# ENSALADA DE CHONTA
Sustainable chonta, avocado, cucumber, tomato with a regional grapefruit vinaigrette
CHONTA
(Bactris gasipaes): Also known as palm heart, chonta is the stem of the Amazonian palm tree whose heart is frayed and is consumed in salads mostly. It is an excellent source of fiber and low in fat.
Amaz is showing its concern for sustainability by using the heart of the palm tree and implements this in their salad by carefully fraying it. The use of chestnuts flour and toasted chestnuts is what made this dish interesting. A refreshing side dish to accompany the others dishes.
#PATARASHCA
Fish wrapped in bijao leaf, with a dressing of palillo, sweet pepper and sachaculantro, cooked on the grill
BIJAO
(Calathea lutea): A plant species that grows in the American tropics whose leaves are used to wrap tamales or juanes.
PALILO
Member of the ginger family, can be easily substituted for Tumeric.