Amazonian restaurant ámaZ featured in the New York Times

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With a variety of fruits that those in Lima could have only dreamed of and an immense flavor provided by the warmth of the sun, Amazonian food is powerful. But for years this cuisine has been neglected and very few people have worked to bring the flavors out beyond the jungle to the rest of Peru and the world.

But 10 years ago, chef Pedro Miguel Schiaffino began his epic story by reclaiming Amazonian food. And now the New York Times is celebrating his work and the Peruvian jungle with an article about the restaurant ámaZ.

“With all of the attention paid to Peruvian food in recent years, the cuisine of the Amazon has been all but ignored,” the article begins. “Pedro Miguel Schiaffino is a rare exception.”

Nicholas Gill, who wrote the piece, talks about a number of the dishes he tried during the visit, including sucha chaufa, “an Amazonian version of Chinese-Peruvian fried rice,” which he notes is more accessible than some of the other dishes. For example, also offered on the menu is “churos pishpirones,” an appetizer of Amazonian snails with a spicy sauce and tapioca pearls.

The article also mentions some of the cooking techniques used at the restaurant, including patarashca, “in which dishes are cooked inside a bijao leaf.”

Finally, the article mentions that the price of a dinner for two runs about S/.180, without drinks or tips.

The restaurant ámaZ was opened in June of last year. For years, Pedro Miguel Schiaffino has maintained relationships with Amazonian producers. In Malabar, his flagship restaurant, he cultivated his style and today in ámaZ he pays homage to the food with which he fell in love.

For more information about ámaZ, read Peru this Week’s review.

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