Peruvian food

Today many Americans will celebrate Cinco de Mayo, with Mexican food and tequila drinks. Americans often assume that Peruvian food must be similar to Mexican food, since they are both South American. However, each country within South America has its own culture and cuisine. In fact, Mexican food is very different from Peruvian food. Mexican menus usually consist of burritos, tacos, enchiladas and nachos, along with some traditional meat entrees and appetizers. In Peru, along with the blending of ancient native traditions and Spanish culture, you’ll also find a mixture of Chinese and Japanese influences.

This is due to the large number of Asian immigrants that came to Peru during the 18th century. This fusion of flavors resulted in the creation of dishes like Lomo Saltado, strips of steak stir-fried in soy sauce with tomatoes and onions, served over white rice and french fries. Another big difference between Mexican and Peruvian food is the abundance of potatoes you’ll find on Peruvian menus. Whether its fries with Lomo Saltado, or boiled potatoes in dishes like Papa a la Huancaina, potatoes are a vital part of Peruvian cuisine. This is because over 4,000 varieties of potatoes grow in Peru. So don’t expect to find burritos in a Peruvian restaurant, but do expect a large variety of traditional dishes.

So we’ve talked about how important potatoes are to the Culture of Peru and Peruvian food, but how about a specific example of a great Peruvian potato dish? Aji de Gallina is a classic Peruvian comfort food, and the kind of dish you could expect to be served at a Peruvian’s dinner table. The most traditional way to make it is with hen, which is where it gets the “gallina” name, but it is just as good with chicken. If you buy a rotisserie chicken and shred it you can make Aji de Gallina in minutes. The most important ingredient is Aji Amarillo paste, which is available from Mama Tina’s online. Other than that, evaporated milk, some white bread or saltine crackers, walnuts, and a few basic spices is all is takes for an authentic Peruvian meal. Once all of these ingredients are mixed in a blender and the nuts are completely ground, spread the sauce and chicken mixture over boiled potatoes. Garnish with hard boiled eggs and Peruvian olives, with white rice on the side if desired. Google Aji de Gallina for different recipes, choose your favorite, and enjoy a Peruvian meal tonight.

We recently wrote about the new Potato Park in Cusco, which was established to educate tourists about the importance of potatoes in Peruvian culture and cuisine, and to give them a closer look at the everyday lives of Peruvian farmers. The Potato Park’s other goal is to preserve the amazing array of potatoes that exist in Peru – over 4,000 – by uniting farmers’ efforts. Their newest plan is to send 1,500 samples of different potatoes to the Arctic Circle, thousands of miles away. Why? Because that is the location of the Svalbard International Seed Vault. The vault is in such a cold area that even without generators the contents inside would never defrost. The vault’s purpose is to preserve samples of the most important crops in the world, so that the threat of climate change and other environmental factors will never permanently wipe out a vital food source and weaken the biodiversity of amazing places like Peru.

Some Peruvian foods get their names from the areas they come from, like Papa a la Huancaina, which originated in Huancayo. Causa, the popular molded mashed potato dish that usually features shrimp or chicken salad, gets its name from the time period it was created in. During the War of the Pacific between Peru and Chile in the 1880s, Peruvian women used the abundance of potatoes to make this simple yet satisfying dish for their beloved soldiers. It was their way of showing support “por la causa,” for the cause. Next time you sit down to enjoy the hearty mixture of golden mashed potato puree and creamy shrimp or chicken, you’ll have a story to tell.

Peru is home to a diverse group of plants and animals, with almost every environment on earth existing within its borders. From the desert to the beaches, the rainforest to the mountains, some of the world’s most interesting sights and untouched natural beauty can be found there. A recent New York Times article discussed rare cacao beans found in the forests of Peru. The beans were discovered by a Peruvian man who had little knowledge of cacao at the time, but after submitting them to the United States Department of Agriculture, he found that they are one of the rarest and most expensive varieties. The seeds grow in football shaped pods that hang from trees. These beans are a mixture of purple and white, which is what makes them so special. White cacao beans are rare, and chocolate made from 100% white beans is very expensive. (The white beans turn brown during the roasting process, and are unrelated to white chocolate.) The white beans have no bitter taste, which allows for a very smooth chocolate taste. Experts say white beans are a mutation that results from trees remaining untouched for hundreds of years. These Peruvian beans are now being used exported and used to make chocolate in Germany, Switzerland, Canada and the U.S.

Wouldn’t you like to try a cup of coffee grown in the Amazonian Andes in Peru? Thanks to Cecovasa, a cooperative uniting hundreds of farmers, Americans may have a chance to try some organic coffee from the Amazon. Cecovasa’s exotic blends are named after birds, areas, and parts of their culture the farmers want to protect and preserve. Titicaca coffee is named for the famous lake, and Tunki Coffee is named for the national bird, called “Tunki” by locals. All of the coffee produced by the cooperative is monitored and certified organic – no pesticides or chemicals come in contact with the beans. The farmers’ goal is to preserve the land and the resources they depend on as they pass their trade onto future generations. The cooperative also ensures fair trade practices for its members, and encourages more farmers to grow coffee beans. In some parts of Peru, poor farmers used to get involved with drug trafficking due to limited opportunities. However, now that the world is recognizing Peru for its cocoa and coffee beans, farmers’ opportunities are expanding rapidly. This is great news for Peru, and for coffee and cocoa lovers everywhere!

Lomo Saltado is a staple in Peruvian restaurants in both Peru and America. It is often the first Peruvian dish Americans try, and a popular comfort food among Peruvians. The dish features strips of tender steak stir-fried with fresh tomatoes and onions, served over white rice and french fries. In Peru, tiny strips of Aji Amarillo, the Peruvian yellow chile pepper, are sometimes added for heat. I’ve tried Lomo Saltado cooked with Pisco, or Peruvian brandy, and a few other variations. It is definitely a satisfying dish, and although it’s not a great choice if you’re on a diet, it’s a wonderfully unique and tasty treat from time to time. If you’ve never tried Peruvian food, Lomo Saltado is a great introduction to this interesting cuisine.

Many Americans have discovered the delicious flavors of Peruvian cuisine, including dishes like Ceviche, Pollo a la Brasa, Chaufa, and Papa a la Huancaina. Peruvian restaurants are popping up in cities across America, and their fans are now looking for ways to cook Peruvian food at home. The South American sections of supermarkets are growing, and products like Aji Amarillo paste are becoming a part of many American pantries. Tunki Coffee from Peru is also gaining popularity after it was named 2010 Coffee of the Year by the Specialty Coffee Association of America. This explosion of culinary interest in Peru is still expanding, with chefs like Gaston Acurio spreading the word about Peru’s diverse cuisine throughout the world by opening fine restaurants and participating in Peruvian food festivals. Peru’s diverse landscape, history and culture make it a wonderful place to find culinary delights. Some are exotic, others are simple, but they are all delicious!

Americans might think of Tunki Coffee as having a funny name. Tunki is actually the Quechua word for the national bird of Peru, which in Spanish is called the Gallito de las Rocas. These birds are striking with their unique color and prominent heads as they are sighted between the leaves of the trees, and are popular with bird watchers and tourists. The farmers who harvest Tunki Coffee are committed to preserving the land and saving animals like the Tunki from extinction. They hope their eco-friendly farming will encourage more conservation within Peru, and preserve the remarkable biodiversity of their country. This photo shows a Tunki bird, and you can see that the logo in my last post also has this bird on it. Just click the Tunki Coffee link above to purchase a bag.