How do you make a tapa Peruvian? Easy! Add ceviche, sweet and sour octopus or ‘anticuchos’ to a crunchy potato or yucca base, or to sweet potatoes stuffed with ‘adobo’ (pork stew) or potatoes stuffed with ‘seco’ (cilantro based stew). Top it off with sauces made by ‘batán´ (a traditional Peruvian stone mortar) to complete the experience.
History: After studying Gastronomy at Le Cordon Bleu, Claudia Fossa worked in the most important kitchens in hotels and restaurants around the world, in places like Doha, Palm Beach, Puerto Vallarta y Beverly Hills. Now back in Peru, Claudia has created an offer which international and modern, yet infused with Peruvian ingredients and tradicional techniques.
Chef’s Recommendation: Andean Cheese Stuffed Yuccas with ´Huancaína al Batan´(ají pepper and cheese cream sauce made in a stone mortar).
Hours: Monday through Wednesday from 12:00 a.m. to 11:00 p.m., Thursday and Friday from 12:00 a.m. to 12:00 p.m., Saturdays from 8:00 a.m. to 12:00 p.m. and Sundays from 8:00 a.m. to 9:00 p.m.