
10/07/2025
The aroma of wild garlic and ají dulce fills the air. Hands fold bijao leaves around fresh fish, tightly, like they’ve done it a hundred times.
This is Patarashca, a dish born in riverside homes and passed from memory to memory. Every ingredient tells a story: cocona for the spark, the leaf for the soul, the fire for the rhythm.
In our local cooking class, you don’t just learn a recipe. You share a ritual and become part of a tradition that tastes like the forest itself.