{"id":2355,"date":"2021-11-23T13:48:53","date_gmt":"2021-11-23T12:48:53","guid":{"rendered":"https:\/\/blog.esmadrid.com\/blog\/en\/?p=2355"},"modified":"2021-11-23T13:49:04","modified_gmt":"2021-11-23T12:49:04","slug":"all-the-flavour-of-peru","status":"publish","type":"post","link":"https:\/\/blog.esmadrid.com\/blog\/en\/2021\/11\/23\/all-the-flavour-of-peru\/","title":{"rendered":"All the flavour of Peru"},"content":{"rendered":"
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Quispe<\/p><\/div>\n

Madrid has been declared gastronomic capital of Iberian America, and it\u2019s easy to see why. The Spanish capital is brimming with restaurants specialising in cuisines from the region whose kitchens are helmed by chefs eager to send our imaginations and tastebuds on a voyage of discovery. Check out our selection of eateries serving top notch Creole and Nikkei fare.<\/p>\n

CILINDRO<\/span><\/b><\/a><\/div>\n
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Born in Lima and resident in Asturias for over a decade, Mario C\u00e9spedes<\/strong> is a creative, versatile, unaffected chef who strives to create closer ties between the cuisine of his youth and that of his adopted home.\u00a0It\u2019s a surprising fusion that he manages adeptly thanks to a perfectly honed technique that results in refined, well-balanced flavours. His cooking is based on sauces, homemade reductions and dishes cooked in \u201cthe cylinder\u201d, a traditional Peruvian wood-fired oven used to smoke and roast meat and fish. Menu offerings include green ceviche<\/em> with huacatay<\/em><\/strong> (black mint) and mango, and, in the way of light dishes, delicious options like octopus with stewed olluco tubers and Botija olives, rib tamalitos<\/em> with persimmon and charapita<\/em> chilli pepper, and bluefin tuna nachos with avocado and chili pepper. All the desserts are irresistible, from the blue cheesecake to the l\u00facuma<\/em> mochi<\/em> with strawberry sorbet.<\/p>\n

PISCOMAR<\/strong><\/a><\/p>\n

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\u00a9 \u00c1lvaro L\u00f3pez del Cerro<\/p><\/div>\n

A passion for Peruvian cuisine is what defines Lima-born chef Jhosef Arias<\/strong>, owner of this\u00a0ceviche<\/em>\u00a0bar with truly authentic seafood flavours. His menu offers mouth-watering\u00a0ceviches<\/em>\u00a0such as the\u00a0verdoso<\/em>. Named after the unusual colour of the\u00a0leche de tigre<\/em>\u00a0in which it\u2019s marinated \u2013 green (\u2018verde\u2019) instead of white \u2013 the dish is made from coriander, sea bass, lime, baby cuttlefish, prawn, octopus, sweet potato and onion. Another specialty of the house is the Toro Toro Nikkei, red tuna tarantelo: a tiradito to which Jhosef Arias adds Asian sauces and a touch of spice. The perfect accompaniment for any of the dishes is the spicy potato bread<\/strong>, made from aj\u00ed amarillo paste and seasoned with\u00a0chincho<\/em>\u00a0and\u00a0huacatay<\/em>, two aromatic herbs that transport us straight to the Peruvian mountains.<\/p>\n

CALLAO24<\/span><\/b><\/a><\/div>\n
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\u00a9 \u00c1lvaro L\u00f3pez del Cerro<\/p><\/div>\n

Jhosef Arias has a maxim: things are always more fun if you share them. Take his message to heart and make sure you visit his restaurant in good company so you can order and share a number of the specialities on his very Creole menu. How about something hot to test the waters? You\u2019ll find chicken brochettes<\/strong> and northern-style seco<\/em> (meat stew) with refried beans. There are two tasting menus that start with \u201csnacks\u201d, such as fried corn, banana chips and purple potatoes, and a toast, with either a Pisco Sour or a Maricucha (made from passion fruit instead of lime).<\/p>\n

QUISPE<\/strong><\/a><\/p>\n

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Quispe is one of Peru’s most common surnames. Over the course of history, the Quispes -originally Quechua- have mixed with different cultures, the same way that cuisines blend together. This restaurant offers a tribute to the mix and diversity of the entire country<\/strong>. The menu is divided into two parts: one devoted to cold food (such as ceviches<\/em>, tiraditos<\/em>, causas<\/em>…) and another to hot dishes like lomo saltado<\/em> (stir-fried steak), arroz chaufa<\/em> (Chinese-style rice) made with charcoal-grilled seafood and octopus and served with mashed yucca. Be sure to check out the drinks menu. How does a passion fruit and ginger chilcano<\/em> sound?<\/p>\n

