Quito, Apr. 23 (ANDINA). An article in the travel section of The New York Times highlights the growing success of Peruvian restaurants in Quito, capital of Ecuador. The article spotlights a number of Peruvian eateries such as Theatrum, La Gloria, Segundo Muelle, Zazu, Zao, El Dorado, and Astrid y Gastón, which are great choices for food lovers in the Ecuadorean capital.
It also notes that in recent years Peruvian chefs have become a significant export commodity throughout South America — the country’s cooking schools are among the continent’s most acclaimed — trafficking in a melting pot mix of European, Asian and indigenous flavors
“I’d always been particularly impressed by the food in Peru,” said Santiago Jarrin, who recruited Julio Ostolaza, a young graduate of the Cordon Bleu outpost in Lima, for his Theatrum restaurant on the second floor of the newly refurbished national theater in Quito.
“Peru has the most gourmet cuisine. It ought to be exported all over the world,” said Rosa Laurerio, a partner of Peruvian celebrity chef Gaston Acurio, who owns the renowned Astrid y Gastón restaurant