Õ“À“√‡ª√Ÿ PERUVIAN CUISINE

∂“π‡Õ°Õ—§√√“™∑Ÿμ “∏“√≥√—∞‡ª√Ÿ ª√–®”ª√–‡∑»‰∑¬ EMBASSY OF PERU IN THAILAND

ACKNOWLEDGEMENT ∫—π∑÷°®“°ºŸâ‡¢’¬π

I would like to express my sincere º¡¢Õ¢Õ∫§ÿ≥Õ¬à“߬‘ËßμàÕÕ“‡®∫‘Í°‚§≈à“∑’Ë gratitude to AJETHAI (BIG KOLA) for √ à«¡ π —∫ πÿπ°“√æ‘¡æåÀπ—ß ◊Õ‡°’ˬ«°—∫Õ“À“√‡ª√Ÿ co-financing the printing of this booklet on the “Peruvian Cuisine” that will help to ‡æ◊ËÕ‡º¬·æ√à„Àâ§π‰∑¬‰¥â√Ÿâ®—°¡“°¢÷Èπ promote Peruvian gastronomy among Thais. „π¢≥–‡¥’¬«°—π º¡μâÕߢբÕ∫§ÿ≥Õ¬à“ß Ÿß At the same time I would like to convey μàÕ§≥–∑”ß“π∑’Ë√à«¡°—π¥Ÿ·≈§«“¡∂Ÿ°μâÕߢÕߢâÕ my deepest and special gratitude to the following for their coordination accordingly: ¡Ÿ≈„π°“√æ‘¡æåÀπ—ß ◊Õπ ’È

Edition: - Counselor Arturo Arciniega, μâπ©∫—∫: §ÿ≥Õ“√åμŸ‚√ Õ“√å´’‡π’¬°â“ - ∑’˪√÷°…“ Embassy of Peru, Thailand ∂“π±Ÿμ‡ª√Ÿ - Miss Vadhanabha Teeveerapanya §ÿ≥«—≤π“¿“ ∏’«’√–ªí≠≠“

Translation: - Miss Varanya Morto °“√·ª≈: §ÿ≥«√—≠≠“ ¡Õ‚∑ - Mr. Tantikorn §ÿ≥μ—πμ‘°√ ‡μ√‘¬“¿‘√¡¬ å Teriyapiromom - Mr. Kasidit Chantarasiri §ÿ≥°…‘¥‘» ®—π∑√»‘√‘

Revision: - Mom Luang Preeyapun ·°â‰¢: À¡àÕ¡À≈«ß ª√’¬æ√√≥ »√’∏«—™ Sridhvat §ÿ≥ ¡™“¬ »ƒß§“√‘π°ÿ≈ - Mr. Somchai Sringkarrinkul

Bangkok, September 2010 °√ÿ߇∑æœ °—𬓬π 2553

Jorge Castaneda ‚¶√‡¶à °“ 쓇≠¥â“ Ambassador of Peru ‡Õ°Õ—§√√“™∑Ÿμ “∏“√≥√—∞‡ª√Ÿ PERU ‡ª√Ÿ ONE OF THE WORLD’S EXCEPTIONAL GASTRONOMIC «√√§å¢ÕߺŸâ· «ßÀ“Õ“À“√Õ√àÕ¬ EXPERIENCES ®“°∑—Ë«‚≈°

~ By AMBASSADOR JORGE CASTANEDA ‚¥¬ ∑à“π∑Ÿμ‚¶√‡¶ à °“ 쓇≠¥â“

THE PERUVIAN CUISINE: FUSION AND Õ“À“√‡ª√Ÿ: °“√º ¡º “π·≈–√ ™“μ‘ FLAVORS ∑’Ë≈ßμ—« Around the world, when most people ºŸâ§π∑—Ë«‚≈°‡¡◊ËÕ‰¥â¬‘π™◊ËÕª√–‡∑»‡ª√Ÿ °Á¡—° hear of Peru, they immediately think of the ®–π÷°∂÷ß·μà™π‡ºà“Õ‘π§“·≈–¡“™Ÿªî°™Ÿ ¡’‡æ’¬ß Incas and Machu Picchu. Very few know that ‰¡à°’˧π‡∑à“π—Èπ∑’Ë√Ÿâ«à“ª√–‡∑»¢Õߺ¡‰¡à‰¥â¡’‡æ’¬ß my country not only has great cultural «—≤π∏√√¡∑ ˬ’ ‘Ëß„À≠à ¡∫—μ‘∑“ß‚∫√“≥§¥’Õπ≈— È”§à“ and archaeological treasures, vast natural ∑√—欓°√∏√√¡™“μ‘ æ◊™æ—π∏ÿå·≈– —μ«åªÉ“∑’Ëπà“ resources and some of the world’s most fascinating fauna and flora but also a rich μ◊Ëπμ“μ◊Ëπ„®∑’Ë ÿ¥·ÀàßÀπ÷ËߢÕß‚≈°‡∑à“π—Èπ ·μà¬—ß diversity of dishes and ingredients that ¡’«—μ∂ÿ¥‘∫·≈–Õ“À“√ª√–®”∂‘Ëπ∑’ËÀ≈“°À≈“¬„π makes up Peruvian Cuisine, simple or ·μà≈–æ◊Èπ∑’Ë¢Õ߇ª√ŸÕ’°¥â«¬ complex, depending on the region. Õ“À“√‡ª√Ÿ¡’æ—≤π“°“√¡“À≈“¬√âÕ¬ªï®“° Peruvian cuisine can be summarized as °“√º ¡º “π°—π¢Õß√ ™“μ‘Õ“À“√π“π“™“μ‘ a fusion of flavors lasting hundreds of years μ—Èß·μà«—≤π∏√√¡°àÕπ ¡—¬Õ‘𧓮π∂÷ß ¡—¬Õ‘π§“- from traditional Pre-Inca time to Incas- ‡°™—« ‡ªπ ·Õø√‘°“ ¬ÿ‚√ªμ–«—πμ° ®’π ·≈– Quechua, Spanish, African, Western ≠’˪ÿÉπ Õ“À“√¢Õ߇ª√Ÿ®÷߇ªìπª√– ∫°“√≥åÕ—π‡°‘¥ European, Chinese and Japanese cuisines. ®“°°“√º ¡º “π°—π¢Õß«—≤π∏√√¡·≈–√ ™“μ‘ Eating in Peru is one of the world’s Õ“À“√∑’ˇ¬’ˬ¡¬Õ¥¢Õß‚≈° Õ“À“√‡ª√Ÿ¡’°«à“ exceptional gastronomic experiences. There π—∫æ—π√“¬°“√ ´÷Ëß¡’∑—Èß·∫∫¥—È߇¥‘¡·≈–·∫∫ are literally thousands of recipes for traditional or nouvelle Peruvian cuisine. The ¡—¬„À¡à „π‡ª√Ÿ¡’√â“πÕ“À“√π—∫®”π«π‰¡à∂â«π countless wonderful restaurants around the Õ¬Ÿà∑—Ë«ª√–‡∑» ´÷Ëß„Àâ∫√‘°“√Õ“À“√‡ª√Ÿ∑’ˬե‡¬’ˬ¡ country offer a great variety of dishes of ·≈–À≈“°À≈“¬ ∑’Ë‚¥¥‡¥àπ§◊Õ§ÿ≥¿“æ·≈–√ ™“μ ‘ outstanding quality and flavor, making Peru ¢ÕßÕ“À“√∑”„À⇪√Ÿ°≈“¬‡ªìπ»Ÿπ¬å°≈“ß ”§—≠ the gastronomic capital of the continent. ¢Õß«—≤π∏√√¡Õ“À“√„π∑«’ªÕ‡¡√‘°“„μâ 1 This appraisal is quickly spreading to ‘Ë߇À≈à“π’È·æ√àÀ≈“¬‰ª∑—Ë«‚≈°Õ¬à“ß√«¥‡√Á« the rest of the world, where many peo- ®π‡ª ìπ∑Ë°≈’ à“«¢“π°—π∂÷ߧÿ≥¿“æÕ“À“√∑ˬե‡¬’ ’ˬ¡ ple now recognize the excellent quality of „πª√–‡∑»‡√“ ªí®®ÿ∫—πÕ“À“√‡ª√Ÿ “¡“√∂À“ our cuisine. Argentina, Canada, Chile, √—∫ª√–∑“𠉥â„πª√–‡∑»Õ“√凮πμ‘πà“ ·§π“¥“ Colombia, Mexico, Spain and the United States, among other countries, now have ™‘≈’ ‚§≈—¡‡∫’¬ ‡¡Á°´‘‚° ‡ªπ ·≈– À√—∞Õ‡¡√‘°“ access to Peruvian cuisine. The number of ¡’√â“πÕ“À“√·ø√π‰™ å¢Õ߇ª√Ÿ„πμà“ߪ√–‡∑»‡æ‘Ë¡ Peruvian restaurant franchises abroad is ¢÷Èπ∑ÿ°ªï Õ“À“√¢Õ߇√“‰¡à‡æ’¬ß·§à¡’√ ™“μ‘Õ√àÕ¬ increasing every year. Our cooking has ·μଗ߷æ√àÀ≈“¬‰ª∑—Ë«‚≈°Õ’°¥â«¬ Õ“À“√‡ª√Ÿ‰¥â become not only a synonym for good taste, √—∫°“√¬°¬àÕß«à“‡ªìπÀπ÷Ëß„πÕ“À“√∑’Ë¡’§«“¡ but also a means of opening new markets À≈“°À≈“¬∑’Ë ÿ¥„π‚≈° ·≈–·¢àߢ—π‰¥â°—∫Õ“À“√ all over the world. Peruvian cuisine is already ∑’ˇªìπ∑’Ëπ‘¬¡∑’Ë ÿ¥¢Õß‚≈°Õ¬à“߇™àπ Õ“À“√Ω√—Ë߇» considered one of the most diverse in the world and competes with the most popular ®’π ·≈–Õ‘μ“‡≈’ˬπ ®÷߉¡àπà“·ª≈°„®«à“∑”‰¡‡ª√Ÿ cuisines on the planet, such as the French, ®÷߇ªìπ‡ ¡◊Õπ®ÿ¥»Ÿπ¬å°≈“ß ”§—≠·Ààß°“√º ¡ Chinese and Italian. Consequently, Peru is º “π°—π¢Õß«—≤π∏√√¡Õ“À“√∑—Ë«‚≈° now seen as an important gastronomic °“√º ¡º “π¢Õß«—≤π∏√√¡Õ“À“√„π‡ª√Ÿ destination. π—Èπ¡’ à«π™à«¬æ—≤π“ª√–‡∑»„À⇮√‘≠‡μ‘∫‚μ¢÷Èπ Gastronomy in Peru is boosting the Õ¬à“ß√«¥‡√Á« ‡π◊ËÕß®“°Õ“À“√‡ª√Ÿ‡ªìπ à«πÀπ÷Ëß country’s growth on two fronts. On the one ∑’Ë¥÷ߥŸ¥π—°∑àÕ߇∑’ˬ«μà“ß™“μ‘„Àâ¡“‡¬◊Õπ‡ª√Ÿ¡“° hand, more foreigners come to Peru attracted by our cuisine, and on the other, ¢÷Èπ Õ’°∑—Èߧ«“¡μâÕß°“√«—μ∂ÿ¥‘∫®“°ª√–‡∑»‡ª√Ÿ the demand for Peruvian products required ‡æ◊ËÕ𔉪ª√–°Õ∫Õ“À“√‡ª√Ÿ„πμà“ß·¥π°Á¡’¬Õ¥ to prepare Peruvian dishes abroad has °“√ àßÕÕ°‡æ‘Ë¡¢÷ÈπÕ¬à“ß™—¥‡®π ‡ªÑ“À¡“¬¢Õ߇√“ produced an important increase in our °Á§◊Õ μâÕß¡’√â“πÕ“À“√‡ª√Ÿ∑’ˉ¥â§ÿ≥¿“æÕ¬à“ßπâÕ¬ exports. Our goal is that one day, in a not 1 √â“π „π∑ÿ°‡¡◊Õß ”§—≠μà“ßÊ ¢Õß‚≈°„πÕπ“§μ distant future, at least one quality Peruvian Õ—π„°≈âπ’È restaurant will be found in each important º¡¢Õ·π–π”Õ“À“√·≈–‡§√◊ËÕߥ◊Ë¡¢Õ߇ª√Ÿ city around the world. Let me briefly introduce you to the Õ¬à“߬àÕ Ê ‚¥¬·∫àßÕÕ°‡ªìπ 3 ¿Ÿ¡‘¿“§μ“¡ ¿“æ Peruvian cuisine and its beverages from the ¿Ÿ¡‘»“ μ√å¢Õ߇ª√ Ÿ §◊Õ ‡¢μ™“¬Ωíòß ‡¢μ‡∑◊Õ°‡¢“ point of view of Peru’s three geographical ·Õπ¥’ ·≈–‡¢μ≈ÿà¡·¡àπȔՇ¡´Õπ ·≈– ‘Ëß ”§—≠ regions: the coast, the Andes and the §◊Õ ‡ª√Ÿ‰¡à‡æ’¬ß‡ªìπª√–‡∑»∑’Ë¡’§«“¡À≈“°À≈“¬ Amazon. It is important to highlight that ∑“ß™“μ‘æ—π∏ÿå ·μଗߡ’ ¿“æÕ“°“»∑’Ë·μ°μà“ß°—π Peru holds not just a variety of ethnic ∂÷ß 78 ·∫∫ ·≈–·∫à߬àÕ¬Ê ‰¥â∂÷ß 108 ·∫∫ mixtures but also 78 types of climate with °“√º ¡º “π¢Õß«—≤π∏√√¡·≈– ¿“æÕ“°“» 108 individual microclimates among them. The mixing of cultures and climates differ π—Èπ®–·μ°μà“ß°—π‰ª„π·μà≈–‡¡◊Õß ¥—ßπ—Èπ∑—Èß ¿“æ from city to city, so geography, climate, ¿Ÿ¡‘»“ μ√å ¿“æÕ“°“» «—≤π∏√√¡ ·≈–°“√ culture and ethnic mix determine the º ¡º “π¢Õß™“μ‘æ—π∏ÿå ®÷߇ªìπ ‘Ëß∑’Ë∫àß™’È∂÷ß nature of the local cuisine. ≈—°…≥–¢ÕßÕ“À“√„π∑âÕß∂‘Ëππ—ÈπÊ

2 INGREDIENTS ‡§√◊ËÕߪ√ÿßÕ“À“√‡ª√Ÿ Peruvian Cuisine is characterized by the ≈—°…≥–懻…¢ÕßÕ“À“√‡ª√‘ Ÿ§Õ◊ à«πª√–°Õ∫ variety of its ingredients, some of them ∑’Ë„™â„π°“√ª√ÿßÕ“À“√À≈“¬Õ¬à“ß ∫“ßÕ¬à“ß found only in our country, and unknown “¡“√∂À“‰¥â·μà‡©æ“–„πª√–‡∑»‡√“‡∑à“π—Èπ ·≈– beyond it. Other ingredients, though well known around the world, are used in ∫“ßÕ¬à“ß°Á‰¡à‡ªìπ∑’Ë√Ÿâ®—°∑—Ë«‰ª à«πª√–°Õ∫Õ“À“√ unexpected ways, such as yellow potatoes, À≈“¬Õ¬à“ß·¡â®–‡ªìπ∑’Ë√Ÿâ®—°°—π∑—Ë«‚≈° °Áπ”¡“ which, when mashed, are often served cold „™â„π°“√®—¥‡μ√’¬¡Õ“À“√√Ÿª·∫∫∑’Ëμà“߉ª ‡™àπ with seafood, as appetizers. ¡—πΩ√—Ëß ‡¡◊ËÕπ”¡“∫¥·≈â« ®–‡ ‘√åø‡¬Áπæ√âÕ¡°—∫ Õ“À“√∑–‡≈ ‡ªìπÕ“À“√‡√’¬°πÈ”¬àÕ¬ Some Peruvian Ingredients Quinua is a very hardy, extremely nutri- tious small grain, which looks a little like à«πª√–°Õ∫„π°“√ª√ÿßÕ“À“√‡ª√Ÿ millet. When cooked, the grains swell and °‘π—« ‡ªìπ‡¡≈Á¥¢â“«∑’Ë·¢Áß·≈–‡≈Á°¡“°¡’ become translucent. It has a slightly nutty ≈—°…≥–§≈⓬¢â“«øÉ“ß ‡¡◊ËÕª√ÿß ÿ° ‡¡≈Á¥®–¢¬“¬ flavor and is very versatile. It is good by itself „À≠à¢÷Èπ·≈–‚ª√àß· ß ¡’√ ™“쑧≈⓬∂—Ë« ·≈–¡’ with some butter or oil and seasoning, or as ª√–‚¬™πåμàÕ ÿ¢¿“æ „™âª√–°Õ∫Õ“À“√√à«¡°—∫ risotto. It is also used to add flavor and ‡π¬À√◊ÕπÈ”¡—π ·≈–ª√ÿß√ ‡À¡◊Õπ°—∫Õ“À“√ texture to soups, stews and desserts. First, Õ‘μ“‡≈’ˬπ ™◊ËÕ √‘‚´‚μâ Õ’°∑—È߬—ß„™â‡ªìπ‡§√◊ËÕߪ√ÿß before cooking, quinua needs to be looked over to discard any black grains, and then √ „π´ÿª μŸ«å ·≈–¢ÕßÀ«“π ‘Ëß·√°∑’ËμâÕß rinsed thoroughly in clean running water to ∑”°àÕπ®–π”¡“ª√–°Õ∫Õ“À“√ §◊Õ §—¥‡¡≈Á¥°‘π—« get rid of any of the natural, bitter, ∑ ’Ë¡’ ’¥”∑‘Èß ®“°π—Èπ𔉪≈â“ߥ⫬°“√„™âπÈ” –Õ“¥ detergent like saponins. ‰À≈ºà“π ‡æ◊ËÕ≈â“ß√ ¢¡·≈–‰¡àÕ√àÕ¬ÕÕ°

“Eating in Peru, ladies and gentle- "∑à“π ÿ¿“æ μ√’·≈–∑à“π ÿ¿“æ∫ÿ√ÿ… °“√ men, is a journey in itself. Starting from √—∫ª√–∑“πÕ“À“√„π‡ª√Ÿ ‡ªìπ‡ ¡◊ÕπÀπ÷Ëß°“√ the bountiful Peruvian Sea, where our ‡¥‘π∑“ß∑àÕ߇∑’ˬ«‡ª√Ÿ‰ª„πμ—«‡™àπ°—π ‡√‘Ë¡®“° cebiches swim out, passing through ‡´∫‘‡™à (¬”‡π◊ÈÕª≈“) ¢Õßæ«°‡√“ „π·∂∫∑’Ë the Andes with the hundreds of Õÿ¥¡ ¡∫Ÿ√≥å¢Õß™“¬Ωíòß∑–‡≈‡ª√Ÿ ‡¡◊ËÕ‡¥‘π∑“ß varieties of potatoes, and moving on to ºà“π‡∑◊Õ°‡¢“·Õ𥑠°Á®–æ∫°—∫Õ“À“√∑’Ë the Amazon, loaded with the exotic, ª√–°Õ∫®“°¡—πΩ√ß°«—Ë à“√âÕ¬ “¬æ—π∏å ÿ·≈–‡¡◊ËÕ for a natural and mysterious cuisine, ‡¥‘π∑“߉ª∂÷ß≈ÿà¡πȔՖ‡¡´Õπ°Á®–‰¥â™‘¡Õ“À“√∑’Ë ‡μÁ¡‰ª¥â«¬ ‘Ëß·ª≈°„À¡àÀ“¬“°®“°∏√√¡™“μ‘ we have just one great route that ∑—Èßπ’È ”À√—∫æ«°‡√“™“«‡ª√Ÿ ¡’‡æ’¬ß‡ âπ∑“ß makes Peru a unique territory; it is the ”§—≠‡æ’¬ß “¬‡¥’¬«∑‡ª’Ë ìπ ‡Õ°≈—°…≥¢Õß™“μå ‘ road that outlines our flavors. §◊Õ ‡ âπ∑“ß·Àß√ ™“μà ‘ Õ“À“√Õ√àÕ¬¢Õ߇√“" “It happens, then, that Peru was "‡ª√Ÿ ‰¥â√—∫¢Õߢ«—≠®“°æ√–‡®â“ „Àâ¡’∑—Èß gifted with lands and seas of divine ·ºàπ¥‘π∑’ËÕÿ¥¡ ¡∫Ÿ√≥å ·≈–∑–‡≈Õ—π»—°¥‘Ï ‘∑∏‘Ï abundance and we, the Peruvians, for ·≈–æ«°‡√“™“«‡ª√Ÿμ—Èß·μàÕ¥’μ°«à“»μ«√√… centuries now, have given thanks for ®π∂÷ßªí®®ÿ∫—𠉥âπ”¢Õߢ«—≠‡À≈à“π’È ¡“„™â„Àâ this gift by cooking and eating, creating ‡°‘¥§ÿ≥§à“¥â«¬°“√ª√–°Õ∫Õ“À“√√—∫ª√–∑“π just as the gods do. ·≈–º ¡º “πÕ¬à“ß √â“ß √√§å‡À¡◊Õπ‡ªìπ “This is Peru, and it is the flavors Ωï¡◊Õ∑’Ëæ√–‡®â“‰¥â∑√ß ∑”‰«â" themselves that invite you to get to "π’˧◊ÕÕ“À“√‡ª√Ÿ∑’Ë¡’√ ™“쑇ªìπ‡Õ°≈—°…≥å know it.” „πμ—«‡Õß·≈–æ√Õ¡μâ âÕπ√—∫∑ÿ°∑à“π„Àâ¡“ ¡º— — " Source: Peru Mucho Gusto ∑’Ë¡“ : ‡ª√Ÿ ¡Ÿ‚™ °ÿ ‚μ 3 Choclo is a variety of fresh corn with ‚™‚°≈ ‡ªìπ¢â“«‚æ¥∑’Ë¡’·°π ’¢“«·≈–·¢Áß large white kernels. For centuries, it has ™“«‡ª√Ÿ„™â‚™‚°≈‡ªìπÀπ÷Ëß„πÕ“À“√À≈—°¡“π“π been one of the staples of the Peruvian À≈“¬√âÕ¬ªï Ωí°‡ª≈à“ Ê ¢Õß‚™‚°≈‡¡◊ËÕ𔉪∫¥ diet. The raw kernels are ground to „À â≈–‡Õ ’¬¥ “¡“√∂„™â∑” 쓇¡≈ ·≈– ÕŸ¡‘μâ“ pro-duce the corn masa for making tamales ‚™‚°≈„™â‡ ‘√åø‡ªìπ‡§√◊ËÕ߇§’¬ß°—∫‡π◊ÈÕ«—«·≈– and humitas. Choclo is served as a side dish ‡π◊ÈÕª≈“ ·≈–„™â„π°“√∑” μŸ«å ´ÿª ·≈–ªŸ‡√à for meat and fish and is also used in the (¡—πΩ√—Ëß∫¥) Õ’°∑—Èß°“√‡μ‘¡‚™‚°≈º ¡πÈ”¡–π“« preparation of stews, soups and pureés. It is the traditional accompaniment to ceviche ·≈–æ√‘°„π ‡´∫‘‡™ à (¬”‡π◊ÈÕª≈“) π—Èπ°Á¡’¡“μ—Èß·μ à (cold fish salad) as it complements the lime ‚∫√“≥°“≈·≈⫇™àπ°—π juice and ají (chili) perfectly.

