One of the instructors was our friendly and helpful waiter, because there was a shortage of English speakers o duty.
He told us most of the cooks were already practicing chefs who were enrolled in a summer school upgrade.
We scanned the English menu and listened to his recommendations.
We shared a cebiche served with rice crackers which didn't thrill us as much as our previous renditions. It lacked the strong lime flavors and was a little dry..
Nothing wrong with it, but it didn't excite us.
Our mains, on the other hand, were excellent. Tacu Tacu for Brian...
Rice Concolon with Duck for Kathy...
A pleasant and reasonably priced lunch two short blocks from the Hilton.