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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.
Owner and founder Virgilio Martínez Véliz formerly worked at restaurants such as Lutèce (New York City); Can Fabes (Sant Celoni); and served as executive chef at Astrid & Gastón in both Bogotá and Madrid. The Chef de cuisine is Pía León, wife of Martínez Véliz. The two worked together for two years before marrying in Lima on May 4, 2013.
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]
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 ...
The chef recommends removing the stem to check the fruit's ripeness. If it's bright green, it needs more time. If the color appears ripe, then it's ripe all the way through.
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.
Pachamanca Huanuqueña: Pork, potatoes, yucca cassava, and sweet potatoes cooked in a pre-Hispanic style (on hot stones buried into the ground) and seasoned with aromatic herbs like wild sage. Pallares: A stew of savory butter beans seasoned with aji (hot pepper). Pan con Chimbombo: Fish sandwich, mainly silverside fish. [59]
In a small skillet, toast the coriander seeds over moderate heat until fragrant, about 2 minutes. Let cool, then coarsely crush the seeds in a mortar.