What does Argentina have that Peru does not have? Expert grillers give their opinion at the gates of their great tournament

This competition brings together grill masters from different countries in an unprecedented culinary challenge. Among the members of the Peruvian delegation are experts in the art of grilling: Diego Aciernaga (KOMA Restaurant), Pedro Guerrero (Carnivora), Julio Garazatua (Locos por las Brasas) and Joseluis Castro (Veintitres), who come from different restaurants , but they maintain a single passion: fire.

Contrary to what is popularly thought, bovine products are not the key ingredient in the barbecue world and food does not always have to be placed on the racks. Proof of this is the piece of picanha impaled on a stick and the chicken hanging from a hook from the professional grill that they will take to the competition, everything is cooked little by little while they talk with El Comercio.

“You can put some good visors, a fruit or anything really, you can even make a vegetarian grill. Not just meat, there’s a stigma that grilling just means that”, comments Pedro Guerrero who moments before the interview tried with his colleagues to make a grilled chaufa.

Among so many possible combinations, and the inevitable comparison with Brazilian and Argentine grills, the question arises: What defines the Peruvian grill? Julio Geldres, president of the Federation, reveals the distinctive element: “Peruvian cuisine is based on cultural syncretism, following national references such as cooking in the mountains and smoked foods from the jungle, as well as international ones, we create our own identity that we seek to spread throughout the country.”.

At the gates of the great tournament, the times they manage are precise and the coordination too, since it is necessary in the elaboration of five proteins [tipos de alimentos diferentes] and a dessert that they must make during the four hours of competition. Although all of this is under control, there are several elements that increase the difficulty of this new challenge. “We don’t know what animal we will have to cook or what the quality of the products will be or anything”, comments Joseluis Castro, who recommends to amateur grillers that, before worrying about the food, they have to verify the type of charcoal they will use. In addition to experiencing the flavor of grilled fish, another dish that is rarely prepared when grilling.

After this competition, in which the members in unison assured that the strongest rival is Peru, the firechefs will prepare once again to participate in an intercontinental contest that will be held in Costa Rica at the end of this year and where they hope to have the enough support to continue representing the country.

How to support them and learn to make grills? The answer lies in the dinners and tastings that will take place on June 14 and 28 with a third date to be defined in July. In these events you can taste the different types of cuts and dishes made by specialists who will publish the menu along with the prices through their social networks. On the other hand, the Federation will have an Argentine grill workshop on June 24 to continue its work to expand the grill culture in Peru.