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TAMPU<\/span><\/b><\/a><\/p>\n

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\u201cWe don\u2019t just want you to come here to eat. We want you to have a true experience\u201d. That\u2019s the message that diners receive when they enter this restaurant, ready to take on the challenge set for them by Miguel Valdiviezo<\/strong>: letting their taste buds lead them on a journey to Peru. But not the Peru that we all know. Tampu celebrates modernity. The menu is divided into chapters with intriguing titles like A Story of Scrumptious, Aforementioned Peruvian Recipes<\/em> and The Crazy Chef.<\/em><\/p>\n

MIKUNA<\/a>
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The dishes whipped up by chef Luis de los R\u00edos<\/strong> take diners on a journey through traditional Peruvian cuisine. Discover the flavours of the north of Peru, anticucho<\/em> and ceviche, fused effortlessly with Asian spices and Mediterranean ingredients.<\/p>\n

KECHUA<\/strong><\/a><\/p>\n

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\u00a9 \u00c1lvaro L\u00f3pez del Cerro<\/p><\/div>\n

Commitment to the traditional, the natural and -above all- the authentic. That\u2019s what you get at this restaurant in central Madrid helmed by Luis Barrios<\/strong>, who has been passing on his culinary wisdom for over 25 years. His goal is for us all to enjoy ourselves. He succeeds with wonderful dishes like octopus tiradito<\/em> with olive sauce, Lima-style causa<\/em> lime\u00f1a<\/em> (mashed potato cake) with tuna, chupe de camarones<\/em> (a shrimp-based soup typical of southern Peru) and Atlantic halibut with chalaquita<\/em> sauce. For those looking for something a bit more special, the \u201cSun Party\u201d (Fiesta del Sol) tasting menu is utterly delicious from the meagre ceviche<\/em> starter through to the Pisco Sour<\/strong> digestif.<\/p>\n

GAMAN<\/strong><\/a><\/p>\n

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Luis Ar\u00e9valo<\/strong>, who was born in Iquitos, helped introduce Madrid to the Nikkei<\/i> (Japanese-Peruvian fusion) cuisine. Tuna tartare, salmon poke bowls, prawn gyozas<\/i>, sea bass usuzukuri<\/i> with chili peppers and Chaufa<\/i> rice with ton kausu<\/i> and soybean sprouts are just some of the options. To finish off your evening, they offer a nice selection of mochis<\/i>.<\/span><\/div>\n
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RONDA 14<\/strong><\/a><\/p>\n

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Mario C\u00e9spedes\u2019 culinary approach at this restaurant is a surprising and harmonious fusion of Peruvian, Nikkei<\/i> and Spanish cuisine<\/strong>. His creations include things like a bao<\/i> bun stuffed with chicharr\u00f3n<\/i> and creamy rocoto pepper and huacatay<\/i> sauce, which you\u2019ll find in the Piqueos<\/i> (Light Bites) section of the menu, and a soft-shell crab roll with curry sauce, in the Sushi section. <\/span><\/div>\n<\/div>\n

\u00a0<\/strong><\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Madrid has been declared gastronomic capital of Iberian America, and it\u2019s easy to see why. The Spanish capital is brimming with restaurants specialising in cuisines from the region whose kitchens are helmed by chefs eager to send our imaginations and tastebuds on a voyage of discovery. Check out our selection of eateries serving top notch […]<\/p>\n","protected":false},"author":6,"featured_media":2358,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[3],"tags":[89,32],"_links":{"self":[{"href":"https:\/\/blog.esmadrid.com\/blog\/en\/wp-json\/wp\/v2\/posts\/2355"}],"collection":[{"href":"https:\/\/blog.esmadrid.com\/blog\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.esmadrid.com\/blog\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.esmadrid.com\/blog\/en\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.esmadrid.com\/blog\/en\/wp-json\/wp\/v2\/comments?post=2355"}],"version-history":[{"count":4,"href":"https:\/\/blog.esmadrid.com\/blog\/en\/wp-json\/wp\/v2\/posts\/2355\/revisions"}],"predecessor-version":[{"id":2371,"href":"https:\/\/blog.esmadrid.com\/blog\/en\/wp-json\/wp\/v2\/posts\/2355\/revisions\/2371"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blog.esmadrid.com\/blog\/en\/wp-json\/wp\/v2\/media\/2358"}],"wp:attachment":[{"href":"https:\/\/blog.esmadrid.com\/blog\/en\/wp-json\/wp\/v2\/media?parent=2355"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.esmadrid.com\/blog\/en\/wp-json\/wp\/v2\/categories?post=2355"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.esmadrid.com\/blog\/en\/wp-json\/wp\/v2\/tags?post=2355"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}