By Amy Persaud

Special to the Pflag

There was a love for food at an early age for Eduardo Gutierrez, owner and founder of Machu Picchu restaurant.

At age 18 he moved from Peru to California and started working at some of the finest restaurants on Sunset Boulevard. Later with his experience, he moved back to Lima, Peru to work in high-end steak and seafood restaurants.

Now, he is back in the states with his newest business venture, Machu Picchu.

“The best part of my life was in learning and preparation of the food, along with preparing people to have the passion for good food,” Gutierrez said.

He cooks traditional Peruvian dishes that have been in existence for over 100 years. His café concept is a mix of fine dining meeting the relaxed style of an outdoor café.

What’s in the name?

The restaurant’s namesake, Machu Picchu, is one of the seven wonders of the world. The ancient city was built around 1450, at the height of the Inca Empire. It was abandoned just over 100 years later, in 1572, as a belated result of the Spanish Conquest.

Historians believe most of its inhabitants died from smallpox introduced by travelers before the Spanish conquistadors arrived in the area.

What’s the food about

Pollo cabeza is a staple chicken dish that is prepared in a charcoal roasted oven for an hour and 15 minutes. You can find over 36 chickens roasted at a time at Machu Picchu on a Saturday and Sunday.

The menu also consists of traditional Peruvian foods typically served to a wide spectrum of people in Peru, from the president of Peru to villagers. A common dish of the house is the tamale, made with masa (dough of corn) and pork, given the touch of flavors of the kitchen.

The sampler platter offers four of the classic dishes, including a Peruvian ceviche, which is seasoned fish marinated in lime juice with onion with a spicy touch.

Next there is a beef stew with cilantro vegetables, served with potatoes. Also, the lomo saltado is sirloin stripes sautéed with onions, tomatoes and bell peppers.

Carapulcra is another choice with braised pork in a mild sauce, thickened with Andean dried potatoes and peanuts.

These can all be washed down with a traditional drink, the pesco sour. This is a traditional drink that is made with Augustra Bitters and traditional brandy found in Peru. Peruvian wine can also be found on the menu to compliment the food selection.

Lastly, a house specialty is French crepes. They are something Eduardo learned while studying overseas.

All dishes in general are served with French fries. Traditional Peruvian dishes are complimented with a potato.

You can hear more on KATC radio about Machu Picchu restaurant.