The tweets of Gaston Acurio, the acclaimed Peruvian chef and restaurateur, are like snippets of love poems devoted to the food of his homeland.
It’s easy to understand why his native cuisine brings out the Pablo Neruda in him. Consider a properly made ceviche. Food doesn’t get simpler, yet more majestic than this, the light mingling of fresh, raw ingredients of contrasting textures and flavor notes.
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