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Last week the American craft beer crew was invited out to something special, an Andean Cuisine event that brought together some exciting players.
Andean Gastronomy Week was created to celebrate the flavors the Andes Mountain Region and it was a journey worth taking.
The Andes, which runs almost the length South America’s western side, is among the world’s longest mountain ranges. Its expansive terrain encompasses glaciers, volcanoes, grassland, desert, lakes and forest, and the foods born in this mountainous region are just as varied.
We learned that the Andean cuisine we sampled last week melded the flavors of Ecuador and Peru in particular, with some occasional Asian touches.
And It was truly a mind-blowing culinary experience consisting of 11 tapas sized courses, punctuated by an array of aperitif and wine pairings that in a surprising move did not include any South American beers. Lots of vegetable dishes in designer sauces and fun takes on Black Sea bass and lobster.
Conceived by El Secreto de Rosita Owner and Latin Concepts founder Mauricio Fraga-Rosenfeld, who has dedicated 27 years to bringing the flavors of his childhood to Washington, DC, Andean Gastronomy Week also showcased some serious cooking talents.
To curate this culinary experience, Fraga-Rosenfeld enlisted the talents of Chef Daniel Maldonado and Chef Andres de la Torre, celebrated for their groundbreaking creations at Quito’s Urko restaurant which was recently crowned the Best Restaurant in Ecuador for 2023. Collaborating with Chef Cristian Granada, they brought their culinary artistry to Don Segundo for the week-long celebration.
So yeah, it was quite an evening, as was the room it was held in.
Adjoining Fraga-Rosenfeld’s popular El Secreto de Rosita, which is renowned in the city for its unique approach to Peruvian food, Don Segundo is an intimate space.
ACB’s Tom Bobak with founder Mauricio Fraga-Rosenfeld (L) and the Andean Gastronomy Chefs
It sits about six to eight tables, a setting that mirrors the chic yet cozy atmosphere reminiscent of the namesakes’ hacienda in the Andes Mountains, with an open kitchen at the far end so you can see the chefs in action.
And in spite of the curious absence of beer as part of the evening’s food and drink pairings, (we are American Craft Beer after all), it was an extraordinary experience all around.
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