Potatoes are grown in a staggering ¡—πΩ√—Ëß¡’ª≈Ÿ°¡“°„πÀ≈“¬æ◊Èπ∑’Ë¢Õ߇ª√Ÿ·≈– variety. The International Potato Center in ¡’À≈“°À≈“¬ “¬æ—π∏ÿå ∑’Ë ∂“∫—π¡—πΩ√—Ëß·Ààß Lima lists over 2,000 known species. Many °√ÿß≈‘¡à“√«∫√«¡‰¥â¡’¡“°°«à“ 2,000 “¬æ—π∏ÿå species were also cultivated thousands À≈“¬ “¬æ —π∏ÿåª≈Ÿ°°—π¡“π“πÀ≈“¬æ—πªï∫π‡∑◊Õ° of years ago in the Andes and have been ‡¢“·Õπ¥’ ·μà Ÿ≠æ—π∏ÿ剪·≈â« ¡—πΩ√—Ë߇ª√Ÿ¡’ ’ —π lost to us. Peruvian potatoes come in a ·≈–√Ÿª√à“ß∑’Ë «¬ß“¡‰≈à‡√’¬ß®“°¢“«·≈–‡À≈◊Õß fascinat-ing array of colors and shapes; Õ àÕπ‰ª®π∂÷ß ’¡à«ß·≈–¥” ·≈–¡’√ ™“μ‘·μ°μà“ß from white and bright yellow through to °—πÕÕ°‰ª ¡—πΩ√ßπ—Ë ’ȇªìπ à«π ”§—≠¢Õß«—≤π∏√√¡ purple and black. Others are variegated. Potatoes were a staple of ancient Peruvian Õ“À“√‚∫√“≥¢Õ߇ª√ Ÿ ·≈–¬—ß§ß ◊∫∑Õ¥¡“®π∂÷ß cultures as they continue to be today. ª í®®ÿ∫—π §◊Õ "ª“ª“Õ“¡“√‘≈¬à“" (¡—πΩ√—Ëß ’‡À≈◊Õß The papa amarilla is a very dry floury- - ¿“…“ ‡ªπ) ‡ªìπ¡—πΩ√—Ëß∑’Ë¡’‡π◊ÈÕ§≈⓬·ªÑß ·≈– textured potato, perfect for making ·À âß¡“° ‡À¡“–∑’Ë®–π”¡“∑”‡ªìπ¡—π∫¥ ·≈– pureés and the Peruvian potato dish causa ‡°“´à“ (¡—πΩ√—Ë߇¬Áπ) ´÷Ë߇ªìπÕ“À“√®“°¡—πΩ√—Ëß (a cold layered potato dish). Õ’°√“¬°“√Àπ÷ËߢÕ߇ª√Ÿ

4 Maiz morado (purple corn), is found ¡“Õ‘´ ‚¡√“‚¥ (¢â“«‚æ¥ ’¡à«ß) ®–æ∫‰¥â„π only in Peru. It is dark purple and can- ª√–‡∑»‡ª√ Ÿ‡∑à“π—Èπ ¡’ ’¡à«ß‡¢â¡·≈–°‘π‰¡à‰¥ â ‰¡à«à“ not be eaten raw or cooked. It is only used ®–¥‘∫À√◊Õ ÿ° ·μà„™â∑”πÈ”º≈‰¡ â "™‘™“ ‚¡√“¥“" for making the fruity drink chicha morada ·≈–¢ÕßÀ«“π "¡“´“‚¡√“ ‚¡√“¥“" ‡∑à“π—Èπ and the dessert mazamorra morada. The corn is boiled with fruit and spices to ‚¥¬π”¢â“«‚æ¥ ’¡à«ßπ’ȉªμâ¡°—∫º≈‰¡â·≈–‡§√◊ËÕß extract the deep purple juice used in these ‡∑» ‡æ◊ËÕ °—¥‡Õ“π” È ’¡à«ß‡¢â¡ÕÕ°¡“‡ªπ‡§√ì ◊ËÕߥ◊Ë¡ preparations. ≈Ÿ°Ÿ¡“ º≈‰¡â‡ª≈◊Õ°∫“ß ’‡¢’¬«‡¢â¡ ¡’‡π◊ÈÕ„π Lúcuma, is a dark green, thin-skinned ’‡À≈◊Õß â¡·≈–‡¡≈Á¥ ’πÈ”μ“≈‡¢â¡ „πÀπ÷Ëߺ≈¡’ fruit with yellowish orange flesh and one or Àπ÷Ë߇¡≈Á¥À√◊Õ¡“°°«à“ ‡¡◊ËÕ ÿ°º‘«πÕ°¢Õß≈Ÿ°Ÿ¡“ more large dark brown shiny stones. The ®–¡’®ÿ¥¥à“ß ‡π◊ÈÕ„π§≈⓬¢π¡‡§â°·≈–¡’°≈‘ËπÀÕ¡ skin of the lúcuma will begin to wrinkle when it is ripe. The sweet aromatic flesh has À«“π „™â‡μ‘¡„π¢ÕßÀ«“π·≈–擬„Àâ¡’°≈‘ËπÀÕ¡ a cake-like texture. It is used to flavor ™«π√ —∫ª√–∑“π ·≈–„™â∑”‰Õ»°√’¡ desserts and pies, and to make ice cream. Õ“À“√·∂∫™“¬Ωíòß∑–‡≈ CUISINE OF THE COAST Õ“À“√æ◊Èπ‡¡◊Õß·∂∫™“¬Ωíòß∑–‡≈‰¥â√—∫Õ‘∑∏‘æ≈ The local native cuisine of the coast ¡“®“°Õ“À“√¢Õß™π™“μ ‘μà“ß Ê „π 4 ∑«’ª §◊Õ can be said to have four strong ™“« ‡ªπ-¡ —«√‘™ ™“«¬ÿ‚√ª (‡¡¥‘‡μÕ‡√‡π’¬π) influences: Spanish-Moorish, European (Mediterranean), Asian (Japanese and ™“«‡Õ‡™’¬ (≠’˪ÿÉπ·≈–®’π) ·≈–™“«·Õø√‘°“ Chinese) and African. It may be divided in ´÷Ëß·∫à߉¥â‡ªìπ 2 ¿Ÿ¡‘¿“§ §◊Õ ≈‘¡“°—∫™“¬Ωíòß two sub-regions: Lima and Central Coast, ∑–‡≈μÕπ°≈“ß ·≈–™“¬Ωíòß∑–‡≈μÕπ‡Àπ◊Õ and Northern Coast.

5 CUISINE OF LIMA AND THE Õ“À“√¢Õß≈‘¡“ ·≈–™“¬Ωíòß∑–‡≈μÕπ°≈“ß CENTRAL COAST. "≈‘¡“ ‡ªìπ∑’Ë√Ÿâ®—°„π∞“π–‡¡◊ÕßÀ≈«ß·Ààß°“√ “Lima is known as the gastronomic capital of South America for a culinary º ¡º “π° —π¢Õß«—≤π∏√√¡Õ“À“√¢Õß∑«’ª legacy that inherited superb pre-Hispanic Õ‡¡√‘°“„μâ ¡’æ—≤π“°“√¡“Õ¬à“ßμàÕ‡π◊ËÕßμ—Èß·μà and colonial cooking traditions and was nurtured by the best Western and Oriental °àÕπ¬ÿ§Õ“≥“π‘§¡ ·≈–ºà“π°“√·≈°‡ª≈’ˬπ cooking.” ‡∑§π‘§°“√ª√ÿßÕ“À“√™—Èπ‡≈‘»¢Õß‚≈°®“°∑—Èß∑“ß Source: Peru Mucho Gusto ´’°‚≈°μ–«—πμ°·≈–μ–«—πÕÕ°" Throughout the centuries, this cuisine ∑’Ë¡“ : ‡ª√Ÿ ¡Ÿ‚™ °ÿ ‚μ has incorporated unique dishes brought from the Spanish Conquistadors and the many waves of immigrants: African, °«à“»μ«√√…¡“·≈â« ∑’ËÕ“À“√‡ª√Ÿº ¡º “π European, Chinese and Japanese. This, in °—∫Õ“À“√∑âÕß∂‘Ëπ¢Õß™“« ‡ªπ ·Õø√‘°π— ¬ÿ‚√ª addition to a strong internal flow from rural areas to coastal cities --in particular to Lima ®’π ·≈–≠’˪ÿÉπ ∑’ËÕæ¬æ‡¢â“¡“Õ“»—¬„πª√–‡∑»‡ª√ Ÿ --has strongly influenced Lima’s cuisine with ‡ªìπ®”π«π¡“° ∑”„Àâæ◊Èπ∑’Ë∑’ˇ§¬‡ªìπ™π∫∑‡®√‘≠ the incorporation ¢÷Èπ‡ªìπ‡¡◊Õß∑à“ ‡™àπ ‡¡◊Õß≈‘¡“ ¥â«¬‡∑§π‘§ of the immigrants’ ingredients and ·≈– à«πª√–°Õ∫„π°“√ª√ÿßÕ“À“√∑’˺ŸâÕæ¬æπ” techniques. Creole ¡“¥â«¬ ≈â«π¡’Õ‘∑∏‘æ≈μàÕÕ“À“√æ◊Èπ‡¡◊ÕߢÕß≈‘¡“ and Chinese cuisine (known locally as ‡ªìπÕ¬à“ß¡“° Õ“∑‘‡™àπ Õ“À“√§√’‚Õ≈·≈– Chifas) are the most Õ“À“√®’π („π∑âÕß∂‘Ëπ‡√’¬°«à“ ™‘ø“ ) ‡ªìπÕ“À“√ widespread. Among ∑’Ëπ‘¬¡·æ√àÀ≈“¬¡“°∑’Ë ÿ¥ ‰¥â·°à 燰“´à“ç ´÷Ë߇ªìπ them we can men- tion the highly- 擬¡—πΩ√—Ë߉ ≰ à À√◊Õ ÀÕ¬‡™≈≈ å °—∫¡–‡¢◊Õ‡∑» recommended causa, a cold chicken or ·≈– Õ‚«§“‚¥ "μ“¡“≈" ¢â“«‚æ¥∫¥·Àâß Õ¥‰ â shellfish potato pie with tomatoes and avocado; tamal, a hot dry corn mash filled æ√‘°‰∑¬·≈–‡π◊ÈÕ‰°àÀ√◊ÕÀ¡Ÿ Ààե⫬„∫μÕß ‡æ◊ËÕ with hot peppers and chicken or pork and ∑”„Àâ ÿ°Õ¬à“ß™â“ Ê "Õ“¶’ ‡¥ °“¬‘πà“" §◊Õ wrapped in banana tree leaves for slow cooking; a chick-en and cheese stew known μŸ«å‰°à·≈–™’ "‡Õ °“‡∫‡™" À√◊Õ "·∑ß°’È" as ají de gallina; escabeche or tangy §◊ÕπÈ”®‘È¡¢Õߪ≈“∑Õ¥À√◊Õ‰°à∑Õ¥‡ ‘√åøæ√âÕ¡°—∫ marinated fried fish or chicken served a ´Õ ‡§√◊ËÕ߇∑»·≈– ¡ÿπ‰æ√ spice and herb sauce. One of the most popular dishes in Peru Àπ÷Ëß„πÕ“À“√∑’Ë¡’™◊ËÕ‡ ’¬ß∑’Ë ÿ¥¢Õ߇ª√Ÿ§◊Õ is ceviche (or cebiche), the flagship dish of 燴∫‘‡™àç (¬”‡π◊ÈÕª≈“) ´÷Ë߇ªìπÕ“À“√®“π‡¥Á¥ coastal cuisine. It is the quintessence of fusion: Andean chili peppers, onions and ¢Õß∑“ß™“¬Ωíòß∑–‡≈·∂∫π’È ¡’√ ™“쑇ºÁ¥√âÕπ acidic aromatic lime. A spicy dish, it consists ®“°°“√º ¡º “π¢Õ߇§√◊ËÕߪ√ÿßÀ≈“°À≈“¬√ generally of bite-size pieces of white fish ª√–°Õ∫¥â«¬‡π◊ÈÕª≈“ ’¢“«¢π“¥æÕ¥’§” (‡™àπ (such as corvina or white sea bass), marinated raw in lime or lemon juice mixed §Õ√å∫‘π“ À√◊Õ ª≈“®“√–‡¡Á¥) ·™à„ππÈ”¡–π“« with chilis. Ceviche is served with raw À√◊ÕπÈ”‡≈¡Õπ º ¡°—∫æ√‘°°—∫À—«ÀÕ¡¥‘∫ ‡ ‘√åø onions, boiled sweet potatoes (camote), toasted corn (can-cha), and sometimes a æ√âÕ¡¡—πΩ√—Ëßμâ¡ ¢â“«‚楪îôß ·≈–∫“ߧ√—Èß°Á„ à local green seaweed (yuyo). “À√à“¬∑–‡≈∑’ËÀ“‰¥â®“°∑âÕß∂‘Ëπ

6 CUISINE OF THE NORTHERN Õ“À“√¢Õß™“¬Ωíòß∑–‡≈μÕπ‡Àπ◊Õ COAST §«“¡À≈“°À≈“¬¢ÕßÕ“À“√·∂∫™“¬Ωíòß It offers a difference in style from the central and southern varieties. This is not ∑–‡≈μÕπ‡Àπ◊Õ·μ°μà“߉ª®“°Õ“À“√¢Õß™“¬ only due to the coastal native Indian Ωíòß∑–‡≈μÕπ°≈“ß·≈–μÕπ„μâ ‡π◊ËÕß®“°‰¥â√—∫ influence (less Andean), the Moorish and Õ‘∑∏‘æ≈®“°Õ“À“√¢Õß™“«Õ‘π‡¥’¬æ◊Èπ‡¡◊Õß∑“ß Spanish influence, the African and the Gypsy ™“¬Ωíòß∑–‡≈·∂∫π’È ´÷Ëß¡’™“«·Õπ‡¥’¬πÕ“»—¬Õ¬Ÿà influence (Hindustani); but also due the warmer coastal seas, hotter climate and πâÕ¬°«à“ √«¡∂÷ßÕ‘∑∏‘æ≈∑“ßÕ“À“√¢Õß™“« ‡ªπ immense geographical latitude variety. The ·≈–™“«¡—«√‘™ ™“«·Õø√‘°“·≈–¬‘ª´’ (Œ‘π¥Ÿ widely different climates between Tumbes, μ“π‘ ) ¥â«¬ πÕ°®“°π’Ⱥ≈®“°πÈ”∑–‡≈„π·∂∫ Piura, Lambayeque and La Libertad contribute to the variety of dishes in these ™“¬Ωíòßπ’È∑’ËÕÿàπ°«à“ ¿“æÕ“°“»∑’Ë√âÕπ°«à“ ·≈– areas, such as chinguirito (dried and salted √–¥—∫§«“¡ Ÿß - μË”¢Õß¿Ÿ¡‘ª√–‡∑»∑’Ë·μ°μà“ß°—π guitarfish); chabelo (stew prepared with Õ¬à“ß¡“° μ≈Õ¥®π ¿“æ¿Ÿ¡‘Õ“°“»∑’Ë·μ°μà“ß°—π shredded grilled beef and grilled banana plantains) and shámbar (a soup combining Õ¬à“ß¡“°¡“¬ √–À«à“ßμÿ¡‡∫ ªîÕŸ√à“ ≈—¡∫“‡¬‡°â grains, pork and beef ). °—∫≈“≈’‡∫μ“¥ àߺ≈„Àâæ◊Èπ∑’Ë·∂∫π’È¡’§«“¡À≈“° One of their main dishes is Seco de À≈“¬¢ÕßÕ“À“√ ‡™àπ ™‘π°‘√‘‚μ (ª≈“‚√π—π Cabrito. ‡§Á¡·Àâß) ™“‡∫‚≈ ( μŸ∑”®“°‡π◊ÈÕ«—«¬à“ß∑”‡ªìπ Goat stew (lamb, chicken or beef are often substituted) is made in a pot after ™‘Èπ‡≈Á°Ê °—∫°≈⫬ªîôß) ·≈–·™¡∫â“ (´ÿª∑’Ë„ à marinating with chicha de jora (corn-based ‡¡≈Á¥¢â“« ‡π◊ÈÕÀ¡Ÿ·≈–‡π◊ÈÕ«—«) alcoholic drink) or beer and other spices μŸ«å·æ– ( “¡“√∂„™â‡π◊ÈÕ·°– ‰°à À√◊Õ including fresh coriander leaves (cilantro) and garlic. This is most popular in the ‡π◊ÈÕ«—«·∑π‰¥)â π—Èπ®–ª√ÿß ÿ°„πÀ¡âÕ À≈—ß®“°ºà“π northern coast especially in Piura and °“√À¡—°°—∫ ™‘™à“ ‡¥ ‚§√à“ (‡§√◊ËÕߥ◊Ë¡ Lambayeque. ·Õ≈°ÕŒÕ≈å∑’Ë∑”®“°¢â“«‚æ¥) À√◊Õ‡∫’¬√å ·≈– ‡§√◊ËÕ߇∑»Õ◊ËπÊ ´÷Ëߪ√–°Õ∫¥â«¬ º—°™’ ¥·≈– °√–‡∑’¬¡ π—∫‡ªìπÕ“À“√∑’Ëπ‘¬¡¡“°∑’Ë ÿ¥¢Õß ·∂∫™“¬Ωíòß∑–‡≈μÕπ‡Àπ◊Õ ‚¥¬‡©æ“–„πªîÕŸ√à“ ·≈–≈—¡∫“‡¬‡°â ·≈–Õ’°Àπ÷Ëß„πÕ“À“√®“πÀ≈—° ¢Õßæ«°‡¢“°Á§◊Õ ‡´‚° ‡¥ °“∫√‘‚μ

7 CUISINE OF THE ANDES Õ“À“√¢Õß·Õπ¥’ “Heated in an underground firewood çÕ∫¥â«¬‡μ“∂à“π¥‘π‡º“ ®–‰¥â∑—Èß°≈‘Ëπ·≈– oven, it gathers odors and flavors linked to √ ™“μ‘∑’Ë ◊ËÕ‰¥â∂÷ßæ◊Èπ¥‘π à«π‡π◊ÈÕ —μ«å À—«æ◊™ earth. Meats, tubers, grains and herbs are used in a great variety of simple but tasty „μâ¥‘π ‡¡≈Á¥æ◊™·≈– ¡ÿπ‰æ√ °Á„™âÕ¬à“ßßà“¬Ê ·≈– dishes.” À≈“°À≈“¬ ·μà∑”„ÀâÕ“À“√¡’√ ™“μ‘∑’ˬե‡¬’ˬ¡ç Source: Peru Mucho Gusto ∑’Ë¡“ : ‡ª√Ÿ ¡Ÿ‚™ °ÿ ‚μ

