Last week, PROMPERÚ hosted a media event bringing together media and members of the PROMPERÚ team for an evening centered on Peruvian cuisine, cocktails, and conversation.
PROMPERÚ works to promote Peru abroad through tourism, trade, investment, exports, and the country’s broader cultural image, which made a gathering at Artesano a natural extension. Artesano’s glowing bar, wood accents, and communal seating made the room feel warm and inviting for guests to mingle. The restaurant was decorated with PROMPERÚ branding and vibrant red Peruvian accents for the occasion. The event was led by María del Rosario Pajuelo Escobar, Trade Commissioner in New York, who spoke with guests throughout the night and shared a few words about Peru’s culinary identity and presence in the New York market.
Photo Courtesy: PROMPERÚ
Pajuelo Escobar welcomed attendees with a brief presentation. She spoke about Peru’s long history, including its connection to the Norte Chico civilization, the oldest known civilization in the Americas. She also spoke about Peru’s iconic cuisine, coffee, and the range of products and traditions that continue to define the country abroad. Pajuelo Escobar’s background includes more than 26 years of public service experience working with Peru Trade Offices abroad in Brussels, France, Switzerland, Monaco, and now New York.
The culinary tasting began with drinks. The highlight was the Maracuyá Pisco Sour, made with Pisco Demonio de los Andes, lime, gum syrup, passion fruit, and egg white. It arrived creamy and bright, with passion fruit giving the classic pisco sour a softer tropical edge. There was also a purple corn chicha mocktail that stood out immediately. Deep in color and lightly sweet, it had a spiced, fruit forward flavor unlike any other drink served that night. At the bar, a bartender led a live cocktail demonstration, walking guests through Peru’s drink culture and giving the pisco sour its proper moment.
Photo Courtesy: The Knockturnal
Near the kitchen, guests were served a generous spread with some of Peru’s most recognizable flavors. The lomo saltado was a highlight, with stir fried tenderloin, soy sauce, oyster sauce, onions, tomato, cilantro, and yellow potatoes. The arroz chaufa brought in the chifa side of Peruvian cuisine with fried rice, scrambled egg, plantains, green onions, and sesame. The Artesano ceviche included octopus, calamari, rocoto tiger’s milk, chulpi, choclo, and sweet potato. There was also pork carapulcra with braised pork, dehydrated potatoes, salsa criolla, and mint, along with Andean potatoes served with choclo and chimichurri sauce. By the end of the event, guests were gathered around pisco sours, plates of Peruvian food, and conversations about Peru’s history, hospitality, and place in New York.
