Food in Peru
Traveling in Central America we very quickly got sick of the basics of rice, beans, and a side of meat. In Arequipa, Peru, we were delighted to learn that the basics were delicious from spicy stuffed peppers to sliced potatoes in a rich peanut sauce. In Cusco the basics continue to be tasty with their herb-laden soups and variations on fresh trout from stewed to fried to ceviche. But the truly spectacular restaurants in Peru combine these traditional specialties with the styles of other cultures executed to a high culinary quality.
In Peru, Gaston Acurio is Bobby Flay, Emeril Lagasse, and Giada De Laurentiis all rolled into one. His lofty goal is to spread Peruvian cuisine throughout the world ambushing countries one by one with an ingenious blend of local ingredients and Peruvia techniques. In his country Gaston has elevated the local cuisine to new heights and introduced foreign influences, from Japanese to Italian. For example, at his trattoria in an old monestary in Arequipa we enjoyed Italian food with an Arequipeñan twist such as saffron risotto stuffed into a spicy rocoto pepper and moist chicken ravioli swimming in a creamy puree of aji peppers and peanuts (aji de gallina ravioli).
Other restaurants in big cities of Peru have made similar culinary jumps and we have taken it upon ourselves to feast at a new high-end Peruvian restaurant every week. In Cusco, amidst the sea of bland restaurants offering grilled alpaca and baked guinea pig, there are some standouts creating delicious and inspired cooking. One of the best dishes we’ve enjoyed was at the artsy restaurant, Macondo. Shredded alpaca was marinated in lime, peppers, onions, spices and served in hollowed out citrus shells, an appropriate starter to a meal heavily influenced by Inkan basics.
These restaurants are great, but a more accessible option is Juanito’s, an ambitious shop one block from our apartment. They churn out sandwiches, french fries, and fruit juices using some of the best bread in town and your choice of 12 sauces ranging from tzatziki to chimichurri to ketchup. They serve you a Philly cheesestreak, an avocado sandwich, or Adam’s fave a sliced suckling pig sandwich stacked high with mini tamales.
From our daily lunch set menus at dive-ish restaurants to the nicest meals in city, it’s easy to be thoroughly impressed with Peruvian cuisine. Hopefully someday Gaston will have his wish and peruvian ingredients and food will be readily available throughout the world.
Tags: Food, Peru
Adam
Couldn’t wait for that to happen!
I’m so glad that there will be no more pictures of roasting guinea pigs….
You need to post a picture of your new love Gaston though instead…
And I am still soooooo jealous of your trip to Machu Pichu!
Keep Safe or as safe as you can be travelling with that troublemaking husband of yours :)~
http://images.google.com/images?hl=en&ie=UTF-8&q=gaston%20acurio&sa=N&tab=wi&um=1
Which picture to choose from?