His story
Miguel learned the trade from the ground up. Between 2000 and 2010 he worked as a butcher in Cusco, where he learned to recognize a good animal, to break down meat with precision and to understand what each cut needs.
His high standards made him a meat supplier to five-star hotels and luxury establishments in the city, where quality is never negotiable.
In 2009 he moved into the restaurant business and, at the end of 2010, opened the first Águeda Restaurant: a grill made for sharing with family, serving meat he selects himself.
What sets Águeda apart from other grills is where its meat comes from: cuts from improved regional cattle raised in Puno, Anta and Sicuani. All of our meat is Peruvian.
On this blog he shares what he has learned over more than two decades: how to choose a good cut, the ideal doneness for each meat, grill secrets and the Peruvian cooking that reaches our tables.