In the valleys and plains of the Andes, „πÀÿ∫‡¢“·≈–∑Ë√“∫¢Õß·Õπ¥’ ’ Õ“À“√∑âÕß∂Ëπ‘ the locals’ diet continues to be based on corn (maíz), potatoes, and an assortment of ∑’Ë¡’¡“π“πÀ≈“¬»μ«√√…°Á§◊Õ ¢â“«‚æ¥ ¡—πΩ√—Ëß tubers as it has been for centuries. Meat ·≈–æ◊™∑’Ë¡’À—«„μ⥑πμà“ßÊ ‡π◊ÈÕ —μ«å°Á¡“®“° —μ«å comes from indigenous animals, such as μ“¡∏√√¡™“μ ‘ ‡™àπ ≈“¡– ÀπŸμ–‡¿“ ·μà°Á¡’¡“ alpacas and guinea pigs, but also from such ®“°°“√π”‡¢â“ª»ÿ —μ« å ‡™àπ ·°– ·≈–À¡Ÿ imported livestock as sheep and pigs. Õ“À“√∑’ˇªìπ‡Õ°≈—°…≥å®–¡’°“√“ªŸ≈°√“ Typical dishes include carapulcra, a pork and dry-potato stew, whose recipe includes ´÷Ë߇ªìπ‡π◊ÈÕÀ¡Ÿ·≈–¡—πΩ√—Ëß·Àâ߇§’ˬ« ”À√—∫∫“ß chocolate, cumin, peanuts, port wine and Ÿμ√®–„ à™Õ§‚°·≈μ ¢¡‘Èπ ∂—Ë« ‡À≈â“Õßÿàπ·¥ß coriander. Boiled potatoes are the base of ·≈–º—°™’¥â«¬ ¡—πΩ√—Ëßμâ¡°Á‡ªìπÕ“À“√‡√’¬°πÈ”¬àÕ¬ two of the most popular Andean appetizers. Õ’°Õ¬à“ßÀπ÷ËߢÕß™“«·Õπ‡¥’¬π∑’Ëπ‘¬¡°—π¡“°∑’Ë ÿ¥ Papa a la huancaína is made with a cheese, milk and hot pepper sauce. Ocopa is ª“ª“Õ“≈“Õ«π°“Õ‘πà“ ´÷Ëß∑”¡“®“°™’ π¡ ·≈– a sauce made with toasted peanuts, cheese, ´Õ æ√‘° ‚Õ‚°ªÑ“ °Á‡ªìπ´Õ ∑’Ë∑”¡“®“°∂—Ë«ªîôß hot peppers and huacatay (a native herb). ™’ æ√‘° ·≈–Õ—«°“쓬 (‡ªìπ ¡ÿπ‰æ√æ◊Èπ‡¡◊Õß) Pachamanca is made with beef, lamb, pork ª“™“¡“ß°â“ ∑”®“°‡π◊ÈÕ«—« ·æ– À¡Ÿ ·≈– and guinea pig, cooked on hot stones with ÀπŸμ–‡¿“ ‚¥¬∑”„Àâ ÿ°∫πÀ‘π√âÕπÊ ¡’∂—Ë«ª“°Õâ“ broad beans, potatoes and humitas (fresh corn cakes steamed in corn husks), in a hole ¡—πΩ√—Ëß ·≈–ÕŸ¡‘μ“ (¢â“«‚æ¥ ¥Õ∫‰ÕπÈ”„π covered with leaves and soil. ‡ª≈◊Õ°) ·≈â«Ààե⫬„∫‰¡â·≈–¥‘π One of the best known dishes is rocoto Õ“À“√Õ¬à“ßÀπ÷Ëß∑’ˇªìπ∑’Ë√Ÿâ®—°°—π¡“°∑’Ë ÿ¥§◊Õ relleno. ‚√‚°‚μ ‡√≈‡≈‚πà This Arequipa dish made from stuffed Õ“À“√Õ“‡√°’ª“®“ππ’È∑”®“°‰ âæ√‘°‚√‚°‚μ rocoto chilis. Rocotos are one of the very hot (spicy) chilis of Peru. They are stuffed ´÷Ë߇ªìπæ√‘°™π‘¥Àπ÷Ëß∑’ˇºÁ¥¡“°¢Õ߇ª√Ÿ π”¡“ with spiced beef or pork, onions, olives, egg ª√–°Õ∫‡ªìπ‰ ⺠¡°—∫‡π◊ÈÕ«—«À√◊Õ‡π◊ÈÕÀ¡Ÿ„ à‡§√◊ËÕß white and then cooked in the oven with ‡∑» ÀÕ¡À—«„À≠à ¡–°Õ° ‰¢à¢“« ·≈–Õ∫„π potatoes covered with cheese and milk. ‡μ“Õ∫ Ààե⫬¡—πΩ√—Ëߺ ¡™’ °—∫π¡ À√◊Õ®–„™â Red bell peppers work well as a substitute. You can increase the spiciness by including æ√‘°À¬«°·¥ß·∑π°Á‰¥â ·≈–À“°§ÿ≥μâÕß°“√ more hot peppers in the seasoned beef √ ™“μ‘∑’ˇºÁ¥√âÕπ¡“°¢÷Èπ°Á “¡“√∂º ¡æ√‘°„π filling. ¢—ÈπμÕπ°“√ª√ÿß√ ‡π◊ÈÕ«—«∑’Ë„™â∑”‰ ≥âÕ’°

8 New Andean Cuisine (Novo Andina) Õ“À“√·Õπ‡¥’¬π·∫∫„À¡à A few years ago there was a “cultural ‰¡à°’˪ï∑’˺à“π¡“π’ȉ¥â¡’ ç°“√¬âÕπ√Õ¬«≤π∏√√¡— recognition movement” from which the „πÕ¥’μîç ‡æ◊ËÕ ◊∫§âπ∂÷ß√“¬°“√Õ“À“√∑’Ë∫√√æ∫ÿ√ÿ… cuisine did not escape. It focused on a ¢Õßæ«°‡√“√—∫ª√–∑“π μ≈Õ¥®π«‘∏’°“√ª√ÿß search for what our ancestors ate and how Õ“À“√‡À≈à“π—Èπ „π°“√π’È æàÕ§√—«∑’Ë¡’™◊ËÕ‡ ’¬ß they cooked. In that effort, renowned chefs π—°¡πÿ…¬«‘∑¬“·≈–π—° —ߧ¡«‘∑¬“ μà“ß°Á√à«¡¡◊Õ met with anthropologists and sociologists °—π§âπÀ“§«“¡‡ªìπ¡“¢ÕßÕ“À“√∑’Ë∑ÿ°§π„π to create what is known nowadays as the ª í®® ÿ∫—π√Ÿâ®—°°—π„π™◊ËÕ ç‚π‚∫ Õ—π¥’πà“ (Õ“À“√ novo-andina cuisine. ·Õπ‡¥’¬π·∫∫„À¡)çà Peru Gourmet ‡ª√Ÿ ‚°‡¡àμå

This trend, which appeared in the „π™à«ß∑»«√√…∑Ë ’ 80 «—≤π∏√√¡°“√ª√–°Õ∫ 1980s, uses old Andean culinary traditions Õ“À“√¢Õß™“«·Õπ‡¥’¬π¡’°“√ª√—∫‡ª≈’ˬπ„À⇢ⓠadapted to international cuisine preparation °—∫«‘∏’°“√ª√–°Õ∫·≈–ª√ÿß·μàßÕ“À“√„π·∫∫ and presentation. Recipes are strict and “°≈¡“°¢ ÷Èπ ‚¥¬¡’ Ÿμ√ª√–°Õ∫Õ“À“√∑’Ë¡’§«“¡ ·πàπÕπ™—¥‡®π Õ“À“√¡’√ ™“μ‘Õ√àÕ¬°≈¡°≈àÕ¡ food is very tasty and well-presented, with ·≈–®—¥·μàßÕ¬à“ßߥߓ¡ ¡’°“√ª√ÿß√ ¥â«¬ little spice and fat, and lightly cooked. ‡§√◊ËÕ߇∑» „™âª√‘¡“≥‰¢¡—ππâÕ¬ ·≈–ª√ÿß ÿ° Mediterranean flavors and techniques °”≈—ߥ’ √ ™“μ‘Õ“À“√·∫∫‡¡¥‘‡μÕ‡√‡π’¬π ·≈– merged into local cuisines, producing ‡∑§π‘§°“√ª√–°Õ∫Õ“À“√∑’˺ ¡º “π‡¢â“°—∫ wonderful paellas, exquisite Italian cuisine Õ“À“√æ◊Èπ‡¡◊Õß ‡°‘¥‡ªìπÕ“À“√®“π„À¡ à 窓‡Õ¬à“ç merged with Peruvian, spectacular French (¢â“«º—¥ ‡ªπ) ∑’ˇ¬’ˬ¡¬Õ¥ ¡’°“√„™â‡∑§π‘§¢Õß food and excellent meat restaurants which Õ“À“√Õ‘μ“‡≈’ˬπ∑’Ë®—¥·μàßÕ¬à“ß «¬ß“¡√«¡‡¢â“ allow us to choose on the same menu °—∫·∫∫¢Õ߇ª√Ÿ Õ’°∑—Èߧ«“¡πà“μ◊Ëπμ◊Ëπ„®¢Õß between national, Argentinean or Canadian Õ“À“√Ω√—Ë߇» ∫«°°—∫‡π◊ÈÕ™—Èπ‡≈‘» „π¿—μ쓧“√ meats, but exquisitely prepared regardless ∑’Ë¡’„Àâ‡√“‡≈◊Õ°®“°À≈“¬·À≈àß ”À√—∫Õ“À“√ of their origin. √“¬°“√‡¥’¬«°—π ‰¡à«à“®–‡ªìπ‡π◊ÈÕ®“°Õ“√凮πμ‘πà“ We mention some of them: starters À√◊Õ·§π“¥“ μà“ß°Á®—¥‡μ√’¬¡‰¥âÕ¬à“ß «¬ß“¡ and soups, such as cheese and spinach rolls ‚¥¬‰¡àμâÕß®”°—¥‡©æ“–∂÷ß·À≈àß∑’Ë¡“ in a passion fruit sauce, fresh snail and ¢Õ¬°μ—«Õ¬à“ß„Àâ‡ÀÁπ‡ªìπ∫“ß√“¬°“√ Õ¬à“ß quinoa salad, main courses such as grilled ™ÿ¥°—∫¢â“«·≈–´ÿª ‡™àπ ™’ °—∫º—°‚¢¡¡â«π„π quinoa taboulé, pickled fish with carob syrup ´Õ πÈ”‡ “«√ ÀÕ¬∑“° ¥·≈– ≈—¥°‘π—« Õ“À“√ or desserts including quinoa imperial (with ®“πÀ≈—°®–‡ªìπ °‘π—«μ“∫Ÿ‡≈ à ¬à“ß ª≈“¥Õß °—∫ milk and passion fruit jelly), quinoa and πÈ”‡™◊ËÕ¡§“√Õª À√◊Õ¢ÕßÀ«“𠇙àπ°‘π—« Õ‘¡æ‡√’ ’¬≈ guanábana (a flavourful fruit) mousse. (°—∫π¡ ·≈–‡¬≈≈’ˇ “«√ ) ·≈–°‘π—«°—∫¡Ÿ °—« π“∫“π“ (¡Ÿ °≈‘Ëπº≈‰¡)â CUISINE OF THE AMAZON Food in the Amazon is full of exotic Õ“À“√·Ààß≈ÿà¡πÈ” Õ‡¡´Õπ deli-cacies, made with native ingredients. Õ“À“√¢ÕßÕ‡¡´Õ𠇪ìπÕ“À“√∑’Ë¡’§«“¡ Fruits and vegetables are the basis of the ª√–≥’μ≈–‡Õ’¬¥ÕàÕπ®“° à«πº ¡„π∑âÕß∂‘Ëπ jungle diet. Although many animal species º≈‰¡â·≈–º—°π—Èπ‡ªìπº≈‘μº≈®“°ªÉ“ √«¡∑—Èß —μ«åªÉ“ are hunted for food in the biologi-cally À≈“¬ “¬æ—π∏ÿå∑’Ëπ”¡“ª√–°Õ∫Õ“À“√„π·∂∫æ◊Èπ∑’Ë diverse jungle, one standout is the paiche, ≈ÿà¡πȔՇ¡´Õπ Àπ÷Ëß„π —μ«å‡À≈à“π—Èπ§◊Õ ª“Õ‘‡™à one of the world’s largest freshwater fish ª≈“πÈ”®◊¥∑’Ë„À≠à∑’Ë ÿ¥„π‚≈°™π‘¥Àπ÷Ëß 9 Among the fruits of Peru’s jungle is the „π∫√√¥“º≈‰¡â„πªÉ“¥ß¥‘∫¢Õ߇ª√ Ÿ ¡’ ç°“¡Ÿ camu camu, which contains 40 times more °“¡Ÿç ´÷Ëß¡’«‘μ“¡‘π´’¡“°°«à“ °’«’Ë ∂÷ß 40 ‡∑à“ Vitamin C than the kiwi fruit. Its signature dish is juanes: Fowl, fish and wild meat are Õ“À“√∑’ˇªìπ‡Õ°≈—°…≥å§◊Õ çŒ«π‡π î ª√–°Õ∫ indispensable ingredients in preparing juanes ¥â«¬ π° ª≈“ ·≈–‡π◊ÈÕ —μ«åªÉ“ ´÷Ë߇ªìπ à«π (rice dough stuffed with chicken and ª√–°Õ∫∑’Ë®”‡ªìπ„π°“√∑” 쌫π‡π î (¢π¡ªíߢ⓫ wrapped in banana leaves for cooking), °—∫‰°à Ààե⫬„∫μÕß·≈â«π”‰ª∑”„Àâ ÿ°) ªî°Ÿ‚√à grilled picuro (delicious wild meat), apishado or pork cooked in a peanut and corn sauce, ¬à“ß (‡π◊ÈÕ —μ«åªÉ“√ ™“μ‘¥’) Õ“ªî™“‚¥ À√◊Õ and patarashca fish wrapped in banana ‡π◊ÈÕÀ¡Ÿ ÿ° „π´Õ ∂—Ë«À√◊բ⓫‚æ¥ ·≈– ª“μ“ leaves and cooked over a fire. √“™°“ (ª≈“ÀàÕ„∫μÕß·≈â«π”‰ª¬à“߉ø)

Chifa (Peruvian Chinese food - from the ™‘ø“ Chifa Mandarin word meaning “to eat food”) (Õ“À“√®’π‡ª√Ÿ - ¡“®“°§”¿“…“®’π°≈“ß Large Chinese migrations began to ·ª≈«à“ √—∫ª√–∑“πÕ“À“√) arrive from Cantonese regions more than a ™“«®’πÕæ¬æ®”π«π¡“°®“°¡≥±≈°«“ßμÿâß hundred and fifty years ago, and with them came a delicious cuisine that provided ‡√‘Ë¡‡¢â“¡“μ—Èß∂‘Ëπ∞“π„π‡ª√Ÿ°«à“ 150 ªï∑’˺à“π¡“ unknown vegetables and legumes to ·≈–¬—ßπ”«‘∏’°“√ª√–°Õ∫Õ“À“√· πÕ√àÕ¬ Peruvian cuisine and merged Oriental √«¡∑—Èߺ—°·ª≈° Ê ·≈–∂—Ë«Ωí°¬“«∑’Ë™“«‡ª√Ÿ‰¡à√Ÿâ®—° flavors with local ones. The Chinese restaurants (Chifas) give us varied and ¡“„™âª√–°Õ∫Õ“À“√ ‡ªìπ°“√º ¡º “πÕ“À“√ wonderful dishes that are not found ‡ª√Ÿ‡¢â“°—∫Õ“À“√μ–«—πÕÕ°Õ¬à“ß≈ßμ—« ∑”„Àâ√â“π anywhere else and which every visitor Õ“À“√®’π„π‡ª√Ÿª√ÿßÕ“À“√∑’ˇªìπ‡Õ°≈—°…≥å·≈– praises. πà“μ◊Ëπμ“μ◊Ëπ„® ¬“°∑Ë®–À“‰¥’ ⮓°∑’Ë„¥„π‚≈° Peru Gourmet

10 Chifa reflects a fusion by Chinese ™‘ø“ · ¥ß„Àâ‡ÀÁπ∂÷ß°“√º ¡º “π°—πÕ¬à“ß Peruvians of the products that their ≈ßμ—«¢Õß«—μ∂ÿ¥‘∫∑’Ë„™â„π°“√ª√ÿßÕ“À“√®’π‡ª√Ÿ ancestors brought with those that they ∑’Ë∫√√æ∫ÿ√ÿ…™“«®’π‡ªìπºŸâπ”‡¢â“¡“¬—߇ª√Ÿ ·≈–¬—ß found in Peru, and later cultivated them- ·æ√ࢬ“¬æ—π∏ÿ剪∑—Ë«‡ª√Ÿ¥â«¬ ·¡â·μàÕ“À“√¢Õß selves. Even some creole dishes such as ™“«§≈’‚Õ∫“ßÕ¬à“߇™àπ μ“°Ÿ μ“°Ÿ tacu-tacu , tacu-tacu, lomo saltado and -- one of the main dishes - arroz chaufa, were influenced lomo saltado (‡π◊ÈÕ‡§Á¡), ·≈–Àπ÷Ëß„πÕ“À“√ by the Chinese. In downtown Lima on ®“πÀ≈—° arroz chaufa (¢â“«º—¥„ à‡™“ø“) °Á‰¥â Capon street is the barrio chino (Chinatown). √—∫Õ‘∑∏‘æ≈®“°§π®’π ∑—Èßπ’ȉ™πà“∑“«πå„πμ—«‡¡◊Õß The great variety of savory and sweet ≈‘¡“ μ—ÈßÕ¬Ÿà∫π∂π𰓪Õπ ´÷Ëß¡’Õ“À“√„Àâ‡≈◊Õ° dishes, with different types of meats, À≈“°À≈“¬‰¡à«à“®–‡ªìπ‡π◊ÈÕ º—° ·≈–´ÿ∫ ∑’ˉ¥â vegetables and soups, created a new √—∫°“√ª√ÿß·μàßÕ¬à“߇≈‘»√ ‡æ◊ËÕ„Àâ∂Ÿ°≈‘Èπ™“«‡ª√Ÿ culinary alternative for Peruvians. ¢ÕßÀ«“π SWEET DISHES AND DESSERTS ¢ÕßÀ«“π¢Õ߇ª√Ÿ∑—ÈßÀ¡¥ ‡°‘¥¢÷Èπ„π™à«ß‡«≈“ All Peruvian desserts spring from colonial times when a household was ¢Õß°“√‡ªìπª√–‡∑»„πÕ“≥“π‘§¡ ´÷ËߢÕßÀ«“π judged by the quality of the desserts served. ‡À≈à“π’Ȫ√–°Õ∫·≈–ª√ÿß·μàßßà“¬ Ê ·μà‡μÁ¡‡ªïò¬¡ They are not complicated but are often ¥â«¬§«“¡√—°·≈–§«“¡μ—Èß„®„π°“√ ◊∫∑Õ¥ time-consuming and need to be prepared ª√–‡æ≥’Õ—πߥߓ¡¢Õß™“«‡ª√Ÿ ‡æ◊ËÕ¡‘„À⺟â with love and respect for tradition. Those √—∫ª√–∑“πº‘¥À«—ß°—∫¢ÕßÀ«“πΩï¡◊Õ¢Õßæ«° with a sweet tooth will not be disappointed ‡¢“·≈–π’˧◊Õ¢ÕßÀ«“π∑’ËÕ√àÕ¬·≈–¡’™◊ËÕ‡ ’¬ß with the desserts and sweets of Peru and ¡“°¡“¬À≈“¬™π‘¥ ‡©°‡™àπ¢ÕßÀ«“π∑—ÈßÀ≈“¬„π here are many popular and delicious choices Õ‡¡√‘°“„μâ ‡π◊ËÕß®“°™“«‡ª√Ÿ™Õ∫¢ÕßÀ«“π¡“° from which to select. Like most South ¥—ßπ—Èπ π’˧◊ÕÕ’° ‘ËßÀπ÷Ëß∑’˧ÿ≥μâÕß≈‘È¡≈Õß ‡¡◊ËÕ‰ª Americans, Peruvians love their desserts. Here are some to try the next time you’re ‡¬’ˬ¡‡¬◊Õπ∫â“π‡°‘¥¢Õß™“«Õ‘π§“ Õ¬à“߇™àπ visiting the home of the Inca: suspiro limeño, ´ÿ ªî‚√ ≈‘‡¡‚¬ (suspiro limeño) Õ“‚√´ °Õπ arroz con leche; picarones and turrón de doña ‡≈™‡™à (arroz con leche) ªî°“‚√‡π pepa. (picarones) ·≈– μŸ√Õπ (turr?n)

Suspiro Limeño: ´ÿ ªî‚√ ≈‘‡¡‚¬à Made of milk, this classic criollo dessert is ´ÿ ªî‚√ ≈‘‡¡‚¬à ∑”®“°π¡ ‡ªìπ¢ÕßÀ«“π ÿ¥ said to have been named by the famous §≈“ ‘§∑’ˉ¥â√—∫°“√μ—Èß™◊ËÕ®“°π—°ª√–æ—π∏å·≈– Peruvian poet and author José Gálvez π—°‡¢’¬π™◊ËÕ ‚Œ‡´à °—≈‡∫´ “¡’¢Õßπ“ßÕ—¡ª“‚√ whose wife doña Amparo Ayarez was famous for her cooking. When asked what Õ“¬“‡√ ´÷Ëß¡’™◊ËÕ‡ ’¬ß„π‡√◊ËÕß°“√∑”Õ“À“√ ‡¡◊ËÕ inspired the name, he reportedly replied ∂“¡«à“Õ–‰√§◊Õ·√ß∫—π¥“≈„®¢Õß™◊ËÕπ’È ‡¢“®÷ß ‘because it is soft and sweet like the sigh of μÕ∫«à“ §«“¡πÿà¡π«≈·≈–ÀÕ¡À«“𠇪ìπ‡À¡◊Õπ a woman.’ In this case, it would be a woman —≠≈—°…≥å¢ÕßÀ≠‘ß “« ·≈–„π∑’Ëπ’È°Á§«√®–‡ªìπ from Lima, a Limeña. À≠‘ß “«™“«‡¡◊Õß≈‘¡“¥â«¬

11 BEVERAGES ‡§√◊ËÕߥ◊Ë¡

Chicha Morada: is a beverage (soft ™‘™“ ‚¡√“¥“ (Chicha Morada) ‡ªìπ drink) prepared from a base of boiled ‡§√◊ËÕߥ◊Ë¡∑’Ë∑”®“°°“√μâ¡πÈ”¢â“«‚æ¥ ’¡à«ß purple corn to which are added chunks of „ à·°π —ªª–√¥ πÈ”μ“≈ ·≈–πÈ”·¢Áß pineapple, sugar and ice as it cools. ªî ‚°â (Pisco) ‡§√◊ËÕߥ◊Ë¡·Õ≈°ÕŒÕ≈å∑’Ë Pisco: It is a strong alcoholic drink (40-45% alcohol), made from distilled ·√ß¡“° (40-45% ·Õ≈°ÕŒÕ≈å) ∑”®“°Õßÿàπ grapes in traditional distilleries in south of °—¥∫√‘ ÿ∑∏‘Ï μ“¡·∫∫ª√–‡æ≥’¢Õß™“«≈‘¡“·≈– Lima and Ica. The word ‘pisco’ derives from Õ‘°“ §”«à“ Pisco ¡“®“°§”«à“ pisqu ·ª≈«à“ the word pisqu, meaning “little bird” in π°πâÕ¬ „π¿“…“‡°™—« ¿“…“æ◊Èπ‡¡◊ÕߢÕß™“« Quechua, the language of the ancient Inca. Õ‘π§“ Pisco Sour ‡ªìπ‡§√◊ËÕߥ◊Ë¡ª√–®”™“μ‘ Pisco Sour is our national drink. It is a ¢Õ߇√“ §äÕ°‡∑≈∑’Ë∑”®“°ªî ‚°â π”¡“º ¡°—∫ cocktail made from pisco combined with πÈ”¡–π“« ‰¢à¢“« πÈ”·¢Áß ·≈–πÈ”μ“≈ ‡ªìπ‰¥â lemon juice, egg white, ice and sugar. A good ∑—È߇§√◊ËÕߥ◊Ë¡‡√’¬°πÈ”¬àÕ¬°àÕπÕ“À“√¢Õß™“«‡ª√Ÿ pisco sour is a first rate way to kick off a ·≈–¬—ߥ◊Ë¡À≈—ß¡◊ÈÕÕ“À“√‰¥â¥â«¬ ≈–≈“¬À¡¥ Peruvian meal. Drinking a “sipping” pisco is √Õ®ππÈ”‡™◊ËÕ¡‡¬Áπ °Á®–‰¥âπÈ”‡™◊ËÕ¡∑’ËÀ«“π∂Ÿ°„® also a wonderful way to end one.

