London restaurant Ceviche began as a pop-up that sold out after a single tweet from founder Martin Morales. Since launching the brick and mortar restaurant in SOHO last year, Ceviche has helped usher in an era of new Peruvian dining in the city. A recipe book was the natural next step for Morales and, as of today, Ceviche: Peruvian Kitchen is on sale.
From Liguria to Callao, 100 years of flavor. El Viaje, or The Journey, is the title of the latest tasting menu at Lima restaurant Astrid & Gastón. Last year, the menu, La Naturaleza, was groundbreaking. The 17-courses were pleasantly poetic, moving seamlessly through the evolution of Peru’s culinary history, from… Read More →
In the coming months Hotel B, formerly known as Hotel Barranco, will open beside Galeria Lucia de la Puente.
Built by the same owners as Titilaka, the 17 suite Hotel B pulled in some of the biggest names in Peruvian hospitality.
Gustu, a restaurant and cooking school from Noma co-founder Claus Meyer will open in La Paz, Bolivia this year.
The upcoming year appears to be a big one for Gastón Acurio and his partners. They have an astounding 35 or so new restaurants under construction that will literally double the size of the brand and put the Peruvian culinary stamp on new terrain.
I came to know Jason Nanka and Lorena Valdivia quite well over the past year. They reached out to me through social media well before they opened their Lima restaurant, Nanka in La Molina, and we continued to stay in touch. I exchanged emails with them probably at least once a month and met with them on two occasions at Nanka.
After naming the grill master and author of the book Seven Fires: Grilling the Argentine Way the executive chef of Siete Fuegos, the restaurant at the Vines Resort & Spa in the Uco Valley, Vines took the famed chef on a whirlwind tour of several US cities to celebrate with a menu of grilled sweetbreads, five hour rib eye, skirt steak, and a salt crusted salmon infiernillo with aioli. Everything was paired with Recuerdo Wines, now available in the US, which are produced at the Vines of Mendoza’s vineyards.
At the Stella Artois Mondial Maitres Serveurs (the World Draught Master Global Finals), the brand’s world beer pouring championship, twenty-one acclaimed pourers from around the world (visa issues cut that number down from 26) gathered in Montreal last week at the Chalet du Mont-Royal to determine who could make the perfect pour.
Every few months twelve rising star chefs from around Argentina get together. They discuss ingredients and gauchos, wine and sustainability. Most importantly they cook. The alliance of young chefs, called GAJO (Gastronomía Argentina Joven), intends to elevate Argentinean cuisine beyond beef. They do this by educating producers, chefs, and waiters so that as a unit they can ensure high quality food and reasonable prices in every part of the country.
Does authenticity matter? This is a question that was presented at the 5th annual Latin Flavors, American Kitchens conference, held at the Culinary Institute of America’s San Antonio campus in the burgeoning Pearl Brewery complex October 3-5. It is a concept I have thought about extensively in regards to Latin American restaurants found outside of Latin America.