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1. |
1°Luis & Jorge
00:20
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“Hello, Jorge Muñoz.
It’s a pleasure to meet you. I’m Luis Deza León.”
Jorge:
“Hello, Luis, the pleasure is mine.”
Luis:
“Yes, nice to talk to you, and welcome to this session, as part of which we’re going to share with the world some of the best things Peru has to offer.”
Jorge:
“Thank you for including me in this project. It’s nice to be here with you guys.”
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2. |
2°Jorge Munoz
00:19
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“Hello, my name is Jorge Muñoz.
I’m 34 years old.
And I’m a Peruvian cook. Right now, I’m the chef at the ‘Astrid & Gastón’ restaurant here, in Lima, Peru. And today is February 18. And here, in Lima, it is 11:20 in the morning, South American Standard Time.”
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3. |
3°De donde
00:20
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“Jorge Muñoz, where do you come from?”
“I was born in the city of Trujillo, in Northern Peru. And I grew up at a place near Pacasmayo, which is about one hour from Trujillo, and Chiclayo, which is about one hour and a half from Trujillo.
So, I’m a Norteño, from Northern Peru.”
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4. |
4°ciudadano de tu pais
01:11
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“Jorge Muñoz, how does your way of cooking identify you as a citizen of your country?”
“My way of cooking…
Well, I never worked or went to school in Peru. So, when I left Peru in 2000, I took all my childhood memories with me. And I’ve always enjoyed the freedom of eating whatever I liked. But I would never think of becoming a cook one day. So, there were all those childhood memories, which I’ve kept deep inside me all that time.
And it just so happened that I did end up being a professional cook after all those years, 20 years abroad. Eventually, I got a degree in hotel management. And I started to be immersed in the world of cooking. That reminded me of all those childhood memories back, in my home country. So, it reconnected me with Peru.”
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5. |
5°ciudadano mundial
00:23
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“Jorge Muñoz, and how does your way of cooking identify you as a citizen of the world?”
“What identifies me as a cook and as a citizen of the world is respect for produce. So, I respect produce and sustainability. And I’m also aware of the fact that the produce items we all love so much can spoil easily, whether it’s in Peru or anywhere else in the world.”
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6. |
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“I would like to know which aromas you are smelling right now, over there, in the restaurant. So, which aromas are coming out of your kitchen and filling the air right now?”
“Well, right now, I'm preparing 'ají mochero', a hot pepper from the Trujillo area, in Northern Peru. Actually, I'm in my workshop right now, and we are also cleaning some fish. So, we can smell the aroma of a Peruvian bluefish. And it's pretty strong. It's been around here since yesterday.”
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7. |
7°aji para llorar
01:08
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“Jorge Muñoz, when was the last time an ají pepper made you cry?”
“The last time an ají pepper made me cry was not because it was too hot or too spicy, but because of the emotion I felt about trying it once again.
It was a so-called ‘Ají Mochero’. I tried it in a rural area near the city of Trujillo (in Northern Peru). And I belong to a group of people who are fighting for its recognition with a ‘designation of origin’, which would be a first-time occurrence for an ají chili pepper.
So, the whole project sort of makes me cry internally. I feel emotional about it, because it has allowed me to rediscover produce from the area which I’m from.
And I was able to try it right there, in that same area.
So, that ají pepper is not widespread in a commercial sense. And ají peppers coming from that area which you would find in Lima are not the same. They don’t have the same flavor.
So, what made me feel emotional was the ability to try the ‘Mochero Ají Pepper’ right there, in the rural area where it is originally from and to smell its aroma. And that experience made me cry.”
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8. |
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“Jorge Muñoz, what drink would you have to digest a delicious meal?”
Jorge:
“Well, I've just mentioned the ají and the bluefish we are preparing here, in the workshop. So, right now, I can imagine a fish dish with some ‘ají mochero', the hot pepper from Northern Peru we are preparing here, some vinegar, and with that I'd serve a Chablis. And that would give you a perfect Franco-Peruvian combo.”
Me:
“What do you think, Luis?”
Luis:
“Well, I'm about to eat my microphone with all those hints and allusions.
Anyway, Jorge, tell me something, imagine Marco arrives here, in Peru, and I pick him up at the airport, and we go straight to your restaurant and say, 'Jorge, we're hungry!'
What sort of dish could you whip up for two hungry travelers who have just arrived?”
Jorge:
“So, given the fact that you'd just have arrived from the airport...
Well, first of all, I have to tell you that I don't really care for Pisco Sour so much. I prefer pure Pisco. And there's a special welcome drink I would offer you with some clams from Tacna, in Southern Peru, which would have to be very fresh and should just have opened.
