CARLO HUERTA

When I was a kid, there was a big gastronomic revolution in Peru. Interest in our ethnic products became
important, humble ingredients became fancy. Lots of important chefs were on the telly to mention
some: Gaston Acurio who brought the Peruvian cuisine all When I was a kid, there was a big
gastronomic revolution in Peru. Interest in our ethnic products became
important, humble ingredients became fancy. Lots of important chefs were on
the telly, to mention some: Gaston Acurio, who brought the Peruvian cuisine
all around the world, and Cucho La Rosa - he created
the Novoandino cuisine – the use of Peruvian ingredients in international
dishes such as the lasagna de quinoa and made reductions
of chicha morada. I have always loved to eat and cook. I started as a kid
[observing] my mom and grandma [as they cooked]. The smell [of] the spices,
the oregano and chilli filled our kitchen, [I would] look at my grandmum,
Nelly, use the batan to make sauces (Peruvian stone mortar), [so] maybe
I've always tried to cook like her, feed others with passion and love in every
dish." the world, and Cucho La Rosa – he created the Novoandino cuisine – the use of Peruvian
ingredients in international dishes such as the lasagna de quinoa and made reductions of chicha morada.
I have always loved to eat and cook. I started as a kid [observing] my mom and grandma [as they
cooked]. The smell [of] the spices, the oregano and chilli filled our kitchen, [I would] look at my
grandmum, Nelly, use the batan to make sauces (Peruvian stone mortar), [so] maybe I’ve always tried to
cook like her, feed others with passion and love in every dish.”