Chef Jason Roman de Awicha’s interview

We recently discovered Awicha restaurant which opened its doors last month in an old colonial house in the middle of the bohemian neiborhood of Barranco.

Its owner and Chef Jason Roman told us that he was born and grew up in the restaurant of his mother based in the countryside of Huacho, in the north of Peru. His mother and grandmother transmitted to him their passion for food and traditional Peruvian culinary technics.  Jason emigrated to New York at the age of 17 where his perseverence and talent allowed him to work for Chef Pino Luongo, a well-known Italian Chef who became his mentor.  Later, he emigrated to France to continue his training in fine cuisine where he graduated from a well-known culinary school and worked for years at several 3 Michelin stars restaurants such as the Grand Véfour in Paris.

More recently, Jason decided to fulfill his dream to come back to Peru to open his own restaurant where he could propose a cuisine gathering all the experience and skills learnt abroad without forgetting his Peruvian roots. That is how Awicha was born; a fusion of Peruvian traditions using Peruvian products, which are one of the best and most varied ingrediants in the world, and modern cuisine of European influences.

The name of Awicha is a tribute to the person who was in charge, in Jason’s life, of transmitting the family’s passion for cooking. Awicha means grandmother in the Quechua language. This small restaurant is an intimate and cosy place with an open kitchen at the center, where you can see the Chef and its team in action.  The setting creates a more lively experience thanks to the smell of the food and discreet noise emerging from the kitchen. You can also create a direct interaction with the Chef by asking your questions while eating.

The menu is ideal for the undecided guests; they propose a mixture of Peruvian dishes and fusion dishes such as the tiradito a la huachana (raw fish with its typical Peruvian acid sauce), marinated trout sashimi with its puré of green apple, some typical dishes of the north of Peru (the ones his grandmother taught him), typical French dishes such as the duck magret and rissotto of sea urchin of Italian inspiration.

Awicha also offers an interesting tasting menu of several dishes of the north of Peru which are difficult to find in Lima; Ceviche de Pato (duck cooked in a citric sauce made of yellow chili, bitter orange and Peruvian spices), Pachamanca Roja (slow-cooked pork in achiote plant sauce); a dish of afro peruvian origins the Carapulcra (stew made of dried potatoes and poultry, ají panca (a specific variety of red chili) and roasted peanuts), dessert and special cocktails from the north of Peru.

In a nutshell, Awicha tries to reach the perfect balance between tradition, technics and innovation.

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