My connection to Argentina began eight years ago with an accidental visit to an Argentine Tango lesson. Love at first sight and much dancing and learning since. Fast forward to 2015 when a friend asked if I would be interested in creating easy to eat food that tango dancers would enjoy. Empanadas and medialunas immediately came to mind. During my trips to Buenos Aires, there were many memories of enjoying the varieties of empanadas, medialunas, and popular foods found throughout the city. A vision was born and we continue to move forward with our dream and goals for this project.
Chef “Kiya” Rukiya Jamison is classically trained in culinary arts, and graduate of The Culinary Institute of America in Hyde Park, NY. She has been cooking since she was a little girl alongside her grandmothers. In NYC Rukiya has worked at Balaboosta, ABC Kitchen by Jean Georges and Le Pain Quotidien. Her professional experience also includes stints at W Hotel, Ritz Carlton Hotel, catering company, and quick service concepts.