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

Harvesting at el huerto of El Albergue Ollantaytambo
By José Duarte
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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
Chef Jose Duarte
  • 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

  • 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

  • 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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