In the last years, we’ve become a model for the world with regard to food. This situation has led us to learn about other countries’ culinary aspects and adapt to them by promoting what is known as “fusion gastronomy.”
Currently, there are still many people trying to rescue traditions and remember old recipes they grew up with, amidst a modern world.
This was the main motivation of Andres Rosas, manager of Mirasol, a restaurant located in Lima Metropolitan area’s Chorrillos district.
When it comes to food, Andres Rosas remembers his childhood and those evenings when his mother used to cook to the rhythm of Peruvian polka and Marinera, or those father-son fishing days spent at Chorrillos ports.
"When I decided to work in the kitchen, I realized everything was based on experiences and memories, and on how people around you influence on them. That's what traditions are based on," he told reporters.
From the traditional aspect, which is fundamental at the cooking moment, he emphasized the importance of maintaining a good environment at work.
"These types of businesses depend on a good work environment because it reflects on what you serve. The cooking styles of our mothers or grandmothers were based on patience and love. We should not forget the use of Peruvian and natural ingredients because that's the key," he added.
The menu
Besides the classic ceviche, Mirasol also goes for other known dishes. One of the main stars is Tacu Tacu (traditional dish made with beans and rice), but a creamy one prepared with yellow pepper and butter, served with shrimps and, thus, making the most of the shrimp season.
Meat tortellini and tuna's muchame, a dish made of filleted salt-cured tuna, are other alternatives that taste like “old family recipes.” These are options aimed at young and old Lima inhabitants, who are willing to know more about gastronomy.
Mirasol restaurant is located in Jirón Choquehuanca 209, Chorrillos district.
(END) LSC/RRC/RGR
Published: 5/28/2015