Indecopi reported that Tacna Oregano joins the other ten denominations of origin from Peru.

Indecopi, through the Directorate of Distinctive Signs, issued the registration certificate for the designation of origin Tacna Oregano, which recognizes this product for its exceptional characteristics, thus promoting its recognition and commercialization at the national and international levels.

“Today, Tacna Oregano becomes the eleventh denomination of origin in the country, with great pride for all Peruvians. Congratulations to Tacna and our recognition to the producer associations, public institutions, and agro-export companies that have managed this designation before Indecopi”, highlighted by executive president Karin Cáceres Durango.

With this, she added, it contributes to the economic reactivation of this southern region by highlighting the articulated work done to achieve this new designation of origin for Tacna.

It is estimated that more than 2,500 producers of Tacna Oregano will benefit economically from this designation of origin, as they can use it to differentiate themselves from similar products in the market and attract consumer preference.

The registration certificate for the designation of origin was delivered to the association called the Regulatory Council of the Denomination of Origin Tacna Oregano, which requested the protection declaration for this product on March 29, 2023, after several months of previous work.

In this way, Tacna Oregano joins the other ten denominations of origin that Peru has: Pisco, Chulucanas, Giant White Corn Cusco, Ica Bean, Villa Rica Coffee, Loche Lambayeque, Machu Picchu-Huadquiña Coffee, Junín-Pasco Maca, Peruvian Amazon Cocoa, and Tacna Olive.

The Guinness World Record attempt will feature three tamales (chicken, pork, cheese) made with Giant White Cusco Corn.

The city of Miami, United States, will be the stage for an attempt to establish a new Guinness World Record: the largest tamale tasting in the world, prepared with Giant White Cusco Corn, a unique Andean grain with designation of origin since 2005.

The record consists of bringing together the most significant number of people in one place to simultaneously and consecutively taste three types of tamales made with Giant White Cusco Corn, filled with chicken, pork, and cheese.

The event will take place on March 16 at Maurice A. Ferré Park in Miami, on the occasion of the arrival of the B.A.P. Unión, which is on a nine-month journey around the world. The event is also part of the kickoff celebrations for the 200 years of diplomatic and commercial relations between the United States and Peru.

The event is Organized by San Ignacio University, Universidad San Ignacio de Loyola, Peruvian Navy, the CVI.CHE 105 Restaurant Group, Peruvian Ministry of Foreign Affairs, Promperú, Caja Cusco, Provincial Municipality of Cusco, and District Municipality of Huayllabamba, the objective is to celebrate and promote Peru’s rich cultural heritage also to establish a world record with the Peruvian tamale.

It is worth mentioning that the variety of Cusco Giant White Corn grows exclusively in the provinces of Calca and Urubamba, in the Sacred Valley of Cusco, standing out for its exceptional quality and outstanding flavor.

Chefs and kitchen assistants from the Faculty of Hotel Management, Tourism, and Gastronomy of USIL and the renowned Peruvian restaurants in Miami, CVI.CHE 105 will be responsible for preparing, grinding, seasoning, cooking, and wrapping this traditional dish of national cuisine.

Renowned international chef Juan Chipoco highlighted the importance of tamale tasting to aspire to leave a mark among participants. “This event not only celebrates the diversity, tradition, and culture that define Peru, but also highlights our commitment to promoting the rich Peruvian cultural heritage,” he said.

Since 2015, USIL has achieved 11 Guinness World Records for promoting Peruvian food and celebrating the country’s rich gastronomic culture. The B.A.P. Unión will be recognized as the “Ambassador of Authentic Peruvian Cuisine” for continuously promoting national culture and gastronomy worldwide.

As the calendar flips to March 14th, the world celebrates Pi Day, where mathematics’s infinite wonder meets the culinary indulgence’s finite pleasures. Yet, amidst the rich tapestry of its culinary heritage in the heart of Peru, we add a unique twist to this celebration – welcome to Pie Day, where flavors of the Andes dance with the art of pie-making.

In this recipe, we fuse the essence of Peru with the comforting embrace of a classic pie. Imagine the earthy sweetness of lucuma, a fruit revered in the highlands of Peru, harmonizing with the decadence of chocolate and the crunch of pecans. Each bite becomes a journey through Peruvian landscapes, from the towering peaks of the Andes to the lush valleys of the Amazon.

