06:00 | Lima, Sep. 10 (ANDINA).
Peru's popular chef of traditional food Teresa Izquierdo claimed to continue defending the country's seasoning and sometimes hot food amid innovations in national gastronomy.
Izquierdo said innovations in gastronomy should not be rejected as they are necessary, however, most of them result in sweet flavors that distort national food original ones.
“I do not accept a cebiche made with mango,” she added to reaffirm her opinion about innovations in national gastronomy.
On Thursday, Izquierdo prepared “Frijoles escabechados” at Mistura fair with her daughter Elena, and answered several questions and gave advice about cooking to eager public waiting on line to taste the delicious dish.
Commenting on the fair, Izquierdo said that her restaurant’s staff has been working hard since last week peeling 150k of aji amarillo (yellow pepper) and 80k of aji mirasol (mirasol pepper).
(END) ART/LZD/RGG/LVT
Published: 9/10/2010