PERU AND MEXICO MEET UNDER NEW YORK SKIES
- XIMENA HIDALGO-AYALA
- 20 jun
- 7 Min. de lectura
Actualizado: 21 jun
A vibrant and flavorful celebration of unity, tradition, and culinary artistry, Sin unión no hay fusión was a solstice feast of unity.
By Ximena Hidalgo Ayala
Historian, founder, and executive director of the Galo Plaza International Committee and its exclusive network of entrepreneurs and professionals, XHA Club, dedicated to promoting integration through history, education, and culture.
Two renowned Latin American chefs from New York, celebrated continental unity at a memorable event held in anticipation of the summer solstice. This transitional time not only marks the changing of seasons across the continent—it also evokes the deep-rooted connection among southern and northern peoples, linked for centuries by food, sun, and shared history.
The summer solstice—the longest day in the northern hemisphere—has long inspired celebration. For ancient civilizations like the Maya, Aztec and Inca, the sun was more than a celestial body; it was a divine guide, essential for navigation, spiritual life, agriculture, and architecture.
The Maya, Aztec, and Inca civilizations—each a brilliant sun-worshipping culture in their own right—followed the sacred path of the sun through the skies. Guided by its golden arc, they journeyed across mountains, valleys, and forests, drawn toward a place of perfect celestial harmony: the Equator. These cultures developed calendars aligned to the solstices and equinoxes, built sun-aligned structures, and traveled with the solar cycles as their compass.
These cultures traveled by following the sun’s sacred paths to the Equatorial zone—the revered “Middle Land” of the Americas—where they met to trade goods, exchange knowledge, and worship together in harmony. There, the Maya offered maize in exchange for ají, known in Mesoamerica as chile, honoring its ancient meaning: “the land at the end of the world.” Barter, not currency, shaped a premodern economy rooted in abundance, balance, and reciprocity.
SIN UNION NO HAY FUSION, celebrated continental unity through flavors—bringing together the culinary legacies of two great pre-Columbian civilizations.
On Thursday the 19th, the acclaimed Mexican restaurant ZONA ROSA hosted a unique cultural and gastronomic gathering, led by Mexican chef Iván García and featuring Peruvian chef Erik Ramírez of the iconic LLAMA INN as a special guest. The chefs presented a meticulously curated menu, fusing emblematic Mexican and Peruvian dishes with native ingredients such as huitlacoche, ají panca, and totomoxtle. Each course was paired with exceptional wines, mezcals, and pisco, elevating the dining experience to the sublime.
Chef Erik Ramírez is the creative chef and partner behind Llama Inn (2015), Llama San (2019), Llama Inn Madrid and Papa San (2025), in New York’s Hudson Yards, a star of Peruvian Nikkei cuisine. Chef García is the visionary behind Mesa Coyoacán (2009), ZONA ROSA (2012), Guadalupe Inn (2016), and Dear Rufino (2024) in the heart of Hell’s Kitchen’s Theatre District. In 2020, chef Iván García’s story, alongside his partner Gerardo Zabaleta, inspired the film I Carry You with Me (Te Llevo Conmigo), directed by Heidi Ewing, who also attended the Sin union no hay fusion celebration.
AN UNFORGETTABLE CELEBRATION
Guests were greeted to a night of culinary and cultural brilliance where flavors, friendships, and cultures converged, with a Sangría Rosa—an elegant blend of rosé wine, Granja Mezcal, flor de Jamaica, and fresh fruit. From there, the journey through flavor began:
AGUACHILE CARRETILLERO brought together the coastal soul of Peru and the bold spice of Mexico in a dazzling fusion. Tender grilled octopus and golden, crispy calamari danced alongside toasted Peruvian corn and ribbons of red onion, anchored by a caramelized roasted wheel of sweet potato—a signature companion in traditional Peruvian ceviche—anchored the dish with its gentle sweetness and cultural resonance. All of it was bathed in a zesty serrano-chile citrus sauce—bright, fragrant, and unapologetically refreshing, tying each bite to two culinary worlds.
The word “aguachile” literally translates to “chile water” in Spanish. It refers to a traditional Mexican dish that originated in the coastal state of Sinaloa. Originally, it was made by infusing water with chiltepín chiles—tiny, fiery peppers native to the region—and using that spicy liquid to season food.
Over time, the dish evolved into a bold, refreshing seafood preparation. Today’s aguachile typically features raw shrimp or other seafood quickly marinated in a vibrant mix of lime juice, chilies, and salt, often accompanied by sliced cucumber, red onion, and cilantro. It’s similar to ceviche but usually spicier and served immediately, so the seafood remains tender and just barely “cooked” by the citrus.
