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Jhosef Arias, el chef peruano que pasó de lavar platos a dar de comer a 14.000 clientes al mes y conquistar Madrid con su familia

Chef y empresario incansable, se ha empeñado en mostrar que la cocina peruana es más que 'causa' y pisco, y lo ha logrado. Sus locales son un viaje al país andino sin salir de la capital a través de recetas llenas de influencias: ceviche, ají de gallina, carapulcra... Leer


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