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Virgilio Martínez Véliz (born August 31, 1977) is a Peruvian chef and restaurateur. He is considered one of the new generation of Peruvian chefs promoting the spread of Peruvian cuisine . He is known for his use of applying modern cooking techniques to indigenous Peruvian ingredients.
The kitchen at Central. Central is a restaurant located in the Barranco District, Lima, Peru.Central is the flagship restaurant of Peruvian chef, Virgilio Martínez Véliz, and serves as his workshop in the investigation and integration of indigenous Peruvian ingredients into the restaurant's menu.
Lima is owned by Gabriel and Jose Luis Gonzalez, in conjunction with Peruvian chef Virgilio Martínez Véliz. [1] [2] The front of house is run by maître d'hôtel Bunmi Okolosi, formerly of Dinner by Heston Blumenthal. In the kitchen, Roberto Ortiz is the head chef of the restaurant as overseen by chef patron Virgilio Martínez Véliz. [3]
Combine the lemon juice, olive oil, garlic, cilantro, jalapeno, and black pepper in a small mixing cup. Put the avocado, onion, tomato, cucumber, and shrimp in a glass bowl. Pour the lemon juice ...
California-based creator Alejandra Tapia, known as @nanajoe19 to her more than 6 million followers, has become known for her daily recipes and knowledge of Mexican cuisine.
In a small saucepan of salted boiling water, cook the lima beans until tender, about 10 minutes. Drain the beans and rinse under cold water. In a large bowl, whisk the lime zest and juice with the ...
In Latin America, dishes may be claimed or designated as a plato nacional, [351] although in many cases, recipes transcend national borders with only minor variations. [citation needed] Preparations of ceviche are endemic in Peru and Ecuador, while a thin cut of beef known as matambre is considered close to being a national dish in Paraguay. [352]
Arrange the sliced hamachi on a plate, being careful not to overlap slices. Coat the fish evenly with the Key lime juice. Spoon 6 tablespoons of the vinaigrette over the fish and season with salt ...