"Savor South America" (http://www.saboresdelsursf.com/home.html)
Sabores del Sur (Spanish for "Flavors from the South") is a Bay Area company specializing in catering for any event. Specialties include South American Empanadas and Alfajores. Chef-owned and operated, Sabores del Sur uses only the freshest ingredients in all of our recipes. We emphasize organic, free trade and locally grown products. We take great pride in ensuring each dish is “made with love”—a philosphy Chef Guisell H. Osorio inherited while cooking side by side with her grandmother during her childhood in Chile. After completing her culinary and business training, Chef Guisell was finally able to realize her life-long dream of owning and operating her own food and catering business. She started Sabores del Sur at a San Francisco commercial kitchen in 2002. “As word spread about our authentic South American foods and menu, we have doubled or tripled our production every year” says Osorio. “I’m so lucky to be doing what I love." Our signature products are bursting with flavor while offering the familiar warmth of South American cuisine. Chef Guisell will work with you to build a custom menu based upon your individual needs and tastes. We are experts at determining the amount of food you will need and presenting the menu in a style that is compatible with your event and location. We are able to serve any group size, whether it be 10 or 1,000. All of our fresh party trays are available for pick up or delivery. On the way to your event, you can relax and enjoy.
I was born in Santiago and grew up in Santiago. I came to Zurich seven years ago. I came with a purpose. I wanted to live in a place that was rich to be with my children. Being a father, being a cook, they have something in common. It's about food, nutrition and sharing. The southern flavor for me that I have been recording since I was a kid is the masalas. It's incomparable, it's not compared to the masalas that you see in the supermarket, which are all the same, which are all good, these are different sizes, they are chopped into small pieces. In 2019 I developed a project with KORF, the WELCOO Experience. It's a project where I managed to join a kitchen, community and territory. One of the things that fills me the most is that I have managed to become a kitchen class, rural women. More than I teach a lot, I learn a lot about women. In that same look, when I join 100, I fall into the corner. It's a movement of cooks, producers, entrepreneurs, local people, that we believe in a real kitchen, with ingredients that don't exceed 100 km of distance, with less bones and with much more history. In the Espanta Pu00e1jaro, right there, right next to Cornelia, Interpret the flavors of the soup. They are not just ingredients, they are memories, they are climate, they are fire and they are daily. And every dish I make is a piece of this place that I chose to be in.
