Page 16 - aruba today

A16 LOCAL
Tuesday 25 sepTember 2018
Asi Es Mi Peru restaurant launches Chef Table 5 Course Menu:
“It feels like having dinner at home in Peru”

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
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-

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

“Many years ago during a
Christmas gathering with
family my mom told me
why I did not open a Peruvi-
an restaurant in Aruba. She
said: who does not love Pe-
ruvian food?” That was the
trigger for the start because
Roxanne loves cooking, it is
in her genes. Her mom and
grandmother were great
cooks. “My base principle
was to do everything origi-
nal and authentic. When