Cucho la Rosa is the chef of one of Lima’s most exceptional avant-garde restaurants, ‘Pantagruel’, and the pre-eminent figure in what has come to be known as Novoandino (New Andean) cuisine. His preparations give a starring role to quinua and kiwicha, various chichas, alpaca meat and many other Andean ingredients. Markedly different from coastal chicharrón, this dish features
