Gastronomic Tourism

From Wiki Sumaq Peru

Mix Ceviche

At the Fourth International Summit of Gastronomy Madrid Fusión 2006, regarded as the world's most important gastronomic forum, held in Spain, Lima was declared the "Gastronomic Capital of the Americas"

Mentioning the most popular dishes on this page will give you an idea of the many possibilities of food offered in Peru. Hopefully this information will help you choose what you would like to try.

All the new restaurants now offer a variation and fusion of these dishes with more nouveau or novoandina cuisine. Be sure you try at least a few of this exquisite dishes.

The best known dish is the Seviche (this is the correct and registered spelling as per Instituto Nacional de Cultura, Resolución Directoral Nacional Nº 241/INC dated 23rd March, 2004) Diced marinated fish in limes served with sliced red onions and aji limo or rocoto (chili), accompanied with sweet potato, corn and seaweed.This dish is made in many ways and the recipe is not unique.

First, Peru's ecological and climactic diversity (Peru is home to 84 of the 104 eco-systems existing on Earth) has given rise to a major supply of fresh produce, which any chef would be ecstatic about. The rich Peruvian fishing grounds abound in fish and shellfish species, the heart of the succulent coastal gastronomy; rice, fowl and goat, meanwhile, are the key ingredients of Peru's north coastal cooking. In the Andes, meanwhile, delicious ingredients such as the potato and sweet corn in all its varieties, plus cuy (guinea pig) and ajÃ (chili pepper) are the basis of highland cooking and are to be found across the country. The jungle adds its own touch, wild game with a side serving of fried banana and manioc root. Local fruit varieties such as chirimoya (custard apple) and lucuma produce incomparable deserts.

The second reason is the rich mix of Western and Eastern cultural traditions. Over the course of centuries, Peru has felt the influence of Spain in stews and soups, Arab sweets and desserts, African contributions to Creole cooking, Italian pastas, Japanese preparations of fish and shellfish and Chinese culinary methods which have given birth to one of the most popular gastronomic traditions in Peru: chifa. But the originality of Peru 's cuisine does not stem just from its traditional cooking -rather, it continues to incorporate new influences, preparing exquisite and impeccable dishes that have been dubbed the New Peruvian Cuisine . It is a veritable privilege to experience Peru 's cooking. Bon appetit.

Peruvian Cuisine

Almost unknown until recently, Peruvian Cuisine is slowly but steadily conquering the palates of the most renowned chefs worldwide. So much, a world gastronomy tour is now unthinkable without a succulent stop in South America's culinary capital: Lima. Peru's wild choice of fresh ingredients and the gentle blend of immigrant traditions -such as Spanish, African, Chinese, or Japanese- have created one of the World's most unique and delicious cuisines. Enjoy!

A Brief History of Peruvian Cuisine

Tamal

Potatoes are probably the main contribution of the Incas to the world. By the early XVI century, when Spaniards arrived, Peruvian natives had already domesticated some 1000 varieties of the tuber. Although potatoes were fundamental to their diet, Inca cuisine also comprised cereals like quinua and corn, meats like alpaca and cuy (a native guinea pig), fruits, and obviously hot peppers -their most significant gift to Peruvian cuisine. Many Inca dishes have make it practically unchanged to the XXI century, and are cooked just like 500 years ago. The best examples are probably carapulca and pachamanca.

During the Spanish Viceroyalty, which spanned over 3 centuries, the Iberian introduced many culinary techniques and ingredients, such as olives, grapes, dairy products, beef, chicken, and rice. Although native and Spanish cultures -and cuisines- were at first unconnected, they began to gradually mix, until they successively fused in Creole culture. New Criollo cuisine took the best of the two worlds to create dishes like ají de gallina or papa a la huancaína, where hot peppers, cheese and milk gently blend in delicious sauces.

Spanish though didn't came alone. They brought with them African slaves, many of whom worked in the cuisines of the noble and the wealthy. Over the years African influence proved essential to Peruvian culture, particularly regarding music and cuisine. Their talent in creating delightful dishes from poor, discarded ingredients has produced two of Peru's best: anticuchos and tacu-tacu.

After independence (1821), a consistent wave of European immigrants arrived in Peru, and their cuisines -in particular French and Italian- provided an additional twist to the culinary melting pot.

Anticuchos

However, the real gastronomic revolution arrived from the Far East. First were the Chinese, brought during the mid XIX century as cheap labour, mainly for working in cotton and sugar-cane plantations. Chinese fervently conserved their cultural identity and traditions, and when their contracts expired many moved to Lima, establishing in a zone that was eventually dubbed Chinatown. They opened small eating places that captivated limeños -yet only after the initial distrust was overcome. Chinese, who were mostly from the Canton region, introduced new frying techniques and ingredients like soy or ginger. Peruvian classic lomo saltado is possibly where their influence is most evident.

Paradoxically, when Japanese immigrants began to arrive at the turn of the century -also to work on plantations-, limeños looked down on fish and seafood. Meat, they believed, was more refined. By the 1950s nisei cooks had eradicated this prejudice. Their restaurants served delightful fish and seafood dishes that few could resist. Indeed, it was their subtle culinary touch to recreate ceviche and tiradito as we know them today.