Wines: The wine industry is a long- ‰«πå Õÿμ “À°√√¡°“√º≈‘쉫πå¢Õ߇ª√ Ÿ ‡ªìπ established one, and some high quality Àπ÷Ëß„πÕÿμ “À°√√¡∑’Ë¡’¡“¬“«π“π¥â«¬§ÿ≥¿“æ vineyards and wineries do exist. The wines °“√º≈‘μ·≈–ª≈Ÿ°Õßÿàπ§ÿ≥¿“楒√–¥—∫·π«Àπâ“ come from three producers, the best- ºŸâº≈‘쉫πå∑’Ë¡’™◊ËÕ‡ ’¬ß¢Õ߇ª√Ÿ¡’¥â«¬°—π “¡·À≈àß known of which is probably Tacama, some of ·≈–∑’Ë∑’Ë√Ÿâ®—°°—π¡“°∑’Ë ÿ¥°Áπà“®–‡ªìπ Tacama whose vineyards were established in the (μ“°“¡“) ·À≈àߺ≈‘쉫πå∫“ß·ÀàߢÕ߇¢“ √â“ß 16th Century and which can count the ¢÷Èπμ—Èß·μà™à«ß»μ«√√…∑ ’Ë 16 ¡’™◊ËÕ‡ ’¬ß‡∑’¬∫‡∑à“°—∫ eminent Emile Peynaud of Bordeaux ñ amongst their past consultants. Viña Ocucaje ‡Õ¡‘≈ ‡ª¬å‚π¥å ·Ààß∫Õ√å°‚¥´å à«π Vi a was founded in 1898, whilst Tabernero, Ocucaje (∫‘¬à“ ‚Õ°Ÿ°“‡Œ) √â“ߢ÷Èπ‡¡◊ËÕ §.». founded 1857, also has a reputation for 1898 ·≈– Tabernero „π §.». 1857 °Á¬—ß good quality. º≈‘쉫πå∑’Ë¡’§ÿ≥¿“楒‡™àπ°—π Sources (Texts, Photos and Recipes) : ∑’Ë¡“ (∫∑§«“¡ √Ÿª¿“æ ·≈–«‘∏’∑”) The Art of Peruvian Cuisine. Tony Custer »‘≈ª–·ÀàßÕ“À“√‡ª√ Ÿ Primicias de Cocina Peruana. Rodolfo The Art of Peruvian Cuisine. Tony Custer Hinostroza Primicias de Cocina Peruana. Rodolfo Perú Mucho Gusto - Hinostroza www.perumuchogusto.com Perú Mucho Gusto - www.perumuchogusto.com Perú Gourmet - www.perugourmet.com Perú Gourmet - www.perugourmet.com Sociedad Peruana de Gastronomía – Sociedad Peruana de Gastronomía – www.apega.com.pe www.apega.com.pe Gastronomía Perú – Gastronomía Perú – www.gastronomiaperu.com www.gastronomiaperu.com Comisión Nacional de Pisco – Comisión Nacional de Pisco – www.conapisco.org.pe www.conapisco.org.pe Peruvian Restaurants in Canada – Peruvian Restaurants in Canada – www.theperuguide.com www.theperuguide.com www.peru-travel-adventures.com www.peru-travel-adventures.com http://southamericanfood.about.com http://southamericanfood.about.com

13 THE BOOM OF PERUVIAN CUISINE °√–· §«“¡π‘¬¡·≈–Õ‘∑∏‘æ≈¢Õß AND ITS FOREIGN INFLUENCE Õ“À“√μà“ߪ√–‡∑»∑’Ë¡’μàÕÕ“À“√‡ª√Ÿ ~ BY AMBASSADOR JORGE CASTANEDA / ‚¥¬ ∑à“π∑Ÿμ ‚¶√‡¶à °“ 쓇≠¥â“ / F.S. JOSE ALBERTO ORTIZ ‡Õø. ‡Õ . ‚¶‡´à Õ—≈·∫√å‚μâ ÕÕ√åμ‘

Peru has always had good regional ‡ª√Ÿ¡’Õ“À“√ª√–®”™“μ‘Õ—π‡≈‘»√ À≈“°À≈“¬ meals highly praised by its local people, ‡¡πŸ´÷Ë߇ªìπ∑’Ëπ‘¬¡Õ¬à“ß·æ√àÀ≈“¬„πÀ¡Ÿà™“«‡ª√Ÿ ¥â«¬°—π ·μ஫∫®π∂÷ßªí®®ÿ∫—πÕ“À“√‡ª√Ÿ°Á¬—߉¡à however it has been up to now largely ‡ªìπ∑’Ë√Ÿâ®—°°—π¡“°π—°„π√–¥—∫ “°≈ Õ¬à“߉√°Áμ“¡ unknown internationally. In the past fifteen „π™à«ß ‘∫À⓪ï∑’˺à“π¡“π’È ‰¥â¡’°“√‡ª≈’ˬπ·ª≈ß years however, this situation has changed ‡°‘¥¢÷Èπ°—∫Õ“À“√‡ª√ŸÕ¬à“ß¡“°¡“¬®π¡’ radically. Some analysts have called this cycle π—°«‘‡§√“–Àå∫“ߧπ‡√’¬°™à«ß√–¬–‡«≈“π’È«à“ ç¬ÿ§·Ààß°“√ªØ‘«—μ‘«ß°“√Õ“À“√¢Õ߇ª√Ÿé ¢≥–∑’Ë the ‘Peruvian gastronomic revolution’ while π—°‡¢’¬π∫“ß ”π—°æ‘¡æå°Á¢π“ππ“¡«à“‡ªìπ™à«ß¢Õß some journalists have called it ‘the boom of ç°√–· π‘¬¡μàÕÕ“À“√‡ª√Ÿé the Peruvian cuisine.’ „π™à«ßμâπ∑»«√√…∑ ’Ë 90 ‰¡à„™à·§àμ”√“ª√–°Õ∫ Õ“À“√ª√–®”™“쑇ª√Ÿ‡∑à“π—Èπ∑’ËÀ“‰¥â¬“°„π‡ª√Ÿ Until the early '90s Peruvian culinary ‚√߇√’¬π Õπ°“√ª√–°Õ∫Õ“À“√°Á¬—ß¡’‡æ’¬ß‰¡à°’Ë literature was scarce in Peru and there were ·Ààß ·μà∑«à“«—ππ’ÈÕ“À“√‡ª√Ÿ‡√‘Ë¡°≈—∫¡“‡ªìπ∑’Ëπ‘¬¡ few cooking schools, but today Peruvian Õ’°§√—Èß ¥—ß®–‡ÀÁπ‰¥â®“°√“¬°“√ Õπ°“√ª√–°Õ∫ cuisine is trendy. On TV and radio media, Õ“À“√‡ª√Ÿ®”π«π¡“°∑’Ë·æ√à¿“æ∑“ß‚∑√∑—»πå ·≈–ÕÕ°Õ“°“»∑“ß«‘∑¬ÿÕ¬Ÿà‡ªìπª√–®” Õ’°∑—Èß various gourmet Peruvian cuisine ∫∑§«“¡ ·≈–‡√Õß√“«μ◊Ë à“ß Ê Õ’°¡“°¡“¬‡°’ˬ«°—∫ programmes are regularly broadcast and in Õ“À“√‡ª√Ÿ∑’ˉ¥â√—∫°“√μ’æ‘¡æå„πÀπâ“Àπ—ß ◊Õæ‘¡æå the press many articles and reports are „π·μà≈–ªï®–¡’Àπ—ß ◊Õ Õπ°“√ª√–°Õ∫Õ“À“√ published. Each year numerous Peruvian ®”π«π¡“°ÕÕ°®”Àπà“¬ √«¡∂÷ß°“√®—¥‡∑»°“≈ Õ“À“√Õ’°π—∫§√—È߉¡à∂â«π„π∑—Ë«∑ÿ°¿Ÿ¡‘¿“§¢Õß cookbooks are published and countless ª√–‡∑» ‚√߇√’¬π Õπ°“√ª√–°Õ∫Õ“À“√‡√‘Ë¡ food festivals are held throughout the ‡ªî¥ ÕπÀ≈“¬·Ààß„π°√ÿß≈‘¡“·≈–„π‡¡◊Õß„À≠ à Ê country. Cooking schools have proliferated „®°≈“ߪ√–‡∑» √«¡∂÷ß‚√߇√’¬π Õπ°“√ in Lima and the main inner cities. Le Cordon ª√–°Õ∫Õ“À“√ ç‡≈Õ °Õ√å¥ß ‡∫≈Õé (Le Cordon Bleu) ´÷Ë߉¥â√—∫°“√¬°¬àÕß«à“‡ªìπ Blue, the most highly recognized school in ‚√߇√’¬π∑’Ë¥’∑’Ë ÿ¥¢Õß‚≈° ¥â“π°“√ Õπª√–°Õ∫ the world on professional gastronomy Õ“À“√·≈–»‘≈ª–°“√ª√–°Õ∫Õ“À“√·∫∫¡◊Õ training and the culinary arts, has also its Õ“™’æ °Á¡’ “¢“‡ªî¥ Õπ„π°√ÿß≈‘¡“‡™àπ°—π ∑”„Àâ offices in Lima, serving the best choice of ‡ª√Ÿ‡ªìπ∑’Ë∑’Ë¡’§πÕ¬“°‰ª‡√’¬π°“√ª√–°Õ∫ Õ“À“√¡“°∑’Ë ÿ¥„π·∂∫∑«’ªÕ‡¡√‘°“„μâ ·≈–®“° studies for the entire South American Õߧåª√–°Õ∫∑—ÈßÀ≈“¬∑—Èߪ«ß¢â“ßμâπ®÷ß àߺ≈„Àâ region. All this indeed confirms the ç¬ÿ§·Ààß°“√ªÆ‘«—μ‘«ß°“√Õ“À“√é „π‡ª√Ÿ‡ªìπ®√‘ß completion of a ‘culinary revolution’ in Peru. ·≈– ”‡√Á® ¡∫Ÿ√≥剥â

