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n addition to its culinary prowess, Boragó has also been involved in significant projects that have further solidified its position in the gastronomic world. Under the leadership of Chef Rodolfo Guzmán, the restaurant has collaborated with local producers, farmers, and foragers to source the freshest and most unique ingredients, setting a new standard for sustainable and farm-to-table dining practices.
Boragó (Santiago, Chile)
