Timothée? I don’t know. He looks vegan, no? [Maia]
INTERVIEW #11
Segundo Farrell, Chef at La Joya Cantina — talks about the idea behind the restaurant. La Joya Cantina moves at its own rhythm: steady and assured. In the kitchen there is a grandmother’s Argentine cookbook — still in use. On the table are dishes that feel instantly familiar: the kind of milanesa made with the right cut of meat.
If Timothée Chalamet walks in, what do you serve?
What is the concept of La Joya?
The concept of La Joya is pretty simple. We are an Argentine cantina. Some dishes never change, and we’re glad they don’t.
I really like places where you try something you love, and when you come back a year later, it’s still exactly the same.
Granny's Book.
It’s the book that I have — a gift from my grandmother. I think it’s about 40 or 50 years old. It’s one of the oldest books of Argentine recipes, and it’s really good.
Thank you to my grandmother for this.
TALKS: Segundo Farrell, Chef at La Joya Cantina
"I think the future of the kitchen is not fine dining. It’s going back to the basics."
How did La Joya start?
Marcos, my partner, and Santiago originally had the idea of creating an Argentine concept, but it was meant to be more of a daytime restaurant.
Because of the movement on this street, we thought that wouldn’t work so well. So I proposed the idea of La Joya Cantina instead.
We started about a year and a half ago, and that’s how it began.
What is the concept of your menu?
We create maybe four seasonal specials. But the main dishes of La Joya never change.
You will always find the empanadas. You will always find the milanesa. The pancake de flan is also always there.
Why are your dishes so memorable?
We don’t use many ingredients. When you remember a dish and the ingredients it had, you want to eat it again, because it’s easier to recall.
How do you see the future of hospitality?
I think the future of the kitchen is not fine dining. It’s going back to the basics.
When I go to a restaurant, I don’t want a crazy experience. I just want really good food.
TALKS: Segundo Farrell, Chef at La Joya Cantina
"I think the future of the kitchen is not fine dining. It’s going back to the basics."
INTERVIEW #11
Segundo Farrell, Chef at La Joya Cantina — talks about the idea behind the restaurant. La Joya Cantina moves at its own rhythm: steady and assured. In the kitchen there is a grandmother’s Argentine cookbook — still in use. On the table are dishes that feel instantly familiar: the kind of milanesa made with the right cut of meat.
If Timothée Chalamet walks in, what do you serve?
Timothée? I don’t know. He looks vegan, no? [Maia]
What is the concept of La Joya?
The concept of La Joya is pretty simple. We are an Argentine cantina. Some dishes never change, and we’re glad they don’t.
I really like places where you try something you love, and when you come back a year later, it’s still exactly the same.
Granny's Book.
It’s the book that I have — a gift from my grandmother. I think it’s about 40 or 50 years old. It’s one of the oldest books of Argentine recipes, and it’s really good.
Thank you to my grandmother for this.
How did La Joya start?
Marcos, my partner, and Santiago originally had the idea of creating an Argentine concept, but it was meant to be more of a daytime restaurant.
Because of the movement on this street, we thought that wouldn’t work so well. So I proposed the idea of La Joya Cantina instead.
We started about a year and a half ago, and that’s how it began.
What is the concept of your menu?
We create maybe four seasonal specials. But the main dishes of La Joya never change.
You will always find the empanadas. You will always find the milanesa. The pancake de flan is also always there.
Why are your dishes so memorable?
We don’t use many ingredients. When you remember a dish and the ingredients it had, you want to eat it again, because it’s easier to recall.
How do you see the future of hospitality?
I think the future of the kitchen is not fine dining. It’s going back to the basics.
When I go to a restaurant, I don’t want a crazy experience. I just want really good food.
