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Probamos Kao, la propuesta de Kent Zúñiga que cambia la forma de entender la cocina arequipeña

Con platos como el civinche, que rescata el antiguo ceviche de camarón crudo en batán, hasta un mousse a base de la legendaria Energina, Kao se consolida como símbolo de la descentralización gastronómica desde Arequipa hacia el mundo. Conoce su propuesta en esta nota.


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