The Story of Mijano Amazon Lab
A model source for freshwater fish charcuterie and river clam garums in the Peruvian Amazon.
The story of the restaurant La Patarashca in Peru’s high jungle of Tarapoto is one that will always have a strong impact on me. It all began several decades ago when Elia García de Reátegui decided to quit her job and cook the regional recipes of the San Martín province, which were rapidly disappearing. Moving from the street and into a formal restauran…
Keep reading with a 7-day free trial
Subscribe to New Worlder to keep reading this post and get 7 days of free access to the full post archives.
 | A guest post by
|