Buenos Aires has been a fertile and generous land for cuisine of Peru. When, a quarter of a century ago, immigrants planted the first seeds of their national flavors in the capital of Argentina, no one could foresee that, a few years later, those little seeds would be transformed into copious fruits.
The first restaurants proposed dishes almost unknown to explorers of the Buenos Aires taste used to rejoice comfortably between the Italian-Hispanic-Buenos Aires cuisine, the everlasting asado and its derivatives, the kitchen of the communities, pizza and fleeting love affairs with European and Mediterranean proposals. Suddenly, the father ocopa or to the huancaínato the huancaína, the Lima cause, he Ceviche, the jellies, the chicharrones, the chaufa rice, the dry lamb and many other dishes.
Cause of gírgolas in the restaurant Amazonia Brasas.
A small revolution fueled by the passion of the Peruvian community that fervently asked for places to meet the food of their land. It was the beginning of an expansion that today has approximately 200 stores. The first places offered a traditional synthesis recipe book. With the passage of time and the great acceptance of the public, the offer became more segmented. Venues appeared with more current and high-profile expressions inspired by the Nikkei (Peruvian-Japanese) fusion model.
Nowadays, proud of the tour, Peruvian cuisine continues to advance on the Buenos Aires gastronomic map. One of the latest proposals opened the doors in December 2019 in the Palermo neighborhood. In this case, the differential is the connections with the Amazon rainforest cuisine inserted within a broad spectrum contemporary fusion model. The place is high impact. Very scenic, exotic atmosphere, lit with warmth. The living room with its remarkable bar. The luxurious terrace. Elegant, comfortable, spacious and full of plants. Tables protected by umbrellas.
The interior of the Amazonia Brasas restaurant, with a scenographic atmosphere.
A suitable place to enjoy a refreshing Chicha Sour. The sweetness of chicha morada and the energy of lemon united by the embrace of pisco. He stinging it is a simple and effective entry. Potatoes, cassava and sliced bananas. Fried and crispy, accompanied by two tasty sauces like chili peppers and huacatay. A promising start.
The loin cause it is abundant. Well presented. Layers of flavor that merge into a hit game. Layers of purple mashed potatoes that are interspersed with other protagonists: the creamy texture of the avocado, the tender tenderloin sautéed and caressed by its inseparable companions (crispy onion and ripe tomato) and a handful of fried sweet potato shavings.
The hot panko they are impeccable. Pristine prawn rolls, avocado and cream cheese very well resolved and covered by a crunchy rain of fried manioc shavings. He Amazonian ceviche it is exuberant. The white fish cubes radiate their freshness and share the stage with the purple onion rings, the cancha corn, cilantro and banana chips. The Tiger milk It is abundant and very umami thanks to the addition of tucupí. Powerful, spicy and refreshing at the same time. Pure vigor. It envelops the palate with its captivating flavor that invites you to relapse without stopping.