關於 edwinguzmannavarro ，我們在網路上蒐集到這些相關的討論、資訊與評價

秘魯辣椒甜品 #Rocoto

除了上回提到的馬鈴薯外，秘魯也是辣椒的原產國之一，當地保留了很多歷史悠久，什至從印加文化中就開始使用的品種。而 Chef Edwin Guzman Navarro今次以秘魯阿雷基帕市名菜牛肉釀辣椒為靈感，做出這道菜的甜品版本，向秘魯色彩繽紛個性鮮明的辣椒 #Aji 致敬。

Besides potatoes, Peru is one of the origins of chilli #aji since the #Incan times. Inspired from the Arequipa, Peru’s classic dish #RocotoRelleno Chef Edwin creates a a sweet version of it as a homage to his beloved #Aji culture in Peru. 

鮮豔的玻璃糖衣包裹著的：是一層接一層的味蕾衝擊：包括自家鮮製的花生雪糕、巧克力堅果碎、椰子及肉桂泡沫。

The rocoto-like dessert has layered flavours including homemade peanut ice cream, chocolate nutcracker, coconut and cinnamon foam.

#macaueat #macaufoodie #macaufoodblogger #macauig #macao #澳門 #hkig #macaulifestyle #macau #macautravel #macaufinedining #澳門美食 #foodgasm #food #bestfoodworld #gastronogram #eater #finedininglovers #雅吉 #aji雅吉 #ajimgm #ajimacao #EdwinGuzmanNavarro #nikkeicuisine @ 雅吉 Aji

朋友很好，知道我掛念南美，特意邀請我來吃秘魯菜（日式秘魯味道或秘魯日料理）止一止渴。雖然要去澳門，但非常值得，因為總廚是全世界五十大排名第七的秘魯餐廳主廚的徒弟Edwin。
今晚味覺令南美回憶倒帶之餘，還發現很多煮食創意，很精彩的一餐, thank q dear💕. @edwinguzmannavarro @karenlfm @zackyinztyle @mgm.mo #秘魯菜 #perucusine #aji #美獅美高梅 #美高梅 #澳門美食 #finediningmacau #finedining

Aji 雅吉 🇲🇴 🇵🇪 🇯🇵 |位於@mgm.mo 的雅吉主打秘魯-日本菜 #Nikkei，為澳門餐飲文化帶來不少新衝擊！那到底什麼是 Nikkei 呢？由秘魯菜開首說起，這南美小國打從文化底蘊，地理優勢和歷史背景特點，就注定了日後成為風格別樹一幟的美食之都的命運。秘魯本來就以安第斯土著食材和印加帝國食譜羨煞其他南美國家。秘魯中部的高原盛產土豆和玉米，東部近亞馬遜雨林，優質肉類多不勝數。加上西班牙殖民統治，到後期大量東亞勞工，二戰後的亞裔移民潮和非洲奴隸引入，令秘魯菜集多元飲食文化的精髓。
當中又以日本美食文化為秘魯美食擦出的火花最為滋味。素以清淡的日本菜，在熱情如火的南美風影響下，令人驚喜原來日本菜可以如此多變前衛。
Aji is a newly opened Peru-Japanese #Nikkei restaurant in @mgm.mo So what is Nikkei? Peru has always been destined to become the heart of culinary art in the world by its unique cultural heritage, geographical advantages and historical background. Peru has traditionally used Andean indigenous ingredients and Inca ritual recipes which sparks the jealousy of the South American . The central part of Peru produces amazing potatoes and corns due to the plateau’s climate. In the east side, Peru is connected with the Amazon rainforest which secures the high quality meat. Coupled with the Spanish colonial history, the introduction of South-Asian immigrants after World War II and
African slaves, made Peruvian cuisine as an essence of international gourmet.
Among them, the light flavoured- Japanese cuisine sparks the Peruvian cuisine greatly under the influence of the enthusiasm from the South American’s cooking style and ingredients. And that is the avant-garde, fun and delicious #Nikkei cuisine we are talking about.
「和牛壽司」
經秘魯菜系的碰撞後，Nikkei 式的壽司在汁料上也充滿刺激好玩的變化！在入口即化的灸燒和牛（但剛好我拿的一塊有點太肥）上加上以柚子醬油釀製的鵪鶉蛋，帶微甜的鵪鶉蛋入口會有突然消失了的感覺！但其實它以默默發揮了其作用：令充滿油脂芳香的和牛和帶酸甜的壽司飯和汁料更好的融合，那濕潤的口感和多層次的味道令人忍不住再吃一塊！
Nigiri Wagyu
After the collision of Peruvian cuisine, Nikkei-style sushi is more complex and fun to eat under the Peruvian’s influences. The melt-in-your mouth wagyu from Japan (but mine is a bit too buttery). Topping with the quail eggs marinated by yuzu soya sauce! I felt the egg was gone when i first put in my mouth. But actually it played it’s role in a low key way: it balanced out between the buttery wagyu and acidic rice and sauce! I am craving for that moist texture and flavours while typing these!
Gracias @edwinguzmannavarro and your team for your hospitality and great food! —
#macaueat #lamjaeat #food #foodie #yum #macau #aji #peru #japan #likes