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HUAMBRA: An Unforgettable Amazonian Experience in the Heart of Miraflores

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Huambra is an Amazonian experience you will not get anywhere else unless you’re in the jungle. Located in Miraflores, you can have the chance to taste the jungle in an impressively decorated restaurant. Food writer, Rocio Martinez, shares her experience with us.

Jungle meets urban

Having in mind that this is an Amazonian restaurant, a homage to the boldness, vitality, and magic of that region. When you pass by it on the street, you’ll see big windows that will make it obvious that it’s a regular urban restaurant. However, once you come inside, the first impression is enjoyment! The first thing you’ll see is a bar, but not just any bar, one that has a distinct decoration. The other instant impression is that it is a very clean place; so, it speaks positively for itself, even if you are a picky eater. And then you just might realize the artful, subtle, and witty decoration. Of course, it is related to the jungle and its culture but it is not invasive or tacky. The ambiance feels like it goes at a city speed; none the less it won’t allow, for a second, to forget that it has a vivacious Iquitos taste. Furthermore, when you’ll be sited, it happens like magic: it invites you to stop, breathe, and gaze upon its wonders.

Birthing Huambra

Huambra was conceived in Juan Pablo’s mom’s kitchen. She has always been an inspiration for him and the highest standard of taste when it comes to Amazonian food. They both, cunningly, started to offer Juanes (a delicious preparation mainly made of rice and hen with very rich seasoning wrapped in banana leaves) to his friends and family and, in the very first run, they sold 124. Juan Pablo, the owner, studied gastronomy in one of the finest schools in South America and has a degree in Business Administration from a top university in Lima. So as soon as he noticed the high demand and the client’s willingness to rebuying, he and his loved ones decided to spare no resources. It is important to say here that his vision was beyond making business, it had to do with creating a place where people from the Amazon region could come together and honored their flavors, to remember and experience a “happy nostalgia”. Huambra means “kiddo” in the Amazonian dialect; Juan Pablo gave the name as a tribute to the women he loves: his mother, his girlfriend, and his grandmother.

Our experience

Well, nowadays it’s not enough for a restaurant to serve tasty food. It ought to be an experience and Huambra offers so much; probably more than they are aware of. So, for our experience, Luis – the maître- was the guide; and very promptly he brought chips and sauces as a courtesy of the establishment: banana, yuca, and pituca chips. Be sure to try them because they are a delight: the crispiness and the unique very savory taste. They are organic and homemade; so, not only delicious but healthy. Before, we didn’t really care for yuca chips; since visiting Huambra, we fell in love with them.

Pituca chips
“Ají de cocona” with sachaculantro

But what blew our minds were the pituca chips. For the sauces, we got “Chalaquita Amazónica” and “Ají de cocona” with sachaculantro. The first was a big surprise: luscious and spicy -not a burning feeling on the tongue but a punch of flavor at the end of the sample that the flavor remaining is purely curiosity and pleasure; and the latter -I guarantee you that this one is the very soul of Peruvian flavors- had onion, cocona, sachaculantro, sweet amazon pepper, and Amazonian sour orange.

Personalized experiences

When I said that Huambra is an experience is because it is more than extraordinary delicious food, is because every time that Luis brought any dish and we asked questions about the ingredients, he took the time to bring the ingredients from the kitchen, invited us to take time to look, smell and taste them fresh and one by one, and guided us in the process of valuing every single ingredient and then mixed them up to finally appreciate the synergy on the final dish that was on the table. If it is not the owner who is serving you, it’s very rare when you get such a personalized and warm treatment. He told us, “If I notice that a customer is curious I open up the experience for them”. Make sure when you go, you don’t have to go in a hurry.

Tacos and Causas

Later came “Tacos Amazonicos” (S/.16 or $3.5), which is their best-selling dish. It is made of ‘platano bellaco’ into a fried ‘tostón’ in shape of a taco and the filling was Amazonian beans, guacamole (with sachaculantro and charapita pepper), Chalaquita amazonic, and calabresa sausage. This alone is worth your trip to the restaurant; no wonder why it’s the most popular dish. Next came “Causa Apitucada” (S/.28 or $7). I must make a pause here and say that I’m the pickiest eater of Causa Limeña, no kidding; but this one… gosh! it made me question the best one I’ve ever tried. However, I need to specify that is not made of yellow Andean potato; but of Pituca, the same root as the chips I mentioned earlier. Pituca is a teemingly silky ingredient that made this Causa extraordinary. The filling was homemade mayonnaise (that included sweet amazon pepper, Limo pepper, Charapita pepper powder), avocado, buttery Amazonian cheese, little pieces of banana, and prawn tartar.

amazonain tacos at huambra
Amazonian tacos
causa from huambra
Causa

Let me tell you, it was creamy, a tiny bit sour, and had an exquisite harmony of flavors. This is an emblematic and truthful Peruvian criollo taste, even with a very unusual ingredient: pituca. I would be harming Huambra and your chances to ask for it if I don’t say that this one was a very gourmet-like dish (without being gourmet expensive). It could be presented as a big rival to Causa Limeña, but it is noble on its very soul: it wouldn’t fight it. For sure, one of the best Causas ever.

