Peruvian food is widely tipped by chefs and foodies alike to be the next big thing in world cuisine. So what makes people say this? The answer is the simple: the fusion of flavours from some of the world’s most prominent cuisines – Native Peruvian, Spanish, Chinese, Japanese, Italy and West Africa. Add to this ingredients found nowhere else in the world, with chefs and producers who have an immense respect for pachamama (mother earth), and you have something truly unique. The influence of Chinese and Japanese food alike cannot be understated, whose influence is everpresent throughout the food of this effervescent country. This Asian influence is evident not just in the ingredients used, but also in the care and precision put into executing every dish. Here is a quick guide to some of Peru’s must-eat dishes:
Ceviche
The quientessential dish of the coast. Fresh raw fish, partially ‘cooked’ in a marinade of lime juice, local chill (aji) and red onion. Stunningly refreshing and packed full of flavour, this healthy dish is hard not to like. Pictured: Mixed ceviche (fish and seafood) at Punto Azul (http://puntoazulrestaurante.com/)
Lomo Saltado
Here the influence of Chifa, or Chinese-Peruvian cuisine (derived from ‘chi fan’), is clearly in evidence here. A stir fry of beef, peppers, tomatoes, onions and soy sauce, served with French fries and rice, is classic comfort of Peruvians of all backgrounds. Pictured: a slight twist on the classic lomo saltado, with a healthy dose of local red wine, at El Tio Dario, Arequipa. (http://www.tiodario.com/)
Tiradito
Similar to ceviche, only with a Japanese twist. Thin slices of fresh fish (such as sole) are marinated in lime, ginger, chilli, and sometimes laden with a spicy sauce. The main difference with ceviche: the lack of onions. Another must try. Pictured: El Tio Dario House special tiradito
Conchitas a la parmesana
Here the Italian influence really kicks in here. Conchitas (baby scallops) are simply grilled with grated parmesan. Simple, but absolutely delicious. Pictured: Conchitas a la parmesana at Brujas de Cachiche (http://www.brujasdecachiche.com.pe/)
Pollo a la brasa
One of the nation’s favourite comfort foods, pollo a la brasa is without one of the tastiest ways to cook a chicken anywhere on earth. Influences of Asia and Europe are clear here: soy sauce, garlic, lime, cumin, oregano and local chilli (aji) help to form a marinade which will get your tastebuds tingling, enhanced by the smokeyness of being cooked on a rotisserie grill. Available throughout the country. Pictured: Pollo a la brasa at La Choza de Oscar, Puno (http://www.lachozadeoscar.com/)
Ceviche nikei
Japanese-influenced ceviche deserves a separate entry. Especially La Mar’s ceviche nikei (http://www.lamarcebicheria.com/web/index.php). Not dissimilar to classic ceviche, only less sour and more nutty, La Mar’s ceviche nikei utilises tuna, and Asian influences such as sesame oil, soy sauce and seaweed, and is another dish that needs to be consumed during a visit to Lima. Pictured: ceviche nikei (middle) at La Mar.
Sushi with a Peruvian twist
Here, local Peruvian influences are used to adapt Japanese sushi with incredible end results, best tried at Edo (http://www.edosushibar.com/). My favourite was probably their Edo Maki, a prawn tempura maki roll topped with baby octopus sautéed in butter. Sushi doesn’t normally come with anything dairy related – but this Peruvian touch adds a rich element which, well, is best described as godly. The roll next to it, another winner, ‘Tartare Maki’, a panko-crusted prawn and avocado maki roll topped with a tuna and salmon tartar, laden with eel and spicy sauce, with crispy wonton strips to finish.
Aji de gallina
This dish is Peruvian comfort food at its very best. It’s basically a Peruvian chicken curry, only with some pretty luxurious ingredients. Moist, juicy chicken breast is shredded and enveloped in a sauce comprising milk, evaporated milk, parmesan cheese, bread, pecans and aji Amarillo (yellow chilli), served with rice, hard boiled egg and olives. Creamy, comforting and unctuous, it’s a dish you would love to have access to on a more regular basis. Pictured: at Inka Grill, Cusco (http://www.cuscorestaurants.com/en/inkagrill.html)
Lucuma desserts
It’s rather hard to describe lucuma, simply because there is no other fruit quite like in on this planet. The closest flavour to it is probably a cross between maple and caramel, but not as sweet. When used in ice creams, creams and mousses, it results a comforting, rich taste which partners perfectly with local Peruvian dark chocolate. Pictured: Lucuma cream with dark chocolate mousse, at Cicciolina, Cusco (http://www.cicciolinacuzco.com/english/cicciolina_home.html)
Modern Italian-Peruvian Fusion
Some of Cusco’s finest cooking can be unearthed at Incanto (http://www.cuscorestaurants.com/en/incanto.html), a restaurant speciliasing in Peruvian-Italian fusion. Pictured is their squid ink linguine with sautéed prawns in an aji (chilli) sauce – definitely a winner. Spicy yet not overpowering aji, juicy prawns and a strong dose of the sea was evident in the linguine, all components of a quality dish.
Cuy, also known as guinea pig
Unfortunately or fortunately (whichever way you look at it), guinea pig is probably Peru’s most infamous culinary export. Whilst tasty, as you can see from the rest of this article, there are plenty more refined and interesting dishes to explore whilst in Peru.
Alpaca barbeque
Much of this article shows how a lot of Peru’s best gastronomic creations are based on sea-dwelling creatures. Fortunately for meat-lovers out there, a juicy alpaca steak (not dissimilar to lamb, only very slightly more gamey), marinated in local spices and charcoal grilled, offers some respite from the plethora of seafood available. Pictured: Alpaca steaks at La Casa de Mamayacchi (http://www.lacasademamayacchi.com/)
Jungle Cuisine
At the Tambopata eco-lodge (www.tambopatalodge.com), your tastebuds can get to sample the elegant simplicity of Peruvian jungle cuisine. The star of the pictured plate was chicken steamed in palm leaf with chilli, herbs and onions – immaculately moist and packed tons of flavour. Nicely steamed rice, fresh avocado, fried until crispy on the outside soft in the middle yucca (cassava) and a spicy onion relish complete the dish.
Pachamanca
The Peruvian people’s love for Pachamama (Mother Earth) pre-dates Incan civilisation. This is also evident in their food, particularly in the form of a meal known as Pachamanca. Much like Hangi’s in New Zealand, this almost ritualistic way of cooking involves digging a hole in the ground, lining the base with charcoal, then dispersing the food of your choice amongst hot stones, followed by grass coverage before finally being capped with soil.
A few hours is normally enough to slow-cook the food with spectacular end results. But before digging in, one must bless the food by blowing coca leaves, and a designated ‘shaman’ is the needed to unearth the delights which lie beneath. Pictured: at Wasipunko (http://www.nascawasipunko.com/)