It is in the heart of Lisbon that we find pastry chef Valeria Olivari and Las Cholas, a multifunctional Peruvian cuisine studio that organizes themed and intimate dinners and workshops focused on the cuisine of her country. At the table, the Portuguese touch was also felt with the addition of Distintus olive oil, which was present as a kind of harmonization between the two cultures.
In one way or another, we all have tried some dishes from Peruvian cuisine, one of the most renowned in the world, but how often do we have a chef who cooks for us exclusively, in a reserved space, as if we were in her home? It was a pleasure to discover the Las Cholas atelier and the entire concept that chef Valeria and her team have to offer. This is also where the famous empanadas and alfajores are created, served at special moments.
Each dish is made with love and top quality products, including the traditional Peruvian “Aji Amarillo” and you can feel it immediately. Potato causa, Duck with caramelized onion, Tuna and Beef with sweet potato puree are some of the dishes we tasted. We finished sublimely with a Chocolate mousse cake with cream and strawberries. A kitchen where you can feel the lightness of the ingredients and the intensity of the enhanced flavors.
“Portugal has great raw materials to work with and the objective of this space has always been to bring people together at the table and have that direct contact with everyone who visits the atelier, in a close, human relationship”, this is how Valeria sees the Las Cholas concept. And this approach and contact is what makes this whole concept even more special.
But in order to have a better idea of what this space means, we have to know the meaning of the name Las Cholas. Cholas are women of indigenous descent and are of central importance to the Peruvian culture. Valeria chose this name as a tribute to the strength of the fighting women who inhabit the Andes but also to affirm her own identity and connection with these women, in a spirit of overcoming, determination and resilience, currently being a true gastronomic ambassador of Andean cuisine in Portugal.
Distintus Olive Oil
The dishes we tried throughout the tasting were made with the Portuguese touch of Distintus, the chefs’ olive oil. It is in its mills in Trás-os-Montes that this “liquid gold” is born, a family business with a history that spans five generations and which is currently led by Hugo Santos, who inherited from previous generations all the secrets to be able to guarantee today the consistency of one of the best olive oils in the world.
Fresh, smooth and with an incredible richness of flavor, with final notes of almond and walnut, Distintus is proud to be part of some of the main restaurant tables nationally and internationally, being the only one to have 15 Michelin stars among its customers.
By Carla Branco