Fish, which is so often overlooked in Buenos Aires cuisine, receives the same attention as any meat in El Baqueano, San Telmo (Buenos Aires). Fer Rivarola grew up by the sea and has been proving for years that in the land of meat, fish can have a starring role. He is determined to draw people’s attention to foods that come from the rivers and the sea. His cooking is based on local produce – he works with small producers from the Argentina’s 18 ecoregions – and his philosophy is built on sustainability and fair trade.