A mix of flavors. A culinary meeting between Arequipa and Cusco, represented by renowned chefs Paul Perea and José Luján Vargas, resulted in a tasting menu, with pairing, called "4 hands", in Arequipa.
Each input, flavor and custom of both regions were placed on a single table, offering new culinary proposals to the delight of the diners who gathered on this night of celebration and ancient cuisine.
Perea and Luján, renowned experts of contemporary Peruvian gastronomy and owners of the restaurants Salamanto (Arequipa) and Chullpi (Cusco) respectively, offered innovative dishes based on the ancient wisdom and gastronomic customs of the provinces.
In the event, the public was able to taste delicious dishes such as "Cebiche Mar del Sur", based on corvina, rocoto of orchard and garlic napuri; The "Solterito Arequipeño", made with mousse of beans, cheese of chuta, smoked trout to the muña and red quinoa; The traditional "rocoto relleno de altura", with pepper of glazed vegetable garden, alpaca tartar, cushuros and dessert of native potato and, finally, the "huarocondo", a dish made with smoked suckling pig and black mashua, among others.
Likewise, there were presentations that combined the experience and essence of both cities, based on shrimp, mango, cheese, alpaca ham and rocoto, called "Encounter between Arequipa and Cusco".
"4 hands" seeks to offer our gastronomic alternatives, based on the culinary legacy of our ancestors, to taste new dishes with inputs from the interior of the country. New proposals that generate an explosion of flavors from the hand of these renowned Peruvian cooks.
