In the case of culinary fusion, an unexpected ensemble of cuisines can combine to form something altogether new. Welcome to the multiple award-winning Ancora Waterfront Dining and Patio, where executive chef Ricardo Valverde creates a cultural food mosaic from his native Peru.
Peruvian cuisine is a blend of flavours reflecting the mix of cultures – a fusion of Japanese-Peruvian taste. The origins of this gastronomic mash-up dates back more than a century. In the late 1880s, Japanese miners and railroad workers, lured by the promise of jobs, travelled to Peru. With them came their Japanese recipes. Using locally sourced Peruvian ingredients, they produced dishes that married the simplicity and precision of Japanese culinary techniques with Peruvian staples like chilies, limes, cilantro, cumin, coriander and fresh seafood.
Although not a new pairing, Ricardo is introducing this marriage of cultures to Vancouver, through inspiring dishes like ceviche, Nikkei quinoa salad with Huacatay crema, and Aji Panca glazed sablefish with Wakame chimichurri and Ocopa sauce. “Our ceviche is marinated in tiger’s milk, a blend of fresh lime, ginger, celery trims, which results in a delicious milky consistency,” explains Rocardo, who studied classic French cuisine at Dubrulle International Culinary Arts. “Our sablefish’s sauce is made from smoked yellow chilis and marinated in a soy sake, giving it a sweet, smoky flavour.”
Since Ancora opened its doors in the summer of 2015, Ancora has been a successful dialogue between the two customs. However, Ricardo is quick to credit the restaurant’s success to the team, which includes raw food chef Yoshihiro Tabo who leads the restaurant's raw bar, and pastry chef Rebecca Chen. “Yoshihiro is a masterful sushi chef while Rebecca in a young rising star, a total natural,” he says. “The Algarrobina, a whipped ganache is her own creation and it’s simply amazing.”
