Huatía

Heat the water bath of an immersion circulator to 75ºC. Season guinea pig with salt and place in a vacuum bag with duck fat and seal. Cook sous vide 12 hours. Separate skin from meat and sear both on the plancha. In a sauté pan, heat oil and fry skin and meat until golden brown; drain on paper towels. Transfer to a dehydrator set to 65ºC and dry 12 hours. Remove from dehydrator, cool, and store in airtight container.

Soak charqui in water for 1 hour; drain and cut into a small dice. In a dehydrator set to 65ºC dry charqui. Transfer meat to a food processor and grind to fine powder. Brush rice paper on both sides with egg whites, Sprinkle with charqui powder, and cut into sixths. Dry at room temperature for 2 hours. Store in an airtight container.

Heat a combi oven to 165ºC with 10 percent humidity. In a large mixing bowl, combine dirt, water, and salt, mixing with hands to consistency of wet dough. Transfer half the mud-dough to 20-centimeter deep quarter hotel pan, pressing the mud to cover the bottom. In a large hotel pan, combine herbs and potatoes. Make a nest for the potatoes out of the ichu. Place potatoes and herbs in the nest and cover completely with ichu. Transfer nest to center of pan with mud and cover with remaining mud, pressing to make a compact brick. Transfer brick to a half sheet tray by inverting the pan and sliding the brick out. Bake 90 minutes. Let rest 20 minutes before serving.

In a bowl combine cheese, chiles, and herbs. Mix in enough milk to make a paste. Cover and chill.

In a sauté pan, heat oil and sweat onion and garlic until translucent. Add chile paste and cook until oil is released from paste; remove from heat. In a large bowl, combine milled broad beans and potato. Add contents of pan to a bowl and fold together. Fold in broad bean brunoise, queso, egg, and huacatay. Add milk to loosen. Season with salt, cover, and chill.

In a sauté pan, combine sugar and water and bring to 113ºC. Add nuts, stirring to combine. When mixture foams, remove from heat, pour nuts onto a silicone mat, and cool. Heat a sauté pan, add cooled nuts, and toast until gold brown; remove from heat and cool. Transfer nuts to a food processor and grind to a paste. Blend in oil and season with salt.

In a bowl, combine Chaco with 100 grams Sacha Inchi Praline Paste, whisking to make small Chaco rocks. Store in an airtight container.

Soak mushrooms in water 1 hour. Transfer mushrooms and water to a blender and blend to consistency of cream. With the motor running, drizzle in olive oil. Season with salt.

In a pot, heat oil to 140ºC. Fry potato skins until crisp. Drain on paper towels and season with salt. Transfer to a dehydrator set to 65ºC and dry 12 hours. Remove from dehydrator, cool, and store in an airtight container.

In a sauté pan, heat 30 grams oil and sweat herbs, garlic, and onion until tender; remove from heat and cool. Transfer to a blender with egg and remaining oil. Blend until emulsified, season with salt, cover, and chill.

In a blender, combine chives and water and blend until the color is bright and deep green. With the blender running, mix in xanthan gum. Scoop out and discard foam at the top of the blender, reserving liquid.

Warm Guinea Pig in a dehydrator. In a sauté pan, heat oil to 180ºC and fry Charqui until crisp; drain on paper towels. Open Huatía at the table and help guest uncover the potatoes. Serve with Guinea Pig, Charqui, Kapchis, Chaco, Porcón Mushroom "Cream," Huamantanga Potato Skins, and Chive Water. Finish with rocoto brunoise, Maras salt, mushroom powder, hazelnut oil, sacha inchi oil, and green onions.