In the process of creating Mumisthe Chef Paula Castañeda came to the concept of «Arequipa Pastry”, Which explains how the combination of spicy food and grandmother's recipes with artisanal paste. “It is the fusion between Arequipa and Italian gastronomy, the classic recipes we love in Arequipa and local inputs, with the simplicity and perfection of the fresh pasta”, Explained the chef.
For Paula Castañeda, the dishes of the letter that best represent this concept are the capelleti of Fill rocoto In sauce from Pope cake: a Classic recipe from your grandmother Wrapped in a red paste, achieved with natural ingredients, which simulates the shape of a classic Arequipa stuffed rocoto, bathed in a potato slope of potato cake and rocoto oil.
The restaurant works in a Casona renovated and designed in a collaborative work between Peruvian studies Puna and Provincewith contemporary vision and appreciation for the essence and, above all, for the material.
«The Tradition of Arequipa Food It has been very important in the Peruvian gastronomic stage, it is one of the best kitchens in the country, ”said chef Paula Castañeda. “It has always been led by spicy women: unlike most kitchens that are currently led by men, the tradition in Arequipa dates back to the recipes of the mother, the grandmother, the great -grandmother. The same happens in Mumis, inspiration is in our mothers and their Classic recipesmade with quality supplies, local, ancestral techniques And a lot of love. «
The Iberian
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«The Protal tradition Arequipa is one of the most notable, perhaps because most of the Peruvian pastry It has to do with the convents and those preparations that was treasured behind its doors, ”said gastronomic journalist Javier Masías. “In Arequipa, people are still going to buy the convent sweetsbehind the rotating doors. ”
Recognized for more than one hundred years as «the sweetest tradition in the city of Arequipa», The Iberian It is a family business founded in 1909 and mainly dedicated to chocolatealthough it is also famous for its products of confectionerylike the Toffee and the Mazapanes.
The factory was established by Juan Vidaurrázaga, who associated the quality of the Chuncho cocoa, of Peruvian origin, with European recipes to create a new flavor that has received awards, such as the gold medal in the Exhibition of Rome samples In 1927, and in different editions of the National Peruvian Chocolate Contestan event organized within the framework of the Cocoa and Chocolate Hall and sponsored by The International Chocolate Awards.
The centennial company today has a factory located in Arequipa and has stores in almost the entire country. Although it has modernized its processes, it remains faithful to Pure cocoa butter chocolate. In fact, a box of “pills” of chocolate from the Iberian transcends the souvenir to become tradition.