The concept of Gastronomía de Barrio was born out of the ability to acquire local products from surrounding businesses managed, in many cases, by multiple generations of cultivators.
In bringing this idea to reality in Puerto Rico we have found a healthy ecosystem of great products and trustworthy suppliers who are proud of their crops. By highlighting Argentinean cuisine the chef was reminded of the traditions from his hometown with this concept, comfort food is brought to the forefront in a elegant manner without neglecting the rustic simplicity of a homemade meal.
Gastronomía de Barrio almost unintentionally thrives on the fusion of flavors from Puerto Rico and Argentina in some of the dishes, and as a result a casual, simple and somewhat urban restaurant is born.
El concepto de Gastronomía de Barrio se creo basado en las experiencias y recuerdos vividos en un barrio argentino. El poder dar esa vueltita por el barrio buscando ingredientes, elegir la pescadería, carnicería, verdulería y conocer el orgullo y calidad de quien nos vende estos productos para convertirlos en una típica comida, simplemente no tiene precio. Como cuando cada corte de carne, embutido y achuras son cuidadosamente seleccionados para una picada previa o para tirar a la parrilla.
En 1041 se ofrece una mezcla de platos típicos argentinos que también incluyen aquellas recetas de países limítrofes que con el paso de los años han influenciado y dejado su imprenta de alguna forma en la cocina argentina.
Gracias a estas personas que se han preocupado de proteger y consumir lo de acá, la producción local está renaciendo y jóvenes agricultores y productores están surgiendo en Puerto Rico día a día, y nos da la posibilidad de revivir esa experiencia de comprar en el barrio, de saber quienes son y de conocer el orgullo que sienten por cada una de las cosas que producen y nos ofrecen, de poder escuchar la historia de todo el trabajo que pasaron hasta poder dar con ese producto.
1041 mezcla productos frescos locales con aquellas ideas, tradiciones y recuerdos, para crear platos típicos argentinos con sabores a esta tierra Puertorriqueña.
Chef Nicolás Gómez
Nicolás Gómez was born in Buenos Aires, Argentina, son of Argentineans with Italian, Spanish and German descendants. His family celebrations were always an excuse to get together and cook their specialties. Exquisite Argentine asados, fresh pastas, stews, and desserts were some of the highlights. Nicolas’ life and career are motivated by these exquisite celebrations.
At 18 years old, he decided to start his culinary studies at the Culinary School of the emblematic Argentinean Chef Gato Dumas. While studying he did several practices at different renowned restaurants and worked at the TV channel, El Gourmet for the Cycle of Great Chefs. He continued with his culinary studies in the Ambrosía Culinary Center, Mexico, to diversify his knowledge with one of the most unique and autonomous cuisine. During his stay in Mexico, he had the opportunity to work at the well-known MP Bistro with Mexican Chef Monica Patiño and Chef Ricardo Osuna.
In Argentina, he worked at Chandon Bar & Restaurant, where he met Sebastian Guevara and Leonardo Suckewer, who greatly influenced his career. However, the chef that mostly influenced his career was Mr. Dario Gualtieri, the coach of the Argentina Culinary Team who won three “gorro de oro” and participated twice at the Bocuse D’ Or. He started to work with Gualtieri at the Emporio Armani Caffe as a chef de cuisine. As part of Gualtieri’s culinary team, he also worked at the Esturión de Montoya Hotel, Uruguay.
In 2004, he arrived in Puerto Rico as a tourist curious of the Island’s natural wonders. After being enchanted by Puerto Rico’s beauty, culture and exotic food, he decided to stay and diversify his culinary knowledge. In a place with high demand of culinary arts professionals, Chef Nicolas managed many challenges and has worked in various renowned restaurants where he has shared his doctrines with many young cooks that are now chef de cuisine of successful restaurants. Together with his wife Sylmar, he now owns 1041 Gastronomía de Barrio, a new restaurant in Miramar dedicated to show a different side of the Argentinean cuisine using local ingredients, supporting local farmers and mixing, in a natural way, the flavors of Puerto Rico and Argentina.