Enzo Fernández scored for Chelsea in their 3-1 win against Crystal Palace.
Fernández made it seven goals in the Premier League, three goals and one assist in his last five Premier League matches wit Chelsea. The Argentine started the match and with Chelsea leading 2-0, they were awarded a penalty kick.
It was Enzo who took it, scoring into the bottom left corner of the goalkeeper to give Chelsea the 3-0 lead. Crystal Palace would score one goal.
Alejandro Garnacho was an unused substitute for Chelsea.
Emiliano Buendía scored for Aston Villa in their 2-0 win against Newcastle United.
Buendía made it five goals in the Premier League for Aston Villa in 21 matches. With the score at 0-0, Buendía received the ball outside of the penalty area and his effort beat the goalkeeper to give Aston Villa the 1-0 lead.
Earlier in the match, Emiliano Martínez made a kick save from close range to keep the clean sheet.
Thiago Almada scored for Atletico Madrid in their 3-0 win against Mallorca.
Almada made it three goals for Atletico Madrid, scoring in their win. The Argentine was substituted into the match for Atletico Madrid and with Atletico Madrid leading 2-0, Almada received the ball inside the penalty area, dribbled inside and his effort beat the goalkeeper, going into the top corner of the goal.
Giuliano Simeone and Julián Álvarez both started the match for Atletico Madrid with Nicolás González being substituted into the match. Juan Musso and Nahuel Molina were unused substitutes.
Juan Foyth has teared his Achilles tendon and could miss the World Cup with Argentina.
Foyth is expected to be out for several months and miss the World Cup. The 28 year old suffered an injury during Villarreal’s 2-0 loss against Real Madrid and was substituted out of the match.
Villarreal announced that Foyth has suffered an Achilles tendon in his left foot. The Argentina national team will play Algeria on June 16 in their first match at the World Cup.
Bariloche Gourmet has quietly become a familiar reference for Argentine food in South Florida, with locations in Fort Lauderdale and Miami. Behind the project is Juan Manuel Delutault, an Argentine entrepreneur whose journey to the United States — and into gastronomy — unfolded almost by chance.
“My name is Juan Manuel Delutault,” he said. “It’s a French last name, and I have to say, it opened many doors for me in this country.”
Although today he is closely tied to the restaurant business, Delutault’s original plans were far from culinary. “I’m actually a musician,” he explained. “I came to the United States around 1998 or 1999 because I was supposed to go to Los Angeles to play with a band.”
His stop in Miami Beach was meant to be brief. Staying at a small apartment owned by neighbors from Mar del Plata, he planned to travel cross-country by bus to save money. Instead, an unexpected encounter changed his course.
“There was a Cuban man outside the building complaining because the guy who cleaned had quit,” Delutault recalled. “I told him, ‘Give me the broom and I’ll clean it.’ I did it quickly, and when I finished, he offered me a job managing the building.”
That offer allowed him to stay in Miami, earn income, and begin building local connections. Soon after, he met another Argentine who introduced him to a French businessman working in food distribution.
“He educated me commercially,” Delutault said. “He taught me how to sell, how to work with clients. One day he went back to France and left me in charge of the accounts.”
That experience planted the foundation for what would later become Bariloche Gourmet. “I started dreaming about producing our own food for those clients,” he said. “Desserts, pastries, empanadas — classic Argentine products.”
About ten years ago, production began in Miami, initially focused on desserts such as tiramisu, tres leches, and pasta frola, before expanding into empanadas. A small retail corner followed, giving rise to the first Bariloche Gourmet location. Expansion to Fort Lauderdale came three years ago.
Today, Bariloche Gourmet serves a diverse audience beyond the Argentine community. “In Fort Lauderdale, we actually have more Americans,” Delutault explained. “In Miami, it’s very mixed — Colombians, Venezuelans, Central Americans, people from all over.”
He believes Argentine food connects naturally with non-Argentines due to its Italian roots. “Our food culture is much closer to Italian than Spanish,” he said. “That’s why Italians come in and immediately connect with empanadas and pastries.”
For American customers unfamiliar with empanadas, the learning curve is short. “They usually start with one,” Delutault said with a smile. “By the time they walk half a block, they’re already coming back for another.”
Bariloche Gourmet has also become a recognizable spot for members of the Argentine football world living in South Florida, although Delutault prefers to keep that aspect discreet. What he does acknowledge is how much Argentina’s global image has grown in recent years.
“Between Maradona and Messi, Argentina became much more known,” he said. “Messi opened many doors worldwide, not just in football, but culturally.”
Looking ahead, Bariloche Gourmet is exploring new possibilities beyond its current locations. “We have a production center,” Delutault said. “We’re open to working with people who already have a business and want to sell our products, or even to small franchise opportunities.”
For now, Bariloche Gourmet continues to grow steadily, rooted in Argentine flavors and shaped by a journey that began with music, chance encounters, and a willingness to adapt — a story that reflects the broader Argentine experience abroad.
For more information about Bariloche Gourmet, including its products and locations in Miami and Fort Lauderdale, readers can visit barilochegourmet.com and follow the project on Instagram at @barilochegourmet.
