{"id":1691,"date":"2026-08-03T17:07:47","date_gmt":"2026-08-03T22:07:47","guid":{"rendered":"https:\/\/fonda.limapixel.com\/?p=1691"},"modified":"2026-08-03T17:09:09","modified_gmt":"2026-08-03T22:09:09","slug":"mayta","status":"publish","type":"post","link":"https:\/\/fonda.limapixel.com\/en\/mayta\/","title":{"rendered":"Mayta"},"content":{"rendered":"<p>Existe un plato en Mayta que se ha convertido en emblema. Es la sart\u00e9n de pato y tiene casi todo el ave. Magret, piernas, foie, huevo y chorizo. Lleg\u00f3 a la carta para quedarse y luego, en un acto de s\u00edntesis, aterriz\u00f3 en el men\u00fa degustaci\u00f3n sin perder fuerza. Porque si algo puede mejorar, en Mayta se hace.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/fonda.limapixel.com\/wp-content\/uploads\/2026\/08\/mayta-DSCF1455-1024x683.webp\" alt=\"\" class=\"wp-image-1621\" srcset=\"https:\/\/fonda.limapixel.com\/wp-content\/uploads\/2026\/08\/mayta-DSCF1455-1024x683.webp 1024w, https:\/\/fonda.limapixel.com\/wp-content\/uploads\/2026\/08\/mayta-DSCF1455-300x200.webp 300w, https:\/\/fonda.limapixel.com\/wp-content\/uploads\/2026\/08\/mayta-DSCF1455-768x512.webp 768w, https:\/\/fonda.limapixel.com\/wp-content\/uploads\/2026\/08\/mayta-DSCF1455-1536x1024.webp 1536w, https:\/\/fonda.limapixel.com\/wp-content\/uploads\/2026\/08\/mayta-DSCF1455-18x12.webp 18w, https:\/\/fonda.limapixel.com\/wp-content\/uploads\/2026\/08\/mayta-DSCF1455.webp 1920w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>Jaime Pesaque cocina con el pa\u00eds entero en la cabeza. No hay l\u00edmites geogr\u00e1ficos ni l\u00f3gicos en su manera de pensar el plato. El loche del norte convive con paiches y carachamas amaz\u00f3nicas. Ostras y erizos de la costa entran en la misma conversaci\u00f3n que los vegetales de altura.<\/p>","protected":false},"excerpt":{"rendered":"<p>Existe un plato en Mayta que se ha convertido en emblema. Es la sart\u00e9n de pato y tiene casi todo el ave. Magret, piernas, foie, huevo y chorizo. Lleg\u00f3 a la carta para quedarse y luego, en un acto de s\u00edntesis, aterriz\u00f3 en el men\u00fa degustaci\u00f3n sin perder fuerza. Porque si algo puede mejorar, en [&hellip;]<\/p>","protected":false},"author":2,"featured_media":1623,"comment_status":"closed","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1691","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"acf":[],"publishpress_future_workflow_manual_trigger":{"enabledWorkflows":[]},"_links":{"self":[{"href":"https:\/\/fonda.limapixel.com\/en\/wp-json\/wp\/v2\/posts\/1691","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/fonda.limapixel.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/fonda.limapixel.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/fonda.limapixel.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/fonda.limapixel.com\/en\/wp-json\/wp\/v2\/comments?post=1691"}],"version-history":[{"count":0,"href":"https:\/\/fonda.limapixel.com\/en\/wp-json\/wp\/v2\/posts\/1691\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/fonda.limapixel.com\/en\/wp-json\/wp\/v2\/media\/1623"}],"wp:attachment":[{"href":"https:\/\/fonda.limapixel.com\/en\/wp-json\/wp\/v2\/media?parent=1691"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/fonda.limapixel.com\/en\/wp-json\/wp\/v2\/categories?post=1691"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/fonda.limapixel.com\/en\/wp-json\/wp\/v2\/tags?post=1691"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}