Prepare yourself for a culinary adventure as we delve into creating a Lucuma Chocolate Pecan Pie. With simple yet exquisite ingredients and a few moments of patient preparation, you’ll unlock a dessert that delights the palate and honors the spirit of innovation and tradition.

So, gather your ingredients, channel your inner pâtissier, and embark on a journey to celebrate Pie Day with a Peruvian flare. Enjoy the process, savor the flavors, and share the joy of this delightful creation with friends and family.

INGREDIENTS

• 250g Chocolate sandwich cookies
• 1/2 cup Pecans
• 4 tbsp Butter
• 14 oz can of Condensed Milk
• 1 cup Lucuma pulp – or 4 tbsp of Lucuma powder in water
• 1/2 tsp Vanilla
• 1 cup Heavy Cream
• One packet (0.25 oz) of Unflavored Gelatin

PREPARATION

1. Process the cookies and pecans until powdered in a food processor or blender. Add the melted butter and mix.
2. Press the dough into a dismountable pie pan and freeze.
3. Hydrate the gelatin with 3 tbsp of water and heat in the microwave for 10 seconds.
4. Mix the lucuma pulp with condensed milk, vanilla, and gelatine in a blender.
5. Whip the heavy cream and gradually add the lucuma mix with involving movements.
6. Pour onto the pie crust and refrigerate for at least 40 minutes.
7. Demold and portion.
8. Decorate with shaved bitter chocolate and crushed pecans on top.

The tradition of Easter eggs dates back centuries and has evolved with various cultural and religious influences. 

AN EGGY STORY

The custom of decorating eggs for springtime celebrations predates Christianity. Many ancient cultures, including the Persians, Egyptians, and Greeks, viewed the egg as a symbol of fertility and rebirth. They would often exchange decorated eggs during spring festivals to welcome the arrival of spring and celebrate new life. In Christianity, The egg became associated with Easter, which celebrates the resurrection of Jesus Christ. In Eastern European countries, the tradition of Easter eggs (known as “pysanky” or “pysanka” in Ukrainian) has deep cultural significance. Elaborately decorated eggs are exchanged as gifts and symbolize wishes for prosperity, health, and happiness. 

Today, the tradition of Easter eggs continues in various forms worldwide. In many cultures, Easter egg hunts are a popular activity for children searching for hidden eggs indoors or outdoors, and Peru is no exception.

Here are four Peruvian-quality easter eggs you can enjoy this Easter:

La Continental, a Cusquean factory with 102 years of history, is now starting to work on fine chocolate figures. 2024 is the year for their first batch of bean-to-egg chocolate, a 60% chocolate egg filled with almonds, Brazil nuts, and golden berries.

La Ibérica, another historic chocolate maker, since 1909 La Iberica has produced chocolate in Arequipa and has an easter collection that includes eggs and bunnies in different sizes made with 40% milk chocolate using chuncho varieties from Cusco.

Nil Praline, an artisanal chocolate maker by Nil Cabrera, has a great selection of filled chocolates in unique flavors. For the Easter Season, she has created Easter eggs with cocoa from Piura in 60% bitter chocolate or milk chocolate. Inside, there are special surprises. The small ones have miniature M&Ms, and the large ones have a chocolate bunny.

Roselen Chocolatier. Lima’s boutique for chocolate confections, offers eggs and many other chocolate figures, such as bunnies, for its Easter collection. All the figures use chocolate from Huánuco —Tingo María in two different styles: dark 60% cocoa and 45% milk chocolate.

Ura Chocolates. Pastry chef Luciana Narvez’s artisanal Easter eggs have two different options this Easter: 55% milk chocolate using a VRAEM-99 cocoa (a unique Peruvian variety of the cacao fruit) filled with almond and hazelnut praline and dark plane chocolates made with Chuncho cacao from Cusco.

IN THE KNOW: All of these chocolates are made with great products; you can click on the names of the chocolate makers to connect to their social media.

Santiago, who is less than 30 years old, is one of those young people who are conquering the world. The task now is to move forward without thinking about the stars. It’s just about doing things with passion and conviction for them to come. 

