Podcast Episode 86: Chef José Duarte of Taranta on the Food in Peru

An interview with José Duarte


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José Duarte

Chef Jose Duarte

In this episode of the Find Dining podcast, Chef Jose Duarte, owner of Taranta in Boston talks to us about the food of Peru.  We discuss ceviche, making his restaurant eco-friendly, and getting kids to eat bugs in the Amazon.

  • Chef Jose Duarte was awarded Boston’s “Green Business Award” in 2008, the 2010 MassRecycle Award, and 2011 “Chef of the Year” by the Massachusetts Restaurant Association
  • Listen to the panel discussion from the 2013 Food and Travel Expo
  • Before becoming a chef, Jose helped develop summer camp experiences for kids
  • Food Trip to Peru

    Welcome to Peru

  • Taranta is a member of  the Green Restaurant Association
  • Watch the documentary Food Chains and find out how the Coalition of Immokalee Workers promotes  fair employment practices in the food industry
  • Find out how Edible QR codes help consumers make smarter food decisions
  • Follow the Taranta Green blog
  • Join the Taranta team on a culinary adventure, like their recent Little Gourmet Adventure

Food for Thought

Harvesting at el huerto of El Albergue Ollantaytambo

Harvesting at el huerto of El Albergue Ollantaytambo

  • Q: What is the name of the skewered meat that is commonly sold in the streets of Peru?
  • A: Anticucho. 

Out of the Frying Pan Picks:

  • First step in making a restaurant eco-friendly: Composting and recycling
  • Influential chefs: Javier Wong, who first taught him about ceviche
  • Dish to try on first trip to Taranta: yucca gnocchi with lamb ragu or Amazonian fish
  • Where will you go next on your next adventure: a wine trip to either Chile and Argentina or Spain and Italy


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