Rubén Tapia have collaborated to recreate historical recipes from the naturalist Juan Ignacio Molina. Through a creative residency, Tapia researched Molina’s handwritten manuscripts to reinterpret dishes that reflect both the Maule region and Molina’s time in Italy. The menu included items such as tortellini in capon broth and roasted pork with potato dumplings, utilizing regional ingredients to preserve a two-century-old culinary legacy.

In Argentina, the province of Mendoza is expanding its gastronomic identity by recognizing new regional products. The Koquena argentum INTA squash, a butternut variety developed through genetic research at the INTA La Consulta experimental station in the Uco Valley, will be officially recognized alongside the traditional tortita raspada. This recognition highlights the intersection of scientific agricultural innovation and traditional culinary knowledge within the province.