In the early 20th century, amidst the cosmopolitan awakening of Buenos Aires, a notable figure emerged in the culinary landscape: Antonio Gonzaga, affectionately known as 'El Negro'. He was not just a celebrated chef of his time; he was instrumental in redefining Argentine national identity through cuisine. Born around 1875 in Corrientes, Gonzaga came from a lineage of Afro-Argentinian cooks who served the elite since the era of Juan Manuel de Rosas. His expertise and understanding of cooking were seen as extraordinary, and he embodied the cultural blend of Argentina at a time when the elite were often fixated on European influences.

Gonzaga's influence was profound, as he elevated traditional dishes, particularly asado (barbecue) and achuras (offals), into symbols of national pride. He emphasized the value of local ingredients and returned to the roots of Argentine cuisine, showcasing its uniqueness and rejecting the Eurocentric view that often overshadowed Afro-Argentinian contributions to the culinary arts. His impeccable appearance and manner challenged contemporary prejudices that sought to erase the African roots of Argentine identity, effectively asserting that the soul of the nation lay in its indigenous products.

The legacy of Antonio Gonzaga continues to resonate in Argentina today, as his contributions have become a vital part of the country's culinary history. His work serves as a reminder of the rich cultural heritage that exists within Argentina, celebrating diversity and recognizing the vital role that Afro-descendant individuals have played in shaping the nation’s identity, particularly through the lens of gastronomy. This article honors Gonzaga's role in transforming Argentine cuisine into a national symbol, reinforcing the importance of inclusivity and representation in historical narratives.