By Angelo Rivas, An idea originally “cooked” in Buenos Aires, Argentina, is brought to Mexico City with a focus on a wood-fired kitchen and a garden ambiance, present not only in the space but also in the dishes. Chuí brings the concept while chef Rodrigo Vázquez uses Mexican ingredients and flavors in contrast to the restaurant’s older Argentine sibling. Vázquez spent a long time working in different Argentine hotels, then moved to Bocas del Toro, Panama, where for nearly fo