UPDATE: On march 13th 2024 MAZ landed on the 69 position for the extended 100 to 51 list for Asia’s 50 Best Restaurants.

The Michelin Guide is a private business of the homonyms tire company that, after negotiation with countries or cities, awards recognitions to restaurants, from the Bib Gourmand, a basic acknowledgment, to the coveted one, two, or three stars. The inspector, a secret figure posing as an ordinary diner, experiences everything from reservation to the end and judges each visited space with a long list of criteria on more than one occasion.

On December 4th, in Japan, MAZ became the first Peruvian restaurant to obtain two stars. We spoke with Santiago Fernández, the chef of this establishment, we called Santiago Fernandez to know more about his experience

How do you feel about the recognition for the MAZ team?

Fulfilled, it’s a kind of affirmation of what we are doing here. Such an essential guide as Michelin validates it. Ultimately, our goal was not to chase those stars because we understand it’s not the food an inspector seeks. At the same time, that is the surprise – entering the guide with two stars in the first year of opening. That’s where we say we value what we have and all the work that Virgilio, Malena, and Pía have done for ten years. 

It is understood that the foundations are so solid that one can open a restaurant in Tokyo, a competitive city, in addition to the work we have done with the team, working six days a week, 16 hours a day. It’s intense, but it’s good that it has been recognized in this way and that a piece of recognition has been given to Peruvian and Latin American cuisine.

How did you landed in Tokyo?

While working at Central as the head of creativity and being Virgilio’s right-hand man, we traveled to Tokyo three times together. Two of those three times were for the Cook Japan Project, a pop-up of Central in Japan. People liked it a lot; reservations filled up when they opened. The Japanese leader of the project offered the team the opportunity to open a restaurant. As I was here, and Virgilio already had the idea that I should start taking my path and become independent for something more personal, he offered me to take charge of the restaurant for the group. And so, I said yes, it never crossed my mind to doubt it.

In your work, how is the interaction with the Mater team?

Obviously, with the time difference, it isn’t straightforward. We all are at full speed. We know each other so well and have worked together for so long. Before coming here, I had already worked at Central for five years, which is what Virgilio wants and what he would like to do in Japan. When I have any doubts, they respond quickly. But generally, it’s pretty accessible. They know that I like that freedom because I am a creative person. It’s what excites me.

Sometimes you have a question, not about the food but more like “What is the path?” If we go and work on a product, for example, “The path is Cocoa, we need to give more punch to cocoa,” and with that premise, I work thinking, “How do I make cocoa visible in Tokyo with the products I have here,” which is not the same as being in Peru. That’s the type of communication, but at the same time, it gives me freedom and a lot of space to breathe so that the project has its own identity. When you come to eat at MAZ, you might only realize it’s from the Central group once you see the plate. But when you hear the story, the concept, and they start talking about the philosophy, that’s where everything makes sense. It’s nice that the restaurant develops its own identity.

We talked about how to deal with Asian ingredients. How do you manage to include flavors that are not natural to you?

It’s training. The critical thing about MAZ is to use Japanese seasonal products. So for me, it’s about studying, not so much from books but by going to restaurants to eat and taste each season, to learn from what they do. I go to Toyosu Market, the fish auction market, at least once every two weeks to see what products are entering the market—the same with vegetables. Japanese people may not need it as much because they have lived their whole lives. I, who still don’t fully understand it and don’t speak the language, have to give it an extra effort to be at the same level. It’s about treating their product correctly because if a Japanese person comes to MAZ and realizes that you are treating their product disrespectfully, they might even be upset. So you must be very cautious, study, learn, and travel a lot in Japan.

What has been the most challenging product for you to handle?

Fish. It is dealt with very differently in Latin America. In Latin America, you get the fish and think it’s fresh with 4 to 6 days dead, needing that rigor mortis. But here in Japan, the chef controls that rigor mortis, so you have fish that are as hard as a board. You start to mature it; you must see when to remove it from the bone, mature it in other ways, or cure it.

I have learned a lot about fish and also about vegetables. While Latin America has a huge vegetable world, handling precision is less important. If it’s a potato, you cook it, and it can be 10 or 40 minutes. But here, there’s a precision issue in cooking so that the vegetable retains moisture, texture, and color and becomes sweeter. These theories are opening my mind a lot.

