The latest chef to pop up as part of the Cocina sin Fronteras sequence had naturally packed some ingredients typical of his native Peru with him. Tumbo fruit and chonta palm shoots as well as some silvery arcilla chaco clay made the cut, before he flew to Buenos Aires to cook a one-off dinner.
In the eighth part of this monthly series, El Baqueano’s Fernando Rivarola, the mastermind behind the culinary project that has seen D.O.M.’s Alex Atala and Epicee’s Alberto Landgraf fly in from Sao Paulo to date, invited Central’s Virgilio Martínez to co-pilot a four-course tasting menu, accompanied of course by the latter’s sous chef and wife Pía León.
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Ph: Pablo Baracat