My first encounter with Comida Peruana was over 20 years ago, thanks to my wife’s Peruvian food family. Their cooking was a study in juxtaposition: hot and cold, acidic and starchy, robust and delicate. That’s because Peruvian food is all about spices and big flavors, some clean and crisp, others deep and heavy. Every sip of a pisco sour tamed the citrus and chile assault of ceviche, the fish so fresh it almost crunched between my teeth.
Peruvian Food You Should TRY
When most of us think of Peru, we think of the ancient ruins and high mountain vistas. Those thoughts may be accompanied by a distant pan flute whistling over the Andes, and if we’ve been primed on the food, the conversation usually starts with the country’s mind-boggling variety of potatoes.
But culinarily speaking, Peruvian food is the Hope Diamond of Latin America, home to dishes and flavors you won’t find anywhere else. While this is hardly a secret—there are more Peruvian food restaurants outside Peru than ever before—it’s one we don’t give enough credit.
Few places on earth offer such a variety of indigenous ingredients, let alone a jumble of flavors and techniques from Europe, Africa, and East Asia. Rather than remain culturally segregated, these foreign additions have blended seamlessly with ancient Peruvian food into something utterly unique.
Peruvian food has as of late detonated onto the global culinary stage, yet Peruvians have consistently been obsessed with their country’s culinary legacy, and they unflinchingly stick to the conventional, multiculti kinds of home — pit-cooked dining experiences and all, even despite present-day gastronomic advancement.
A scope of atmospheres, from high height to low, offer an amazing assorted variety of produce. Truly, that implies potatoes—more than 3800 sorts—yet additionally an assortment of corn and different grains, to avoid mentioning the nation’s local aji chilies that are frequently puréed into sauces.
Such an extensive amount what is currently customary Peruvian cooking was enlivened by societies seas away. These remote impacts go back to the Spanish victory of Incan ruler Atahualpa during the 1500s. Pioneers brought European stews, sauces, and heated goulashes. Afterward, in the nineteenth century, settler laborers from Guangdong Province brought their woks and pan-sears, and Peruvians today love to eat chifa, a combination of nearby fixings cooked with Chinese plans and procedure. It’s Chinese nourishment with Peruvian impacts—or possibly the a different way.
Like nourishment wherever today, there is another style of Peruvian food developing—alleged nueva comida—manufactured by Lima’s driving culinary specialists like Gaston Acurio and Pedro Miguel Schiaffino. “It’s very fixing driven,” clarifies New York gourmet specialist Eric Ramirez of the soon-to-open Llama Inn and previously of Raymi Peruvian Kitchen and Pisco Bar. “With youthful culinary specialists burrowing profound to discover progressively extraordinary fixings, the conceivable outcomes are inestimable.” So the advancement of the country’s nourishment proceeds, into domains of pioneer cooking that is all the while old and new.
Be that as it may, for the time being, here’s a brisk voyage through only a portion of the exemplary palatable gems Peru brings to the table. Think of it as the agenda for your next excursion.