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Amidst the bustling Oogstmarkt in Rotterdam, between the aromas of Gouda cheese, fries with mayonnaise, and Haring (the classic Hollandse Nieuwe), a distinct scent catches attention: ají amarillo, fresh cumin, golden and crispy dough. This is the stall of Misky Mikuy, where Daniella Jauregui, a warm-smiling Ayacuchan woman with skilled hands, patiently folds dozens of empanadas with artisanal care.
But these are no ordinary empanadas—they are little Peruvian treasures, carrying within them stories of the Andes, secrets learned in Italian kitchens, and the resilience of Dutch life.
This is the story of how one woman, a pot, and a handful of spices achieved the unexpected: making a Dutch person prefer a Peruvian empanada over their beloved bitterbal. A tale of migration, identity, and the magic that happens when authentic flavors meet curious palates.
Ayacuchan Roots: Where It All Began
Daniella grew up in Ayacucho, where cooking was as vital as breathing. But her relationship with food wasn’t love at first sight. “At first, cooking felt more like an obligation than a joy,” she recalls.
Her childhood was shaped by family kitchens and her father’s demanding lessons. “At 13, if the rice was overcooked or the meat under-seasoned, my siblings didn’t hesitate to tell me. And if something went wrong, there was no choice but to start over from scratch,” she says with a mix of gratitude and nostalgia.
It was in those rushed lunches—prepared before heading to school—that she learned the secrets of Andean cooking: that ají doesn’t burn but awakens in hot oil, that yellow potatoes must be boiled with their skin to preserve their sweetness, and that even the harshest critiques can teach valuable lessons.
From Italy to the Netherlands: A Flavorful Journey
Before settling in Rotterdam, Daniella spent 12 years in Italy, immersing herself in the world of slow food and traditional kitchens. There, she discovered unexpected connections: San Marzano tomatoes and ají panca had more in common than she imagined, and the Italian patience for a good ragù wasn’t so different from the dedication her grandmother put into adobo ayacuchano.
In February 2020, as the world shut down during the pandemic, Daniella began a new chapter by moving to the Netherlands in search of new opportunities. But the start wasn’t easy. “The first winter was tough. Not just because of the cold, but the loneliness,” she remembers.
“Running a food business requires a lot of physical and mental work. From preparation to selling at the market, the days are long, and sometimes unexpected challenges arise with the weather or logistics. But when someone tries an empanada and comes back because they loved it, I know all the effort is worth it.” — Daniella Jauregui
To reconnect with her essence and with others, she began doing what she did best: cooking. At first, she made empanadas for her closest circle—her partner’s family, new friends, curious neighbors—until the enthusiasm of those who tried them ignited a spark in her. With each bite, her confidence, creativity, and desire to share grew. “That’s when I knew I was on the right path,” she says with a smile, recalling how every compliment and repeat order motivated her to continue perfecting her recipes.
In 2023, that dream became reality with Misky Mikuy, a project where her roots, learnings, and most authentic way of showing love—through food—converged.
Misky Mikuy: “Eat Well” and Taste Peru in Every Bite
The name Misky Mikuy (“eat well” in Quechua) pays homage to the Ayacuchan markets where vendors would offer a “misky” (sweet treat) with a knowing smile. “I wanted every empanada to have meaning, to transport people on a sensory journey,” Daniella explains.
What began as a small experiment in her kitchen soon became a local hit. Her handmade empanadas gained fame in Rotterdam’s markets, winning over nostalgic Peruvians and Dutch food explorers alike.
The Art of the Perfect Empanada
What makes Misky Mikuy’s empanadas unique is their balance of tradition and innovation. Daniella prioritizes high-quality, responsibly sourced ingredients: organic meats from local farmers, artisanal vegan products, and specialty cheeses from her fellow Oogstmarkt vendors—strengthening the community around her. She uses ingredients like oyster mushrooms to replicate the texture of Cau Cau and vegan cheeses that melt like Ayacucho’s queso fresco. “Ingredient quality is key to an authentic experience, and that commitment shines in every bite,” she says.
Among her most beloved flavors are four classics that have become crowd favorites:
- Ají de Gallina: A Peruvian classic transformed into a crispy, creamy bite.
- Beef: Tender organic beef stew with herbs and spices—a hearty, comforting option.
- Smoky Pulled Pork: Slow-cooked organic pork infused with ají panca and a touch of plum sweetness.
- Rebelde Ahumado (vegan): A flavor explosion with oyster mushrooms and ají panca, crafted for plant-based eaters who refuse to compromise on taste.
- Andina Gorgonzola: Inspired by locro de zapallo, featuring pumpkin, a hint of huacatay, and creamy gorgonzola—fusing Andean and Italian flavors.
Each empanada is more than a dish—it’s a culinary masterpiece. “I love playing with ingredients while respecting their essence. I want people to taste the love and dedication in every bite,” Daniella shares.
“Ayacucho has a very rich gastronomy, with a mix of Andean ingredients and traditional techniques that have been passed down from generation to generation.” – Daniella Jauregui
The Rise of Peruvian Food in the Netherlands
Daniella has noticed a shift in recent years. “Before, people would ask, ‘Purple corn drink? Sounds weird.’ Now they bring reusable bottles to fill with chicha morada,” she laughs. The Dutch curiosity for new flavors has been key to her business’s growth.
Yet challenges remain, from navigating food safety regulations to explaining what a tamal is (though she doesn’t actually make them). “Being an immigrant means cooking with your heart split between two continents,” she reflects.
Entrepreneurship in the Netherlands: Challenges and Lessons
Starting from scratch in the Netherlands wasn’t easy. From learning the language to complying with strict food safety laws, Daniella overcame countless hurdles. “It was trial and error. There were moments of doubt, but every challenge made me stronger,” she says.
The community’s support kept her going. “Rotterdam is open to new experiences. I love seeing their surprised faces when they try something different—and love it,” she beams.
More Than a Business: An Inspiration for Entrepreneurs
Misky Mikuy has become a beacon for other Latinos dreaming of launching ventures abroad. Daniella’s advice? “Don’t be afraid to try. At first, everything seems hard, but the key is to start, listen to your audience, and keep improving.”
Join the Peruvian Empanada Revolution in Rotterdam!
“If you’re looking for something different, delicious, and made with love, I invite you to try a Peruvian empanada. After the first one, you’ll be back for more!” Daniella declares.
Find her every Saturday at Oogstmarkt Noordplein in Rotterdam or order online at miskymikuy.nl.
Follow her journey on social media for recipes, stories, and the magic of Peruvian cuisine.
- Instagram: Click here
- Email: misky.mikuy@hotmail.com
