Cordero Curado con Cushuro y Crema de Choya

Cordero Curado con Cushuro y Crema de Choya is a contemporary Peruvian dish from the high-altitude restaurant MIL in Maras, Peru, as highlighted by chef Michael Ligier. The dish marries traditional Andean ingredients with modern technique: cured lamb (cordero curado) is the protein, while cushuro—a gelatinous, cyanobacteria-harvested from Andean lagoons—adds an earthy, umami-rich texture. The crema de choya, a creamy sauce made from the fermented fruit of the San Pedro cactus (choya), contributes a tart, slightly floral counterpoint. A great version achieves a delicate balance: the lamb should be deeply savory from a slow dry-cure, not overly salty; the cushuro must retain its al dente pop without becoming slimy; and the choya cream should be silky and bright, cutting through the richness. Regional variations are rare, as the dish is specific to MIL’s interpretation of Andean terroir, though similar cured lamb preparations appear across Peru’s highlands—often paired with native tubers or grains rather than the aquatic cushuro and fermented cactus cream that define this plate. MIL’s location in the Sacred Valley allows for direct sourcing of these hyper-local ingredients, making the dish a study in place and precision.