So, I'd just squeeze some fresh lemon juice over them, and serve them with a Pisco cocktail called Chilcano.”
Luis:
“Santo Dios! My God, this is torture for me!”
Me:
“Right, in five minutes, I'm at the airport!”
Everybody laughs, and then, Luis comments...
“Right, and I can imagine the flavor of the Pisco which you would probably find only at the family estate where it is made...”
Jorge interrupts...
“Yes, but there's something else; we might not have oysters, but we have clams. And we might not have good wine, but we have good Pisco.
So, the combination between the acidity of the lemon juice with the sweetness of the Chilcano cocktail would be just incredible.”
Luis:
“And you'd get a similar combination of flavors with some 'Choritos A La Chalaca' ('Callao-Style Mussels').”
Jorge:
“Right, also with some 'Choritos A La Chalaca'...”
Luis:
“Delicioso, delicious!”
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9. |
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10. |
10°el Senor de Sipan
00:51
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“Jorge Muñoz, what would you cook for a great personality of Peru's distant past, let's say, the Lord of Sipán?”
“You know what, I would make a nice vegetable stew. For example, there is a vegetable from Northern Peru called olluco which I like, and which is often used in cold dishes. And one of the dishes on our menu at the restaurant is a stew made with that vegetable and served with steamed fish. And so, that's what I would make, an olluco stew with steamed fish, maybe a fish species from Northern Peru.”
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11. |
11°biodiversidad
01:08
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12. |
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13. |
13°por un dolar
00:54
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“What could I order for one Dollar in your restaurant?”
“One Dollar?
One Dollar, at the moment, that's 3 Soles 50...
For that, you could get a clam from the south. It is extremely fresh and comes from the Bay of Tacna, near the Chilean border. Only people from that area have heard about that clam. And, to prepare it, we use the most basic technique in cooking, which is not to alter the original product too much. So, it is served in its natural state with a hint of lemon juice, or lime juice, and some Peruvian ají peppers. And that's it. So, as a result, you have a fresh product from the sea, the best the Pacific Ocean has to offer.”
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14. |
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“Which Peruvian recipe could people prepare anywhere in the world?”
“Personally, I’d make a stew with Peruvian ají peppers, especially a hot sauce made with yellow ají peppers. That’s something I could prepare anywhere in the world.”
“Yes, but here in France, which is where I am right now, it is next to impossible to find Peruvian ají peppers.”
“In that case, I would try to make a spicy dish. So, I would use lemons, fresh fish, and olive oil, which I’m sure you can find in Strasbourg, France, and anywhere else in the world. And I would use them to make a tiradito (a Peruvian fish carpaccio).
And I would make it with a few drops of French lemon juice, a little bit of French olive oil, and then, I would slice up a local hot pepper. Its spiciness would allow you to feel like you’re in Peru.
That way, you’d enjoy some Peruvian flavors.
And, if you could find some coriander, that would be even better. I think it would be a great combination of flavors; acid, oceanic, spicy. And that would take you into the world of Peruvian cooking.”
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15. |
15°tiradito
00:35
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“Jorge Muñoz, how can we make a tiradito?”
“Tiradito is based on either an oily fish or a whitefish. It depends on what you like.
And it is sliced like sashimi or usu-zukuri which is a much thinner cut than regular sashimi.
And then, you sprinkle some salt and squeeze a lemon over it. Finally, you add Peruvian ají peppers and some coriander.
And, as far as I’m concerned, my homemade tiradito is made with fish. Then I use olive oil, some fried garlic, and lemon juice. That’s my Tiradito Special, my homemade tiradito.”
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16. |
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“Jorge Muñoz, which Peruvian wine would you recommend and have for a Chinese Moon Poem?”
“I wouldn't have wine, but I would have a nice Pisco made with a grape which actually gives it the taste of wine.”
He laughs...
“So, it is made with a grape variety called Negra Criolla, which is cultivated here, in Peru.
It originally comes from Spain, where a similar grape variety is used to make wine. But the reason why I wouldn't have wine is that the best way to celebrate and to enjoy solitude under the moon which is mentioned in this poem would be, I think, with a nice Pisco.”
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Radio Aula Mundi Chicago, Illinois
Radio Aula Mundi
(the station where no languages and all languages are spoken) …
A multilingual
mix of music, poetry, lectures, languages, interviews, documentaries, recipes, and a lot more, co-produced with the students of the ‘Aula Mundi International Cultural Center’ …
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