14 As a result, Peruvian cuisine has begun º≈®“°°“√ªØ‘«—μ‘«ß°“√Õ“À“√π’È ∑”„Àâ¡’°“√ to reach international projection, becoming ‡√‘Ë¡«“߇ªÑ“À¡“¬„ÀâÕ“À“√‡ª√Ÿ‡ªìπ∑’Ë√Ÿâ®—°‰ª∂÷ß√–¥—∫ recognized as the best of the American “°≈ ·≈–Õ¬Ÿà„π°≈ÿà¡Õ“À“√‡≈‘»√ ∑’Ë ÿ¥¢Õß∑«’ª continent and to have its own space within Õ‡¡√‘°“ ‚¥¬«“߇ªÑ“À¡“¬°≈¬ÿ∑∏å„À⇪√Ÿ‡ªìπ the world’s most recognized gastronomies, ç®ÿ¥À¡“¬ª≈“¬∑“ß ”À√—∫π—°∑àÕ߇∑’ˬ«∑’Ëπ‘¬¡ positioning Peru as “a tourist culinary · «ßÀ“Õ“À“√Õ√àÕ¬é ∑—Èßπ’È ¡’‡Àμÿªí®®—¬μà“ß Ê destination”. This is reflected and backed by À≈“¬ª√–°“√∑∫’Ë àß∫Õ°∂ߧ«“¡‡ª÷ ìπ‰ª‰¥πâ ’È §◊Õ several facts. 1. „π™à«ß‰¡à°’˪π’È æàÕ§√—«¡◊ÕÕ“™’æ∑’Ë¡’ ™◊ËÕ‡ ’¬ß√–¥—∫‚≈°À≈“¬§π °≈à“«∂÷ßÕ“À“√ 1. In recent years, renowned ª√–®”™“μ‘¢Õ߇ª√Ÿ«à“‡ªìπÀπ÷Ëß„πÕ“À“√ª√–®”™“μ‘ international chefs highlight the importance √–¥—∫·π«Àπ“¢Õß‚≈°â ∑—Èß„π¥â“𧫓¡À≈“°À≈“¬ of Peruvian cuisine as one of the most ¢Õß√“¬°“√Õ“À“√ à«πª√–°Õ∫„π°“√ª√ÿß √«¡ important in the world for its variety, ∂÷ß¡πμå‡ πàÀå„π°“√ª√ÿß·μàßÕ“À“√Õ¬à“ßæ‘∂’æ‘∂—π ingredients and a touch of sophisticated ¢ÕßæàÕ§√«™“«‡ª√— Ÿ·μ≈–§πà quality that each chef gives when preparing 2. ‡«Á∫‰´μå ·≈–π‘μ¬ “√∑’Ë¡’∫∑∫“∑ Ÿß¡“° a dish of Peruvian cuisine. μàÕ°“√‡¥‘π∑“ß∑àÕ߇∑’ˬ«À≈“¬©∫—∫ ‰¥â„À⧫“¡ 2. Many web portals and international ”§—≠·≈–‡®“–≈÷°∂÷ߧÿ≥¿“æ·≈–§«“¡À≈“°À≈“¬ specialized and tourism sector magazines, ¢ÕßÕ“À“√‡ª√ŸÕ¬à“ßμàÕ‡π◊ËÕß Õ“∑‘‡™àπ π‘μ¬ “√ bestow separate spaces and articles to çThe Economisté „π∫∑§«“¡ 燪√Ÿ: ·§à‡æ’¬ß‡μ‘¡ Peruvian cuisine highlighting its quality and ‡§√◊ËÕ߇∑»ç ©∫—∫«—π∑’Ë 29 ¡°√“§¡ æ.». 2547 variety. The “Economist” magazine described ¬°¬àÕß„ÀâÕ“À“√ª√–®”™“쑇ª√Ÿ‡ªìπ 1 „π 12 Peruvian cuisine as one of the twelve most Õ—π¥—∫§«“¡ ”§—≠∑Ë ’ ÿ¥¢Õß°“√‡¥‘π∑“ß∑Õ߇∑à ’Ë¬« important in the article “Peru: Just add 3. Õ“À“√ª√–®”™“쑇ª√Ÿ‰¥â √â“ß™◊ËÕ‡ ’¬ß‡ªìπ Spice” published on January 29, 2004. ∑’Ë°≈à“«¢“π°—π¡“°∑ÿ°§√—È߇¡◊ËÕ‡¢â“√à«¡®—¥· ¥ß„π 3. Generated recognition by its ‡∑»°“≈Õ“À“√π“π“™“μ‘ Õ¬à“߇™àπ ç¡“¥√‘¥ participation in international food festivals øî«™—Ëπé such as ‘Madrid Fusion’. 4. „π à«π¢Õß°“√‡¢“∂â ÷ßμ≈“¥μ“ߪ√–‡∑»πà π—È 4. In its international reach, due to the ¡’º≈ ◊∫‡π◊ËÕß¡“®“°°“√‡¢â“‰ªμ—Èß√°√“°¢Õß™“«‡ª√Ÿ settlement of Peruvians living abroad, of „πª√–‡∑»μà“ß Ê ∑”„Àâ¡’°‘®°“√√“πÕ“À“√‡ª√â Ÿ‡°¥‘ many Peruvian restaurants, as well as the ¢÷Èπμ“¡¡“ √«¡∂÷ß°“√‡ª¥√î â“πÕ“À“√‡ª√„π√Ÿ Ÿª·∫∫ ·ø√π‰™ å “¢“¢Õß¿—μ쓧“√Õ“À“√‡ª√Ÿ√–¥—∫ Ÿß opening, in the form of franchises, branches ·≈–‡≈‘»À√Ÿ „π¬à“π√â“πÕ“À“√∑’Ë¡’™◊ËÕ‡ ’¬ß„π‡¡◊Õß of prestigious and high-level Peruvian μà“ß Ê Õ“∑‘‡™àπ °√ÿß°‘‚μ °√ÿߧ“√“§ — °√ÿß‚∫‚°μ“ restaurants; among others, in Quito, Caracas, π§√‡¡Á°´‘‚° π§√ª“π“¡“ °√ÿß¡“¥√‘¥ π§√´“π Bogotá, Mexico, Panama, Madrid, San ø√“π´‘ ‚° ·≈–„π√—∞ø≈Õ√¥“‘ Francisco and in Florida. 5. ¡’®”π«ππ—°‡√’¬πμà“ß™“μ‘∑’Ë°”≈—ß»÷°…“Õ¬Ÿà 5. In the growing number of foreign μ“¡‚√߇√’¬π Õπ°“√ª√–°Õ∫Õ“À“√„πª√–‡∑» students studying in the many culinary ‡ª√Ÿ √«¡∂÷ߺŸâ∑’Ë· ¥ß§«“¡ π„®μâÕß°“√‰ª»÷°…“ schools in Peru and who are interested in °“√ª√–°Õ∫Õ“À“√‡ª√Ÿ‡æË¡¡“°¢‘ ÷Èπ∑ÿ°ªï learning about Peruvian cuisine. 6. π—°∑àÕ߇∑’ˬ«μà“ß™“μ‘∑’ˇ¥‘π∑“ß¡“‡¬◊Õπ 6. In that any person visiting Peru for ª√–‡∑»‡ª√Ÿ μà“ß°Áμ‘¥Õ°μ‘¥„®„πÕ“À“√ª√–®” tourism, is immediately captured by the rich ∑âÕß∂‘ËπÕ—π‡≈‘»√ ·≈–𔧫“¡ª√–∑∫„®μ— àÕÕ“À“√ local cuisine, becoming a speaker in their ‡ª√Ÿπ’È°≈—∫‰ª∫Õ°‡≈à“μàÕ„Àâ‡æ◊ËÕπΩŸß §π√Ÿâ®—°„π native country for Peruvian cuisine. ª√–‡∑»∫â“π‡°¥¢Õßμπ·∑∫∑‘ ÿ°§π 15 One of the most interesting effects º≈¢Õß°√–· π‘¬¡„πÕ“À“√‡ª√Ÿ∑’Ëπà“ π„® about the boom in Peruvian cuisine is its ¡“°∑’Ë ÿ¥ª√–°“√Àπ÷Ëß°Á§◊Õ ∑”„À⇰‘¥·√ߺ≈—°¥—π impact on development and national Õ¬à“ß¡“°μàÕ°“√æ—≤π“·≈–°“√ √â“߇հ≈—°…≥å identity issues: Gastronomy has become a ¢Õß™“μ‘ ‚¥¬Õ“À“√ª√–®”™“쑇ª√Ÿ‰¥â°≈“¬‡ªìπ factor of re-affirmation of our national à«πÀπ÷ËߢÕß°“√∫àß∫Õ°∂÷߇հ≈—°…≥å¢Õß™“μ‘ identity, as well as a re-evaluation of local √«¡‰ª∂÷ß°“√æ‘®“√≥“∑∫∑«π§ÿ≥§à“¢ÕßÕ“À“√ and popular foods and a rescue of ∑âÕß∂‘Ëπ∑’ˉ¥â√—∫§«“¡π‘¬¡ Ÿß ·≈–°“√øóôπøŸ agricultural and hydro-biological products. º≈º≈‘μ¥â“π°“√‡°…μ√·≈–°“√‡≈’È¬ß —μ«åπÈ”°àÕ„Àâ Beyond regional and social distinctions, pride ‡°‘¥§«“¡¿“§¿Ÿ¡‘„®„πÕ“À“√‡ª√Ÿ‡æ‘Ë¡¡“°¢÷Èπ in Peruvian food has increased, becoming a ‚¥¬‰¡à¡’Õÿª √√§®“°§«“¡·μ°μà“ߥâ“π¿Ÿ¡‘¿“§ topic of growing interest for many and all. À√◊Õ —ߧ¡ ·≈–°≈“¬‡ªìπ®ÿ¥ π„®¢ÕßÀ≈“¬ Ê Gastronomy is becoming in Peru a §π·≈–„πÀ¡Ÿà™“«‡ª√Ÿ¥â«¬°—π positive engine for employment and income, ∏ÿ√°‘®¥â“πÕ“À“√‰¥â°≈“¬‡ªìπ°≈‰°‡™‘ß∫«° and not only in the business of catering μàÕ°“√ √â“ßß“π·≈– √â“ß√“¬‰¥â„π‡ª√Ÿ ´÷Ë߉¡à‰¥â facilities. It has opened fields for the ®”°—¥‡©æ“–„π«ß°“√∏ÿ√°‘®ß“π®—¥‡≈’Ȭ߇∑à“π—Èπ development of our agriculture, livestock ·μà¬—ß àߺ≈¥’μàÕ°“√æ—≤π“°“√‡°…μ√°√√¡ °“√ and fisheries by creating demand for our ª»ÿ —μ«å ·≈–°“√ª√–¡ß¢Õߪ√–‡∑» ¥â«¬°“√ products in Peru and abroad, becoming a √â“ßÕÿª ߧå¢Õߺ≈‘μ¿—≥±å¥â“πÕ“À“√μà“ß Ê recognized source of attraction for tourism ‡À≈à“π’È∑—Èß„π‡ª√Ÿ·≈–μà“ߪ√–‡∑» ®π°≈“¬‡ªìπ to our country. ®ÿ¥¢“¬ ”§—≠∑’Ë¥÷ߥŸ¥„Àâπ—°∑àÕ߇∑’ˬ«‡¥‘π∑“ß¡“ ¬—ߪ√–‡∑»‡ª√Ÿ Foreign influence on Peruvian cuisine Peruvian cuisine can be summarized as Õ‘∑∏‘æ≈®“°μà“ß™“μ‘μàÕÕ“À“√‡ª√Ÿ a fusion of flavours, starting from pre- Õ“À“√‡ª√ŸÕ“®°≈à“«‚¥¬√«¡‰¥â«à“‡ªìπ°“√ Columbian and Inca-Quechua times, which º ¡º “π°—π√–À«à“ß√ ™“μ‘¢ÕßÕ“À“√ª√–®”™“μ‘ has also received substantive contributions μà“ß Ê ‡√‘Ë¡μ—Èß·μà¬ÿ§æ√’‚§≈—¡‡∫’¬π ·≈–¬ÿ§¢Õß through-out the centuries, from Spanish- ‡ºà“Õ‘π§“-‡°™—« ´÷Ëß¡’ à«π√à«¡ ”§—≠¡“À≈“¬ Moorish, African, Chinese, Italian and »μ«√√… ®“°Õ“À“√ª√–®”™“μ‘ ‡ªπ-¡—«√‘™ Japanese cuisines, giving it a touch of ·Õø√‘°“ ®’π Õ‘μ“≈’ ·≈–≠’˪ÿÉπ ∑”„ÀâÕ“À“√ distinction and prominence within the ‡ª√Ÿ¡’‡Õ°≈—°…≥å‡©æ“–μ—« ·≈–‰¥â√—∫°“√¬°¬àÕß world’s most renowned cuisines, such as the „ÀâÕ¬Ÿà„π°≈ÿࡇ¥’¬«°—∫Õ“À“√™—Èπ·π«Àπâ“∑’Ë√Ÿâ®—° French, Italian, Mediterranean, Chinese, °—π¥’∑—Ë«‚≈° ‡™àπ Õ“À“√Ω√߇» —Ë Õ‘μ“≈’ ‡¡¥‘‡μÕ√å- Japanese and Thai. ‡√‡π’¬π ®’π ≠’˪ÿÉπ ·≈–‰∑¬ However, it should be noted that the Õ¬à“߉√°Áμ“¡ ‡ªìπ∑’Ëπà“ —߇°μ«à“μâ𰔇𑥠originality of Peruvian food does not rest ¢ÕßÕ“À“√‡ª√Ÿ¡‘„™à‡°‘¥®“°°“√ª√–¬ÿ°μå‡Õ“ solely on the adaptation of exogenous «—≤π∏√√¡ »‘≈ª–°“√ª√–°Õ∫Õ“À“√ ·≈–°“√ cultures and on the culinary customs and º ¡º “π°—π¢Õß√ ™“μ‘Õ“À“√®“°™“μ‘μà“ß Ê infusions mentioned above, but continues to ¥—ß∑’Ë°≈à“«¡“·≈â« ¢â“ßμâπ‡∑à“π—Èπ ·μଗß√—∫‡Õ“ incorporate new influences from other Õ‘∑∏‘æ≈„À¡ à Ê ®“°À≈“°À≈“¬ª√–‡∑» ¡“„™â„π countries, producing exquisite and °“√æ—≤π“√Ÿª·∫∫Õ“À“√·π«„À¡ à ∑’Ë «¬ß“¡‰√â∑’Ëμ ‘ impeccable new dishes that continue ´÷Ëß®–™à«¬„ÀâÕ“À“√‡ª√Ÿ¡’°“√æ—≤π“¥â“π√ ™“μ‘ enriching Peruvian cuisine. ·≈–√Ÿª≈—°…≥åπà“√—∫ª√–∑“π¬‘Ëߢ÷Èπμ≈Õ¥‡«≈“ 16 Peruvian cuisine in Pre-Columbian times Õ“À“√‡ª√Ÿ„π¬ÿ§æ√’‚§≈—¡‡∫’¬π Before the Europeans arrived, Peru was °àÕπ∑’Ë™“«¬ÿ‚√ª®–¡“∂÷ß ‡ª√Ÿ‡ªìπ∫â“π‡°‘¥¢Õß home to a wide variety of cultures that ™π‡ºà“æ◊Èπ‡¡◊Õß®”π«π¡“°∑’Ëμ—Èß∂‘Ëπ∞“π·≈– domesticated and farmed native plant ∑”°“√‡æ“–ª≈Ÿ°æ◊™æ—π∏ÿå∑âÕß∂‘ËπÕ¬Ÿà‡¥‘¡ ‡™àπ species such as maize, tubers (with two ¢â“«‚æ¥ æ◊™μ√–°Ÿ≈À—« ‡™àπ ¡—πΩ√—Ëß°«à“ Õßæ—π thousand varieties of potatoes) many ™π‘¥ ¡—π‡∑»À≈“°À≈“¬™π‘¥ ¡—𠔪–À≈—ß ‚Õ§“ varieties of yams, cassava, oca, maca; grasses ¡“§“ À≠â“μà“ß Ê ‡™à𠧑‚πÕ“ Õ“¡“√—π∏å·≈– (quinoa, amaranth and cañihua) fruits like §“≠‘«“ º≈‰¡âμà“ß Ê ‡™àπ πâÕ¬Àπà“ ≈Ÿ°Ÿ¡“ custard apple, lucuma, pacay, tomato, ª“§“¬ ¡–‡¢◊Õ‡∑» øí°∑Õß Õ‚«§“‚¥ ‡ “«√ pumpkin, avocado, passion fruit, elderberry, ‡Õ≈‡¥Õ√å‡∫Õ√å√’Ë æ◊™®”æ«°Ωí° ‡™àπ ∂—Ë«μà“ß Ê leguminous such as beans, lima beans, ∂—Ë«≈‘¡“ ∂—Ë«≈‘ ß·≈– ¡ÿπ‰æ√π“π“™π‘¥ peanuts and a myriad of herbs. «—≤π∏√√¡μà“ß Ê ¢Õß™π‡ºà“æ◊Èπ‡¡◊Õ߇À≈à“π ’È Each of these cultures, all conquered by ≈â«π‰¥â√—∫Õ‘∑∏‘æ≈¡“®“°®—°√«√√¥‘Õ‘π§“ ´÷Ëß¡’ the Inca Empire, had particular gastronomic √Ÿª·∫∫¢Õß°“√ª√–°Õ∫Õ“À“√°“√°‘π∑’Ë¡’‡Õ°≈—°…≥å characteristics, although there were some ‡©æ“–μ—« ·¡â®–¡’∫“ßÕ¬à“ß∑˧≈’ ⓬§≈÷ß°—∫«—≤π∏√√¡ commonalities. The main seasonings were Õ◊Ëπ Ê °Áμ“¡ ‚¥¬¡’°“√„™â‡§√◊ËÕߪ√ÿß√ À≈—° Ê herbs, cochayuyo (a type of river algae), salt, „π°“√ª√–°Õ∫Õ“À“√ ‰¥â·°à ¡ÿπ‰æ√ ‚§™“¬Ÿ‚¬ and above all, hot pepper, called uchu. It was (μ–‰§√à·¡àπÈ”™π¥Àπ‘ ÷Ëß) ‡°≈◊Õ ·≈–∑’Ë ®–¢“¥‡ ’¬ common to prepare dehydrated foods, to ‰¡à‰¥â°Á§◊Õ æ√‘° ∑’ˇ√’¬°°—π«à“ ÕŸ™Ÿ πÕ°®“°π’È prevent decomposition, highlighting the „π‡ª√Ÿ¡’«‘∏’°“√∂πÕ¡Õ“À“√‰¡à„Àâ‡πà“‡ ’¬ ¥â«¬°“√ ‘jerky’, salt beef, and “caui”, which is sun- dried oca. ¥÷ßπÈ”ÕÕ°®“°Õ“À“√ ´÷Ë߇ªìπ«‘∏’°“√∑”‡π◊ÈÕ‡§Á¡ Ancient Peruvians also consumed vast 燮Õ√å°’Èé ·≈–‚Õ§“μ“°·Àâß ç§“Õÿ¬é quantities of different type of seafood, and ™“«‡ª√Ÿ‚∫√“≥π‘¬¡∫√‘‚¿§Õ“À“√∑–‡≈¡“° supplemented their diet with meats; ducks, ¡“¬À≈“¬™π‘¥ √«¡∑—È߇π◊ÈÕ —μ«åμà“ß Ê ‡™àπ ‡ªì¥ guinea pig (Cavia porcelus) and local ÀπŸμ–‡¿“ (Cavia porcelus) ·≈–ÕŸ∞·Ààß∑âÕß∂‘Ëπ Andean camels (Alpaca and Llama mainly). ·Õπ‡¥’¬π ( à«π„À≠à§◊Õμ—«Õ—≈ª“°â“·≈–μ—«≠“¡“) In societies of the northern coast, the meat ™“«‡ª√Ÿ∑’ËÕ“»—¬Õ¬Ÿà„π·∂∫™“¬Ωíòß∑–‡≈μÕπ‡Àπ◊Õ of certain lizards and deer was also ¡’°“√π”‡π◊ÈÕ°‘Èß°à“∫“ß™π‘¥·≈–‡π◊ÈÕ°«“ß¡“∫√‘‚¿§ prepared and consumed. In the Eastern ¥â«¬ ¢≥–∑’Ëæ«°∑’ËÕ“»—¬„π‡¢μªÉ“Ωπ∑“ß¿“§ rainforest societies they were fed on the μ–«—πÕÕ°¢Õߪ√–‡∑» °Á¡’°“√∫√‘‚¿§Õ“À“√ many species provided by the Amazonian ∑’˪√–°Õ∫®“°æ—π∏ÿåæ◊™·≈– —μ«åªÉ“Õ‡¡´Õπ flora and fauna. À≈“°À≈“¬™π‘¥

17 Since the earliest of times, the ancient μ—Èß·μà¬ÿ§·√°‡√‘Ë¡ ™“«‡ª√Ÿ‚∫√“≥¡’°“√∑”´ÿª Peruvians prepared suck (soups), cooked μà“ß Ê ‡√’¬°«à“ ç´ÿ§é ·≈– μŸ«å∑’ˇ°à“·°à∑’Ë ÿ¥™π‘¥ (carapulcra, for example, is considered the Àπ÷Ëß ™◊ËÕ ç°“√“ªÿ≈°√“é ‚¥¬°“√À¡—° —μ«å∑–‡≈ most ancient type of Peruvian stew), made ¥ Ê °—∫æ√‘°À¬«° ‡ “«√ ·≈– ¡ÿπ‰æ√ stews with raw sea species marinated with Õ—π‡ªìπ®ÿ¥°”‡π‘¥¢Õ߇¡πŸ 燴∫‘‡™àé ´÷Ëß„π¬ÿ§°àÕπ hot pepper, passion fruit and herbs, from ª√–«—μ‘»“ μ√åπ—Èπ®–¡’™◊ËÕ‡√’¬°„π¿“…“‡°™—« where ceviche originates, which in ∑’Ë·μ°μà“ßÕÕ°‰ª ™“«‡ª√Ÿ‚∫√“≥¬—ß¡’«‘∏’°“√ prehistoric times had a different Quechua ‡μ√’¬¡Õ“À“√μà“ß Ê À≈“¬√Ÿª·∫∫ ‡™àπ °“√∑” name. They had ways of processing and ª≈“‡§Á¡ °“√Õ∫¢â“«‚楿Ÿ‡¢“ ´÷Ë߬—ߧ߇ªìπÕ“À“√ preparing food: they salted fish, roasted corn ∑“π‡≈àπ¬Õ¥π‘¬¡∑’Ë ÿ¥∑’Ë∑”‰¥âßà“¬Õ¬à“ßÀπ÷ËߢÕß (getting the mountain roasted corn, which is ‡ª√Ÿ °“√°√–‡∑“–‡ª≈◊Õ°‡¡≈Á¥æ—π∏ÿå·≈â«π”‰ª∑” so far the simplest and most popular „Àâ·Àâß ‡ªìπ ‚¡‡μâ À√◊Õ ¢â“«‚æ¥μâ¡ πÕ°®“°π ’È Peruvian “snack”) or peeled their grains and dried them (getting mote or boiled corn). ¬—ß¡’°“√∑”‡®Õ√å°’È ´÷Ë߇ªìπ‡π◊ÈÕÕŸ∞·Õπ‡¥’¬π∑’Ë∑” They also prepared jerky - dried, salty and ‡ªìπΩÕ¬„ à‡°≈◊Õμ“°·Àâß ·≈–¬—ß¡’ ™Ÿ‚≠à Õ’°À≈“¬ frayed Andean camel meat, and different ™π‘¥∑’Ë∑”®“°æ◊™μ√–°Ÿ≈À—«·≈–𔉪 ·™à·¢Áß types of chuño - tubers dried and frozen in „π¬ÿ§π—Èπ™“«‡ª√Ÿª√–°Õ∫Õ“À“√‚¥¬„™â À¡âÕ¥‘π the open). They cooked in clay pots, and ·≈–∫“ߧ√—Èß°Á®—¥ß“π‡≈’È¬ß¢π“¥„À≠à¥â«¬ sometimes organized large banquets of Õ“À“√∑’˪√ÿß®“°‡π◊ÈÕ —μ«å·≈–º—°∑’Ë„™â‡μ“Õ∫¥‘π meat and vegetable meals from natural ∏√√¡™“μ‘ (ª“™“¡—ß°“ ·≈–«“‡μ’¬ ) √«¡∂÷ß earth ovens (pachamancas and huatias). ‡∫’¬√å¢â“«‚æ¥ ∑’ˇ√’¬°«à“ ™‘™“ Õ’°À≈“¬™π‘¥ ·≈– They also drank different types of corn beer ‡∫’¬√å∑’Ë∑”®“°¡—𠔪–À≈—ß (Manioc Beer (chicha) and of cassava (manioc beer or À√◊Õ¡“´“‚μ)â masato). Õ‘∑∏‘æ≈¢ÕßÕ“À“√ ‡ªπ·≈–·Õø√‘°—π Spanish and African influences Õ“À“√ ‡ªπ∑’ˇ¢â“¡“¬—߇ª√Ÿπ—Èπ°Á‡ªìπÕ“À“√ Spanish cuisine arrived in Peru with its ∑’Ë¡’ à«πº ¡®“°Õ‘∑∏‘æ≈¢ÕßÕ“À“√‚√¡—𠬑« own mixture of Roman, Jewish and Arabic ·≈–Õ“À√—∫ ´÷Ëß°Á‰¥â√—∫Õ‘∑∏‘æ≈¡“®“°Õ“À“√ influence, the latter in turn with Persian ‡ªÕ√凴’¬Õ’°∑Õ¥Àπ÷Ëß ‡¡◊ËÕ™“« ‡ªπ¡“∂÷ߪ√–‡∑» influence. With the arrival of the Spanish in ‡ª√Ÿ „πªï æ.». 2075 °Á‰¥âπ”‡Õ“«—≤π∏√√¡°“√ Peru in 1532 new culinary traditions and ª√ÿßÕ“À“√·∫∫„À¡à ‚¥¬‡©æ“–°“√∑” μŸ«å·≈– customs, especially with stews and soups, ´ÿªμà“ß Ê ‡¢â“¡“º ¡º “π°∫°“√«— ‘∏’°“√ª√–°Õ∫ were incorporated. Frying, and the use of Õ“À“√¥—È߇¥‘¡ ¡’°“√ª√–°Õ∫Õ“À“√¥â«¬°“√∑Õ¥ dairy products (added to some “chupes” or ¡’°“√„™âº≈‘μ¿—≥±å®“°π¡ª√–°Õ∫°“√ª√ÿßÕ“À“√ soups), beef, pork, chicken egg and new poultry, and new crops arrived, which would ‡™àπ „ àπ¡„π´ÿª 癟‡ª é ∫“ß™π‘¥ °“√„™â‡π◊ÈÕ«—« be essential for the new cuisine, such as ‡π◊ÈÕÀ¡Ÿ ‰¢à‰°à ·≈– —μ«åªï°™π‘¥„À¡à Ê √«¡∂÷ß onion, lime and garlic which combined with æ◊™æ—π∏ÿå„À¡à Ê „π°“√ª√–°Õ∫Õ“À“√‡¡πŸ„À¡à hot pepper would become the main ‡™àπ „™âÀ—«ÀÕ¡ ¡–π“« ·≈– °√–‡∑’¬¡ º ¡°—∫ ingredients of many Peruvian dishes. The æ√‘° ‡ªìπ à«πº ¡À≈—°„π°“√ª√ÿß√ Õ“À“√‡ª√Ÿ vine (from which “pisco” originates) and À≈“°À≈“¬™π‘¥ √«¡∂÷ß°“√∑”‰«π宓°Õßÿàπ wines also were introduced at the beginning çªî ‚°âé °Á‰¥â∂◊Õ°”‡π‘¥‡ªìπ∑’Ë√Ÿâ®—°°—π§√—Èß·√°„π of this period. μÕπμâπ¢Õ߬ÿ§π ’È 18 The dedication of several Monasteries ‚∫ ∂å·≈– ”π—°™’À≈“¬·Ààß°Á¡’ à«π√à«¡„π and nunneries to the kitchen in an °“√æ—≤π“Õ“À“√‡ª√Ÿ¥â«¬‡™àπ°—π ‡π◊ËÕß®“° ¿“æ environment where there were many sugar ·«¥≈âÕ¡∑’ˇªìπ‰√àÕâÕ¬ ”À√—∫º≈‘μπÈ”μ“≈∑’Ë¡’Õ¬Ÿà plantations (a species also brought by the ¡“°¡“¬ ‚¥¬ “¬æ—π∏ÿåÕâÕ¬πÈ”μ“≈π’È™“« ‡ªπ Spanish) and vast varieties of native fruit, °Á‡ªìπºŸâπ”¡“‡º¬·æ√à‡™àπ°—π Õ’°∑—Èß «πº≈‰¡â caused a tradition of sweets confectionery, where the alfajor (type of cake) stands out, æ◊Èπ‡¡◊Õß∑’Ë¡’Õ¬Ÿà¥“¥¥◊Ëπ ∑”„À⇰‘¥ª√–‡æ≥’°“√ the ‘manna’ prepared in different varieties, ∑”¢π¡À«“πÀ≈“¬Õ¬à“ß·≈–∑”„Àâ Õ—≈ø“¶Õ√å shapes and colours to suit the occasion, as (‡§â°™π‘¥Àπ÷Ëß) ‡ªìπ∑’Ë√Ÿâ®—°∑—Ë«‰ª √«¡∑—Èß°“√∑” well as dozens of other desserts of the time. ¢π¡À«“π ç·¡ππ“é „πÀ≈“¬√Ÿª·∫∫ À≈“¬√Ÿª African slaves also made their own ∑√ß ·≈– ’ —π ∑’Ë·μ°μà“ß°—πÕÕ°‰ªμ“¡‚Õ°“ contributions to the Creole cuisine, °“√„™âß“π ‡™àπ‡¥’¬«°—∫¢π¡À«“πÕ’°®”π«π¡“° introducing the (now) traditional Peruvian ∑’Ë∑”°—π„π™à«ß‡«≈“π—Èπ ‘tamale’ and a number of dishes, besides the ∑“ ™“«·Õø√‘°—π°Á¡’ à«π√à«¡„π°“√æ—≤π“ use of the soft tissues of the meat discarded ‡¡πŸÕ“À“√´÷Ë߉¥â√—∫Õ‘∑∏‘æ≈¡“®“°μ–«—πμ° by the elites, which was generously seasoned to reduce the strong flavour of the meat (§√’‚Õ≈) ‡™àπ°—π Õ—ππ”¡“´÷Ëߪ√–‡æ≥’°“√∑” and cooked on the grill. From this came Õ“À“√‡ª√ Ÿ çμ“¡“‡≈é „πªí®®ÿ∫—π ·≈–Õ“À“√™π‘¥ many of the most representative dishes Õ◊Ëπ Ê ∑’Ëμ“¡¡“Õ’°¡“°¡“¬ πÕ°®“°π’Ȭ—ß¡’°“√„™ â of the current local food, such as: the ‡π◊ÈÕ —μ«å à«π∑’ˇÀ≈◊Õ®“°°“√ª√ÿßÕ“À“√√“§“·æß “kebabs”, “sangrecita” (blood with spices), ¡“ª√ÿߥ⫬‡§√◊ËÕ߇∑» ‡æ◊ËÕ≈¥√ ™“μ‘∑’Ë√ÿπ·√ß “cau-cau” (tripe and potatoes), “belly”, the ¢Õ߇π◊ÈÕ —μ«å≈ß·≈â«π”‰ª¬à“ß®π ÿ° ´÷Ëß°Á°≈“¬ “sweetbreads”, “chanfainita” (lung), “beef leg ‡ªìπÕ“À“√∑âÕß∂‘Ëπ®“πÀ≈—°„πªí®®ÿ∫—𠇙àπ ´“ß- with peanuts”, “choncholi” (tripes) and ‡°√´‘μâ“ (‡≈◊Õ¥°—∫‡§√Õ߇∑»)◊Ë ‡°“ ‡°“ (‡§√◊ËÕß„π “tacu-tacu” (fried beans and rice). °—∫¡—πΩ√—Ëß) æÿß μ—∫ÕàÕπ ™“π‰øπ‘μâ“ (ªÕ¥) As for desserts, they gave us the tasty ¢“«—«°—∫∂—Ë«≈‘ ß ‚™π‚™≈’ (‡§√◊ËÕß„π) ∑“°ÿ∑“°ÿ “bean brew” of Chincha, a sweet made of (∂—Ë«∑Õ¥·≈–¢â“«) canary or black beans, which after being à«π¢ÕßÀ«“ππ—Èπ æ«°‡¢“‰¥â∑” ç∂—Ë«μâ¡é cooked is strained through a sieve, and is seasoned with cinnamon, cloves, sugar, milk · πÕ√àÕ¬∑’ˇ√’¬°«à“ ™‘π™“ ´÷Ë߇ªìπ¢ÕßÀ«“π∑’Ë∑” and sprinkled with some sesame seeds ®“°∂—Ë«‡À≈◊ÕßÀ√◊Õ∂—Ë«¥” ´÷ËßÀ≈—ß®“° ÿ°·≈â«°Á®–„™ â when served. μ–·°√ß°√ÕßπÈ”ÕÕ° ·≈â«π”‰ªª√ß√ ¥ÿ ⫬Õ∫‡™¬ °“πæ≈ Ÿ πÈ”μ“≈ π¡ ·≈â«‚√¬¥â«¬‡¡≈Á¥ß“‡«≈“‡ ‘√øå

