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A Sunday lunch to remember @lamarcebicherialima with an impressive sequence of exceptional produce and the warm welcome of chef @thonyvasdi
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- João Wengorovius added a new meal Dinner at Maido Cocina Nikkei at Maido
Great to be back @mitsuharu_maido to enjoy the mastery of Mitsuharu Tsumura’s (Misha) and his Nikkei cuisine. In this pic, the superb Nigiri of Toro and Amazonian Ponzu
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- João Wengorovius added a new meal Dinner at Mérito Restaurante at Mérito
Mucho merit @meritorest no doubt. Congrats @juan_luismt_ 1. Razor clams, Leche de tigre, green tomato, huacatay and cheese 2. Tostadas acevichadas 3. Choclo a la brasa 4. Pickled yacon and butter 5. Glazed Pork belly with arepas
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- João Wengorovius added a new meal Dinner at MIL Restaurant - Moray at Mil Centro
The amazing chuño, also called tunta or moraya, is a freeze-dried potato from the Andes that is virtually weightless and lasts a long, long time.
“It can be stored for over twenty years, it will never go bad it will never rot”, says Jan Brack Faura, Mater’s Director of Projects. “And It has more calcium and iron than rice and wheat.”
It... More
The amazing chuño, also called tunta or moraya, is a freeze-dried potato from the Andes that is virtually weightless and lasts a long, long time.
“It can be stored for over twenty years, it will never go bad it will never rot”, says Jan Brack Faura, Mater’s Director of Projects. “And It has more calcium and iron than rice and wheat.”
It is a natural process, at high altitudes (above 3.800 m), which involves a combination of freezing the product and lowering pressure, removing the ice by sublimation. At night these varieties are exposed to very low temperatures, during the day they absorb the intense sunlight and at night they freeze again, for about a week.
The colour difference is that the white (Moraya, using usually the more bitter potatoes) is shielded from the sun during the day and washed at the end.
“This is very important. It has been a year of great lack of rain, of scarcity, and this is what will save us and sustain us“, reminds Cleto Cusipaucar,
partner farmer of the Kajllaraccay community.
“To eat it, you just make a soup and rehydrate it, or you can also grate it.” Or you make a cracker of it like at
@milcentro Less
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- João Wengorovius added a new meal Dinner at Central Restaurante at Central
1. It's not caviar. It's Cushuro. A cyanobacteria (Nostoc sphaericum) that grows in lagoons and wetlands in the Andes above 3.000m.
Specialists say it contains more protein than meat and more calcium than milk.
2. A dish at Central “MIL Lab - 3.750 m. Native Potatoes, Cushuro, Egg yolk, Beef”.
3. At the market in Cusco, you can also find it
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- João Wengorovius added a new meal Dinner at MIL Restaurant - Moray at Mil Centro
Fermentations, distillates and infusions at @milcentro made with botanicals, herbs and roots collected in the region. Led by @mc.mater , a specialist in drinks and craft cocktails. This one in particular is made entirely from cactus, using the fleshy leaves and seeds.
He extracts the leaves from the cactus, removes the thorns and... More
Fermentations, distillates and infusions at @milcentro made with botanicals, herbs and roots collected in the region. Led by @mc.mater , a specialist in drinks and craft cocktails. This one in particular is made entirely from cactus, using the fleshy leaves and seeds.
He extracts the leaves from the cactus, removes the thorns and bark. Then he blends it to extract the silky and viscous texture.
For the colour, he collects the fruits of the cactus, removes the bark, blends and strains. Very unfamiliar but very good.
Next is a piece of fermented and dehydrated yacón, which again has a very peculiar but pleasant taste and texture. Good things come to those who explore the unfamiliar or as they say at @mater.in “There’s more outside” Less
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- João Wengorovius added a new meal Dinner at MIL Restaurant - Moray at Mil Centro
One plant and its many uses.
Kjolle (Buddleja coriacea) with its bright yellow-orange blossoms.
Alpaca wool dyed with this and other wild plants collected around @milcentro , by the women from the neighbouring community of Kacllaraccay, applying traditional dyeing knowledge and techniques.
Dish at MIL: Kjolle in jelly, yoghurt, muña (Minthostachys... More
One plant and its many uses.
Kjolle (Buddleja coriacea) with its bright yellow-orange blossoms.
Alpaca wool dyed with this and other wild plants collected around @milcentro , by the women from the neighbouring community of Kacllaraccay, applying traditional dyeing knowledge and techniques.
Dish at MIL: Kjolle in jelly, yoghurt, muña (Minthostachys mollis), pampa anis (Tagetes pusilla Kh) and Kunuka (Xenophyllum dactylophyllum) Less
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- João Wengorovius added a new meal Dinner at Kjolle at Kjolle
What a splendid dinner at @kjollerest by @pialeonkjolle
The flavours, the sequence, the clever use of native ingredients, the balance, the colours and the textures, everything makes sense. Bravo!
Tubers (yuca, olluco, potato)
Sea bass and clams (quinoa leaf, macro and sea urchins)
Warm Cacao
Scallops and pepino melón ( tumbo,... More
What a splendid dinner at @kjollerest by @pialeonkjolle
The flavours, the sequence, the clever use of native ingredients, the balance, the colours and the textures, everything makes sense. Bravo!
Tubers (yuca, olluco, potato)
Sea bass and clams (quinoa leaf, macro and sea urchins)
Warm Cacao
Scallops and pepino melón ( tumbo, chrapita pepper)
Beef cheeks (corn, purple cabbage, macho chilli)
Chirimoya (and Macambo)
Lobster (coconut, cecina, razor clam)
Squid and Huamantanga ( Limo, limón rugoso, sachapapa) Less
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- João Wengorovius added a new meal Dinner at Central Restaurante at Central
4.200 MASL Extreme altitude, “Maíces (corn), Kiwichas, Hojas de Camote” /
3.740 MASL “Mil Lab, “Native potatoes, Cushuro, egg yolk, beef”/
15 MBSL Warm sea current, “Murike grouper, Razor clams, Vongole” @centralrest
@centralrest
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- João Wengorovius added a new meal Dinner at Central Restaurante at Central
The beauty of returning to @centralrest and making the journey again to the different heights and ecosystems of Peru, through the eyes of @virgiliocentral and his team.
How refreshing it is to find constant exploration and renovation of one of the most brilliant concepts in the culinary world to convey a unique expression of... More
The beauty of returning to @centralrest and making the journey again to the different heights and ecosystems of Peru, through the eyes of @virgiliocentral and his team.
How refreshing it is to find constant exploration and renovation of one of the most brilliant concepts in the culinary world to convey a unique expression of “terroir” and context to what you're eating.
It is a journey of originality, delight and enlightenment about a country, its geography, its culture and its people. Which is after all, what the very best restaurants aim to achieve. Less