Five Reasons Why Christina Sunae Fell in Love with Argentinean Cuisine

She is a talented, restless traveller. Tasting the culinary works of art by Christina Sunae is a feast of flavours for the taste buds. It means being taken to unknown places that, somehow, turn out to be familiar. It means diving into an unparalleled gastronomic adventure. With two restaurants in Buenos Aires and one in Manila, Philippines, the American chef—self-proclaimed Filipino due to her time spent in the island country—shows off her skills and offers an experience that takes you back to the origins of oriental dishes.

Cantina Sunae (Palermo) and Apu Nena (Chacarita) are two restaurants that provide the capital of Argentina with the right dose of Asian gastronomy. The former has a traditional atmosphere, while the latter offers an innovative proposal of Asian tapas. But, beyond the delicacies she cooks in honour of her roots, part of her history also lies in the culinary culture of Argentina. ‘What I really love is that, because it's such a large country, the food changes a lot throughout its territory,’ says Christina. 

So, which aspects of the country's food have won her heart?

Northern gastronomy

Dazzling landscapes, local culture and lots of regional cuisine. The north offers a boundless feast that charms every tourist who passes through. Tamales, fried empanadas, llama and humita (creamy corn) are some of Christina's favourites, and she lets herself be surprised by each new bite. ‘I loved the use of lemon to season the empanadas. I also love the use of spice,’ she admits.

Southern Argentina

‘I really like the use of products from Patagonia,’ says Christina. The fact is that visiting the south of the country not only results in endless pictures of nature from another planet, but also in new gastronomic treats. Lamb, trout and berries are some main culinary highlights. ‘I cooked a Patagonian lamb paired with raspberries, blackberries and redcurrants,’ she continues, praising the versatile ingredients.

Soil and fresh ingredients

The chef also highlights other aspects: ‘I believe that the soil here gives a different flavour to the products’. The rich flavour, the colours, the wide variety; the kilometres of hectares of harvested land in the country are proof of the agricultural and livestock production that extends over the land. And that is the perfect ally for those who use the raw material when making a dish. ‘The ingredients I eat and use in my restaurants are delicious. Especially when they are in season,’ he concludes.

Chinatown and Koreatown in Buenos Aires 

Nothing better than feeling at home, even when oceans keep us apart. That's the feeling that the Chinatown in Belgrano and the Koreatown in Flores and Floresta awaken. ‘I love having so many Asian communities. I enjoy visiting the neighbourhoods, buying products to use in my cooking and eating the delicacies they sell without the need to cook myself’, Sunae admits.

Wine and vermouth

A list of Argentina's hits would not be complete without one of its great highlights: the drink made from grapes. Argentine wine is a trademark that travels the world. Its iconic grape variety, Malbec, makes palates dance and goes perfectly with the typical beef cuts. So it's no wonder that this purple elixir has also worked its magic on Christina. ‘Wines are amazing anywhere in the country: Mendoza, Chubut, Salta. I love how varied they are here,’ she says. Her favourite grape variety? Sauvignon. 

In addition, the apéritif star also finds its place in the chef's itinerary: ‘I got hooked on vermouth. I just love drinking it before dinner’.