Where to Eat Next? Peru…
Nov 17, 2012
That’s right, one of the top 10 food trends of 2012, according to Forbes Magazine’s Andrew Bender, is Peruvian food. But he didn’t make the decision alone. Chefs, restaurant owners, food educators and writers from across the U.S. chimed in to help form this year’s list, which also includes things like bison, “non-bacon” (other crispy forms of meaty goodness), and seaweed.
Why exactly did Peruvian cuisine make it as this year’s “it” food? Well, those of us that think it’s just a bunch of potatoes and corn seem to have it wrong. Peruvian food, thanks to an influx of immigrants from around the world, has influences of everything from Spanish to Japanese. That, along with its incredible biodiversity, and unusual varieties of vegetables and grains, along with thousands of miles of coastline and access to some incredible seafood, gives food in Peru an edge over cuisine in other areas of the world.
When you travel to Peru, you can expect to find some of the best ceviche on the planet. But more uniquely Peru, see if you can try Aji de Gallina, a stew of chicken, hot peppers, cheese, cream and peanuts. Or Lomo Saltado, strips of steak sauteed with soy sauce, vinegar, garlic, chiles, onion and tomatoes, usually served with french fries. Adventurous? You might be up for some Cuy (fried guinea pig!), which was often served to Incan royalty and is still considered a special food in Peru. Then again, maybe the Ensalada Pallares, Peruvian butter lima bean salad, will be more appealing.
So, if you consider yourself a true foodie, you might have to hop on plane soon to see what all the buzz is about. That’s way more fun than finding a restaurant that’s doing their take on Peruvian food.
Want to go to Peru with O.A.R.S.? We’re hosting a special Peru Culinary Trip in September 2013. Contact Carrie Aronson at 1-800-346-6277 ext.4786 or firstname.lastname@example.org for more information.