Peruvian Food - Provecho!
As most of you know, we've recently added a new member to the On The Road management team. Veronica is our Director of Product and Technology, which means that she takes care of all the things that used to keep me up at night -- only she actually knows how to take care of them, so doesn't have to stay up all night! Veronica will also be contributing to both the blog and the site going forward. Although she now lives in Toronto, Veronica is originally from Peru and her parents still live there today. Fittingly, her first entry combines her heritage and one of my favorite subjects: food!
I’ve always been a sucker for good food. I get grumpy when I’m hungry and am always happy when I’m eating! As they say in Peru – “Barriga llena, corazón contento!” (Your heart is content when your stomach is full.) One aspect of Peruvian culture that can escape travellers is the extraordinary culinary experience that one can have when visiting this country. There is so much to Peruvian food that I never know where to start when asked what Peruvian food ‘means’, and Lima is definitely a culinary Mecca that will not disappoint even the most demanding of foodies.
I always start by describing a few of my favourites. Everyone has heard of ceviche, the delicious dish of fresh fish cooked in limes, chilli (ají in Peru) and onions – a perfect summer dish, especially when eaten in a shack by the beach. What many people don’t realize is that that potatoes and quinoa (the ‘Supergrain of the Future’!, according to the Quinoa Corporation) are native to the Andes and were staples of the diets of the Inka civilization and native cultures. They continue to be important components of Peruvian meals. Papa a la Huancaína is a dish from the northern province of Huancayo that is essentially potatoes covered in a sauce of feta cheese with ají. Delicious in its simplicity, it’s usually served as an appetizer to any Peruvian feast.
Peruvian BBQ comes in the form of anticuchos – skewered, marinated cow’s heart meat that is more flavourful and tender than any meat dish I’ve ever tried. I promise it’s not as unappealing as it sounds. As a child I was the pickiest eater (as my poor mom, who spent so many hours trying to get me to eat my dinners, will attest to!) but I would not think twice about an offer for an anticucho. Mind you, it is possible I didn’t know it was cow’s heart I was eating back then!
And the list goes on. Peruvian food is as rich in spices and flavours as it is the convergence of cultures that has come to life in a country that has the agricultural advantage of being able to produce a wide variety of produce all year round and a culture that is appreciative of good food and eating.
As to where to go to get a taste of the real thing when in Lima, stay tuned for OTR’s recommendations coming soon. A couple of all-time classics are José Antonio and Astrid y Gastón. This last one is the creation of the latest sensation in Peruvian cuisine, Gastón Acurio, the enterprising, renowned chef who is in the process of opening franchises in major cities around the world, so soon you may not have to make the trip South to experience Peruvian cuisine (though we still encourage you to visit to get the full experience!).
If you want to try some of these recipes at home, I recommend my favourite cookbook: The Art of Peruvian Cuisine or if you don’t want to make the investment you can also get recipes for free at Yanuq, a website created and maintained by Peruvian cooks.
Provecho!!
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