By Virgilio Martinez, Chef Director of Palacio Nazarenas
I’m excited to tell you that that Palacio Nazarenas is working with an exceptional farm at Urubamba in the Sacred Valley to feature its produce in Senzo restaurant. Its name is La Salle and it is run by Americo Herrera Pezo, a friend who has been passionate about growing quality, organic produce ever since he was a child.
Americo told me how he grew up in the Sacred Valley before cars and trains arrived, and how his father taught him that growing everything naturally was the only way to farm. The connection he has with the earth and his work goes beyond gastronomy.
Americo Herrera Pezo at his farm in Peru's Sacred Valley.
Not only that—Americo is keen to discover new and unusual produce, which means that even guests from Cuzco will discover tastes they’ve never had before. He will supply us with some amazing local vegetables together with cheeses and dairy specialities.
His uniqueness relies on the fact that no trends affect him; he has no interest in recognition or labels. Every day my friend reminds me of the connection between cooking and the earth. He is an example of working without expecting anything in exchange. Just passion to do what he knows.
Look out for Americo’s produce on our new menu, which I’ll tell you about soon.
[...] course I had to start with a Pisco Sour. First food offering was a plate of raw vegetables, with La Salle yoghurt, and mustard leaves, and tree tomatoes and muña local mint. La Salle is a farm in Urubamba [...]