Hot On The Scene: Peruvian Cuisine
Throughout your online culinary arts courses you will encounter international cuisine that may inspire you to learn about new cooking trends. Peruvian food is gaining popularity in cities across the U.S. and throughout the world. Described by Forbes as a immense mix of global flavors and cooking techniques, Peruvian food displays hints of its Japanese, Spanish, Andean and Chinese roots, just to name a few. For the past 500 years, immigrants have molded Peruvian fodos with ingredients from their hometowns to create a diverse cuisine.
While corn, potatoes and chili peppers are considered staples of native Peruvian dishes, international influences such as Spanish chicken or Chinese soy sauce have greatly shaped foods found in restaurants. For example, tiraditos (raw fish with sauce) and anticuchos (skewers of meat and seafood) are famous in Peru but have Japanese roots.
Peruvian food boasts an immense variety of seafood while red onions and some aji peppers add flavor to several dishes. Potatoes are also a big part of the South American cuisine with about 3,000 different varieties found in Peru. Arroz chaufa de mariscos (rice and seafood), ceviches (seafood salad) or causa (layered salad) are just a few staple dishes found in Peruvian homes and restaurants.
“Each [Peruvian] dish is a delight for the eye and the mouth; the vibrant colors of our food given by nature are enhanced by our ingredients, like lime juice that makes our purple potato have an intense, almost surreal bright blue color,” Doris Rodriguez de Platt, owner of a Peruvian restaurant in Portland, Ore., told PBS.
Chef Gaston Acurio has been credited with putting Peruvian food and ingredients on the map throughout South America and globally. As Peru’s most famous celebrity chef, Acurio has ventured to cities around the world and has met with major food influencers. He talks about his food and culture in the hopes that everyone can enjoy Peruvian food.
Acurio opened his first restaurant in 1994 and has since faced tremendous growth and popularity. Today he has 32 restaurants in 14 major cities. As he meets food connoisseurs around the world he encourages them to travel to Peru where they can tour his facilities and dine at some of his favorite restaurants.
In addition to famous chefs and ever increasing Peruvian restaurants, The 10-day Mistura Food Festival has become one of the most famous food events in the world. In September of 2012 the festival attracted half a million visitors and international chefs to enjoy street fare, Peruvian sweets and gourmet food from restaurants.
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