After the Ministry of Production (Produce) established that the ban on shrimp breeding will begin on January 5 this year and extend to March 31 to safeguard said resource, places like Lunahuana, in the province of Cañete (Lima), are looking for new gastronomic and tourist alternatives for this period.
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One of the novelties is the ‘piscuy’, a gastronomic version of the emblematic Peruvian dish, created by Manuel Sánchez Mateo, winner of the Mincetur ‘Turismo Emprende 2021’ competition, which offers it every afternoon in its premises located in the San Gerónimo annex. “Since the year 2000, we have given added value to the guinea pig to replace the shrimp when it is closed. That’s why we have on our menu wontons stuffed with pieces of guinea pig seasoned with pepper, Chinese onion, ginger juice and soy sauce. It is accompanied by maracuya, lucuma or white Burgundy grape jam,” he explains.
However, the star of its menu is the boneless guinea pig. “To prepare this dish, it is essential that the animal is young, that it is seasoned with salt, pepper, garlic, pisco and passed through egg white and flour. Of course, the oil in the pan must be hot for the guinea pig to brown in less than 10 minutes. It is eaten with golden yuccas and sits down with a glass of pisco”, refers Sánchez Mateo.
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Adrenaline over the valley
The practice of adventure sports deserves, due to the issue of the pandemic, compliance with safety protocols and in the ‘Canopy Condoray Adventure Park’ their guides keep this in mind.
Tourists are given disposable gloves and a hair guard. Alfredo Lavichella, one of the guides, says that it is the only canopy that allows the practice of this sport on two cables or – as tourists say – “flying” in pairs above the Cañete river in a course of 180 meters of pure adrenaline.
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Another way to have fun and visit Lunahuaná is on board an ATV. A guide will accompany you on your route of approximately 3 kilometers for 40 minutes during which you can smell the aroma of the vineyards and discover some archaeological sites and the Catapalla annex.
pleasure and relaxation
At night, fun is guaranteed at ‘Don Ignacio-La Casa del Pisco’, a tavern located for 17 years in front of the Plaza de Armas de Lunahuaná where cocktails lost in time are saved and others are adapted with our most famous distillate. : Pisco.
The drinks are prepared by the sommelier and oenologist Ignacio Marcos, who also offers a suggestive gastronomic proposal with prawns, pork rinds, fettucini or trout. However, what is striking is the adaptation that has been made with pisco from Negroni, one of the most famous Italian cocktails.
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Before heading back to town, there’s nothing better than visiting the Jita annex and resting surrounded by nature at ‘Rumi Wasi’, a ‘pet friendly’ mini-resort with swimming pools, access to the Cañete riverside and mini- closed. .
“Here, before a good swim in the sun, tourists can taste chola soup, fresh trout ceviche or duck rice,” says Walter Hoyos, its owner.
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