Latin American cuisines have been often unfairly considered as a part of the growing fast food scrap heap. Fortunately, with the 21st century incarnation of its regional delicacies, Latin America's gastronomic delights seem to be on the edge of a new era.

This 2016, the popularity of Latin American dishes outside of the region has been steadily increasing. And one of the most notable is the promising global reception to Peruvian cuisine, which is gradually taking the world by storm.

Another Latin American cuisine, however, appears to disagree. According to Chef Rodolfo Guzman, Chile's neighboring culinary rivals should watch out for the nation's gastronomic revolution that will definitely set the country as one of the culinary hotspots in the world.

Guzman and Borago

Guzman opened his Chilean restaurant Borago in 2007. But after several months of empty tables, the restaurant was suddenly on the verge of bankruptcy. Luckily, the chef decided to revolutionize the Chilean culinary style with a plan that did not initially exist in the world -- making the Chilean indigenous group Mapuche as inspiration.

After a decade of research, development and experimentation with unusual ingredients and combinations, the distinct fusion of modernized and indigenous cooking was something diners understood and accepted with pride. And today, Borago has become the second best restaurant in the region and one of the World's 50 Best Restaurants.

Chile's Gastronomic Revolution

Guzman also emphasized that by using the untouched Chilean resources did not only influenced Chile's culinary revolution but also awakened the locals to take pride in their indigenous roots. And by establishing his own organic food network, the chef and his restaurant gradually stood out among its competitors.

"Food is an easy way to understand a country and what is behind in a territory," the chef said.

The rise of Chilean cuisine

While Guzman admitted that Chilean cuisine does not exist yet, his patience, humility and innovative cooking style have threatened the end of Peruvian cuisine and other popular Latin American cuisines' domination.

"We haven't invented or discovered anything," Guzman said. "The only thing that we have done is look and use what we can find around us. Chefs are artists and we use our intuition. We work just like biologists, anthropologists and botanists. We are very patient and with a great hunger to learn."

With Guzman's philosophy, perseverance and conviction to create new and unique flavor combinations, experts are hopeful that Chile's gastronomic revolution will attract more tourists and make a strong economic tool for the nation.

Other LatAm cuisines

Chile is considered as one of the world's largest "endemic pantries." But aside from its diverse and excitingly interesting culinary styles, other Latin American cuisines such as Peruvian and Uruguayan, have also become increasing popular outside the region.