How much of the menu is products you bring from Peru?

About 20% of the menu is Peruvian products, which travel well, like dehydrated potatoes, Andean grains, and corn. Also, we are lucky that Japan is very advanced in cultivating products from other countries. Here, I find fresh Huacatay, fresh Chincho (both Andean herbs used as the base of Peruvian cuisine), and potatoes that are not Peruvian but are cultivated here, and we use them in the restaurant. We use the Peruvian DNA but cultivated in Japan, which I find very valuable. We bring the most important things and what we can’t get here.

While your career has developed in Peru, what do you bring from your country to te table?

The personality and those resources of being quick and creative come from being born in Venezuela, especially when I was born – a time when one had to be very resourceful. If something is missing, well, you solve it! That has given me many tools which are noticeable on the palate. It’s not Spanish or Peruvian but has those Venezuelan flavors in the background, which I try not to make too prominent. I don’t force or control it, so when it comes out naturally, it’s genuine, and people like that. 

Some have even asked me to add Venezuelan flavors to MAZ, but there are points where you have to draw the line because it doesn’t fit the concept of this restaurant. 

Is the Mater research work something you maintain there?

In the end, at this moment, rather than researching from here, I stay connected with what’s happening in Peru. I can’t afford to disconnect from that source of knowledge because it gives us much more content to keep creating. Otherwise, the menus would have run out by now. That’s what inspires my creativity.

I am always in touch with artistic projects, like what is being done with the ceramists working hand in hand with Mater, articles they are creating, and photos they take in the Jungle. We recently did an event called “Listen” to Listen to the Jungle, and they brought products from Amazon and paintings made by Amazon communities. In the end, everything is Mater’s world. We are nourished when Virgilio comes and when I contact some of the colleagues. The connection is there. I’m not researching for now, but I take advantage of everything there.

These two stars are a result of the food, as well as the dining room, service, and liquid experience. How do you see your restaurant’s service, and how do you maintain it?

The service here in Japan is a separate issue; it’s meticulous. The way of serving is on another level. I go out to eat frequently and realize this. Now, we are very proud of the service we are providing. We do things we never imagined doing, and in the end, the customer leaves well taken care of, feeling warm, imprinting that Latin touch on the service. While not all collaborators are Peruvian or Latin, I try to make them feel the way they serve, that everything is in harmony, that it feels like a single team and not a sharp cut between the kitchen, dining room, and drinks. This is what earned us the two stars.

Mark your calendars for this weekend 22nd to 24th for the highly anticipated VII Edition Paracas Grape Harvest Festival 2024! This celebration will bring together wine enthusiasts and cultural fans for a weekend of celebration and joy.

It’s a traditional and cultural event dating back to the early colonial period with the first vine plantations, inspired by the ancient celebrations of corn harvests by pre-Inca and Inca cultures.

Hosted by the Paracas Chamber of Tourism and Foreign Trade (CAPATUR) and supported by the Regional Government of Ica, this harvest festival promises an unforgettable experience. Picture yourself amidst picturesque vineyards, indulging in exquisite pisco tastings, stomping grapes in traditional wineries, and immersing yourself in the rich heritage of pisco-making.

In Defense of the Denomination of Origin Pisco

In 2016, CAPATUR, in defense of the designation of origin, spread the word that a prominent human group inhabited the area over two thousand years ago, known for their ceramics. During the Inca Empire, they excelled in producing remarkable pottery items called “piskos,” amphoras used to store various beverages. This discovery confirms that our flagship spirit has been produced in Peru since the late 16th century, as evidenced by shipping records through the port of Pisco to Europe and other areas of the Americas since the 17th century. Thus, the first grape brandy produced in Peru eventually lent its name to the container.

Peruvian researcher Emilio Romero recounts that in 1580, Sir Francis Drake raided the port of Pisco and demanded a ransom for the prisoners he took. The villagers paid him 300 jugs of local brandy to complete the ransom. 1613 a testament was registered in Ica, providing documentary evidence of grape brandy production. This document was issued by a resident named Pedro Manuel “El Griego,” originally from Corfu, one of the Last Levantines of Candia, and is dated that year, preserved in the General Archive of the Nation in Lima within the notarial protocols of Ica. In that testament, the resident stated ownership of thirty “Burney” jugs filled with brandy, a barrel filled with brandy, and the technological implements for producing this distilled beverage.

