THE NEW SENSATION OF PERUVIAN CUISINE, CHANCHO AL PALO!!

Chancho al Palo is a stew originally prepared by the Ramirez family in the 80's. At that time livestock farming was their main activity. Family and friends Would get together for lavish banquets at their estate in Huaral, sometimes in celebration of harvest and other times for birthdays of members of the family.

Roberto Ramírez "Robertin" con su primo
 Carlos Ramírez

During on of these meetings Carlos Ramirez and Roberto Ramirez, who are passionate about country cooking decided to modify the ancestral method of roasting meats on post by introducing a new technique that shortened the cooking time and also made it consistent. Now there was a new way of preparing pork, making the meat golden and crispy with a delicious roasted wood aroma.

The elementary and traditional way of roasting meat is to pierce it with a stick, which took 8 hours to cook, but the new method, which was to open the pork, remove the bones and make squared cuts on the meat, then they used a different type of grill, which was developed in the workshop of a family member and this reduced cooking time to 3 hours. Friends from Lima came to the estate in Huaral, and word about the stew started to spread quickly. It didn't take for Gaston Acurio to become curious about the dish,who after witnessing the appetizing stew, decided to do a story about this dish in his show "Aventura Culinaria" (2007) making the dish and instant success. Mistura Food Fest 2010 was the next step and followed by achievents obtained, they decided to open a restaurant in carabayllo-Lima,  to bring their signature dish closer to the capital, Lima and continue apreading the cuisine of their province.

Chancho al Palo at Mistura Food Festival

Carlos Ramirez en Long Island - New York

Mistura has been since the beginning a great showcase for small and new restaurateurs. Their first festival was held in 2008, it was called "Peru Mucho Gusto" and Roberto Ramirez (El Rancho de Robertin) as exhibitor of Chancho al Palo, the following year he returned to participate in the same festival, only to leave his cousin Carlos Ramirez Buitron "Carlos Ramirez - Tradiciones de Huaral" in charge of the delicious dish. Since 2010, het has delighted the palates of thousands of people. Long lines formed to try the much-publicized Chancho al Palo. From far, you could see the smoking stand, where the aroma of burning wood surrounded us, trapping and guiding us to try this unique delicacy.