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LOCAL Monday 22 May 2017

Authentic Peruvian Dining Experience Awaits at “Asies mi Peru’

found its way into tradition- heralded by many media
al Andean dishes, and over as the ‘Oscars of the travel
time, CHIFA emerged as a industry.
new kind of authentic Peru- “We do want to be an
vian food. Ambassador for just good,
Peruvian chefs began to authentic, delicious Peruvi-
use products used in tra- an food”, Roxanna Salinas
ditional Chinese cooking was quoted.
such as ginger, soy sauce, “Come and join us and
scallions, and a variety of find out why Peru scores so
other ingredients which high on the World’s culinary
made their way into daily ladder”.
Peruvian cuisine. Asi es mi Peru restaurant is
So Chinese culture and located at Paradise Beach
cuisine is actually a deeply Villas (next to la Cabana)
rooted part of Peruvian his- and is accessible from the
tory. street adjacent to la Ca-
For the fifth consecutive bana. Reservations by call-
year, Peru has been named ing 588-3958, or 525-4000
South America’s Leading ext. 172 or through reser-
Culinary Destination by the vations@asiesmiperuena-
World Travel Awards (WTA), ruba.comq

EAGLE BEACH - Inspired by ating a symphony of tastes.
Peruvian born Roxanna The Ceviche menu also
Salinas, the latest culinary serves Tiradito, a variation
triumph at Paradise Beach of ceviche and reminiscent
Villas is “Asies mi Peru”, of Japanese sushi, deli-
which features a genuine ciously marinated with a
Peruvian Cuisine. One of smoky aji amarillo.
the star items is ceviche: The restaurant gazebo fea-
Ceviche, with fresh fish tures a genuine, colorful Pe-
marinated in lime juice, is ruvian marketplace where
the Peruvian national dish you can buy typical Peru-
and it’s prepared with an vian crafts, with a portion
assortment of just-caught of the proceeds donated
seafood, tomatoes, to- to Aruba’s cancer founda-
stada chips, crisp onion, tion. Inside, the restaurant is
salt and hot pepper, the a more formal dining room
world famous aji amarillo. featuring the food that
The tart and salty ceviche made Peru famous: Lomo
is accompanied by sides Saltado (a stewed beef),
of boiled corn or creamy Aji de Gallina (a creamy
sweet potatoes, and/or chicken dish), and a num-
crunchy toasted corn, cre- ber of typical preparations

for potatoes, with Papas a
la Huancaina and Causa,
topping the list.
On the second floor soon to
develop a Chifa, a private
dining room for special
functions with the accent
on the Peruvian Asian kitch-
en with 16 seats only. In the
19th century thousands of
Chinese immigrants came
to Peru to work on the sug-
ar plantations and mines.
Eastern influence soon