With an expected attendance of over 13,000 visitors from Lima, Ica, and beyond, this is an event you want to attend! 

IN THE KNOW: To be part of the event contact Gladis Mora at the Paracas Harvest Festival Crew via WhatsApp

So, gather your friends and family and embark on a journey of discovery and celebration at the VII Paracas Grape Harvest Festival 2024.

Experience the magic of Paracas – where wine, culture, and tradition come together in perfect harmony.f

Peru has garnered numerous nominations at the World Travel Awards (WTA) South America, owing to its rich history, vibrant culture, exceptional gastronomy, diverse geography, and extensive tourism offerings ranging from adventurous experiences to urban escapades and awe-inspiring natural wonders.

The fusion of these elements sets Peru apart as a comprehensive and enticing travel destination in South America, catering to a myriad of travel preferences.

Leading the tourism forefront, Peru shines with its nominations in the 2024 World Travel Awards (WTA) South America, reflecting its prominent status on the global tourism stage. Here’s the complete list of nominations:

1. South America’s Leading Culinary Destination: Perú ->Vote here
2. South America’s Leading Tourist Attraction: Machupicchu, Cusco ->Vote here
3. South America’s Leading Destination: Perú ->Vote here
4. South America’s Leading Cultural Destination: Perú ->Vote here
5. South America’s Leading Cultural City Destination: Cusco, Perú ->Vote here
6. South America’s Leading Cultural City Destination: Lima, Perú ->Vote here
7. South America’s Leading City Destination: Lima, Perú ->Vote here
8. South America’s Leading Nature Destination: Perú ->Vote here
9. South America’s Leading Adventure Tourism Destination: Perú ->Vote here
10. South America’s Leading Green Destination: Perú ->Vote here
11. South America’s Leading Whale Watching Destination: Perú ->Vote here
12. South America’s Leading Sports Tourism Destination: Lima, Perú ->Vote here
13. South America’s Leading Cruise Destination: Perú ->Vote here
14. South America’s Leading City Break Destination: Lima ->Vote here
15. South America’s Leading Tourist Board 2024: PromPerú ->Vote here
16. South America’s Leading City Destination 2024: Perú ->Vote here
17. South America’s Leading Business Travel Destination 2024: Lima, Perú ->Vote here

Peru stands out as an ideal tourist destination, offering a captivating blend of history, culture, and breathtaking landscapes. The iconic Machu Picchu stands as tangible evidence of the remarkable Incan engineering prowess, drawing travelers from across the globe. Recognized as one of the New 7 Wonders of the Modern World and a UNESCO World Heritage Site, Machu Picchu is a testament to Peru’s rich heritage.

Peru’s culinary prowess has also garnered global acclaim, with Lima being hailed as the gastronomic capital of Latin America. Renowned restaurants like Central and Maido have cemented Peru’s status as a culinary paradise, further enhancing its appeal to food enthusiasts worldwide.

These nominations underscore Peru’s exceptional offerings to travelers and reaffirm its commitment to excellence in the tourism industry. Your vote is crucial in helping Peru secure these prestigious awards! Don’t miss the opportunity to support this remarkable country and be part of its exciting journey!

JOINT STATEMENT BY SECRETARY OF STATEBLINKEN AND MINISTER FOR FOREIGN AFFAIRS JAVIER GONZÁLEZ-OLAECHEA

Press Release by US Embassy in Peru

Secretary of State Antony Blinken and Minister of Foreign Affairs of Peru Javier González-Olaechea met on March 14 in Washington, D.C., to discuss a wide range of shared values and interests, including democracy and human rights, rule of law, and cooperation on regional security, trade, investment, and migration.

They emphasized the importance of further strengthening the strategic partnership between our countries, including through the first High-Level Bilateral Dialogue between Peru and the United States, scheduled for May 9, 2024, in Washington, DC. They also reaffirmed our joint commitment to advance economic initiatives under the Asia-Pacific Economic Cooperation (APEC), which the United States hosted last year and Peru is hosting this year.

The Secretary and Minister agreed to establish a working group to reinforce our cooperation to enhance citizen security and bolster the fight against transnational organized crime, including drug trafficking and related offenses.