“Mixto Amazónico”

At this point, we were spellbound and happy like puppies and the “Mixto Amazónico” came (S/.36 or $9). Made out of ‘tacacho’, ‘chicharrón’, ‘cecina’ (amazonic jerky) and Amazonian chorizo. Cecina was tasteful and very well fried. Chorizo was artisanal and Tacacho, savory. But, in my opinion, the star of the dish was the ‘chicharrones’. And this pork was no ordinary; it could easily convince anybody that this is the standard for fine-made chicharrones. It goes beyond a masterful technique, it is the flavor. The final punch of it… godlike! I didn’t care that I was full: those chicharrones… it felt like if I stopped eating them it would be a profound disrespect for those few divine opportunities for pleasure that life offers.

“Mixto Amazónico”
Inside murals

Chaufa, Ventresca de Paiche, Chonta salad

Of course, when you are good at what you do, you feel confident in your own doing; so, the Chef sent a ‘Chaufa Amazónico’ (S/.36 or $9). No one can lose if you order this. But, that was not all, Edgard -the Chef- had to make sure that we tried “Ventresca de Paiche”: ‘misquina’ sautéed with coconut milk, sweet Amazonian pepper, onion, tomatoes, sachaculantro leaves and fried yuca with Paiche’s belly. This could easily be the dish of pride of the establishment, the warhorse of Huambra; but Huambra is not pretentious but humble, confident, flirtatious and generous.

chaufa amazonico
Chaufa Amazónico
ensalada de chonta at huambra
Chonta salad

The flavors are slightly smoked, truly peruvian and, of course, amazonic. If you want to invite someone and look like a connoisseur, this is the dish to ask for. The classic “Chonta salad” (S/. 30 or $7.5) was not missing: tasteful, fun and jaunty. Made of Chonta, avocado, palmetto, cherry tomato, artichoke, farina, and boiled ‘maduro’ banana.

Not a team, a family

Now, allow me to tell you a little thing about the Chef: he has more than 18 years of experience and expertise in Amazonian spices and ingredients. This place is not older than a month; so, do the math and calculate how much they have in their hands that they could offer. This team: Juan Pablo (the owner), Edgard (the Chef), and Luis (the maitre) are a powerful team. These three are not afraid but respectful and humble. What can go wrong? However, when I asked how was the teamwork, Edgard quickly corrected me and said: “We don’t see the group here as a team, it feels like family because it is not like we just met each other. We’ve known each other long ago and we chose to work together because we trust each other”. Juan Pablo took time to talk about valuing the culinary profession: chef, waiters, bartenders; he said he once felt underpaid and undervalued so he doesn`t want that for his people.

Amazonian desserts

Nevertheless, and before I finish, I cannot omit desserts: Edgard sent Ungurahui, Camu Camu, and Copoazú ice cream (S/.15 or $3.5). The best Ungurahui ice cream I have ever tried because it has a secret ingredient that makes it subtle and silky. And the last and very nice surprise: “Chambonada de Aguaje” (S/.25 or $6.5). Chambonada is slang for scramble. It had meringue with yuca flour, aguaje foam, banana ice cream, ‘macambo’ (Amazonian nut), banana toffee, and strawberry. It was surreal. You don’t need a sweet tooth to enjoy this because is not overcharged with sugar; instead, it is fresh, with an amazing mixture of textures, but trust me, two people are needed because it is plentiful.

chambonada de aguaje from huambra
Chambonada de Aguaje
ungurahui_camucamu copoazu ice cream huambra
Ungurahui, Camu Camu, and Copoazú ice cream

Huambra, a chest full of treasures

Try to remember the last time you glanced quickly at a bookshelf and your eyes were lost among so many book spines; something similar happens with this hidden treasure. This chest full of culinary treasures can’t go unnoticed. Although it is located in the heart of Miraflores, its street is perhaps more frequented by locals than by tourists. But, please, if you are afraid of Amazonian food, this is the best place to lose fear. You could be a foreign foodie, local, Amazonian, be with friends, colleagues, or family, or just longing for food from the jungle; then, I have four words for you: nostalgia, mastery, joy, and gladness. That is Huambra. It is so good that any person of any nationality or from any Peruvian city can try this and be pleasantly satisfied. Remember I was telling you about “experience”?

bathroom of huambra
Bathroom at Huambra
bathroom of huambra

Please, don’t forget to go to the bathroom, the decoration is a little pic of Iquitos idea of art and fun. Since the pandemic has been so harsh on us and most haven’t been able to travel, Huambra could be a little present for those who cannot go to Iquitos right now.


All photos, including cover photo, taken by Maja Baraybar


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