Page 14 - AT

A14 LOCAL
Wednesday 31 OctOber 2018
Asi Es Mi Peru restaurant launches Chef Table 5 Course Menu:
“It feels like having dinner at home in Peru”

the 5th a Crocante de Ma-
racuya. Try this wonderful
culinary experience!

Roxanne explains that the
Peruvian food is influenced
by different cultures. “A lot
of people came from China
to work in the sugar planta-
tions, Japanese came to
work in the rice fields and
African immigrants brought
their influences as well...
that’s why you see a fusion
in the dishes. The typical
food and plates from Peru
mixed with these influences
make up for an excellent
cuisine. Our sushi for exam-
ple is totally different than
the standard sushi and we
have so many pastas that
are outside of Italian pas-
tas. The variety of corn,
more than 500 variety of
potatoes... I can go on and
on.” I guess you will need
to try it for yourself as Rox-
anne’s place is unique. Asi
EAGLE BEACH - Peruvian- serve them the food as if Chef Table 5 Course Menu a wonderful Santiago Ruiz Es Mi Peru is open every day
born Roxanna Salinas is the you were dining the best Peruvian food is remark- Albarino; The 3rd plate is a from 12 noon - 10:30 pm.
proud owner of a restaurant dishes in a house in Peru. able for the diversity of its Cremosa de Quinoa con They are closed on Mon-
that without doubt serves The taste is equal, nothing ingredients. It might be Aji Relleno paired with a day evening. Have a peak
the purest Peruvian spe- is fused or changed. Many best known for its ceviche, Hahn Pinot Noir, the 4th the on their website https://
cialties in Aruba: Asi Es Mi Peruvians that come here the marinated seafood Lomo con Salsa de Hongos www.asiesmiperuenaruba.
Peru at Paradise Beach Vil- say: I feel like I am having dish, but bestsellers are Andinos paired with a Mer- com/ or Facebook así es
las. She herself welcomes dinner at home. It is very also Lomo Saltado (stir fry lot Santa Margarita, and mi perú. q
you in ‘her home’ as that difficult to please Peruvians strips sirloin), seafood rice
is how the restaurant is de- as naturally they know best and Pescado a lo Macho
scribed by Peruvian food- what is authentic.” To find (fish of the day). Roxanne
ies: Food like home, for her Chef and Sous Chef explains that recently the
sure the best compliment she went to Peru where she Chef launched a 5-course
a restaurant can get. “Ev- interviewed 190 applicants. Chef Table Menu. “Now
erything here is 100 % Peru- “We had more than 400 that we have standardized
vian, we are authentic and people that applied, after our typical Peruvian cui-
ethnic.” Peru by the way is a screening that my broth- sine, we are ready to take it
considered to be the single er and I did, we were left to the next level. Our Chef
most important cuisine in with 190 and out of them is very knowledgeable and
Latin America with a rep- 10 cooked for me. I gave we bring higher cuisine to
ertoire of dishes that might them a basket with ingre- the table.” Of the 5 courses
even beat France. Many dients and a certain plate the first is the Tiradito Tres
big-name chefs travel to they had to cook. Based on Regiones, and the 2nd the
the country to get inspired. that I chose the Chef and Majao de Yuca con Pargo
Sous Chef.” Escabechado paired with
How It All Started
“Many years ago during a
Christmas gathering with
family my mom told me
why I did not open a Pe-
ruvian restaurant in Aruba.
She said: who does not
love Peruvian food?” That
was the trigger for the start
because Roxanne loves
cooking, it is in her genes.
Her mom and grandmoth-
er were great cooks. “My
base principle was to do
everything original and au-
thentic. When guests come
to this restaurant I want to