“Going to the markets with her was extraordinary, the smell, the colours, the noise and the people. She knew everyone and everyone knew her. You get to taste, see and feel what you buy: the best seasonal produce available directly from the farmers. My favourite was the ‘Pan con Chicharrón’: a traditional dish consisting of slow cooked pork, deep fried and served in a bread roll with slices of sweet potato and onion salsa. Delicious!” says Alejandro.
Alejandro has since been credited with introducing Peruvian cuisine to Australia’s food culture, through his widely acclaimed Peruvian restaurants that currently include Pastuso in Melbourne, and more recently, Uma, in Perth.
“The experience of food has to be memorable, meaningful and enjoyable. My core philosophy is centred around consuming local and seasonal produce. I want to consume what is available, consume responsibly and support the local farming Industry,” says Alejandro.