2024-10-27 04:49:00
Sushi with a Patagonian twist
“We want people to come and have the experiencesaid Franco Vázquez, owner of this Oriental fusion food shop, which has been serving these delicacies for seven years. Presenting flavors to the public at Cutral Co and Plaza Huincul.
of Installed at its premises for four years – it started in 2020 – has managed to consolidate itself, from hosting weekly theme nights at the bar in Plaza Huincul to being open from Monday to Saturday in its own space.
Franco Vazquez is preparing one of his dishes.
“When I started, the goal was always to have our own place, and since September 2020 we have achieved this.“Owner Franco said Iwao Sushi. He is committed to fusion cuisine: “We have sushi, which is Japanese. Ingredients will not be brought from Japan, but the best ingredients from the region will be used to create the recipes.”. They offer trout or pine nut pickled dishes.
Now they have expanded their menu and offer a full sushi offering. “We have 30 rolls and all the extra rolls, like falafel. Everything refers to oriental food, fried chicken, Vegetarian options and TACC-free varieties”. They also include salads.
Although sales have already started Under difficult circumstances such as the epidemicwhich allowed him to settle down. Unable to leave my home, They organized the delivery. “We are based there. Although sometimes we go out with our ID cards and work less hours to cook for two or three hours,” he clarified.
The proposal is located at Near West Park This is perhaps one of the complaints of some customers and hence they settle in the centre. “Strengthen community work and prevent everything from being concentrated in the center“, explain.
The chef explained that although he is not the first to serve sushi at Cutral Co and Plaza Huincul, if he is the first to open a breach, they install products every day and there are constant suggestions.
The business has also learned to overcome the inflationary process as 90% of its inputs are imported.. “No matter what, the public values our work and continues to choose us, even as they continue to buy,” he said. The closest challenge was to place a place with tables on the street. “Visual cooking is our goal,” he said. In the meantime, the door remains open for on-site pickup and delivery.
Another offer from Iwao is Evening theme courses – either in a bar or in a private home where they are employed. they provide Provide theoretical and practical courses to participantsthey put the rolls together, and then Franco prepared the whole dinner and dessert. Three employees work with the chef as kitchen assistants and handle orders.
Braille menu
One of the novelties is that Incorporated into this proposal, paper menus (physical menus) could provide braille reading capabilities for blind people. This is an initiative he presented to Assemblymember Elida Gonzalez.
Braille menu, this is the best inclusive suggestion in a place.
It was made after Franco worked with relatives of people with the disease. Touch literacy systems will allow them to select menus, another form of inclusion.
From Mendoza to Cutral Co for the most delicious alfajores
Lars Seven types of handmade alfajores Natalia Ochoa makes truffles that she dreamed of making a living over the past four years. Barranca Zonda is a brand that showcases its products when participating in various trade shows..
“During the pandemic, I went to Mendoza because my mother was there. My husband and I sent each other recipes for desserts and meals until I found a recipe in the local newspaper for alfajores, a universal The type of Mar del Plata,” explains Natalia.
Natalia Ochoa with fruity alfajores.
Her 23-year career as a hairdresser had been put on hold since she discovered the possibility. elaboration of alfajoresNovember 2020. Participated in the first fair in March 2021 where he was able to sell his alfajores.
“We research, we modify, we think about why we use this flour, why we use honey, what fillings we use. There are 10,000 Alfajores, each with its own style. We have the rest of the dough with pepper and wine as a basehighlighting the flavor of the filling. Although there were other varieties in the beginning, today they offer seven varieties: dulce de leche: white and black; good or good black and white; raspberry; and the last one is willow Orange and lemon with local cream. in addition Truffles emerged as a way to exploit cookies. “Truffles are the kiss of the soul, rich and light,” he points out.
Looking for an alternative, he also started making orange ganache a year ago. “The taste is cyclical. Lately they’ve been asking for raspberry, milk sauce, and I added white chocolate because some people like white chocolate. They asked me if it was meringue, but no, it was chocolate,” Natalia clarified.
The strong point of marketing is exhibitions. During this tour they played at Chos Malal, Aluminé and other regional circuits. Recently, due to limited mobility, they have not left the oil area, but they also offer their services at the Huincul Square Tourist Office and on social networks.
