LATAM Airlines Group has launched the second iteration of ‘Sabores que Transportan’, its onboard dining program that showcases the flavours of South America.
Meaning ‘Flavours that Transport You’, the latest menu features dishes from restaurants in Chile, Brazil, Colombia, Ecuador, Peru and Argentina.
Executive chef of LATAM Airlines Group Felipe Gutiérrez said that the program highlights the talent, passion and dedication of chefs who have stood out in the culinary scene of their regions.
“Through their stories, recipes and creations, each dish offers a unique way to share the culture, ingredients and traditions of its region. We will continue to promote initiatives that allow us to offer better service every day for our passengers, while contributing to local development,” Gutiérrez said.
In Chile, the program features chef Leo De la Iglesia who leads the restaurant La Caperucita y El Lobo in Valparaíso.
A network of flavours
Brazil – Chef Cafira Foz, from Fitó Pinheiros in São Paulo.
Pirarucu loin with moqueca sauce, plantain gnocchi and cilantro, as well as María Isabel soupy rice made with braised lamb. Available on flights from São Paulo and Fortaleza.
Colombia – Chef Carolina Asmar, from Celia in Barranquilla.
Roasted pork with arroz apastelado and chives, and tamarind-roasted pork with yucca gratin, tender green beans and sumac. Available on flights from Bogotá.
Ecuador – Chef Juan Sebastián Pérez, from Quitu in Quito.
Lamb osso buco with meat and naranjilla sauce, spiced rice and avocado, tomato and cinnamon salad; as well as shrimp ceviche with cacao mucilage and coastal-style corviche with salprieta aioli, shrimp encocado and bluefin tuna. Available on flights from Quito and Guayaquil.
Peru – Chef Aldo Yaranga, from AWA in Lima.
Canga chicken with creamy juane-style rice, grilled hearts of palm and cocona chili sauce, as well as short rib with chocolate sauce, ripe plantain purée, grilled hearts of palm and tomatoes. Available on flights from Lima.
Argentina – chef Olivia Saal, from Oli in Buenos Aires.
Beef tenderloin milanesa with potatoes in truffled cream and baked trout with barley risotto, mushrooms and parsley oil. Available on flights from Buenos Aires.