Tamal - μ“¡“≈ Tacu Tacu - ∑“°ÿ∑“° ÿ(∂—Ë«∑Õ¥·≈–¢â“«) 19 Chinese Influence Õ‘∑∏‘æ≈¢ÕßÕ“À“√®’π Chinese immigration to Peru, which ™“«®’π®“°∫√‘‡«≥¡≥±≈°«“ßμÿâß ‡√‘Ë¡Õæ¬æ began in the mid-nineteenth century, and ‰ª¬—߇ª√Ÿ„π™à«ß°≈“ß»μ«√√…∑ ’Ë 19 „π™à«ß·√° Ê primarily came from the area of Canton, found considerable differences with Peruvian ª√– ∫ªí≠À“¥â“𧫓¡·μ°μà“ß∑’Ë™—¥‡®π¢Õß food. The need to eat their own foods √ ™“μ‘Õ“À“√‡ª√Ÿ ®“°§«“¡§ÿâπ‡§¬‡¥‘¡ ∑”„Àâ created a need to introduce in Peru the ™“«®’π‡À≈à“π’È π”æ◊™º—°·≈–æ—π∏ÿå¢â“«¢Õß®’π¡“ cultivation of Chinese vegetables and ∑”°“√‡æ“–ª≈Ÿ°„π‡ª√Ÿ ‡æ◊ËÕ„™âª√–°Õ∫Õ“À“√ increase crops of rice needed for the preparation of their food. Their cooking ¥â«¬§«“¡ “¡“√∂„π°“√ª√–°Õ∫Õ“À“√π’ȇÕß ability favoured the apparition of small àߺ≈„À⇰‘¥√â“πÕ“À“√®’π‡≈Á° Ê „π‡ª√Ÿ √Ÿâ®—°°—π¥’ Chinese restaurants known in Peru as chifas. „ππ“¡ ç™’ø“ é·≈– §«“¡ ”§—≠¢Õ߇§√◊ËÕ߇∑» The importation of certain spices and Asian „π°“√„™âª√ÿß√ Õ“À“√®’π·≈–º≈‘μ¿—≥±åÕ“À“√ food products helped to close the circle needed for the development of the Chinese ‡Õ‡™’¬∫“ß™π‘¥π’ȇÕß ®÷ߙ૬∑”„Àâ∏ÿ√°‘®Õ“À“√®’π cuisine in Peru. Thus was formed in our „π‡ª√Ÿ‰¡àªî¥°—ÈπÕ¬Ÿà·μà‡©æ“– ”À√—∫™π™“«®’π„π country a distribution network of Asian ‡ª√Ÿ‡∑à“π—Èπ ·μଗߢ¬“¬·≈– √â“ߪ√–‚¬™πåμàÕ products that benefited not only Chinese —ߧ¡™“«‡ª√Ÿ‚¥¬√«¡ ¥â«¬°“√π”«—μ∂ÿ¥‘∫„À¡à Ê immigrants, but the entire Peruvian society ‡À≈à“π’È¡“„™â„πÕ“À“√‡ª√Ÿ·∫∫§√’‚Õ≈ ¥â«¬‡Àμÿπ’È with the introduction of new elements that became part of the Peruvian Creole cuisine. „π™à«ß‡√‘Ë¡μâπ¢Õß°“√°àÕμ—Èß “∏“√≥√—∞‡ª√Ÿ Therefore, our Republican beginnings ®÷߇°‘¥‚≈°·ÀàßÕ“À“√√ ™“μ‘„À¡àÊ ´÷Ëßμà“ß®“°∑’Ë witnessed the birth of a world of flavours, ‡§¬‰¥â√—∫¡“®“° ‡ªπ ™“«‡ª√Ÿ®÷߉¥â√—∫ª√–‚¬™πå different from the one inherited by Spain. ®“°°“√„™âæ◊™º—°π“π“æ—π∏ÿå·≈–º≈‘μ¿—≥±åª√–°Õ∫ Peruvian consumers began benefiting from a wide range of vegetables and Chinese Õ“À“√®“°ª√–‡∑»®’π¡“„™âª√ÿßÕ“À“√‡ª√Ÿμ—Èß·μà (Oriental?) products, which are used to this π—Èπ¡“ day in dishes outside their origin. ‡¡◊ËÕ‡«≈“ºà“π‰ª ‡Õ°≈—°…≥å¢ÕßÕ“À“√®’π Over time, the co-existence of the two ·≈–Õ“À“√‡ª√Ÿ∑’Ë·μ°μà“ß°—π °Á‡√‘Ë¡¡’ ç°“√º ¡º “πé different gastronomic realities; the Chinese and local was smooth and peaceful one, and °—π¡“°¢÷È𠇙à𠇥‘¡Õ“À“√®’π„™â«‘∏’°“√π÷Ëß°ÁÀ—π¡“ a fusion took shape. The original Chinese ∑Õ¥Õ¬à“ßÕ“À“√§√’‚Õ≈∑’ˉ¥â√—∫Õ‘∑∏‘æ≈®“°‡ ªπ cuisine went from “steamed” to “fried”, with À≈“¬‡¡πŸ à«πÕ“À“√∑âÕß∂‘Ëπ¢Õ߇ª√Ÿ·≈–Õ“À“√ a strong influence in many cases of Creole §√’‚Õ≈ μà“ß°ÁÀ—π¡“„™â‡∑§π‘§°“√º—¥‰ø·√ߢÕß®’π cuisine. Local and Creole foods benefited ·≈–°“√ª√ÿßÕ“À“√‡π◊ÈÕ —μ«å¥â«¬√ ™“쑇ª√’Ȭ« from the Chinese technique of ‘sauté at high heat’, and from the sweet and sour meat À«“π πÕ°®“°π—Èπ¬—ß¡’°“√„™â ¡ÿπ‰æ√„À¡ à Ê ·≈– flavours, in addition to the use of new herbs ´Õ ∂—Ë«‡À≈◊Õß Àπ÷Ëß„π‡¡πŸÕ“À“√∑’Ë®—¥«à“‡ªìπ and soy sauce. The creation of one of the —≠≈—°…≥å¢ÕßÕ“À“√ª√–®”™“쑇ª√Ÿ ™◊ËÕ ç‚≈‚¡ signature dishes of Peruvian cuisine: the ´—≈μ“‚¥é (‡π◊ÈÕº—¥) °Á¬—ß¡’ à«π‰¥â√—∫Õ‘∑∏‘æ≈®“° “lomo saltado” (sautéed meat) fits this Chinese influence and eventual co-fusion. Õ“À“√®’π °àÕπ·≈⫺ ¡º “π°≈¡°≈◊π°—π‡ªìπ But the most notable contribution of the Àπ÷Ë߇¥’¬«„π∑’Ë ÿ¥ ·μà ‘Ëß∑’Ë —߇°μ‡ÀÁπ‰¥â™—¥‡®π Chinese cuisine was undoubtedly rice. While ∑’Ë ÿ¥‚¥¬‰¡à¡’¢âÕ ß —¬„π‡√◊ËÕßÕ‘∑∏‘æ≈¢ÕßÕ“À“√ already consumed since the sixteenth ®’π°§Á ◊բ⓫ ´÷Ë߇¥‘¡™“«‡ª√Ÿ°Á¡’°“√√—∫ª√–∑“π¢â“« century, it is only after Chinese immigration that rice became popular and became the ¡“π“πμ—Èß·μà„π»μ«√√… ∑’Ë 16 ·μà‡æ‘Ëß®–π‘¬¡ quintessential Peruvian accompaniment, √—∫ª√–∑“π¢â“«®π°≈“¬‡ªìπÕ“À“√À≈—°¢Õß™“« much to the detriment of bread. The ‡ª√ŸÀ≈—ß®“°∑’Ë™“«®’π‰¥âÕæ¬æ‡¢â“¡“π’ȇÕß ∑”„Àâ favourite form of rice in Peru is grained rice, ¢π¡ªí߇√Ë¡‡ ‘ ◊ËÕ¡§«“¡π‘¬¡‰ª ∑—Èßπ’È ≈—°…≥–¢Õߢ“«â not overcooked, and is made with long grain rice, and distanced itself from the Chinese ∑’ˇªìπ∑’Ë™◊Ëπ™Õ∫„π‡ª√Ÿ §◊Õ ¢â“«¢“«∑’ˉ¡à ÿ°¡“° method of preparation in the use of garlic ®π‡°‘π‰ª ¡’‡¡≈Á¥¢â“«¬“« ´÷Ëß·μ°μà“ß®“°«‘∏’°“√ and salt. Àߢÿâ“«¢Õß™“«®’π∑’Ë„™â°√–‡∑’¬¡·≈–‡°≈◊Õ 20 On the other hand, Chinese dishes such „π¢≥–‡¥’¬«°—π Õ“À“√®’𠇙àπ ¢â“«º—¥ as fried rice, Wonton soup, sauté noodles ‡°’ͬ«πÈ” À¡’˺—¥ ·≈– ‘airport’ °Á‰¥â°≈“¬‡ªìπ and the ‘airport,’ have become national à«πÀπ÷ËߢÕßÕ“À“√ª√–®”™“μ‘·≈–‡ªìπ∑’˧ÿâπ‡§¬ dishes in their own right and are savoured ¢Õß™“«‡ª√Ÿ‰ª·≈â« and acclaimed by the Peruvian palate. ‰¡à°’˪ï∑’˺à“π¡“ ‰¥â¡’°“√ª√–°Õ∫Õ“À“√®’π In recent years interesting new ‡¡πŸ„À¡à Ê ∑’Ëπà“ π„® ‚¥¬‡©æ“–ª√–‡¿∑∑’Ë„™â introductions to traditional Chinese dishes º≈º≈‘μ®“°‡¢μ‡∑◊Õ°‡¢“·Õπ¥’ ¢Õ߇ª√Ÿ ‡™àπ have been made, especially with products ÀπŸμ–‡¿“ ´÷Ëß∑”„À⇰‘¥°“√‡ª≈’ˬπ·ª≈ß√Ÿª‚©¡ ¢ÕßÕ“À“√‰ª¡“° ¥—߇™àπ ™‘‡¶“§“¬ ∑’ˇª≈’ˬπ™◊ËÕ from the Andean region of Peru such as the ‡ªìπ ™‘‡¶“§ÿ¬ ´÷Ëß√â“πÕ“À“√®’π‡≈Á° Ê „π¬à“π guinea pig, which has come to modify dishes §“ªÕπ¢Õß°√ÿß≈‘¡“‡ªìπºŸâ√‘‡√‘Ë¡ª√–°Õ∫Õ“À“√ like Chijaukay, renamed as Chijaucuy. In this ª√–‡¿∑π’È¢÷Èπ°àÕπ regard, the ancient chifas in the Lima area of Capon are those leading the way. Õ‘∑∏‘æ≈¢ÕßÕ“À“√Õ‘μ“‡≈’¬π Õ“À“√Õ‘μ“‡≈’¬π∑’Ë√Ÿâ®—°°—π¥’∑—Ë«‚≈°·≈–¡’°“√ The Italian influence æ—≤π“„À⇰‘¥§«“¡À≈“°À≈“¬Õ¬à“߉¡à¡’¢’¥®”°—¥ Italian cuisine, which is well known °Á‡¢â“¡“¡’Õ‘∑∏‘æ≈ ”§—≠μàÕÕ“À“√‡ª√Ÿ‡™àπ°—π throughout the world and infinitely varied, ‚¥¬°“√º ¡º “π‡¢â“°—∫Õ“À“√ª√–®”™“쑇ª√Ÿ has exercised an important influence on ·≈– √â“ߧ«“¡π‘¬¡„πÀ¡Ÿà™“«‡ª√Ÿ„Àâ√Ÿâ®—°°“√ Peruvian cuisine as well, fusing with it and √—∫ª√–∑“πæ“ μâ“·≈–擬º—°‚¢¡„π™à«ßªïæ.». popularizing the consumption of pasta and 2383 - 2423 μ‘¥μ“¡¡“¥â«¬°“√Õæ¬æ¢Õß™“« spinach pie. Between 1840 and 1880, Õ‘μ“‡≈’¬π‡¢â“¡“ ¬—ߪ√–‡∑»‡ª√Ÿ‡ªìπ®”π«π¡“° following the rise of Italian immigration to ‚¥¬‡©æ“–®“°‡¡◊Õß≈‘°Ÿ‡√’¬ ´÷Ëßæ«°‡¢“‰¥â‡¢â“¡“∑” Peru -particularly from Liguria- they opened ∏ÿ√°‘®∫√‘°“√¥â“π Õ“À“√ ‡√◊ËÕߢÕß°‘π ™‘ß°“π“ food service businesses, eateries, chinganas (√â“π¢“¬‡À≈â“√“§“∂Ÿ°) √â“π¢“¬¢Õß™” √â“π (stores where cheap liquors are sold and ¢π¡ªíß ·≈–∫“√å∫“ß·Ààß ∑’Ë¡’ à«π™à«¬¢¬“¬ «—≤π∏√√¡°“√ª√–°Õ∫Õ“À“√Õ‘μ“‡≈’¬π„Àâ consumed), grocery stores, bakeries and ·æ√àÀ≈“¬‡ªìπ∑’Ë√Ÿâ®—°„π«ß°«â“ߢ÷Èπ μàÕ¡“™“« some bars which spread their culinary Õ‘μ“‡≈’¬π‰¥â‡√‘Ë¡‡æ“–ª≈Ÿ°æ◊™º—° “¬æ—π∏ÿå∑’Ëμà“ß customs. Later, they began to cultivate ÕÕ°‰ª àߺ≈„Àâ¡’°“√„™ºâ —° ¥™π‘¥„À¡à πÕ°‡Àπ◊Õ vegetable gardens with various species. This ®“°º—°∑âÕß∂‘ËπÕ◊Ëπ Ê „π°“√ª√–°Õ∫Õ“À“√ resulted in the emergence and spread of ¡“°¢÷È𠇙àπ °–À≈Ë”ª≈’ º—°‚¢¡ °–À≈Ë”¥Õ° new fresh vegetables such as kale, spinach, ∫√ÁÕ§‚§≈’Ë ¡–‡¢◊Õ ∫’∑√Ÿ∑·≈–°–‡æ√“ ·≈–Õ’° cauliflower, broccoli, eggplant, beetroot and À≈“°À≈“¬™π‘¥ Õ‘∑∏‘æ≈∑’ˇÀÁπ‰¥â™—¥‡®π®“°Õ“À“√ basil, amongst others. In more recent Õ‘μ“‡≈’¬π∑’ˇ°‘¥¢÷Èπ„π™à«ß 50 ªï∑’˺à“π¡“π’È °Á§Õ◊ influence, i.e. in the last 50 years, the panettone Õ“À“√‡ âπ™π‘¥Àπ÷ËߢÕß¡‘≈“π ·≈– Milanese panettone and Neapolitan pizza æ‘´´à“¢Õ߇π‡ªî≈ å ‰¥â°≈“¬‡ªìπÕ“À“√∑’Ëπ‘¬¡ have become popular. ·æ√àÀ≈“¬Õ¬à“ß¡“°„πÀ¡Ÿà™“«‡ª√Ÿ‰ª·≈â« 21 °“√‡¢â“¡“≈ßÀ≈—°ªí°∞“π„π‡ª√Ÿ¢ÕßÕ“À“√ Õ‘μ“‡≈’¬ππ—Èπ§≈⓬§≈÷ß°—∫ ‘Ëß∑’ˇ°‘¥¢÷Èπ°—∫Õ“À“√®’π ·≈–„π∑“ß°≈—∫°—πÕ“À“√Õ‘μ“‡≈’¬π°Á‰¥â√—∫Õ‘∑∏‘æ≈ ¢ÕßÕ“À“√‡ª√Ÿ§√’‚Õ≈‡¢â“‰ª¡“°‡™àπ°—π ®π°√–∑—Ë߉¡à¡’‡§â“„Àâ‡ÀÁπ‡≈¬«à“‡§¬‡ªìπÕ“À“√ Õ‘μ“‡≈’¬π¡“°àÕπ ·≈–„π∑’Ë ÿ¥°Á∂Ÿ°°≈◊π‡ªìπÀπ÷Ëß Tallarin Verde-green noodles - À¡’ËÀ¬° „πÕ“À“√‡ª√Ÿ‰ª‚¥¬ª√‘¬“¬ ‡æ√“–‡§√◊ËÕߪ√ÿß ∫“ßÕ¬à“ß∑’Ë„™â„πÕ“À“√Õ‘μ“‡≈’¬π∂Ÿ°μ—¥ÕÕ° Similar to what had and has been ·≈â«„ à‡§√◊ËÕߪ√ÿß√ Õ¬à“ßÕ◊Ëπ¢ÕßÕ“À“√‡ª√Ÿ happening with Chinese food, is the case of the Italian cuisine based in Peru, which in ‡¢â“‰ª·∑π turn has been influenced by traditional μ—«Õ¬à“߇™à𠪓‡°Áμμ’È„π´Õ °–‡æ√“‡ªìπ Peruvian Creole food, so much so that new Àπ÷Ëß„πÕ“À“√ª√–®”∑âÕß∂‘Ëπ¢Õ߇¡◊Õß≈‘°Ÿ‡√’¬∑“ß dishes been developed that are no longer μÕπ‡Àπ◊Õ¢Õߪ√–‡∑»Õ‘μ“≈’ „π‡ª√Ÿ‡√’¬°Õ“À“√ considered Italian, but Peruvian, since some ingredients have been removed and ™π‘¥π’Èßà“¬ Ê «à“∫–À¡’ˇ¢’¬« ™“«≈‘°Ÿ‡√’¬ª√–°Õ∫ supplanted by and with others. Õ“À“√™π‘¥π’È®“°°–‡æ√“ º—°™π‘¥μà“ß Ê ·≈– For example, spaghetti in basil sauce is ≈Ÿ°π—∑∑’ˇªìπº≈¢Õßμâπ π∑’Ë¡’„πÕ‘μ“≈’ à«π™“« the typical dish of Liguria, in northern Italy. In ‡ª√Ÿ„ ທ°‚¢¡≈߉ª·≈â«μ—¥≈Ÿ°π—∑ÕÕ°™“«Õ‘쓇≈’¬π Peru they are simply called green noodles. The Ligurian prepare them with basil, „™â™’ ´“¥’‡π’¬π·≈–™’ æ“√凡´—π„π¢≥–∑’ËÕ“À“√ vegetables and a nut that is the fruit of an ‡ª√Ÿ§√’‚Õ≈„™â§√’¡™’ ¥πÕ°®“°π’È‚¥¬∑—Ë«‰ª ™“« Italian pine species. The Peruvian added Õ‘μ“‡≈’¬π®–√—∫ª√–∑“πÕ“À“√™π‘¥π’È„πª√‘¡“≥ spinach and removed the nut. The Italian dish πâÕ¬ Ê ‡ ¡◊Õπ‡ªìπÕ“À“√ ‡√’¬°πÈ”¬àÕ¬·μà™“«‡ª√ Ÿ uses Sardinian and parmesan cheese; the Peruvian Creole made use of fresh cream π—Èπ√—∫ª√–∑“π‡ªìπÕ“À“√ ®“πÀ≈—°¢âÕ·μ°μà“ß cheese. On the other hand, in Italy it is usual ÿ¥∑⓬°Á§◊Õ™“«Õ‘쓇≈’¬π®–‰¡à√—∫ª√–∑“πÕ“À“√ to eat it in small quantities and as an ™π‘¥π’È√à«¡°—∫‡π◊ÈÕ —μ«åÀ√◊Õ‰¢à¥“«¢≥–∑’Ë∫–À¡’Ë appetizer; but in Peru it is the main course. ‡¢’¬«°—∫ ‡π◊ÈÕ«—«™ÿ∫ ‡°≈Á¥¢π¡ªíß∑Õ¥À√◊Õ ‡μÁ° Finally, an Italian would never dare eat it with a piece of meat or a fried egg. The green ‰°à°Á‰¥â √—∫°“√¬Õ¡√—∫‡ªìπ Àπ÷Ëß„πÕ“À“√∑ ’Ë ‡√’¬° noodle with breaded beef or chicken steak °—π«à“ Õ“À“√øî«™—Ëπ çÕ‘μ“‡≈’¬π-‡ª√Ÿé is one of the icons of the so-called Italian ‡™àπ‡¥’¬«°—∫ ª“‡°Áμμ’È ‚∫‚≈≠’ „πÕ‘μ“≈’ Peruvian fusion cuisine. ®–∫√‘‚¿§ °—∫´Õ ¡–‡¢◊Õ‡∑»‡∑à“π—Èπ ·μà„π‡ª√Ÿ The same goes with spaghetti Bolognese, in Italy they eat it only with ®–√“¥‡ â𠪓‡°Áμμ’È·¥ß¥â«¬´Õ ‡π◊ÈÕ·≈–‡æ‘Ë¡ tomato sauce, while in Peru, they baptize red ‡π◊ÈÕ‰°à À√◊Õ ¡‘π‘ ‚μ√π ’ (∑’ˇª≈’ˬπ´ÿª¡–‡¢◊Õ„ Ê spaghetti with meat sauce and they add a ¡“‡ªìπ´ÿª ¢âπ„ à‡ âπ æ“ μâ“ ¢â“«‚æ¥ ∂—Ë«≈‘¡“ piece of chicken. Or, the minestrone (which øí° ¡—𠔪–À≈—ß ·≈–Õ–‰√°Áμ“¡ ∑’Ë¡’Õ¬Ÿà „π transformed from an elegant and thin soup and became a strong dish with noodles, μŸâÕ“À“√) corn, lima beans, squash, cassava, and ∑ÿ°«—ππ’È ™“«‡ª√Ÿ¬—߉¥â‡æ≈‘¥‡æ≈‘π‰ª°—∫ whatever there is in the pantry). √ ™“μ‘ ‚Õ™“®“°°“√º ¡º “π°—π¢Õß√“«‘‚Õ≈’ Today we also enjoy tenacious mergers °—∫‡π◊ÈÕ«—«Õ∫ ‰°à‡ºÁ¥ ·≈–·¡â·μà à«πº ¡∑’Ë¡’ of ravioli with roast beef, chicken chilli and even mixtures in which you add sautíed ‡π◊ÈÕ«—«º—¥ ´÷Ë߇ªìπÕ‘∑∏‘æ≈¡“®“°°“√∑”Õ“À“√®’π beef, with well-known Chinese influence, ∑’ˇ≈◊ËÕß™◊ËÕ ‡°‘¥‡ªìπ‡¡πŸ μŸ«å„À¡à·∫∫≈Ÿ°º ¡ making it into a tri-continental fusion stew. ‰μ√∑«’ª 22 The Japanese influence Õ‘∑∏‘æ≈¢ÕßÕ“À“√≠’˪ÿÉπ Japanese migration in the late °“√Õæ¬æ‡¢â“¡“¬—߇ª√Ÿ¢Õß™“«≠’˪ÿÉπ„π™à«ß nineteenth century significantly impacted the ª≈“¬»μ«√√…∑ ’Ë 19 àߺ≈„À⇰‘¥°“√‡ª≈’ˬπ·ª≈ß Peruvian seafood cuisine. As a coastal Õ¬à“ß¡“°μàÕÕ“À“√∑–‡≈¢Õ߇ª√ Ÿ ´÷Ë߇ª√Ÿ‡Õß°Á‡ªìπ tradition and culture, the main diet there ª√–‡∑»μ‘¥™“¬Ωíòß∑–‡≈ ·≈–μ“¡¢π∫∏√√¡‡π’¬¡ was marinated fish and with it marine «—≤π∏√√¡·≈â« Õ“À“√À≈—°¢Õß™“«‡ª√Ÿ °Á§◊Õ products began to be re-assessed and re- ª≈“‡§Á¡ ·≈–º≈‘μ¿—≥±åÕ“À“√®“°∑–‡≈ ´÷Ë߇√‘Ë¡ °≈—∫¡“‰¥â√—∫§«“¡ π„®·≈–‡ªìπ∑’Ë™’Ëπ™Õ∫°—πÕ’° appreciated, since at the time beef and §√—Èß À≈—ß®“°‡¥‘¡∑’Ë∫π‚μä–Õ“À“√®–‡ÀÁπ·μà§π —Ëß poultry were more favoured on the table. Õ“À“√∑’˪√–°Õ∫®“°‡π◊ÈÕ«—«·≈–‡π◊ÈÕ —μ«åªï° Different cuts and very neat Japanese «‘∏’°“√·≈àª≈“∑’ˉ¡à‡À¡◊Õπ„§√ μ≈Õ¥®π techniques in the presentation of the dishes ‡∑§π‘§∑’Ë ÿ¥· πª√“≥’μ„π°“√ª√–°Õ∫ ·≈– and in the preparation of the seafood, joined μ°·μàßÕ“À“√ ¢Õß™“«≠’˪ÿÉπ‚¥¬‡©æ“–°—∫°“√ Peruvian sauces and ways of preparation ª√ ÿßÕ“À“√∑–‡≈ ‡¡◊ËÕº ¡º “π°—∫´Õ ·≈–«‘∏’ and thus a new culinary dimension was born °“√ª√ÿßÕ“À“√¢Õß™“«‡ª√Ÿ·≈â« °Á∑”„À⇰‘¥‡ªìπ in Peru. For example, the “mixture” of the ¡‘μ‘„À¡à„π°“√ª√ÿßÕ“À“√¢÷Èπ„π‡ª√Ÿ ¬°μ—«Õ¬à“ß Japanese sashimi and the Peruvian ceviche, ‡™àπ °“√º ¡º “π¢Õß ´“™‘¡‘ ¢Õß≠’˪ÿÉπ·≈– which is called the “tiradito”, was born. ‡´∫‘‡™à ¢Õ߇ª√Ÿ ‡°‘¥‡ªìπÕ“À“√‡¡πŸ„À¡à∑’ˇ√’¬°«à“ When the Japanese arrived in Peru they çμ‘√“¥‘‚μâé had to adapt their cuisine to the local ‡¡◊ËÕ™“«≠’˪ÿÉπ‡¢â“¡“Õ¬Ÿà„πª√–‡∑»‡ª√Ÿ æ«° ingredients available. They looked for ‡¢“μâÕߪ√—∫‡ª≈’ˬπ à«πª√–°Õ∫„π°“√ª√ÿß Õ“À“√¢Õßμπ„À⇢⓰—∫«—μ∂ÿ¥‘∫∑’ËÀ“‰¥â„π∑âÕß∂‘Ëπ alternative ingredients for those products „π¢≥–π—Èπ ‡π◊ËÕß®“°‰¡à “¡“√∂À“«—μ∂ÿ¥‘∫¥—È߇¥‘¡ they could not find, such as a Japanese ‰¥â ‡™àπ ¡—πΩ√—ËߢÕ߇ª√Ÿ·∑π¡—πΩ√—ËߢÕß≠’˪ÿÉπ potato which was replaced by a Peruvian ·≈–À—π¡“„™ â À—«‰™‡∑â“·∑π«“´“∫‘ one and Japanese hot mustard replaced by ™“«≠’˪ÿÉπ„π‡ª√Ÿ¬—߇ª≈’Ë¬π¡“„™âæ√‘°·≈–‡À≈â“ turnips. They also started including the use ªî ‚°â‡ªìπ‡§√◊ËÕߪ√ÿß√ Õ’°¥â«¬ ´÷Ëߺ≈®“°°“√ of hot pepper and pisco. From this contact º ¡º “π°—π√–À«à“ß»‘≈ª–°“√∑”Õ“À“√¢Õß between the two culinary cultures, the ∑—Èß Õß«—≤π∏√√¡∑’Ëμà“ß°—ππ’È ∑”„À⇰‘¥Õ“À“√ “Nikkei” cuisine was born, a fusion cuisine in ª√–‡¿∑„À¡à∑’ˇ√’¬°«à“ ç𑧇§Õ‘é ´÷Ë߇ªìπÕ“À“√ which its ingredients, oriental and Peruvian øî«™—Ëπ∑’Ë√«¡ à«πº ¡μà“ß Ê ∑—Èß∑’ˇªìπ√ ™“μ‘ flavours are mixed, and in which techniques ·∫∫‡Õ‡™’¬·≈–‡ª√Ÿ‡¢â“¥â«¬°—π ·∂¡¬—߉¥â‡∑§π‘§ and cooking methods typical of Japan are ·≈–°√√¡«‘∏’°“√ª√–°Õ∫Õ“À“√μà“ß Ê ∑’ˇªìπ used. What is certain is that today the Nikkei ‡Õ°≈—°…≥å¢Õß≠’˪ÿÉπ‡¢â“‰ª¥â«¬ ∑”„ÀâÕ“À“√ cuisine has its own identity, different from ·∫∫𑧇§Õ‘¡ ’ ‡Õ°≈—°…≥凪ìπ¢Õßμ—«‡Õß ·μ°μà“ß ®“°Õ“À“√≠’˪ÿÉπ¥—È߇¥‘¡ ·≈–‰¥â√—∫§«“¡π‘¬¡ the Japanese cuisine. Nikkei cuisine has Õ¬à“ß¡“°¡“¬ ‰¡à·æâÕ“À“√‡ª√Ÿ‡¡πŸÕ◊ËπÊ ∑’Ë∑—Èß become a real “boom” in the varied and · πÕ√àÕ¬·≈–¡’„Àâ‡≈◊Õ°√—∫ª√–∑“πÕ¬à“ß delicious Peruvian cuisine. À≈“°À≈“¬ Historians argue that there are many π—°ª√–«—μ‘»“ μ√åμà“ß‚μâ·¬âß°—π∂÷ßÕ‘∑∏‘æ≈ influences on the Japanese sashimi in ®“°Õ“À“√´“™‘¡‘¢Õß≠’˪ÿÉπ∑’Ë¡’„πÕ“À“√ 燴«‘‡™àé “ceviche”, “seviche”, or even “sebiche”, which À√◊Õ ç‡´∫‘‡™àé π—ÈπÕ¬à“ß¡“° ‡¡◊ËÕ‰¥â√—∫°“√¬°¬àÕß was declared as Peru's Cultural Heritage ‡ªìπ¡√¥°∑“ß«—≤π∏√√¡¢Õß™“«‡ª√Ÿ ´÷Ëߺà“π°“√ and has evolved over the centuries into the æ—≤𓇪≈’ˬπ·ª≈ß¡“°«à“À≈“¬»μ«√√…®π¡“ dish we know today. ‡ªìπÕ“À“√ ‡´∫‘‡™à ∑’Ë∑ÿ°§π√Ÿâ®—°°—π„π∑ÿ°«—ππ’È 23 Sources (Texts and photos) : ∑’Ë¡“ (∫∑§«“¡·≈–√Ÿª¿“æ) Acurio, Gastón. 2002 Perú una Aventura ‡ª√Ÿ: °“√º®≠¿—¬„π‚≈°Õ“À“√ Acurio, Gastón. Culinaria. 2002 Perú una Aventura Culinaria. ¿—μ쓧“√®’π„π‡ª√ Ÿ Balbi, Mariella. 2002 Los Balbi, Mariella. 2002 Los Chifas en el Perú Chifas en el Perú Fundación Felipe Antonio Custer. 2000 El »‘≈ª–°“√∑”Õ“À“√‡ª√ Ÿ Fundación Felipe arte de la cocina peruana. Antonio Custer. 2000 El arte de la cocina Guardia, Sara Beatriz. 2002 Una fiesta del peruana. sabor El Perú y sus Comidas. ‡∑»°“≈·Ààß√ ™“μ‘Õ“À“√‡ª√ Ÿ Guardia, Sara Beatriz. 2002 Una fiesta del sabor El Perú y Olivas Weston, Rosario. 1996 La cocina en sus Comidas. el Virreinato del Perú. Ed. §√—«„π‡¢μÕÿª√“™·Àà߇ª√ Ÿ Olivas Weston, Sison de Porras de la Guerra, Josie. 1994 El Rosario. 1996 La cocina en el Virreinato del Perú y sus manjares Perú. Ed. Stanbury, Jorge. 1994 La gran cocina ‡ª√Ÿ·≈–§«“¡Õ√àÕ¬°≈¡°≈àÕ¡ Sison de Porras de la Guerra, Josie. 1994 El Perú y sus peruana. manjares Vega, Juan José. 1993 La influencia morisca y Õ“À“√¥’¥’¢Õ߇ª√ Ÿ Stanbury, Jorge. 1994 La mora: tres casos gran cocina peruana. específicos en Cultura, identidad y cocina en Õ‘∑∏‘æ≈¢Õß·¢°¡—«√åμàÕ‡ª√ Ÿ el Perú ‚¥¬‡©æ“–¥â“π«—≤π∏√√¡ Õ—μ≈—°…≥å·≈–°“√§√—« Vega, Juan José. 1993 La influencia morisca y mora: tres casos específicos en Cultura, identidad y cocina en el Perú

