In a city where global cuisines continue to find a place on dining tables, Latoya steps in with a bold mission—to introduce Delhi to the diverse and vibrant world of Latin American gastronomy beyond the usuals. Rooted in authenticity yet crafted for the Indian palate, Latoya offers a culinary journey that spans the coastal ceviches of Peru, smoky Argentine grills, the hearty stews of Brazil, and the rich fusion flavours born from cultural crossroads. With a focus on indigenous techniques, carefully sourced ingredients, and a cocktail program that pays homage to the region’s spirited traditions, Latoya is one of the few restaurants in Delhi curating an experience.
In this interview with co-founder Saket Agarwal, we dive into how Latoya strikes a balance between staying true to Latin American culinary roots and making the cuisine accessible and exciting for Indian diners.
How does Latoya ensure the authenticity of its Latin American flavours and ingredients?
We discovered a vibrant culinary landscape that extends far beyond traditional boundaries, encompassing the unique flavours of Argentina and Brazil, and the fascinating fusion cuisines shaped by historical migrations and cultural exchanges.
By showcasing regional specialities and innovative fusion dishes, we aim to broaden perspectives and offer a more comprehensive taste of the continent’s culinary heritage. The bar is an integral part of the Latoya experience, featuring carefully crafted rum and agave-based cocktails infused with tropical flavours that harmonise perfectly with our food offerings. Our approach is rooted in extensive travel, personal connections, and a deep respect for the cultural and culinary traditions of Latin America.
What is the approach to crafting a menu that caters to both adventurous diners and those new to Latin American cuisine?
Latin American cuisine has very diverse flavours across the region, so for our menu, we’ve drawn inspiration from Mexican, Peruvian, Argentine, Cuban, and Brazilian cuisines. The theme centres on flavours that are familiar to the Indian palate, with ingredients like chillies and lime, providing a sense of comfort and connection. For adventurous diners, we offer intricate dishes like fiery Mexican salsas, elevated tacos with complex flavour profiles, Peruvian delicacies featuring Nikkei influences, and Argentine dishes showcasing Eurocentric culinary traditions. Simultaneously, for those less familiar with Latin American cuisine, we’ve ensured that each dish remains accessible and inviting.
Our commitment to quality is reflected in our ingredient sourcing strategy. We blend locally sourced ingredients with carefully selected imported products, ensuring authenticity while supporting local agricultural communities. By showcasing Latin American spirits like rum and agave in bold, innovative preparations, we create a holistic culinary narrative that extends beyond the plate and encourages exploration and discovery.
Can you share details about the use of indigenous Latin American cooking techniques or tools in your kitchen?
Our kitchen is equipped with tools such as a Comal, which we use to cook our masa tortillas. Our guacamole is freshly pounded on the guest table in a Molcajete, a traditional Mexican mortar and pestle made out of basalt rock, lending the dip a perfect texture. Grinding aromatic spice mixes, pounding fresh salsas, making marinades, etc, the molcajete is an essential and handy tool for our cooks. Charring ingredients such as chillies, garlic, onions and tomatoes form the basis of most of our house-made salsas, compressing the flavours and lending that quintessential smokiness. Dishes such as Argentine lamb chops, Pescado contramar, and Anticuchos( Peruvian grilled skewers) are cooked on a specialised stone grill or the Parilla. The range of ceviches on our menu is served with Tiger’s milk which is a punchy citrusy liquid used to cure and marinade the seafood. Our menu features dishes from sub-regional cuisines such as Chifa cuisine (Chinese-Peruvian) and Nikkei cuisine (Japanese-Peruvian), incorporating Japanese and Chinese cooking methods.
Choosing the right ingredients is also an important aspect of maintaining the authenticity of flavours; hence, we use ingredients such as tomatillos, nixtamalized (a centuries-old process used in Central America, in which maize is soaked and then cooked with ash or lime high in alkali) corn flour, dried chillies like guajillo, pasilla, and ancho imported from Mexico, and fresh chillies such as Aji Amarillo, Aji Limon, Guero, Poblano, Habanero, etc.
What are some lesser-known Latin American dishes or ingredients featured on the menu, and how do you introduce them to the Indian audience?
We are primarily focusing on serving authentic Mexican dishes, moving beyond the Tex-Mex paradigm many are used to. This includes tacos made with in-house tortillas made from masa, a gluten-free dough of nixtamalised corn, and some 6-7 traditional salsas, like avocado, habanero, and tomatillo, to name a few.
Peruvian options celebrate the bounty of its massive Pacific coastline—bringing dishes like ceviche, a dish of citrus and spice-cured fresh seafood, and Nikkei sushi—a unique take on sushi infused with the heat of Peruvian chillies. Anticuchos, char-grilled skewers served with spicy salsa, add another layer of flavour.
Brazilian Moqueca, a flavorful curry with tropical notes, is also on the menu. Desserts like churros and chocolate creations enhanced with subtle hints of chilli are also on the menu. This region is, after all, the birthplace of chocolate.
The dishes on our menu stay authentic in terms of ingredients and preparation methods. We’ve taken great care to ensure that the flavours reflect the true essence of Latin American cuisine. However, we’ve made slight adjustments to the acidity and spice levels to align with the Indian palate, ensuring they remain enjoyable and approachable.
Could you highlight a particular dish or cocktail that best represents the essence of Latin America at Latoya?
Inspired by the rich culinary heritage of Latin America, the Inca cocktail is a fusion of bold regional flavours and modern techniques. It brings together smoky, tangy, and spicy elements, capturing the essence of Latin American markets, street food, and traditional cooking methods. The use of mezcal and pisco reflects the diverse spirits of the region, while tomatillo, charred habanero, and bell pepper add layers of depth and vibrancy. Milk clarification refines the texture, creating a smooth yet complex drink that pays homage to Latin America’s dynamic and evolving flavours.
While all the cocktails at Latoya feature key ingredients from Latin America, the Inca best represents the region’s essence.
How do you see the trend of experiential dining evolving in India, and how is Latoya positioned within this trend?
As the market matures, there is a shift towards more specialised, experiential dining where authenticity takes centre stage. This is where Latoya sets itself apart—rather than offering a generic multi-cuisine menu, it dives deep into Latin American culinary traditions while showcasing their global influences. From Peruvian Nikkei cuisine (a fusion of Japanese and Peruvian flavours) to Caribbean dishes inspired by Indian spices, Latoya brings a carefully curated experience that moves beyond the standard multi-cuisine format to offer something truly immersive and culturally rich.
The Information
Where: Eldeco Centre, Hauz Rani, Malviya Nagar, New Delhi, Delhi, 110017
Timings: 12 pm to 1 am
For reservations, call 092663 94999
