Peruvian chefs call for more fresh food to be imported from their country to US

New York, Sep 27 (EFE).- Peruvian chefs in New York want to make ceviche with lemons and ají peppers from their country.

For this reason, Alex Rojas - owner of the Peruvian restaurant Jora - and seven other cooking professionals called for more fresh products to be imported from Peru to the United States.

The restaurant professionals raised this during the Peruvian Minister of Foreign Trade and Tourism, Ursula Desilu Leon Chempen's visit to New York.

During a meeting, León, accompanied by the director of the Promperú office in New York, Diana Pita, wanted to learn about what the chefs need to prepare Peruvian cuisine in the U.S. with the aim of supporting them.

“A wider range would help us to raise the quality of our products and show the market what we can offer,” said Rojas after a tasting lunch prepared by José Luis Chávez, chef at Mission Ceviche, a restaurant specializing in Peruvian food.

Another chef, Miguel Aguilar, from Surfish Bistro, agreed with his peers about the lack of supplies.

Chávez, for his part, pointed out that Peru has unique products, which are necessary to bring awareness to the country through its cuisine, and acknowledged that his colleagues have become “ambassadors of Peruvian cuisine” in New York.

Likewise, Mina Newman, chef at Sen Sakana, said that with a better food offer, they could present an image that goes beyond Creole food.

“I don't want to forget our native food, but it is important that many chefs can be creative and elevate our cuisine even more,” Newman explained.

Working hand in hand with exporters

One of the proposals that experts in Peruvian gastronomy made to the minister is the possibility of working directly with exporters through strategic alliances.

“We put ourselves at the disposal of Peruvian culture,” said the caterer Magali Ponce, who advocates, together with other chefs, for a joint action to promote the country’s other products, such as textiles.

Melvi Dávila, president and founder of Peru to the World Expo, said that what the profession wants is to have an information center with the Peruvian government to present products such as purple corn, ají peppers, and quinoa.

This organization also told the minister about the need to have a country brand to identify them and to be used in marketing.

“You are already a brand in yourselves and you also have the country's brand,” said León, who was presented with a plaque to recognize her work to promote her nation’s food.

Peruvian cuisine in New York is growing in popularity thanks to its products and the entrepreneurial dynamism of its chefs. One of them, Lenin Costas, founder of Don Ceviche, plans to open a third restaurant after opening his first in 2019.

Costas started by selling ceviche on weekends while holding down another job until he went full-time in his business.

Although the operation has grown, like other chefs, he believes that ceviche can become better known and the dish can be as popular as Mexican tacos.

Maybe Peruvians have to think like the Italians, “that pizza is everywhere.” That could be the recipe to expand ceviche, he concluded. EFE

PBD- anc/abz/sbb/lap

Promperú supported EFE for the preparation of this article.

Mission Ceviche restaurant chef Jose Luis Chavez prepares a dish during a meeting with Peruvian chefs on September 22, 2024 in New York (USA). EFE/Angel Colmenares

Peruvian Minister of Foreign Trade and Tourism, Úrsula Desilú León Chempén (l) greets Peruvian Consul General, Oswaldo del Águila, during a lunch with Peruvian chefs in New York (USA). EFE/Angel Colmenares

Peru's Minister of Foreign Trade and Tourism, Úrsula Desilú León Chempén (c), receives an award from Melvi Davila during a lunch with Peruvian chefs in New York (USA). EFE/Angel Colmenares

Peru's Minister of Foreign Trade and Tourism, Úrsula Desilú León Chempén (left), greets chef Magaly Ponce, during a lunch with Peruvian chefs in New York (USA). EFE/Angel Colmenares