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The Aroma y Sabor restaurant (Santa Cruz of Tenerife) participates in the Peruvian Tapa Festival organized by the Embassy of Peru in Spain
Costa, Sierra and Selva are the large regions that extend throughout the Peruvian territory, and that they are distinguished from each other not only by their geography, climate and vegetation. Together they make up the diversity of the country and its rich and versatile gastronomy.. The III Peruvian Tapa Festival, It will be a unique opportunity to take a tour of all of them, knowing its history through the creations in tapa format of the chefs and owners of the restaurants that will participate on this occasion.
All this can be enjoyed 23 from September to 5 October in the celebration of the “III Peruvian Tapa Festival-The Regional Cuisines of Peru” organized by the Embassy of Peru in Spain
It will consist of the tasting of 1 ceviche tapa + 1 tapa regional + 1 glass of traditional Pisco Sour for a price of 12 euros, highlighting your products and showing your diversity.
In this “III Peruvian Tapa Festival-Regional Cuisines of Peru” one more time, Peruvian food adapts to Tapa format, typical of Spanish culture, with the aim of demonstrating the quality and diversification of the Peruvian gastronomic offer in restaurants in different cities.
New restaurants that recently opened have been chosen for this celebration., chefs and owners who take care of the product and prepare their recipes in detail, the decoration of their dishes and the combination of tradition and creativity, giving that image of modernity and richness of flavors of a gastronomy full of diversification and personality, which has generated the most positive reviews from their clients and visitors on the different opinion platforms.
The restaurant Aroma and Flavor (Costa Adeje. Santa Cruz of Tenerife) joins this third edition with the covers:
Duo of Tiraditos of Medregal and yellow chili and Scallop in its shell with Creole chalaquita accompanied by a Pisco Sour
The peruvian coast, with its abundance of fish and seafood, offers a wide variety of typical dishes. Among the most notable are ceviche, the most famous and recognized dish worldwide, made from raw fish marinated in lemon or lime juice with onion, chili and other spices, but also rice with seafood, fish casserole, the lomo saltado or the causa limeña among others. Although it is an element of traditional Peruvian gastronomy frequently linked to the coast, Ceviche is prepared in all the departments of Peru with a diversity of local ingredients, resulting in various regional variants.
The most typical dish of the Peruvian mountains is Pachamanca, a traditional dish from the Peruvian highlands that is cooked underground in a hot stone oven. It is a food that is consumed at parties and special events., as well as part of a ritual of gratitude to Pachamama. Others are huancaína potatoes, the stuffed rocoto, shrimp chupe and a wide variety of options, including soups such as broth, fried pig, and other dishes made with local ingredients such as potatoes, the trout, the guinea pig, the alpaca and the lamb.
The Peruvian jungle, with its natural and cultural wealth, offers a wide variety of typical and delicious dishes. Some of the most notable are the juane , a jungle classic similar to a tamale, made with rice, pollo, egg and spices, wrapped in bijao leaves and steamed; tacacho with cured meat and chorizo, an emblematic dish, prepared with mashed green banana, cecina (pork) and chorizo; Chicken Inchicapi, a comforting soup, based on homemade chicken, ground peanuts, corn, yucca and cilantro., and Amazonian style chaufa rice, the local version of chaufa rice, which includes ingredients such as jerky, chorizo, and chili.