The renowned chef, culinary researcher and member of the so-called "Generation with a Cause", José Luján, shared the best of Peruvian culinary heritage in the 18th edition of the Dragao Fashion 2017; the most important fashion event in Latin America, held in Fortaleza, Brazil.
Our chef gave three master classes, where he talked about the evolution of Peruvian gastronomy in the last 15 years. He also met with State governors and representatives of bodies related to tourism, production and gastronomy. And to close the festivities, he prepared a cooking class and tasting for 150 people, including journalists, specialists in the field, event organizers, models, singers and politicians, among others.
Among the main courses that delighted the most discerning palates at the festival were the huatia of native potatoes with uchucuta, fish tiradito with rocoto pepper tiger’s milk and smoked mango, cured shrimp and alpaca cheese.
Peru Superfoods for the world
In addition, the attendees found out about the wisdom of the ancient Peruvians and the generosity of our land through "Superfoods"; natural, healthy and ideal products for a good diet.
Luján explained the history and importance of these ingredients that Peru offers the world, such as mangos, native potatoes, alpaca ham, Maras salt, purple corn, giant corn, chulpi corn, chaco (edible clay), the herb huacatay, rocoto peppers and goldenberries.
The great nutritional variety that our country enjoys is due to it having 28 of the 32 climates that exist on the planet, and 84 of the 103 life zones, consolidating it as the country with the greatest agrobiodiversity.
