LATAM Airlines Group presents the second iteration of ‘Sabores que Transportan’, its onboard dining program that brings together chefs and restaurants from across the region to offer passengers dishes inspired by the rich culinary traditions of South America.
This program features dishes from restaurants in Chile, Brazil, Colombia, Ecuador, Peru and Argentina, expanding an initiative designed to enrich the travel experience through recipes developed by leading chefs and specially adapted for onboard service.
‘Sabores que Transportan’ is part of LATAM’s commitment to continually enhancing the passenger experience, combining exceptional cuisine with the stories, ingredients and cultures that define South America.
‘Sabores que Transportan’ gives us the opportunity to highlight 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,” said Felipe Gutiérrez, Executive Chef of LATAM Airlines Group.
Chile: La Caperucita y El Lobo takes to the skies
In Chile, the program features chef Leo De la Iglesia, who leads the restaurant La Caperucita y El Lobo, located on Cerro Florida in Valparaíso, steps away from La Sebastiana, Pablo Neruda’s former residence. The restaurant is housed in a more than 60-year-old stone-and-brick building overlooking the port and surrounding hills and was created by De la Iglesia together with pastry chef Carolina Gatica, whose story gives the restaurant its name: she is La Caperucita, and he is El Lobo.
For this collaboration, the restaurant has created dishes including shredded beef with truffled potato foam, roasted onion petals, cilantro oil and garlic crumbs, as well as confit conger eel with vichyssoise cream, black quinoa, sautéed shrimp and cuttlefish salad, depending on the season.
These dishes will be served in Premium Business on selected long-haul flights from Santiago to the United States, Oceania, Mexico, the Caribbean and Europe.
A network of flavours across the region
In addition to Chile, the second iteration of ‘Sabores que Transportan’ brings together leading chefs from five additional South American countries:
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Brazil: chef Cafira Foz, from Fitó Pinheiros in São Paulo, with a concept that blends traditional Brazilian flavours with international influences.
Dishes: pirarucu loin with moqueca sauce, plantain gnocchi and cilantro, as well as María Isabel soupy rice made with braised lamb.
Flights from: São Paulo and Fortaleza. -
Colombia: chef Carolina Asmar, from Celia in Barranquilla, with signature Caribbean cuisine that celebrates local tradition with gourmet touches.
Dishes: roasted pork with arroz apastelado and chives, and tamarind-roasted pork with yucca gratin, tender green beans and sumac.
Flights from: Bogotá. -
Ecuador: chef Juan Sebastián Pérez, from Quitu in Quito, recognised for his purist cuisine using 100% Ecuadorian ingredients from the highlands, coast and Amazon.
Dishes: 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.
Flights from: Quito and Guayaquil. -
Peru: chef Aldo Yaranga, from AWA in Lima, with a culinary offering that seeks to showcase Amazonian gastronomy.
Dishes: 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.
Flights from: Lima. -
Argentina: chef Olivia Saal, from Oli in Buenos Aires, a restaurant, bakery and café with a deeply personal identity.
Dishes: beef tenderloin milanesa with potatoes in truffled cream and baked trout with barley risotto, mushrooms and parsley oil.
Flights from: Buenos Aires.
The ‘Sabores que Transportan’ menus will be available on selected LATAM flights departing six South American countries. In the Premium Business cabin, the service applies to flights of more than seven hours from Santiago (SCL), Lima (LIM), São Paulo (GRU), Fortaleza (FOR) and Buenos Aires (EZE). In the Premium Economy cabin, the program will be available on flights of more than three and a half hours operated from Bogotá (BOG) and Lima (LIM), as well as across Ecuador’s entire operation in that same cabin and duration.
