All tagged South American

Chakana

The sea bream ceviche is cured to perfection so it melts in the mouth and again there is their signature mix of flavours and textures in abundance; from fried strips of sweet potato, tempered red onion, spicy, sourness from tiger’s milk and the taste of ‘unsugared Sugar Puffs’ and crunch from canchita (toasted corn nuts)… READ MORE

Pulperia

There is so much joy on this plate. I’ve got both sauces adding extra layers of flavour, mixing in with lightly smoky steak juices, the sweet hits of black garlic and caramelised onion purees, and my rib eye tastes like it’s a beautifully intensified reduction of a bigger steak … READ MORE