The term “carretillero” comes from the Spanish word carretilla, meaning “wheelbarrow.” In Peru, during the economic hardships of the 1980s and 1990s, many street vendors began selling ceviche from makeshift carts or wheelbarrows to make it more accessible and affordable. These vendors became known as carretilleros, and their style of ceviche—often heartier and more boldly seasoned than the classic version—earned the name ceviche carretillero.
So when a dish is called Aguachile Carretillero, it’s likely paying homage to that streetwise, generous spirit: bold flavors, layered textures, and a nod to the vibrant, improvisational roots of Mexican and Peruvian street food culture.
It was paired with Monte Sanic Chenin Blanc, a fruity, refreshing, and delicate wine that echoed the ocean’s poetry—each sip a perfect counterpart to the symphony of seafood on the plate.
TETELA DE MAIZ AZUL: A blue corn triangle that is a culinary gem from Oaxaca and Puebla, may appear humble—but its roots run deep in Mexican gastronomic heritage.
Traditionally made with nixtamalized corn masa and filled with beans and cheese, it reflects the foundation of regional cooking. This particular Tetela took a creative turn: filled with earthy mushrooms and luxurious huitlacoche—the prized “Mexican truffle” it delivered a sumptuous reinterpretation of tradition.
The Tetela, wrapped in blue corn corn masa was served atop a Mole Poblano, enriched with Peruvian ají panca—a mild, aromatic chile that brought a velvety richness, fragrant complexity, and a deep red hue. Altogether, it was a dish that read like poetry and tasted like reverence.
This was a standout dish, paired with a Mezcalita Poblana: Yola Mezcal, roasted pineapple, lime, and poblano chile.
TACO DE BARBACOA This barbacoa taco, cradled in a blue corn tortilla, paid delicious tribute to Mexican culinary tradition. The slow-cooked meat was tender and deeply seasoned, crowned with a velvety palta sauce—Peru’s take on avocado—that lent a creamy, cooling contrast. A splash of vibrant green ají and a bright squeeze of key lime rounded out each bite, layering tang, richness, and heritage in perfect harmony.
Paired with Santo Tomás Misión Tinto, a red wine that enchants with a velvety mouthfeel and a delicate grape aroma Unlike many red wines, it finishes clean—free from the typical astringent bite or heavy alcoholic warmth—leaving only a memory of finesse.
LOMO SALTADO
The beloved Peruvian classic, was reimagined with golden pan-roasted potatoes in place of the traditional French fries. Juicy cubes of stir-fried beef mingled with peppers and onions in a savory, smoky blend, served alongside vibrant Mexican green rice that brought a fresh twist to every bite.
Paired with Pisco Sour de la Pasión, the classic Peruvian pisco with an exotic passion fruit twist on the classic blend of lime, egg white, and bitters.”
To close on a golden sweet note:
FLAN DE ROMPOPE with roasted pineapple, chicha morada reduction, and totomoxtle ash—elevating corn husks to haute cuisine. The dessert was beautifully paired with a Carajillo Pelotón: Pelotón Mezcal, Licor 43, coffee liqueur, orange, and espresso.
The true star of the night was fraternity itself. Two visionary chefs prepared a banquet in its honor—celebrating not only their respective cultures but their shared inheritance: a rich, resilient, and endlessly creative culinary legacy.
The magical setting of ZONA ROSA brought together food lovers and cultural enthusiasts alike, reminding us that gastronomy is more than sustenance—it is a universal language that honors history, ignites connection, and gathers us in a shared celebration of ancestral echoes.
It reminds us that we, the human family, have the rare privilege of savoring ancient lineages reawakened on our plates. In this tapestry of tastes, cultures entwine, enriching our souls and shaping cities like New York into sanctuaries of diversity and memory.
Here, in the birthplace of Galo Plaza, we are blessed with an extraordinary opportunity to experience the richness of global friendship, brotherhood, and culture—reminding us that life’s true treasures are found at the table shared among many, wherever it may be.
PARA VISITAR EL SITIO WEB DE ZONA ROSA
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571 Lorimer St, Brooklyn, NY 11211
Best Mexican food in Brooklyn!💥
Tacos Margaritas Tequila Mezcales!
🍹Rooftop bar!
ZONA ROSA es miembro de XHA CLUB, Network de prestigiosos y renombrados empresarios y profesionales, dedicado a promover el rescate de la presencia latinoamericana en la Historia de Nueva York, trabajo que desde 2006 desarrolla el
Comité Internacional Galo Plaza Inc.,
establecido para mantener el legado del líder internacional nacido en el 5 West de la calle 8 y 5a Ave. de Manhattan, el 17 de febrero de 1906.
Para conocer a todos los miembros de XHA CLUB,
haga clic en el logo a continuación y
apoye a los empresarios y profesionales de gran nivel,
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Promoviendo la historia de los latinoamericanos en el lugar de nacimiento de Galo Plaza
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