Home » Vault » Chicharron Crocante de Alpaca Con Tuberculos Andinos Y Tartara de Huacatay Crispy Alpaca Crackling with Andean Tubers and Huacatay Tartare
Chicharron Crocante de Alpaca Con Tuberculos Andinos Y Tartara de Huacatay Crispy Alpaca Crackling with Andean Tubers and Huacatay Tartare
Este plato es una versión innovadora del clásico chicharrón, utilizando lomo de alpaca, una carne magra y llena de sabor. Los trozos de alpaca se marinan en una mezcla de especias criollas con un toque de mostaza y sillao, para luego ser rebozados en una mezcla de harina y chuño que asegura una corteza extra crujiente al freírse. Se sirve como un piqueo contundente, acompañado de un mix de papas nativas y ocas fritas, una fresca salsa criolla, palta y el toque final de una espectacular salsa tártara andina, cremosa y perfumada con huacatay y rocoto. [This dish is an innovative version of the classic chicharrón, using alpaca loin, a lean and flavorful meat. The alpaca pieces are marinated in a mixture of Creole spices with a touch of mustard and soy sauce, then breaded in a mixture of flour and chuño that ensures an extra crispy crust when fried. It is served as a hearty appetizer, accompanied by a mix of native potatoes and fried ocas, a fresh Creole sauce, avocado, and the final touch of a spectacular Andean tartar sauce, creamy and scented with huacatay and rocoto.]
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