Edible Ottawa

'Is This My Restaurant?'

• Photo by Amy Zambonin

  Raphaël chef and co-owner Lizardo Becerra chose carapulcra as the dish that most represents his culinary approach. It is one his mother made with chicken, but he makes it with pork belly, which he says Canadians love.

• Becerra is an alumni of Central in Peru, which has often been named the No. 1 restaurant in the world; his carapulcra is made with sundried potatoes, which he imports from Peru, rehydrates in his restaurant and stews in stock or demi-glace.

• Becerra shows what the sundried potatoes look like when they arrive in Canada; Becerra and his partner, Marie Dumont, renovated their Elgin Street location, seen here, which used to be occupied by The Clocktower.