Leche de Tigre Barcelona, Peruvian, Gràcia
Peruvian. Can’t get enough of it. I would drink the stuff that pools at the bottom of the ceviche plate. The mouth puckering, milky looking liquid with the salinity of pickle brine is called Tigre de Leche. Tiger milk. Nicky, the head chef at Leche de Tigre Barcelona tells us that in Peru they often sell just the liquid to drink, with little or no fish at all. It’s the more affordable element of the Ceviche and therefore accessible to more people. As someone who has taken a swig from the pickle jar on more than one occasion, this idea appeals. Nicky Ramos Chavez, previously the chef at Market Peru has always been promoting Peruvian food. Focusing however on the entire repertoire not just the heavy hitters like Ceviche. We are invited for lunch and they start us off with a mocktail called chicha morada, obtained by boiling purple corn with spices including cinnamon until the water is stained. Next, we learn that pepper varieties are of utmost importance. Nicky holds up what…
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