Page 13 - ARUBA TODAY

A13
Wednesday 8 august 2018

Asi Es Mi Peru restaurant launches Chef Table 5 Course Menu:

“It feels like having dinner at home in Peru”

Majao de Yuca con Pargo
Escabechado paired with
a wonderful Santiago Ruiz
Albarino; The 3rd plate is a
Cremosa de Quinoa con
Aji Relleno paired with a
Hahn Pinot Noir, the 4th the
Lomo con Salsa de Hongos
Andinos paired with a Mer-
lot Santa Margarita, and
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
EAGLE BEACH - Peruvian- because Roxanne loves her Chef and Sous Chef best known for its ceviche, the standard sushi and we
born Roxanna Salinas is the cooking, it is in her genes. she went to Peru where she the marinated seafood have so many pastas that
proud owner of a restaurant Her mom and grandmoth- interviewed 190 applicants. dish, but bestsellers are are outside of Italian pas-
that without doubt serves er were great cooks. “My “We had more than 400 also Lomo Saltado (stir fry tas. The variety of corn,
the purest Peruvian spe- base principle was to do people that applied, after strips sirloin), seafood rice more than 500 variety of
cialties in Aruba: Asi Es Mi everything original and au- a screening that my broth- and Pescado a lo Macho potatoes... I can go on and
Peru at Paradise Beach Vil- thentic. When guests come er and I did, we were left (fish of the day). Roxanne on.” I guess you will need
las. She herself welcomes to this restaurant I want to with 190 and out of them explains that recently the to try it for yourself as Rox-
you in ‘her home’ as that serve them the food as if 10 cooked for me. I gave Chef launched a 5-course anne’s place is unique. Asi
is how the restaurant is de- you were dining the best them a basket with ingre- Chef Table Menu. “Now Es Mi Peru is open every day
scribed by Peruvian food- dishes in a house in Peru. dients and a certain plate that we have standardized from 12 noon - 10:30 pm.
ies: Food like home, for The taste is equal, nothing they had to cook. Based on our typical Peruvian cui- They are closed on Mon-
sure the best compliment is fused or changed. Many that I chose the Chef and sine, we are ready to take it day evening. Have a peak
a restaurant can get. “Ev- Peruvians that come here Sous Chef.” to the next level. Our Chef on their website https://
erything here is 100 % Peru- say: I feel like I am having is very knowledgeable and www.asiesmiperuenaruba.
vian, we are authentic and dinner at home. It is very Chef Table 5 Course Menu we bring higher cuisine to com/ or Facebook así es
ethnic.” Peru by the way is difficult to please Peruvians Peruvian food is remark- the table.” Of the 5 courses mi perú. q
considered to be the single as naturally they know best able for the diversity of its the first is the Tiradito Tres
most important cuisine in what is authentic.” To find ingredients. It might be Regiones, and the 2nd the
Latin America with a rep-
ertoire of dishes that might
even beat France. Many
big-name chefs travel to
the country to get inspired.

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