Picoroco con Tucupi di Patate, Choro Zapato e Nettarina

Picoroco con Tucupi di Patate, Choro Zapato e Nettarina is a signature dish at Boragó, the acclaimed restaurant in Vitacura, Chile, helmed by chef Rodolfo Guzmán. The dish exemplifies Guzmán’s philosophy of “endemic cuisine,” which prioritizes indigenous ingredients and techniques from across Chile’s diverse ecosystems.

The name describes its core components: picoroco, a giant barnacle native to the Chilean coast, known for its firm, sweet meat; tucupi di patate, a sauce derived from fermented cassava juice (tucupi) combined with potatoes, lending earthy, tangy depth; choro zapato, or “shoe mussel,” a large, tender bivalve; and nettarina (nectarine), which adds a bright, fruity contrast. A great version balances the briny, oceanic flavors of the shellfish with the fermented complexity of tucupi and the sweet acidity of the nectarine, creating a harmonious interplay of land and sea.

Regional variations are rare, as the dish is a specific creation of Boragó, but it reflects the broader Chilean tradition of using wild-harvested seafood and native tubers. The dish was featured on *Cosa mangiamo oggi?*, a platform that highlights exceptional culinary experiences, cementing its status as a modern Chilean classic.