Pacha means earth in Quechua dilect, and is Saravias´ interpretation of Peru´s land treasures.
In this occasion Chef Saravia combines three Peruvian signature dishes, all of them from the earth and with his particular touch to make you appreciate the colors, textures and flavours of The Mother Earth.
Huancaína mille-feuille is Saravias´personal vision of one of the most famous Peruvian entreés: Papa a la Huancaína.
The history behind this dish goes back to the times where the railroad from Lima to the mountain area was constructed. A number of crews were working in very hard conditions and at more than 2000 m.a.s.l.Women from the Huancayan population were providing the crews with meals for lunch to feed them and give them energy to keep on working. One day, one of the woman from Hauncayo brought nice potatoes with a delicious cheese-based sauce and some hard-boiled egg pieces. The sauce consisted of crushed cheese mixed with minced rocoto (Peruvian pepper, old friend for us…). The dish was a hit and crews would expect this woman’s arrival every day calling out: “A que hora llega la papa de la Huancaína” (What time does the Huancayan’s potato arrive?)
With the past of the years the recipe slightly changed. Rocoto was replaced for ají (Peruvian chili) and oil began to be included in the preparation ,but one thing never has changed, and this is the popularity of the dish.
Andean corn tamal w/ grilled halloumi
Tamal comes from the word tamalii from the Nahuatl language spoken by the Aztecs. The meaning is “wrapped food” and this is the principal characteristic of the dish, a dough made from corn with different fillings, and wrapped in corn husks or leaves before cooking.
With the certainty of a Latin American origin , no one knows for sure when or who invented the tamal but we do know is that tamales are wide-spread through Latin and South America and every country has its own Tamal.
Peruvian tamales tend to be spicy, wrapped in banana leaves. Common fillings are chicken, pork, or chees and usually accompanied by boiled eggs, olives, peanuts or a piece of chili pepper.
This time, tamal will be served with grilled Halloumi, a salty cheese creating a delightful combination.
Lima bean causa w/ confi tomato concasse,
Peruvian corn & black olive salsa
Another Peruvian representative dish is the causa made with one their contribution to the word, and what Peruvians have the most, potatoes.
It is said that it was originated during the time of the Incas, basing this assertion on the sound of the Quechuan word “causay”, which means “life”, “sustenance for living”, and therefore, food. Others say that it was birthed during the War of the Pacific (Peru v. Chile) in 1879, when the women, preparing the soldiers’ food, handed them mashed potatoes seasoned with lime juice, salt, and chili peppers, telling them it was “por la causa” (for the cause).
Chef Saravia´s causa is presented with Lima bean instead of potatoes, to make a twist but keeping the original flavours.
Enjoy with us Peruvian flavours in these exclusive dinners at: