DIEGO MUÑOZ – SELECTED DISHES
Below a constant changing selection of dishes from one of Latin America’s most sought after chefs, Diego Muñoz.
Chef Muñoz creates creative dishes which draw inspiration from the culture and environment of the beautiful surroundings in Lima. With a high focus on sustainability and minimizing food loss and the use of local produce, Diego’s dishes cater to all the senses.
Hungry for more? See the Fact Sheet of Diego Muñoz.
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‘Ceviche de manzana y erizo’
Traditional peruvian ceviche of crunchy apple and savoury sea urchin.
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‘Anticucho mixto, crema de choclo dulce, ají carretillero’
Anticucho is a tipycal Peruvian street dish, in this version, with a thick corn puree and spicy sauce.
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‘Entre un ajiaco de papa y una lengua guisada’
Something between spicy potatoes and tongue stew.
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‘Ceviche Nikkei’
Another show of the wide variety of cuisines in Peru.
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‘Causa de Pollo y centolla, huevo de codorniz’
Rich dough made from potatoes, spices and other ingredients and filled with spider crab and quail.
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‘Trucha, chirimoya y pato’
Original mixture of trout, custard apple and duck.
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‘Arroz con leche y mazamorra morada, pistachos y fresas al horno’
Typical dessert with rice, purple corn, pistachios and oven cooked strawberries.
Photo Credits: Mariana Marques, Inés Menacho, Luis Alejandro Delgado.
Profile Photo by Wes Rowe.
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“The food itself was unexpected and marvelous. The flavors were bold and new, incorporating multiple textures, creating unique new flavor profiles.”
– AUI Fine Foods.