Yakumanka

Gastón Acurio is the most famous Peruvian chef in the world and is considered the ambassador of his country's cuisine. The richness of Peruvian gastronomy can be enjoyed thanks to him in Yakumanka restaurants, based in various countries. In the Barcelona establishment, he seeks the marriage between Peruvian cuisine and the best products from the Iberian coast, always being faithful to the concept of popular cevichería in Peru, with abundant dishes and Creole aesthetics, a delight with a taste of the sea. Peruvian cuisine is dominated by ingredients such as peppers, corn, rice, potatoes, cassava, lime, huacatay, cilantro, onion and other fruits and vegetables, as well as fish and meat from the region. Best Quality. Various techniques and preparations are equally essential, such as leches de tigre, causa, piqueos, hot and cold sauces, jellies, anticuchos, sudados, saltados, stews or seco, without forgetting the famous cebiches and tiraditos, in addition to sweets, soft drinks such as chicha morada and cocktails such as pisco sour. A wide variety that is collected in this book, carefully illustrated, and that shows the richness of a unique gastronomy, the result of the initial fusion of the culinary tradition of ancient Peru with Hispanic cuisine and the contributions of Chinese, African, Italian and Japanese.