paiche
ámaZ – Vibrant jungle in the city
Publicado el mayo 15, 2013 - 2 Comentarios -
Filed Under: chefs, Directorio de Restaurantes 7 raices, aguaje, amaz, Amazonia restaurant, Amazonian food, Amazonian ingredients, causa, cecina, chaufa, Chicken skewers, chonta salad, cocona, Desde el Jardin, guasacaca, heart of palm salad, Juane, local food, lomo saltado, Malabar restaurant, morena cuadra, paiche, patacones, pedro miguel schiaffino, peruvian chef, peruvian cooking, peruvian cuisine, peruvian culinary, peruvian dishes, peruvian food, peruvian gastronomy, peruvian ingredients, peruvian recipes, peruvian restaurant, pickled chili peppers, restaurants chefs, restaurants in Lima, sustainable food, taperiba, tiradito, tostones, yucca bread
Marilú Madueño – The hands behind Huaca Pucllana
Publicado el octubre 26, 2012 - 7 Comentarios -
Filed Under: chefs, Entrevistas, Directorio de Restaurantes aji charapita, Amazonian food, andean food, best restaurants in Lima, chicharron de cuy, cocona, guinea pig dishes, Huaca Pucllana, Marilú Madueño, morena cuadra, paiche, patacones, peru delights, peruvian chefs, peruvian cooking, peruvian cuisine, peruvian culinary, peruvian dishes, peruvian food, peruvian gastronomy, peruvian ingredients, peruvian recipes, peruvian restaurants, restaurants chefs, salsa criolla, saltado de camarones, seabass with red quinoa crust, shrimp stir-fry, tacu tacu
Virgilio Martinez shows us how to have fun in the kitchen
Publicado el octubre 17, 2012 - 2 Comentarios -
Filed Under: chefs, Entrevistas aji amarillo, best restaurant in Lima, Central Lima, Central Restaurante, chirimoya, coca leaf, Food and Wine, Gazzetta Gastronomica, kiwicha, Lima London, Lima restaurant, lucuma, Marie Claire, paiche, peru delights, peruvian chefs, peruvian cooking, peruvian cuisine, peruvian culinary, peruvian dishes, Peruvian flavors, peruvian food, peruvian fruits, peruvian gastronomy, Peruvian gourmet chocolate, peruvian ingredients, peruvian recipes, Peruvian restaurant in London, peruvian restaurants, Pia Leon, restaurants chefs, San Pellegrino, The Washington Post, Virgilio Martinez