San Francisco, California
London, United Kingdom
Prueba de la Gastronomía Ecuatoriana-Peruvian
Cooking from our roots! Presenting food from my country, Ecuador, Chef Humberto Guallpa, Peru, Chef Diego Sanchez, With lots of passion and love crafting our own culture.
Six Courses Tasting Menu
From la Sierra a la Costa, from the sea to the mountains "Andes"
Come taste and have fun!
Chupe de Camaron
aji panca, fermented rocoto, seaweed crisp
Roots and Vegetables
steam and dry beet carpaccio, concha negra, melloco
Trucha Asada en Lena Natural
caldo de vagre, quinoa, avocado
ingredient of tree regions, salted bacalao
Guatita in Peanut Sauce
Aji amarilo, ecuadorian barely rice, platano
llapingacho (salt-ash), salsa de pepitas, salsa criolla
Inca Kola, lemongrass, Pisco
Guanabana mousse, galleta de chirimoya, hot chocolate (Republica del Cacao)
$75 per person (Fee, Tax, and Gratitude INCLUDED)
*Beer, wine, cider and cocktails are available
Save This Event
When & Where
Humberto Guallpa showcases his culinary knowledge and personal style by creating exquisitely tasty and aesthetically appealing dishes that seamlessly blend Latin and Chinese cultures.
Chef Humberto’s most recent projects included Calle Dao, a Cuban-Chinese restaurant in Midtown Manhattan; Play, the sultry restaurant at the Museum of Sex; Vandaag, the Nordic-inspired restaurant which received two stars from the New York Times; and Sag Harbor’s Page @63 Main, where his cuisine was inspired by the local farms on Long Island. Prior to that, he worked at perfecting his craft alongside many of New York City’s top-rated chefs, including Mario Batali, Marco Moreira, Paul Zweben, Larry Forgione, Marcus Samuelson, Rocco Dispirito, Julian Alonzo and Franklin Becker. He also worked as a stagiaire in some of the country’s finest kitchens, including New York’s Per Se and Eleven Madison, Chicago’s Alinea, and Guy Savoy in Las Vegas.