Chef Rodolfo Guzman's Borago restaurant in Santiago, Chile, offers a unique culinary journey through the country's diverse ecosystems with its Endemica menu. Sourcing ingredients from across Chile, from Patagonia to the Atacama, Guzman collaborates with foragers and producers. The tasting menu highlights dishes like slow-cooked blue egg and fried fish with seaweed dashi, connecting diners with Chilean culture and nature through artistic presentation and storytelling.