With flames erupting from her wok and delicate flowers and micro greens adorning her plates, Carolina Zubiate brings together her Peruvian culture and chef training.
“I'm very glad I did,” she said."I found chefs that want to help me... and see me grow into my own.”
Zubiate was born and raised in Peru until she was 13 years old. When she moved to the United States, food became a way to stay connected to her home country. On the weekends, Zubiate goes back to her roots. Through pop-ups, private dinners, events and catering, she shares traditional and fusion-style Peruvian dishes with Denver.
“This one gets finished in the wok with a little bit of French fries and rice because we love starch in Peru,” Zubiate said with a laugh. She also loves to bring her own twist to ceviche, a Peruvian classic of raw fish marinated in citrus and spices, which is her father’s favorite dish.That brightness comes through her leche de tigre marinade, which brings acidity from lime juice and spice from onion, garlic and aji limo, small colorful peppers that pack a lot of heat.
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