# New Colonial-Style Inn in Tilcara Features Acclaimed Andean Restaurant A boutique hotel in Argentina's Quebrada de Humahuaca launches a unique culinary destination. - **Source:** [La Nación](https://www.lanacion.com.ar) - **Published:** 2026-11-10 - **Topic:** [culture](https://brifing.si/c/culture) - **Original article:** - **On Brifing:** https://brifing.si/s/9500a002-3330-412b-8a76-b8bbf6ef435b ## A New Lifestyle Venture In 2025, three partners relocated from Buenos Aires to Tilcara to launch El Candil, a boutique hotel. Catalina Uriburu, her brother Santiago, and Tomás Morgan sought to build a project reflecting the region's unique energy. The property serves as both a hospitality business and a personal commitment to the local landscape. ## Architectural Design Philosophy Architect Axel Tait designed the fourteen-room hotel with a modern interpretation of colonial aesthetics. The structure features white modules with pure lines that harmonize with the colorful mountains of Jujuy. Sustainable elements, such as solar panels, ensure comfort while maintaining a strong connection to traditional construction methods and local materials. ## Artisanal Interior Details The interiors emphasize authenticity through the use of leather, wood, and clay tiles. Furniture was crafted by local artisans to provide a sense of permanence and history. The space is further enriched by the artwork of Ariel Cortés and Fernando Nuñez Fernández, creating a warm atmosphere that avoids unnecessary visual clutter. ## Culinary Identity of Maíz The hotel features Maíz, a restaurant led by renowned chef María Florencia Rodríguez. The name honors corn as an ancestral staple of the Andean culture. Rodríguez, a winner of the Prix de Baron B Édition Cuisine, focuses on regional ingredients that represent the diverse ecosystems of the Quebrada, Puna, and Yungas. ## Innovative Menu Structure The restaurant discards traditional menu formats like appetizers or main courses to encourage a fluid dining experience. Signature dishes include goat cheese in clay pots and a trio of tamales featuring llama, pork, and vegetarian options. These offerings aim to showcase the broader culinary territory beyond just the immediate local valley. ## Recognition and Expertise Chef Florencia Rodríguez gained national acclaim after presenting a corn-based dish to Mauro Colagreco, the chef behind the three-Michelin-starred Mirazur. Her expertise now defines the kitchen at Maíz. She balances her role here with her existing projects, including El Nuevo Progreso and Viñedos Yacoraite, ensuring a high-level gastronomic standard for guests. ## Operational and Guest Experience The hotel maintains a relaxed environment, limiting restaurant capacity to thirty guests to ensure personalized service. Beyond dining, the team provides picnic boxes for travelers exploring sites like El Hornocal or Las Salinas. Catalina Uriburu manages guest relations, while Santiago and Tomás oversee administrative tasks and facility maintenance operations. ## Strategic Regional Integration The collaboration between the hotel owners and Chef Rodríguez highlights a trend of integrating high-end hospitality with local cultural identity. By focusing on Andean flavors and sustainable practices, the project aims to offer an immersive experience. This venture represents a growing interest in authentic, place-based tourism within Northern Argentina's unique geography. ## Sources covering this story - https://www.lanacion.com.ar/revista-lugares/la-nueva-posada-en-tilcara-que-esconde-un-restaurante-de-autor-nid10112026/ — --- _Summary written by Brifing from the original reporting. Copyright in the original article belongs to its publisher; read the full piece at the link above._