Agreeing on the need for a safe, prosperous, and democratic Haiti, they underscored the importance of supporting a successful deployment of the Haiti Multinational Security Support mission in line with UN Security Council Resolution 2699 (2023).

Both parties concurred that democracy is indispensable for stability, peace, economic and social development, and respect for human rights, and that strong and independent institutions and the separation of powers are crucial to healthy democracies.

Recognizing the significant beneficial outcomes for the people of both countries of the U.S.-Peru Trade Promotion Agreement  , which entered into force 15 years ago, and our shared goals to build a more resilient and prosperous region though the Americas Partnership for Economic Prosperity (APEP), the Secretary and Foreign Minister prioritized promoting more investment in strategic areas such as energy – including critical minerals that are necessary for energy transition – and sustainable infrastructure.  The Secretary welcomed Peru’s invitation for a U.S. business mission to visit Peru.  The Secretary and Minister reaffirmed both countries’ commitment to inclusive and sustainable economic growth that respects the environment.

The Secretary and Minister recognized the global and regional challenges posed by migration and the importance of prioritizing the protection, safety, and socio-economic integration of refugees and migrants, in accordance with the principles of the Los Angeles Declaration on Migration and Protection.  They renewed their commitment to further cooperation on this matter.

In recognition of Peru’s rich culture and history and the success of our cultural property agreement, the United States Government returned to Peru an important 16th century document recently recovered by the FBI.  This rare work, dated June 28, 1599, is a contract for the formation in Lima of the first-ever theatrical company in the Americas.

Eating at the best restaurant in Latin America is one of the perks of Traveling or Living in Peru; once again, we venture into Micha Tsumura’s world to discover this season’s tasting menu experience.

After closing for a few weeks for renovation, the restaurant reopened in its Miraflores location with some modifications. A new wood structure on the outside welcomes guests, and a renovated diner makes the space look open and wider.

The concept

Micha Tsumura is one of the leading voices of Nikkei food, a fusion style of Japanese techniques and local ingredients, and this has been the thread of their fifteen years of history; however, as time passes, the chef allows himself to relax the straitjacket of being Japanese-only and now has the inclusion of other Asian and Peruvian cultures in a creative way, Maido has become a creative-driven restaurant with its own identity.

¿What makes it the best?

It is not only the flavorful and creatively presented food but also the pairing with outstanding wines, sakes, cocktails from around the world, outstanding hospitality, and harmonious space that make it unique.

The new tasting menu

The summer menu is an eleven-course meal inspired by different regions of Peru. Three small bites start the menu: a miniature triple-layer sandwich inspired by the Limean breakfast classic, a Ccapchi bite, a pillow with Andean herbs, morels, fava beans, and rocoto inspired by the Andean highlands, and a paiche cylinder inspired by the Amazon jungle, to pair this part of the experience, head sommelier Flor Rey selected a Sake, Asahi Shuzo Koubota Mariju on the alcoholic side, a delicate Jumai Daiginjo, and for the non-alcoholic a de-alcoholized Taru Sake, that within the process keeps its delicate flavor and aroma.

The pairing of both alcoholic and non-alcoholic adds a different layer of flavors to the experience.

The wine and plates flow seamlessly while we enjoy a conversation; next in line are the oceanic snails in soy sauce, the perfect texture on the snails plated on a yellow chile foam and with a tapioca texture, the sauce is poured onto the table from the snail’s shells. It is followed by the Squid ramen, a plate of soup that uses instead of noodles strings of squid that is cooked to perfection with hot broth that is poured over from a teapot. 

Flor Rey comes with a bottle of Sancerre in hand. This is just one of many different wine pairings that have earned her recognition as the best sommelier in the region, according to Latin America’s 50 Best Restaurants.

This wine will pair the Tiradito, delicate slices of fresh caught-of-the-day fish covered in beef tendon dashi, with drops of green oil and hot chili oil made at home. It is followed by a Yunanyaki, a slice of cod slow-cooked with black garlic and plated with crunchy fish scales.

