“Cocina novoandina, or New Andean cuisine, was a conceptual, ideological proposal created in the ‘80s by Bernardo Roca Rey, and later developed in the ‘90s by Cucho… They were the ones who lit the fire. The ones who were ahead of their time, looking inwards to Peru in a valiant quest to rediscover our age-old products and make them part of the grand art of cooking.”

Gastón Acurio