Vive las verduras

Green Peas

Luis Baena, from the Terraço restaurant in Lisbon

Luis Baena demonstrated some ideas created using exotic products from Peru - potatoes preserved using the old Incan methods, which today we would call lyophilized - from Burma, South-East Asia, China and Japan, including marihuana seeds and an infusion of Bolivian coca. This is not just a culinary fancy, because by using these products cooking actually fulfils a social function: using the Peruvian potatoes, for example, helps to give a decent living to Andean farmers: “We need to think globally”, says Luis Baena, a multifaceted creator who is recovering and adapting traditional recipes just like musicians do, who he admits are an inspiration to him.

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