Canoas de piraricu with tucupi garnish. All photos by the author.
"What made me devote myself to this was seeing how quick the traditional ways were being lost," chef Cielo Gomez tells me over our third shot of chuchuwasa, a homemade hooch that's prepared by soaking the red bark of an Amazonian tree in sugar cane alcohol and later adding cinnamon, cloves, and wild honey to sweeten the bitter bite. It's rumored to be a potent aphrodisiac.On earth there is no heaven, but there are pieces of it. – Jules Renard
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Chef Cielo Gomez. All photos by the author.
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Luz Dary with a casabe pizza ready for the oven.
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Three personal-sized casabe pizzas.
Mojojoy getting the pan-fried treatment.
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Mojojoy relleno with yuca cheese rolls.
Chef Gomez applies tucupi sauce as a garnish.