A vegan huarique? These are the nutritious and delicious breakfasts at this ‘point’ in Surco

The founder of the vegan gastronomy restaurant, Alexandra Pasache, shares with Provecho the details behind the recently launched breakfast and dessert menu.

“I always had in mind creating something more for the public“, Pasache reveals, “Today we have a varied Creole menu, but I am very attracted to the fresh and light options, fruits, juices, smoothies; and little by little I would love to have more options,” explains about the new.

Among the new additions, Pasache indicates that the Creole inspiration can be seen in each dish. “The aspects that I took into account are to go in relation to the Creole vibe, like the sausages; and taking advantage of the morning, enter the variety of fruits through juices, yogurts and oatmeal bowls”Add.

The new

This menu has sausages, bread with pork rinds, tofu scramble pan, smoothies, juices, croissant, tamales, among others. Alexandra Pasache explains that one of the new dishes requested by diners is the Lima botifarra, which is stuffed with seitan fillets in grilled dressing with white onion rings and pickled cucumber. “The combination of ingredients and creams are always inspired by traditional flavors.”, he indicates.

Something important about this menu is that unlike other vegan brunches or breakfasts, those of Vegan Gastronomy potential and highlight vegetable protein, we also find a wide range of dishes with vegetables and fruits, making the experience complete.

“We have more gluten-free and protein-free options like stir fry pan; mango, coconut, soy yogurts, oatmeal bowl, etc., increasingly aware of the new audience that we have met at our Surco location,” reflect.

But beyond food, Pasache highlights the emotional value that food represents for its customers. ““Food is not only food, it encompasses memories and experiences that connect us with family and friends.”, Explain. “At breakfast, in addition to fresh options and sandwiches, we also have 2 types of tamales which transport us to childhood Sundays, with coffee and grandparents.”.

Another of the most applauded innovations is the incorporation of focaccia prepared on the premises, as well as the outsourcing of the pastries with recognized vegan brands such as Kiuna de Blu and The Juice Box, ensuring quality and flavor.

The freshness of the food and the organization are aspects that Pasache highlights as key to the success of its new gastronomic proposal, as well as having the team with which it works. “Having an incredible team that is behind every detail in the kitchen is key so that our diners have the best experience”he indicates.

Finally, Pasache indicates that among the most requested dishes and desserts are the prickly pear juice and the special juice, as well as the tamalito criollo stuffed with soy meat and mango yogurt, the latter one of his personal favorites. As we see, breakfasts made only with vegetable inputs can be just as rich and nutritious as “traditional”. Advantage.

Retail:

• Address: Jirón Tacna 520, Santiago de Surco
• Hours: Tuesday to Thursday from 12:15 pm to 5:00 pm and Friday to Sunday from 8:40 am to 5 pm
• Food type: Creole plant-based
• Average ticket: 35 soles for breakfast and 60 soles for lunch