{"id":241251,"date":"2026-07-26T19:11:45","date_gmt":"2026-07-26T19:11:45","guid":{"rendered":"https:\/\/teknomers.com\/en\/the-art-of-roasting-according-to-gaston-riveira-underutilized-cuts-and-the-secret-to-perfect-chimichurri\/"},"modified":"2026-07-26T19:11:47","modified_gmt":"2026-07-26T19:11:47","slug":"the-art-of-roasting-according-to-gaston-riveira-underutilized-cuts-and-the-secret-to-perfect-chimichurri","status":"publish","type":"post","link":"https:\/\/teknomers.com\/en\/the-art-of-roasting-according-to-gaston-riveira-underutilized-cuts-and-the-secret-to-perfect-chimichurri\/","title":{"rendered":"The Art of Roasting According to Gast\u00f3n Riveira: Underutilized Cuts and the Secret to Perfect Chimichurri"},"content":{"rendered":"\n
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Gast\u00f3n Riveira argued that the Argentine consumer is no longer looking only for the most expensive cut, but for flavor, history and personality \/Jaime Olivos<\/figcaption><\/div>\n

The Evolution of Roasting in Argentina<\/h2>\n

In the realm of Argentine roasting, tradition permeates every cut of meat and flicker of the flame. Chef Gast\u00f3n Riveira<\/strong> is a pivotal figure in this culinary landscape, challenging norms while firmly holding onto his roots. Renowned for his innovative approach, Riveira emphasizes an exploratory attitude towards grilling, moving beyond the classic grill profile that has long dominated the scene. <\/p>\n

A Passion for Cooking<\/h3>\n

From an early age, Riveira developed a passion for cooking, inspired by his grandparents and the nostalgic aroma of home-cooked meals. His curiosity has morphed into a meticulous quest for culinary excellence, focusing on ingredients and mastering every cooking technique. He remarked, \u201cI think we are living in a very interesting moment\u201d for national gastronomy. <\/p>\n

The changing tastes of diners have shifted the spotlight from traditional cuts like ribeye to lesser-known cuts that carry unique identities, such as entra\u00f1a, ara\u00f1ita, and Denver Steak. Riveira emphasizes that patrons are eager to explore diverse flavors, showcasing an evolving culinary landscape.<\/p>\n

Valuing Lesser-Known Cuts<\/h2>\n

Riveira highlights that contemporary Argentine diners are no longer seeking solely the most expensive cuts. Instead, they are after flavor, history, and authenticity. \u201cThat speaks of an evolution of the consumer,\u201d he explains, as diners increasingly embrace alternative cuts like roast lid and flat iron.<\/p>\n

He introduces innovative cooking techniques, including sous vide, to elevate these lesser-used cuts, proving that patience and precision can yield results comparable to premium options. \u201cThe mission of a grill is also to educate the customer,\u201d Riveira asserts.<\/p>\n

Techniques That Ignite Creativity<\/h3>\n

Riveira\u2019s culinary philosophy blends traditional grilling with modern culinary techniques such as controlled maturation, diverse wood infusions, and creative fermentations. He believes that while technique adds value, the core of great cooking remains the quality of the meat. <\/p>\n

Reflecting on the intersection of innovation and tradition, Riveira states, “Is this still La Cabrera?”\u2014this guiding principle ensures that any innovation remains aligned with his restaurant’s identity.<\/p>\n

The Chimichurri Secret<\/h2>\n

An essential component of Argentine barbecue, the chimichurri<\/strong> sauce, has its own layers of complexity. Riveira stresses the importance of balance in flavors: quality olive oil, fresh garlic, oregano, parsley, ground chili, and balanced vinegar create an ideal chimichurri. To enhance dining experiences, he believes it should complement the meat without overshadowing it, promoting a harmony of flavors.<\/p>\n

\u201cGood service, aromatic grilling, and atmosphere can elevate a good steak to a memorable experience,\u201d he shared, ensuring that every aspect contributes to the dining experience.<\/p>\n

Global Expansion and Cultural Significance<\/h3>\n

Riveira is not only a prominent chef in Argentina but also sees his restaurant’s international growth as a step toward preserving and sharing Argentine culture globally. His establishments span nine countries, including Chile, the U.S., and Spain. <\/p>\n

He views roasting as an embodiment of national culture, remarking that Argentine gastronomy is at a remarkable juncture. \u201cGrilling has transformed from a technique into a universal language,\u201d he concludes, encapsulating his commitment to providing an authentic Argentine experience while adapting to modern culinary trends.<\/p>\n

In summary, Gast\u00f3n Riveira<\/strong> exemplifies a new generation of chefs who blend passion with innovation. With each flame and cut of meat, he continues to deliver authentic Argentine hospitality and elevate the art of grilling to new heights.<\/p>\n


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General News – 2<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Gast\u00f3n Riveira argued that the Argentine consumer is no longer looking only for the most expensive cut, but for flavor, history and personality \/Jaime Olivos The Evolution of Roasting in Argentina In the realm of Argentine roasting, tradition permeates every cut of meat and flicker of the flame. Chef Gast\u00f3n Riveira is a pivotal figure […]<\/p>\n","protected":false},"author":1,"featured_media":241252,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[1649,55695,1778,37282,7277,55694,5924,1448,49238],"class_list":["post-241251","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mazagine","tag-art","tag-chimichurri","tag-cuts","tag-gaston","tag-perfect","tag-riveira","tag-roasting","tag-secret","tag-underutilized"],"_links":{"self":[{"href":"https:\/\/teknomers.com\/en\/wp-json\/wp\/v2\/posts\/241251","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/teknomers.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/teknomers.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/teknomers.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/teknomers.com\/en\/wp-json\/wp\/v2\/comments?post=241251"}],"version-history":[{"count":1,"href":"https:\/\/teknomers.com\/en\/wp-json\/wp\/v2\/posts\/241251\/revisions"}],"predecessor-version":[{"id":241253,"href":"https:\/\/teknomers.com\/en\/wp-json\/wp\/v2\/posts\/241251\/revisions\/241253"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/teknomers.com\/en\/wp-json\/wp\/v2\/media\/241252"}],"wp:attachment":[{"href":"https:\/\/teknomers.com\/en\/wp-json\/wp\/v2\/media?parent=241251"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/teknomers.com\/en\/wp-json\/wp\/v2\/categories?post=241251"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/teknomers.com\/en\/wp-json\/wp\/v2\/tags?post=241251"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}