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176:'s 1913 state visit to Argentina, Gonzaga was selected to be head chef for the U.S. president's entourage. By the time the 1916 Argentine Independence Centennial celebrations rolled around, Gonzaga was already a popular name among Buenos Aires aristocratic circles.
183:("The Practical Argentine Cookbook"), credited as the first cookbook in Argentina. The book detailed traditional Argentine cuisine with painstaking effort, chronicling over 300 recipes. Aided by the arrival of
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family, Gonzaga was a third-generation cook; his grandfather, Luis Tomás, and his father, Horacio Luis, all worked as cooks and
Antonio learned his skills from them. He later moved to
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led to him becoming one of the country's most recognizable chefs. His rise in popularity, however, was eventually overshadowed by another famous
Argentine cookbook writer,
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in Buenos Aires and among the
Argentine upper classes, who until then disdained Argentine traditions and instead favored French cuisine. In particular, the use of
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164:. As cooking was deemed a "lesser job", usually reserved for houseworkers, it was not unusual for Black people to be relegated to the kitchen.
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His work as a chef was carried on by his grandson, Horacio
Gonzaga, who was the head chef at the Hotel Provincial and the Hotel Hermitage, in
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Gonzaga's Afro-Argentine background has also led to speculation regarding the possible
African origins of the
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344:"De la servidumbre a la fama: el Negro Gonzaga, el primer gran cocinero de la historia nacional"
124:("The Practical Argentine Cookbook") is credited as the first cookbook published in Argentina.
376:"Quién fue el "Negro" Gonzaga, el descendiente de africanos que inventó la parrillada criolla"
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Gonzaga's unabashed focus on traditional
Argentine cooking (specifically, that of the
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195:, who would go on to revolutionize the field by becoming Argentina's first
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456:"Sabores y Saberes: negros y mestizos en la cocina criolla argentina"
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314:"¿Quién fue el cocinero rioplatense que popularizó la parrillada"
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120:, was an Argentine chef and cookbook writer. His 1931 book,
285:"Los mitos de la parrillada: ¿los ricos no comían achuras?"
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and the rural working class) is credited with popularizing
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37:Signed portrait of Gonzaga in the 1931 edition of
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116:1875, date of death unknown), also known as
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235:, are credited to Gonzaga's recipes in
156:dishes, and then became a cook at the
283:Perticone, Carina (21 January 2023).
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454:López, Esteban (24 September 2018).
374:Volterri, Sebastián (19 July 2020).
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312:Albertano, Andrea (20 July 2020).
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187:to the country, the popularity of
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425:Navia, Javier (15 October 2009).
342:Duclos, Fernando (10 July 2020).
404:"El Negro Gonzaga, Master Chef"
181:El cocinero práctico argentino
162:National Congress of Argentina
122:El cocinero práctico argentino
91:El cocinero práctico argentino
39:El cocinero práctico argentino
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516:(in Spanish). Archived from
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16:Argentinian cook and author
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252:, son of this country".
563:People from Corrientes
553:Argentine food writers
179:In 1931, he published
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520:on 23 September 2010.
144:, where he worked at
128:Early life and career
237:El cocinero práctico
189:El cocinero práctico
150:and learned typical
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492:12 February
482:"Historias"
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64:Occupations
58:, Argentina
532:Categories
513:La Capital
263:References
185:gas stoves
134:Corrientes
56:Corrientes
432:La Nación
290:La Nación
221:such as
136:into an
132:Born in
381:Infobae
249:criollo
224:chorizo
219:achuras
209:gauchos
172:During
168:Success
203:Legacy
153:gaucho
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244:asado
233:asado
214:asado
98:Style
494:2023
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227:and
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