Ingredients that inspire Virgilio… Tocosh (fermented potatoes that are obtained when buried for near a month in Andean mud and ichu near a water creek at almost 4000masl.), and kañiwa, a pseudo cereal from the High Plateau of Puno, tinier that quinoa but as rich and tasty. “I love cushuros, cyanobacteria from the Andes. Also, huampo, the gel that comes from this Amazonian bark when the resin is boiled. Then, ungurahui, a fruit from a palm tree in the low jungle that belongs to the awajunas. It has little pulp but it works as a natural dark purple dye” says Virgilio.
126 - WG September 2017