24 Photos and Recipes From ùThe Art of Peruvian Cuisineû (»‘≈ª–·ÀàßÕ“À“√‡ª√Ÿ) çTony Custeré

1. Ceviche 燴∫‘‡™àç 2. Causa 燰“´à“ç 3. Choros a la Chalaca ç‚™‚√ Õ“ ≈“ ™“≈“°“ç 4. Parihuela 窓√‘‡«≈à“ç 5. Papa Rellena 窓ª“ ‡√≠’πà“ç 6. Rocoto Rolleno ç‚√‚°‚μ ‚√‡≈‚πàç 7. Ají de Gallina çÕ“¶’ ‡¥ °“≠’πà“ç 8. Arroz con Mariscos çÕ“√å‚√ °Õπ ¡“√‘ ‚° ç 9. Seco de Cabrito 燴‚° ‡¥ °“∫√’‚μç 10. Supriro Limeño ç´Ÿª√’‚√à ≈’‡¡‚≠àç 11. Alfajores çÕ—≈ø“¶Õ‡√ ç 12. Encanelado ç‡ÕÁ𰓇π≈“‚¥ç 13. Pisco Sour çªî ‚°â ´“«√åç

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Ceviche (‡´∫‘‡™à) Ingredients : à«πª√–°Õ∫ : ● 2 lb. white fish ● ª≈“‡π◊ÈÕ¢“« 2 ªÕπ¥å ● 1 cup of lime juice ● πÈ”¡–π“« 1 ∂⫬ ● 1 clove of crushed garlic ● °√–‡∑’¬¡∫¥ 1 °≈’∫ ● 2 red peppers, diced ● æ√‘°À¬«°·¥ß 2 ≈Ÿ° À—Ëπ≈Ÿ°‡μã“ ● 2 finely diced jalapeno peppers (to ● æ√‘°À«“π 2 ≈Ÿ° À—Ëπ≈Ÿ°‡μã“ your preference) (·≈â«·μ৫“¡™Õ∫) ● salt and pepper to taste ● ● 1 large onion, finely chopped ‡°≈◊Õ·≈–æ√‘°‰∑¬ ● ● Bunch of finely chopped cilantro ÀÕ¡À—«„À≠ à 1 À—« —∫≈–‡Õ’¬¥ ● 2 lettuce leaves per plate ● º—°™’ —∫≈–‡Õ’¬¥ 1 ¡—¥ ● 12 to 16 corn on the cobs cut into ● º—°°“¥ 2 „∫ μàÕ®“π 2-inch pieces, cooked as usual ● ¢â“«‚æ¥ ÿ° 12 - 16 Ωí° ● 3 or 4 sweet potatoes, boiled and μ—¥‡ªìπ™‘Èπ≈– 2 π‘È« peeled ● ¡—πΩ√—Ëßμâ¡·≈–ªÕ°‡ª≈◊Õ° 3-4 À—« ● 6 to 8 lemons cut in half and placed in ● ¡–π“«ºà“§√÷Ëß 6 - 8 ™‘Èπ center of table «“߉«â°≈“ß‚μä– Preparation : 1. Wash and de-bone fish and cut in 1/2- «‘∏’°“√∑” : inch chunks. 1. ≈â“ß·≈–·¬°°â“ßÕÕ°®“°ª≈“·≈–μ—¥™Èπ≈–§√‘ ÷Ëßπ‘È« 2. Season with lemon juice, garlic, salt and 2. ª√ÿß√ ¥â«¬πÈ”¡–π“« °√–‡∑’¬¡ ‡°≈◊Õ pepper. Let it marinate for 1/2 hour. ·≈–æ√‘°‰∑¬ À¡—°‰«â§√÷Ëß™—Ë«‚¡ß 3. Add onion, jalapeno and red pepper and 3. „ àÀÕ¡À—«„À≠ à æ√‘°À«“π ·≈–æ√‘°À¬«° cilantro. Marinate for 1 more hour. 4. Serve on a bed of lettuce and add two ·≈–º—°™ ’ À¡—°‰«âÕ’°Àπ÷Ëß™—Ë«‚¡ß pieces of corn on the cob and a portion 4. ‡ ‘√åøæ√âÕ¡°—∫º—°°“¥ ·≈–„ à¢â“«‚æ¥∑’Ëμ—¥·≈â« of the sweet potatoes. Õß™‘Èπ °—∫¡—πΩ√—ËßæÕª√–¡“≥ 27

CHOROS A LA CHALACA ‚™‚√ Õ“ ≈“ ™“≈“°“

Ingredients : à«πº ¡ :

● 1 dz. Mussels ● ÀÕ¬··¡≈ß¿ Ÿà 1 ‚À≈

● 1 red onion, chopped as finely as ● μâπÀÕ¡ —∫≈–‡Õ’¬¥ 1 μâπ possible ● º≈‚√‚°‚μ â ‡Õ“‡¡≈Á¥ÕÕ° ● 1/4 cup seeded and finely diced À—Ëπ ’ˇÀ≈’ˬ¡≈Ÿ°‡μã“ 1/4 ∂⫬ rocoto ● º—°™’Ω√—Ëß ¥ —∫ 1 ™âÕπ‚μä– ● 1 tbsp freshly chopped parsley ● ¡–‡¢◊Õ‡∑»ªÕ°‡ª≈◊Õ°‡Õ“‰ âÕÕ° ● 1/2cup peeled, seeded and finely À—Ëπ ’ˇÀ≈’ˬ¡≈Ÿ°‡μã“ 1/2 ∂⫬ diced tomato ● ● ‡¡≈Á¥¢â“«‚æ¥μâ¡ ÿ° 1/2 ∂⫬ 1/2cup fresh corn kernels, cooked

● ● 1 tbsp aji amarillo paste πÈ”æ√‘°‡ª√ Ÿ 1 ™âÕπ‚μä–

● ● 1 tbsp vegetable oil πÈ”¡—πæ◊™ 1 ™âÕπ‚μä–

● ● Juice of 5 key limes πÈ”¡–π“«·ªÑπ 5 º≈

● ● Salt and pepper ‡°≈◊Õ·≈–æ√‘°‰∑¬

30 Preparation : °“√®—¥‡μ√’¬¡ : Discard any mussels that are not tightly ‡≈◊Õ°ÀÕ¬∑’Ë°“∫ªî¥‰¡à π‘∑∑‘Èß μ—¥Àπ«¥¢Õß closed. Remove beards (fibrous fringe) with ÀÕ¬ÕÕ°¥â«¬¡’¥§¡¢π“¥‡≈Á° ≈â“ßÀÕ¬„Àâ –Õ“¥ a small sharp knife and rinse mussels very thoroughly under cold running water, ¥â«¬ª≈àÕ¬„ÀâπÈ”‡¬Áπ‰À≈ºà“π ¢—¥‡ª≈◊Õ°ÀÕ¬ scrubbing with a brush to remove any grit ¥â«¬·ª√߇æ◊ËÕ‡Õ“°√«¥∑√“¬À√◊Õ‚§≈πÕÕ° or mud. Drain. º÷Ëß„Àâ·Àâß

Steam mussels gently, removing from steamer as they open to prevent π÷ËßÀÕ¬·¡≈ß¿Ÿà¥â«¬‰øÕàÕπ ‡¡◊ËÕ °“∫ÀÕ¬ overcooking, discarding any that do not ‡ªî¥„Àâ‡Õ“ÕÕ°®“°∑’Ëπ÷Ë߇æ◊ËÕ‰¡à„Àâ ÀÕ¬ ÿ°‡°‘π‰ª open. Allow to cool. à«πÀÕ¬∑’Ë°“∫‰¡à‡ªî¥„Àâ∑‘È߉ª ®“°π—Èπª≈àÕ¬ „À⇬Áπ Place mussels on the half shell on a serving platter. ®—¥μ—«ÀÕ¬≈ß∫π°“∫∑’Ë·∫àߧ√÷Ë߉«â ‡·≈–«“ß In a small bowl combine the onion, ∫π®“π‡ ‘√åø rocoto, tomato, parsley, corn kernels, key lime juice, aji Amarillo paste and salt and pepper. º ¡‡§√◊ËÕß∑’ˇμ√’¬¡‰«â≈ß„π™“¡ „∫‡≈Á° ¡’ À—«ÀÕ¡ ‚√‚°‚μâ ¡–‡¢◊Õ‡∑» º—°™’Ω√—Ëß Add the oil and mix all ingredients ‡¡≈Á¥¢â“«‚æ¥μâ¡ πÈ”¡–π“«·ªÑπ πÈ”æ√‘°‡ª√Ÿ thoroughly. Leave for five minutes to let the ‡°≈◊Õ·≈–æ√‘°‰∑¬ ‡μ‘¡πÈ”¡—π„π à«πº ¡∑—ÈßÀ¡¥ flavors develop. ∑‘È߉«âÀâ“π“∑’‡æ◊ËÕ„Àâ√ ™“쑇¢â“°—π Check and adjust seasonings if necessary and then place 1 tablespoonful on top of ™‘¡·≈–‡μ‘¡√ ™“μ‘∑’ËμâÕß°“√·≈â«μ—° à«πº ¡ each mussel. ª√–¡“≥ 1 ™âÕπ‚μä–æŸπ√“¥¥â“π∫π¢ÕßÀÕ¬

