[Best_Wordpress_Gallery id=”163″ gal_title=”Aguajal”]
Amazonian food is one of the more overlooked of the Peruvian regional cuisines. They differentiate themselves from the rest with the richness of their environment and the heat & humidity of the climate. There are more preserved meats here than in the rest of Peru, and the ingredients used aren’t widespread.
Each restaurant is owned by a family member and the recipes are derived from their matriarch. The story goes that, they sold juanes in Los Olivos to gather some money in a time of need. When they discovered they were good at it, they kept growing from there.
(Photo: Joseph Diaz Romero/Living in Peru)
Patarashca (Photo: Joseph Diaz Romero/Living in Peru)
Uvachado (Photo: Joseph Diaz Romero/Living in Peru)