3000 Meters Above Sea Level


Cushuro is a precious algae-like food discovered in the Andean highlands. More than just a local curiosity, it is rich in umami. It is combined with maca root (Lepidium meyenii), wild oca (Oxalis tuberosa), wild cucumber and wild celery, all found in the Peruvian Andes. A tangy leche de tigre sauce full of umami brings the whole dish together.


  • 1⅓ oz. (40 g) fresh Andean wild cucumber, blanched
  • oz. (10 g) fresh maca root, grated
  • 1 oz. (30 g) fresh cushuro
  • oz. (10 g) wild celery, julienned
  • oz. (10 g) wild Oxalis tuberosa
  • cup (160 ml) leche de tigre (recipe below)
  • 1 Tbsp. plus 1 tsp. extra virgin olive oil
  • Ice cube
  • Maras salt

Parsley Oil

  • ½ cup (100 ml) olive oil
  • 1 tsp. garlic
  • oz. (10 g) anchovy filets
  • 2 oz. (60 g) parsley


First combine all the ingredients of the parsley oil in a blender and purée until smooth. Pass through a fine sieve. Combine the leche de tigre in a blender with the parsley oil and emulsify. Place in the refrigerator to keep cold. Before serving add an ice cube to lower the temperature even more.

Season the Andean wild cucumber with Maras salt and olive oil. Do the same with the julienned celery.

Assemble the dish by combining all the vegetables in a deep dish. Add the parsley oil and leche de tigre emulsion. Finish with a few drops of olive oil.

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