Peruvian food

Frommer’s, one of the top guide book publishers in the world, has named Lima as its Top Foodie Destination for 2012. Beating out cities across Europe, Asia, North and South America that are known for their local cuisine is quite an honor. The diversity and creativity on Peruvian menus keeps people coming back for more. From Asian-inspired Chuafa and Lomo Saltado to fresh Ceviche, each Peruvian meal is filled with alluring sights, smells and flavors. Whether it’s a simple meal of Anticuchos or Papa a la Huancaina, or a taste of Peruvian Food at a five-star restaurant, visitors to Lima find that they are amazed at the array of traditional dishes as well as creative new ones. Peru’s capital city is certainly an essential vacation spot for foodies.

There are so many interesting Peruvian dishes to choose from. If you’re new to Peruvian cuisine, you might have trouble deciding where to start. One idea is to try a layered Peruvian dish of potatoes and meat or rice and meat. Arroz Tapado is a wonderful Peruvian specialty that uses ingredients you probably already have, with a few special flavors added to the mix. In its simplest form, Arroz Tapado is a layering of seasoned meat between two layers of rice. However, dried aji peppers add heat and depth, and tomatoes, carrots and peas add color to make a fun dish. The presentation of this Peruvian dish is what makes it especially unique, as you can see from the photo on the left. However, a similar presentation is also used for Causa, which substitutes a pureed potato mixture for the white rice. Causa can be filled with chicken salad, shrimp and other fillings. If you’re in the mood for a hearty meal of meat and starch with some interesting flavor combinations, why not try making your own version of Arroz Tapado or Causa tonight? And if you’d rather be served, check this search engine for a Peruvian restaurant in your area.

There are three famous Peruvian chili peppers – aji amarillo, aji panca and rocoto. They each have a distinctive taste that goes well with certain kinds of dishes. Rocoto is the hottest, and is best when used in small quantities, as it is in many traditional Peruvian Food dishes. Finely chopped rocoto is often added to ceviche, a raw fish delicacy that is “cooked” by the acidity of a lime-based marinade. You can also use rocoto to spice up aji sauce or salsas for dipping. Another creative recipe idea is to mix rocoto with a sweeter pepper, like a red bell, for a sweet and spicy flavor. Interestingly, some Rocoto peppers look just like bell peppers at first glance, but once you cut one open, you’ll see the tiny black seeds (which are extremely hot!) One of my favorite ways to use rocoto and sweet pepper is in a veal and pepper saute. Coat veal cutlets lightly with flour and saute, then set aside. Next add some more oil and onions to the pan, followed by minced garlic and both types of peppers. Adding chicken broth and a little bit of the juice from the rocoto and sweet pepper jars will make a nice sauce. For full details on this and other Peruvian Recipes, visit Mama Tina’s.

Peru is known for its exceptionally diverse climates, and the array of fruits and vegetables that are grown there. From lucuma to cherimoya, exotic fruits can be found throughout the country. Some of the fruits in particular are more than just delicious, however, and offer substantial health benefits. For example, the sanky, pronounced son-key, contains ten times more vitamin C than an orange. The fruits grow on top of cacti, and are carefully picked by farmers on small ladders. The fruits have been used to rehydrate shepherds in the fields, and could become a popular health food in other countries if the efforts of Peruvians are successful. They know their country has a lot to offer the growing worldwide health industry, and hopefully they will be successful in marketing their produce and other exports.

The doors open today at the much anticipated La Mar Cebicheria Peruana in New York City. The restaurant is the long awaited fulfillment of one man’s dream of bringing the world’s best food to one of its biggest cities. The owner is Gaston Acurio, easily the most famous Peruvian on the planet. With a fierce devotion to Peruvian cuisine and the a serious culinary education to back him up, Acurio has taken the world by storm. He is now the founder of 32 restaurants in 14 cities across the globe, with his first restaurant opening just 17 years ago. Although this new space will be a challenge due to its large seating capacity and competition of nearby restaurants, Acurio is confident that New York City is the right choice for his new endeavor. The Wall Street Journal called Peruvian food “The Next Big Thing” last week, and with Gaston Acurio’s new restaurant, that certainly seems correct.

Did you know that most of the asparagus and much of the quinoa in the US comes from Peru? Try this recipe for Lemon Quinoa with Asparagus and Feta from CookThink to bring the two together. You’ll need 2 cups of quinoa, 2 tablespoons of olive oil, 1 shallot, minced, 3 pounds of asparagus, trimmed and cut into 1-inch pieces, 1 teaspoon chopped fresh thyme, 8 ounces of feta, crumbled, and the juice of 1 lemon. First, cook the quinoa. Then saute the shallot in 1 tablespoon of olive oil. After about five minutes, add the asparagus and thyme and cook for another eight to ten minutes, stirring frequently. Add a tablespoon of water halfway through to steam the asparagus. Remove from the heat and add quinoa, feta, lemon juice, and the remaining tablespoon of olive oil. This is a healthy side dish and can also be served as a salad. Quinoa is a super food, and asparagus has its own list of health benefits. The lemon juice and feta also add taste and texture to this dish.

Rocoto is the hottest of the traditional Peruvian chile peppers. It is usually red, but can also be green or yellow. The main difference between rocoto and other popular peppers like aji amarillo is its round shape. Most of the other common Peruvian chiles are long and thin. Remove the small black seeds to decrease the heat slightly before cooking with rocoto, and be careful not to touch your eyes until you have washed your hands. The closest substitutes are jalopenos, anchos and serrano chiles, but rocoto has a very distinct taste and heat. Jarred rocoto and Rocoto Paste are available online from Mama Tina’s Peruvian Foods and in select grocery stores. The paste is a great way to add some authentic flavor and heat to Peruvian dishes.

Aji Limo is the name for miniature Peruvian Peppers. They range in color from yellow to orange to red, and are extremely hot. They are most often used in ceviches and tiraditos. Removing the seeds takes away some of the heat in any pepper, and aji limo seeds should be removed for either of these dishes. Ceviche is a seafood dish that is cooked without heat. The fish is placed in a lime marinade, and the acidity “cooks” the fish and turns it white. The dish is garnished with a generous portion of red onions and Aji Limon. You’ll find ceviches made from just fish, shrimp, or a mixture of seafood. If you’re adventurous and love variety, try a mixed ceviche with octopus, calamari, shrimp, fish, and/or scallops. It is usually served with yucca on corn on the side. Tiradito is very similar to ceviche but is cut into thin trips as opposed to bite-sized pieces, and is served without onions.