In March 1990, the rise in terrorism in Peru marked a turning point in the life of Chef Aristoteles Breña, founder of Nazca 21. Although he had family in Panama who encouraged him to emigrate, it was an explosion at a high-pressure control tower near his home that made it clear the danger was closer. This experience led him to the decision to migrate to Panama.
Discovering His Vocation While Washing Dishes
Arrival in Panama was a defining moment for Aristoteles Breña. He found the country welcoming, especially its people, which facilitated his adaptation. He began working with his uncles at the family restaurant, starting by washing dishes and pots. Observing the daily routine of the kitchen, he discovered an unexpected passion that soon became his vocation.
From Writing Down Recipes to His First Opportunity
Over time, he began writing down recipes in a notebook and, within a few months, he had mastered a large part of the restaurant’s menu. However, the opportunity to cook came one quiet evening, after the cooks had left and a takeout order arrived. Without hesitation, Aristoteles asked his uncle for the chance to show his cooking skills. He prepared lomo saltado, pepper steak, and chaufa rice. The subsequent call from the customer congratulating him on the food and on the “new cook” marked his formal start as a professional.
The Challenge of Opening His First Restaurant in Casco Antiguo
Opening his own restaurant was the result of 23 years of effort and perseverance. In 2015, as Casco Antiguo began its transformation, the opportunity arose to rent a space. Due to high demand, the owner required a cooking demonstration. Chef Aristoteles Breña cooked for nine people and, at the end of the dinner, received a standing ovation, earning the privilege of owning the restaurant. Thus, Nazca 21 was born. Currently, it has four branches: Casco Antiguo, Costa del Este, Coronado, and recently, a banking district.
Peruvian Culture as a Holistic Experience
From its inception, Nazca 21 was conceived as a complete immersion in Peruvian culture. This identity is reflected in the ambiance, music, service, and culinary offerings created by Chef Aristoteles Breña and his team. Their cuisine is home-style and Peruvian, with gourmet and signature flavors, designed to make guests feel at home and enjoy a sensory and emotional experience that transports them to Peru.
Famous Personalities and Signature Dishes
The tables of Nazca 21 restaurant have been graced by Panamanian figures such as the renowned Panamanian singer-songwriter Ruben Blades, former President of Panama Ernesto Perez Balladares, and soccer player Alberto “El Negrito” Quintero. Likewise, internationally renowned figures are frequent visitors, including former Puerto Rican baseball players Roberto Alomarz and Carlos Baerga, as well as singer-songwriter Julio Andrade and Peruvian soccer player Cuto Guadalupe. “They all receive the same warm welcome,” says Chef Aristoteles Breña. Ruben Blades, for example, has an undisputed favorite: pisco sour and lomo saltado.
Among the most representative dishes are ceviche, fried ceviche, corvina a lo macho, corvina a la Fujimori, Inca prawns, whole charcoal-grilled octopus, and the classic chaufa rice.
International Recognition and Projection
In 2019, Nazca 21 won the award for best ceviche in Miami at PeruFest, in its first international participation. Since then, it has been invited to numerous gastronomic festivals in the United States and for five consecutive years to Trinidad and Tobago, bringing Peruvian cuisine to stages in other countries and showcasing the culinary talent of a Peruvian who found in Panama the ideal place to develop his vocation.
General Information:
Restaurants:
Banking Area: Ricardo Arias Street. Cel. +507-6504-3838 / Tel. 385-6537
Coronado: Plaza Village, above Don Lee. Phone: 344-3427
Casco Antiguo: Ave. B-7 53. Phone: 393-7262
Costa del Este: Ocean Mall, First Floor. Phone: 386-5002
IG: @nazca21panama
Photos courtesy: Nazca 21
