peruvian cuisine
A FUSION OF FLAVORS AND HISTORY
We graciously thank Chef Carla Bentin, Astrid y Gaston, for her contribution of these recipes.
Introduction | Professionals Say
What Profesionals Say
"Here we have the advantage of still discovering ingredients."
Chef Pedro Miguel Schiaffino (Restaurante Malabar), in a conversation with Somos magazine.
"With Peruvians returning home after years of eating and cooking abroad, the country's cuisine is more cosmopolitan than ever."
Laura Fraser. "Next Stop Lima," Gourmet Magazine. August 2006.
"The foundations of Peru's food culture are in the Inca and Pre-Inca use of the potato, maize, and chili, and like the walls of many colonial buildings, they are often still viable beneath another superstructure. Not only have they been overbuilt with European, African, and Asian ingredients and cooking methods, but there are also variations due to Peru's widely differing geography."
Francis Pearce. "High & Mighty," Food and Travel Magazine. January 2007.
"[Chez] Wong prepares a ceviche so striking it is bound to make even the crankiest traveler forget his jet lag."
CNN.com, about Chez Wong the owner of a Lima cevicheria, in the article, "Fusion in Lima: Machu Picchu Can Wait." October 22, 2006.
"Blenders are churning the national cocktail, pisco sour. Pisco, a clear grape brandy, is combined with key lime, sugar, and a dot of bitters. It's sweet, then sour, and strong on the alcohol. Like much of Peruvian cooking, it packs a punch."
Walter Nicholls. "High on Peru," The Washington Post. May 10, 2006.
"We think that a touch of spicy is the pride of Peruvian food."
Chef Toshiro Konishi (Toshiro), about the Peruvian ají, in Somos magazine.
"In the same way Americans eat sandwiches for lunch, Peruvians eat ceviche (raw fish soaked in lime juice) or other fish."
Ann Marie Gardner. "Who Needs Clubs When Everyone is at the Café?" New York Times. April 16, 2006.