Tailored agriculture: When José Frías goes to cook outside of Jujuy, he brings even the onion with him, because that is the way he has of doing it.

José Frías is a fireworks enthusiast and a staunch supporter of the plow disc, but also a cook with a strong sense of belonging and respect for those who produce in his land. That is why, when he was called to cook his traditional llama locro at the Caminos y Sabores fair, he decided to bring each and every one of his ingredients from Jujuy as well. Although with a subtle difference: He arrived by plane and all the tools, for reasons of logistics and conservation, by bus. Part of that journey, and the uninterrupted work he does to value the production of his province, was what he reviewed in an interview with Bichos de Campo. "Coming from so far is a prize not only for the cook, but for that zero-kilometer producer. The cook can shine many times because there is a lot of effort behind it," expressed José, who has 15 years of experience in kitchens and has traveled all over Latin America with his dishes. For his presentation at the gastronomic fair, he did a very meticulous job in ...