Alfajores and truffles are sold under the brand name Son of the Wind Canyon. The name comes from the fact that Natalia was born in Mendoza and adopted in Neuquen.. “This is a step between two provinces, we have canyons in Mendoza and Neuquen,” he said.
Also named alfajores The B of Barranca and the N of Zonda are both inverted particularities.. They referenced his son Benjamin and his own initials, both of whom suffer from dyslexia. “That’s why they’re upside down, it’s a way of representing ourselves,” he concluded. The entrepreneur’s greatest wish is for this project to become a source of livelihood for her family. They will work hard to achieve this goal.
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#alfajores #sushi #Cutral #supports #entrepreneurs
Interview with Franco Vázquez, Owner of Iwao Sushi
Editor: Good morning, Franco! Thank you for joining us today. Your restaurant, Iwao Sushi, has introduced a unique fusion of flavors here in Cutral Co and Plaza Huincul. Can you tell us more about your culinary approach?
Franco Vázquez: Good morning! Yes, absolutely. At Iwao Sushi, we focus on blending traditional Japanese sushi with high-quality regional ingredients. Instead of importing everything from Japan, we use local products like trout and pine nuts to create our dishes. It’s about celebrating our heritage while offering something new and exciting to the palate.
Editor: That sounds wonderful! You mentioned that you’ve been operating from your own space since September 2020. What challenges did you face starting up during the pandemic?
Franco Vázquez: It was definitely a difficult time. We had to adapt quickly, so we organized delivery and takeout options to reach our customers. Even now, we focus on providing a great experience, whether it’s dining in or picking up food.
Editor: Could you share more about your menu? What types of dishes can customers expect?
Franco Vázquez: Our menu has expanded significantly. We now offer around 30 different sushi rolls, alongside vegetarian options, TACC-free varieties, and even unique additions like falafel and salads. The goal is to have something for everyone while staying true to our fusion concept.
Editor: You also host themed nights and even cooking courses. How important is community engagement to you?
Franco Vázquez: Community is everything! We want our restaurant to be a gathering place where people can enjoy good food and connect. The themed nights and cooking courses help us build those relationships. We believe in the importance of keeping things vibrant and engaging within our community.
Editor: It’s commendable that you’re also focusing on inclusivity with the introduction of braille menus. How did that idea come about?
Franco Vázquez: Inclusivity is a priority for us. After conversations with families who have blind members, I realized that having braille menus would enhance their dining experience. It’s essential to make our restaurant welcoming for everyone, and I’m proud we’re taking these steps.
Editor: what’s next for Iwao Sushi? Any exciting plans for the future?
Franco Vázquez: We want to expand our outdoor seating and create a more visual cooking experience for our guests. There are so many ways we can continue to engage our community and provide fabulous food. We’re just getting started!
Editor: Thank you, Franco, for sharing your inspiring journey with us. We look forward to seeing what’s next for Iwao Sushi!
Franco Vázquez: Thank you for having me! Come visit us soon!
Ong> Community engagement is incredibly important to us. By hosting themed nights and workshops, we not only share our culinary skills but also create a space for connection. Cooking courses allow participants to learn and engage directly with our food, fostering a sense of community around shared meals and experiences. We believe that food has a unique ability to bring people together and strengthen local ties.
Editor: That’s a fantastic approach! I noticed you also mentioned a Braille menu initiative. Can you tell us more about that?
Franco Vázquez: Yes, we’re proud to incorporate Braille into our paper menus. This initiative was born from our desire to be inclusive and ensure that everyone, regardless of their visual ability, can enjoy dining with us. It’s a simple yet impactful way to enhance accessibility and show our commitment to serving the entire community.
Editor: It’s wonderful to see such inclusivity in your offerings. Lastly, with the current inflation challenges, how have you managed to keep your business thriving?
Franco Vázquez: It hasn’t been easy, but we’ve focused on quality and building strong relationships with our customers. Despite the challenges of inflation and supply issues, our clients appreciate the effort we put into our dishes and the community feel of our restaurant. We continuously adapt our sourcing and operations to navigate these hurdles while maintaining the same ethos of quality.
Editor: Thank you, Franco! It sounds like you have created something special at Iwao Sushi. We look forward to seeing how your business continues to grow and evolve.
Franco Vázquez: Thank you for having me! It’s a pleasure to share our story and passion for food.