There can only be a complete Nikkei experience with Nigiri. They change daily, this time we had unitoro, a new take on the classic Maido toro nigiri, tuna belly that melts in your mouth with a tongue of uni on top to roll up and eat in one or two bites, and the hako with hot eel on top. Next is the Crab, a course that has different textures; on one hand, a shot of Crab concentrated; on the other, popeye crab that is brined first and then plated with trout eggs and a fish emulsion, a sort of mayonnaise made only whipping a fish concentrate.

Following two courses to finish the savory side of the experience is the Duck dumpling; a wooden spoon serves as the vessel for this dumpling, which has a flavorful broth of duck inside, the flavor profile is so intense that it was hard for they to pair it with a still wine, so the pairing is a Pierre Péters L’Espirit 2017 Gran Cru Champagne that hit the nail in the head. Carne frita, inspired by a preparation from Arequipa called “Malaya Frita,” is a piece of slow-cooked short rib with bean foam on the side and a gaze of cacao mucilage.

The desserts for the tasting menu are also new creations. The first one, Semillas, uses Loche squash, an ice cream made from squash seeds, and the textures of those seeds. As the northern region inspires it, it also uses carob syrup, a product from that region, and a liquid squash “milk.” Antojitos closes the experience with two petit fours: a mochi filled with lucuma and chocolate filled with cacao and copoazú from the Amazon jungle.

Make it part of your trip to Peru.

If you don’t live in the city, going to Maido can be a once-in-a-lifetime opportunity, so you must plan and reserve ahead. They offer the Maido experience, or you can order a la carte from their menu, which includes the best and most celebrated classic plates.

Words by Chema Tovar

An ice cream recipe and a lack of electricity were the combinations that led a Croatian to create the famous Curich “cremoladas”.

Miko Rudolf Mato Curic Paskojevic arrived in Peru in 1924. He came from Croatia, loaded with dreams and hopes of living the “American dream.” Since his arrival, he began traveling through the southern part of the continent, where he became skilled in the coldest and sweetest of trades: he became an ice cream maker, although we owe him the now-famous Curich cremoladas, which refreshes the bodies, live, and memories every summer.

I spoke with his daughter Troika Curich, and with eyes shining bright, she told me that in 1942, her father embarked on a journey north to reach Venezuela to settle there. At that time, it was the most prosperous country in the region. During the trip, precisely in Piura, he met the love of his life, and although he took her with him, they never got past Tumbes. They put down roots here and built a family with the ice cream business.

The cremolada was a fortuitous discovery. The lack of electricity caused the fruit popsicles to melt. Tired of losing ingredients and work, Miko Curic found a magical way to keep the fruit cold. The fruit had to be eaten with a spoon, as we continue to do to this day.

In 1979, the whole family moved to Miraflores, and the house’s garage became the Curich ice cream parlor, which exists to this day. Forty-five years have passed, and the family keeps the patriarch’s legacy alive by offering everything here with quality.

Troika is the visible face of the brand, but she is accompanied by family members involved in the business’s production and development. Today, they offer cremoladas in over 30 flavors divided into three categories: fruit and water, fruit and milk, and a light line without sugar or sweeteners. Flavors like aguaje, lucuma, and camu camu are a bet on 100% Peruvian products. These flavors pique the curiosity of the thousands of tourists who visit them each year, although you can always find favorites like strawberry, tamarind, and coconut.

In Lima During these summer days, with temperatures around 30⁰C, it’s normal to see long lines of people seeking refuge at Curich. The staff efficiently serves the cremoladas, starting at 9:30 am, and one recommended option is a “curichino”: a cremolada made with milk and coffee.

I enjoyed the guanabana with lucuma and pineapple and no sugar, but their combinations are endless. The result will always be the same: a sweet and cold pleasure that tastes like summer.

On the shop’s wall, you can see each of the wooden sticks used to stir the cremoladas since 1979. The last of these traditional straw was used in 2016 when sanitary standards required steel straws. However, this still needs to change the secret recipe the family has preserved for years. Troika points out that she is happy when a new brand of cremoladas enters the market. For her, this helps maintain and spread the work her father did for so many years.

Today, Curich cremoladas are sold on their main store at 759 Bolognesi St Miraflores, also at the market La Feria in Barranco, and at the 33 Revoluciones café in Miraflores.

During these hot days, a good plan is to walk along the Cisneros Ocean Front in Miraflores stop at the Curich refresh and continue the walk.