Add a few more drops of key lime juice ·μà≈–μ—«∑’Ë«“ßÕ¬Ÿà„π°“∫„π®“π‡ ‘√åø ‡À¬“–πÈ” to taste and serve immediately. ¡–π“«‡μ‘¡Õ’° 2-3 À¬¥‡æ◊ËÕ‡æ‘Ë¡√ ™“μ‘ ·≈– ‡ ‘√åø∑—π∑ ’ Tip : When buying mussels always check that the shells are tightly closed. Shells ‡§≈Á¥≈—∫ : should be uncracked and unbroken and ‡¡◊ËÕ´◊ÈÕÀÕ¬μâÕ߇≈◊Õ°μ—«∑’ˇª≈◊Õ°ÀÕ¬ªî¥ the mussels should have a pleasant sea smell. π‘∑‡ ¡Õ·≈–‰¡à§«√¡’√Õ¬·μ° ‡π◊ÈÕÀÕ¬§«√ Do not store in the refrigerator for any ¡’°≈‘ËπÀÕ¡ ¥ ‰¡à‡°Á∫ÀÕ¬‰«â„πμŸâ‡¬Áππ“π°«à“ longer than 24 hours. You can also soak the 24 ™—Ë«‚¡ß §ÿ≥ “¡“√∂·™ÀÕ¬„ππà È”‡°≈Õ Õß “¡◊ mussels in a solution of salt water for a couple of hours to ensure that all grit and ™—Ë«‚¡ß‡æ◊ËÕ„Àâ·πà„®«à“°√«¥·≈–∑√“¬À≈ÿ¥ sand is removed. ÕÕ°‰ª

31 PARIHUELA ª“√‘‡«≈à“

Ingredients : à«πº ¡ : ● 1/4 cup vegetable oil ● πÈ”¡—πæ◊™ 1/4 ∂⫬ ● 1 large red onion, finely chopped ● μâπÀÕ¡„À≠à —∫ 1 μâπ ● 3 cloves garlic, crushed ● °√–‡∑’¬¡∫¥ 3 °≈’∫ ● 2 plum tomatoes, peeled, seeded and ● ¡–‡¢◊Õ‡∑»æ≈—¡ªÕ°‡ª≈◊Õ° finely chopped ‡Õ“‡¡≈Á¥ÕÕ°·≈– —∫ 2 ≈Ÿ° ● 2 tbsp ají amarillo paste ● πÈ”æ√‘°‡ª√ Ÿ 2 ™âÕπ‚μä– ● 2 tbsp ají panca paste ● πÈ”æ√‘°‡ª√ Ÿ 2 ™âÕπ‚μä– ● 1 tsp dried oregano ● ÕÕ√‘°“‚π·Àâß 1 ™âÕπ™“ ● 1 bay leaf ● „∫°√–«“π 1 „∫ ● 1/2 cup dry white wine ● ‰«π墓« 1/2 ∂⫬ ● 6 cups fish stock ● πÈ” μÁÕ°ª≈“ 6 ∂⫬ ● 6 small slices of sea bass or any other ● ‡π◊ÈÕª≈“°–æßÀ√◊Õ firm white fleshed fish ª≈“ ’¢“«∑’ˇπ◊ÈÕ·πàπ 6 ™‘Èπ‡≈Á° ● 1 lb ( 1/2 kg) peeled and cleaned ● À“ß°ÿâߪհ‡ª≈◊Õ°·≈– crayfish tails ∑”§«“¡ –Õ“¥ 1 ªÕπ¥å (1/2 °° ) ● 1 dozen scallops ● ÀÕ¬‡™≈≈å 1 ‚À≈ ● 1 dozen mussels, cooked ● ÀÕ¬·¡≈ß¿Ÿà ÿ° 1 ‚À≈ ● 1 cup cleaned squid, cut in rings ● ª≈“À¡÷°À—Ëπ‡ªìπ·«àπ 1 ∂⫬ ● 1/4 cup Pisco ● ªî ‚°â 1/4 ∂⫬ ● Juice of 1 key lime ● πÈ”¡–π“«·ªÑπ 1 ≈Ÿ° ● Salt and pepper ● ‡°≈◊Õ·≈–æ√‘°‰∑¬

32 Preparation : «‘∏’∑” : In a large pan, heat the oil over medium „ àπÈ”¡—π„π°√–∑–¢π“¥„À≠à „™â‰øª“π°≈“ß heat and fry the garlic for just a few ‡®’¬«°√–‡∑’¬¡√–«—ßÕ¬à“„Àâ‰À¡â „ àÀÕ¡º—¥μàÕÕ’° seconds. Be careful not to let it brown. Add 4-5 π“∑’À√◊Õ®πÀÕ¡„ ·≈–‡√‘Ë¡°≈“¬‡ªìπ ’∑Õß the onion and continue cooking for 4 to 5 minutes or until the onion is completely translucent and just starting to turn golden. „ à¡–‡¢◊Õ‡∑»πÈ”æ√‘°‡ª√Ÿ∑—Èß Õß™π‘¥ „∫°√–«“π ÕÕ√‘°“‚π·Àâß ‡°≈◊Õ æ√‘°‰∑¬ Add the tomato and ají amarillo and ají º—¥μàÕÕ’° 2-3 π“∑’ §π‡√◊ËÕ¬ Ê panca pastes, bay leaf, oregano and salt and pepper and cook for another 2-3 minutes, „ à‰«πå À√’ˉø‡§’ˬ«μàÕ®π à«πº ¡‡¥◊Õ¥∑—Ë« stirring. °—π®π¢âπ

Add the wine. Bring the mixture to a boil, lower the heat and simmer until nearly ®“°π—Èπ„ àπÈ” μäÕ°ª≈“ √Õ„À⇥◊Õ¥„ àª≈“ all the liquid has evaporated. À“ß°ÿâß·≈–·À«πª≈“À¡÷°·≈– ÿ¥∑⓬ÀÕ¬‡™≈≈å ·≈–ÀÕ¬·¡≈ß¿Ÿà ÿ° Then add the stock, bring back to a boil and add first the fish, then the crayfish tails ª√ÿß√ ∂â“®”‡ªìπ„Àâ‡æ‘Ë¡‡°≈◊Õ‰¥â „ àπÈ”¡–π“« and squid rings and finally the scallops and cooked mussels. ·ªÑπ 2-3 À¬¥·≈–ªî ‚°â·≈â« ‡ ‘√åøμÕπ∑’Ë ¬—ß√âÕπÕ¬Ÿà Adjust the seasonings, adding more salt if necessary. Add a few drops of lime juice and the Pisco and serve piping hot.

33 PAPA RELLENA ª“ª“‡√≠’πà“

Ingredients : à«πº ¡ : ● 2 lb (1 kg) white potatoes ● ¡—πΩ√—Ëߢ“« 2 ªÕπ¥å (1 °°) ● 1 3/4 lb (750g) meat, half beef, half ● ‡π◊ÈÕ§√÷Ë߇π◊ÈÕÀ¡Ÿ§√÷ËßÀ—Ëπ≈Ÿ°‡μã“À√◊Õ pork, cut into fine dice or minced —∫≈–‡Õ’¬¥ 1 3/4 ªÕπ¥ å (750 °√—¡) ● 3 medium onions, chopped fine ● ÀÕ¡°≈“ß —∫≈–‡Õ’¬¥ 3 À—« ● 1/2 lb (250g) tomatoes, peeled, ● ¡–‡¢◊Õ‡∑»ªÕ°‡ª≈◊Õ°‰¡à‡Õ“‡¡≈Á¥ seeded and diced fine À—Ëπ≈Ÿ°‡μ㓇≈Á° 1/2 ªÕπ¥å (250 °√—¡) ● 1 tsp paprika ● æ√‘°ª“ª√‘°â“ 1 ‡¡Á¥ ● 3 1/2 oz (100g) pitted black olives ● ¡–°Õ°¥”‰¡à‡Õ“‡¡Á¥ 3 1/2 ÕÕπ´å (100 °√—¡) ● 3 hard-boiled eggs, chopped ● ‰¢à≈«° ÿ° —∫ 3 øÕß ● 1 egg, beaten ● ‰¢à¥‘∫μ’ 1 øÕß ● Flour for coating ● ·ªÑß ”À√—∫‡§≈◊Õ∫ ● Vegetable oil for frying ● πÈ”¡—πæ◊™ ”À√—∫∑Õ¥ ● Salt and pepper ● ‡°≈◊Õ·≈–æ√‘°‰∑¬

34 Preparation : «‘∏’∑” : Place the potatoes in a large pot with μâ¡¡—πΩ√—Ëß®ππÿà¡„πÀ¡âÕ¢π“¥„À≠à¥â«¬ plenty of salted water and boil until tender, about 20 minutes. πÈ”‡§Á¡ª√‘¡“≥¡“°ª√–¡“≥ 20 π“∑’ To prepare the filling : ‡μ√’¬¡‰ â : Heat enough oil to cover the base of a large skillet and brown the meat, seasoning ÕÿàππÈ”¡—π„Àâ√âÕπ·≈–¡’ª√‘¡“≥æÕ·≈â« with salt and pepper to taste. Remove the ∑Õ¥‡π◊ÈÕ„Àâ‡À≈◊Õߪ√ÿß√ ¥â«¬‡°≈◊Õ·≈–æ√‘°‰∑¬ meat from the skillet with a slotted spoon ‡æ◊ËÕ„Àâ¡’√ ™“μ‘ μ—°‡π◊ÈÕÕÕ°¥â«¬™âÕπμ–·°√ß and put to one side. °—π‰«â¢â“ßÀπ÷Ëß In the same skillet, sauté the finely chopped onion and tomato and the paprika. „π°√–∑–‡¥’¬«°—πº—¥ÀÕ¡ —∫ ¡–‡¢◊Õ‡∑» Cook on low heat for a couple of minutes ·≈–æ√‘° „™â‰øª“π°≈“ß 2-3 π“∑’·≈â«„ à‡π◊ÈÕ and then return the meat to the skillet. Simmer all the ingredients together for ∑’Ëμ —°¢÷Èπ‰«â°≈—∫≈߉ª ‡§’ˬ« à«πº ¡∑—ÈßÀ¡¥‡¢â“ 5 minutes. Remove from the heat and mix ¥â«¬°—π 5 π“∑ ’ ¬°≈ß®“°‡μ“·≈â«„ à‰¢à ÿ°∑’Ë —∫ in the hard-boiled egg and the olives. ‰«â·≈–¡–°Õ°

Strain the potatoes well and when they are cool, peel them and finely mash them by μ—°¡—πΩ√—Ëߢ÷Èπ®“°πÈ”√Õ®π‡¬Áπ ªÕ°‡ª≈◊Õ° pressing them through a sieve with the back ·≈â«∫¥≈–‡Õ’¬¥ºà“πμ–·°√ߥ⫬¥â“πÀ≈—ߢÕß of a spoon. Alternatively, you can use a ricer. ™âÕπ À√◊Õ®–„™â‡§√◊ËÕßÕ—¥°Á‰¥âª√ÿß√ ¥â«¬‡°≈◊Õ Adjust seasoning, adding more salt if necessary, and allow to cool for 10 minutes. ∂â“μâÕß°“√ ª≈àÕ¬„À⇬Áπ 10 π“∑’ Work the mashed potato with your ªíôπ¡—πΩ√—Ëß∫¥‡¢â“¥â«¬°—π®ππÿà¡·≈–‡√’¬∫‡π’¬π hands until it resembles a soft, smooth dough. Flour a work surface and your hands. ¥â«¬ΩÉ“¡◊Õ ‚√¬·ªÑß∫πæ◊Èπ∑’Ë∑’Ë®–∑”Õ“À“√μ—° Place about 1/2 cup of the potato mixture in ¡—πΩ√—Ëß∑’˺ ¡‰«â ? ∂⫬„ àΩÉ“¡◊Õ∑”„À⇪ìπ·ºàπ the palm of your hand and carefully form a «“ß´âÕπ°—π‰«â·≈â«μ—°‰ â 1 ™âÕπ‚μä–„ àμ√ß°≈“ß thin disc-shaped layer. In the center, place ·ªÑß∑’Ë∑”‰«â ‡¡◊ËÕ™”π“≠·≈â«μâÕß°“√∑”„Àâ about 1 tbsp of the filling. If you like, you can make larger ones after a bit of practice. ™‘Èπ„À≠à¢÷Èπ°Á‰¥ â Carefully bring sides of the potato layer §àÕ¬ Ê μ≈∫¥÷ßÕ’°¥â“πÀπ÷ËߢÕß¡—πΩ√—Ëß∑’Ë together to cover filling and form large croquettes. Dip each croquette in beaten ‡μ√’¬¡‰«â¡“ª√–°∫Õ’°¥â“πÀπ÷Ëß°Á®–‰¥â‚§√·§∑ egg and then coat with sifted flour. Heat 1/4 ™‘Èπ„À≠à ®ÿà¡‚§√·§∑·μà≈–™‘Èπ„π‰¢à ¥∑’Ëμ’‰«â·≈â« cup of vegetable oil in a skillet and pan fry §≈ÿ°≈ß„π·ªß∑Ñ ’Ë√àÕπ‡μ√’¬¡‰«â ∑Õ¥„ππÈ”¡π√— âÕπ ? the croquettes until golden. Serve immediately with salsa criolla. ∂⫬®π‡ªìπ ’∑Õß ‡ ‘√åø∑—π∑’°—∫´“≈´à“§√’‚Õ≈

Tip : ‡§≈Á¥≈—∫ : If you are not going to fry the croquettes À“°¬—߉¡àμâÕß°“√∑Õ¥‚§√·§∑∑—π∑’ Õ¬à“ mmediately, do not dip in beaten egg but rather dust with a fine coating of flour to ®ÿࡉ¢à ·μà„Àâ§≈—°‡§≈◊Õ∫¥â«¬·ªÑß∑’Ë√àÕπ‰«â‡æ◊ËÕ keep them from becoming sticky. ‰¡à„Àâ‡À𒬫

35 Rocoto Rolleno

Ingredients : à«πª√–°Õ∫ : ● 1/2 cup raisins ● ≈Ÿ°‡°¥ 1/2 ∂⫬

● 1 onion, chopped ● ÀÕ¡À—«„À≠à —∫ 1 À—« ● 1 clove garlic, minced ● °√–‡∑’¬¡ —∫≈–‡Õ’¬¥ 1 °≈’∫ ● 2 chili peppers (anaheim or similar) ● æ√‘° 2 ‡¡Á¥ ● 3 tbsp. olive oil ● πÈ”¡—π¡–°Õ° 3 ™âÕπ‚μä– ● 1 tsp. cumin ● ¢¡‘Èπ 1 ™âÕπ™“ ● 1 tbsp. paprika ● ºßª“ª√‘°â“ 1 ™âÕπ‚μä– ● 1 lb. ground beef ● ● 3/4 cup beef broth ‡π◊ÈÕ«—«∫¥ 1 ªÕπ¥å ● ● 1 cup queso fresco (crumbly cheese ´ÿª«—« 3/4 ∂⫬ curds) ● ™’ ∫¥ 1 ∂⫬ 36 Preparation : «‘∏’°“√∑” : Preheat oven to 350 degrees F. 1. μ—È߇μ“Õ∫∑’˧«“¡√âÕπ 350 Õß»“ø“‡√π‰Œμå Place the raisins in a small bowl and cover with boiling water. Let them plump in 2. „ à≈Ÿ°‡°¥≈ß„π™“¡‡≈Á°Ê ·≈–„ àπÈ”‡¥◊Õ¥ the water for 10 minutes. ≈߉ªª≈àÕ¬„ÀâæÕß„ππÈ” 10 π“∑’ Remove seeds and veins from chili 3. ‡Õ“‡¡≈Á¥ÕÕ°®“°æ√‘° º—¥ÀÕ¡À—«„À≠à peppers. Sauté the chopped onions, garlic, and peppers in the olive oil until soft and °√–‡∑’¬¡ ·≈–æ√‘°‰∑¬„ππÈ”¡—π¡–°Õ°®ππÿàπ fragrant. ·≈–ÀÕ¡ Add the cumin and paprika and cook 2 4. „ ࢡ‘Èπ·≈–ª“ª√‘°â“ º—¥„Àâ ÿ° 2 π“∑’ minutes more, stirring. Add the ground beef and cook until browned. „ à‡π◊ÈÕ∫¥ ·≈–º—¥μàÕ®π‡ªìπ ’ÕÕ°πÈ”μ“≈ Drain the raisins and add them to the 5. °√Õ߇Փ≈Ÿ°‡°¥¡“ ·≈â«„ à≈ß„π‡π◊ÈÕ∫¥ ground beef. Add the beef broth and „ àπÈ”´ÿª ·≈⫇§’ˬ«Õ’°ª√–¡“≥ 10 - 15 π“∑’ simmer for 10 to 15 minutes more, or until most of the liquid is gone. À√◊Õ®π°«à“πÈ”®–√–‡À¬À¡¥ Stir in the hard-boiled egg and the black 6. º—¥‰¢àμâ¡°—∫¡–°Õ°¥”ª√ß√ ¥ÿ ⫬‡°≈◊Õ·≈– olives. Season mixture with salt and pepper æ√‘°‰∑¬·≈â«™‘¡ to taste. Remove beef mixture from heat and let 7. π”‡π◊ÈÕÕÕ°®“°‡μ“·≈⫪≈àÕ¬‰«â„À⇬Áπ cool for 5 minutes. Stir in 1/2 cup crumbled 5 π“∑’ ·≈⫺—¥„π™’ 1/2 ∂⫬ queso fresco. While the beef is cooking, bring a large 8. ¢≥–∑’Ë√Õ„Àâ‡π◊ÈÕ ÿ° π”À¡âÕ„∫„À≠à∑’Ë¡’ pot of salted water to a rolling boil. Slice the πÈ”º ¡‡°≈◊Õ¡“μâ¡„À⇥◊Õ¥ μ—¥ à«π∫π¢Õß tops off of the peppers and reserve. Clean æ√‘°À¬«°ÕÕ° ∑”§«“¡ –Õ“¥ ¢â“ß„π‚¥¬°“√‡Õ“ the inside of the peppers, removing the seeds and veins. ‡¡≈Á¥ÕÕ°„ÀâÀ¡¥ Cook the peppers in the boiling water 9. μâ¡æ√‘°À¬«°„ππÈ”‡¥◊Õ¥ª√–¡“≥ 8 - 10 until bright red and just tender, about 8 - 10 π“∑’ ®π°√–∑—Ë߇ªìπ ’·¥ß ¥·≈–πÿà¡ ‡Õ“¢÷Èπ®“°πÈ” minutes. Drain peppers and blot dry with paper towels. ·≈â«´—∫„Àâ·Àâߥ⫬°√–¥“… Fill each pepper with some of seasoned 10. π”‡π◊ÈÕ∫¥∑’˪√ÿ߇ √Á®·≈â«„ à≈߉ª„πæ√‘° ground beef mixture. Top with remaining À¬«° ªî¥Àπⓥ⫬™’ ∑’ˇÀ≈◊Õ queso fresco. Place the peppers on a baking sheet, 11. «“ßæ√‘°À¬«°≈ß∫π·ºàπ‚≈À–∑’Ë„™â„π with the tops alongside them (but not ‡μ“Õ∫ ·≈â«π” à«π∫π¢Õßæ√‘°À¬«°¡“«“ßÕ∫‰«â covering the filling). Bake for 10 to 15 10-15 π“∑’ À√◊Õ®π°√–∑Ëß™— ’ ≈–≈“¬ ·≈–„ â„π ÿ° minutes, or until the cheese is melted and the filling is heated through. ®π∑—Ë« Serve warm. 12. ‡ ‘√åø√âÕπ Ê

37 AJI DE GALLINA Õ“¶’ ‡¥ °“¬’π“

Ingredients : à«πº ¡ : ● 1 chicken (about 2 kg.) equivalent to ● ‰°à 1 μ—« (ª√–¡“≥ 2 °‘‚≈°√—¡) 3 complete breasts ª√–¡“≥‡π◊ÈÕÀπâ“Õ° 3 ™‘Èπ ● 1 medium chopped white onion ● ÀÕ¡„À≠à¢π“¥°≈“ß —∫ 1 À—« ● 1 clove garlic, crushed ● °√–‡∑’¬¡∫¥ 1 À—« ● 7 tbsp ají mirasol paste ● πÈ”æ√‘°‡ª√ Ÿ 7 ™âÕπ‚μä– ● 1/2 loaf of sliced bread without ● ¢π¡ªíß·ºàπμ—¥¢Õ∫ 1/2 ·∂« the crust ● ¡–°Õ°¥” 1 ‚À≈ ● 1 dozen black olives ● πÈ” μäÕ°‰° à 2 ∂⫬ ● 2 cups chicken stock ● π¡‰¡àÀ«“π 1 1/2 ∂⫬ ● 1 1/2 cups evaporated milk ● ● 100 gr. chopped walnuts «Õ≈π—∑ —∫ 100 °√—¡ ● ● 125 gr. grated parmesan cheese ‡π¬·¢Áßæ“¡‘· π¢Ÿ¥ 125 °√—¡ ● ● 1/2 cup vegetable oil πÈ”¡—πæ◊™ 1/2 ∂⫬ ● ● 6-8 yellow potatoes (depending on ¡—πΩ√—Ëß ’‡À≈◊Õß the size) (¢÷ÈπÕ¬Ÿà°—∫¢π“¥) 6-8 À—« ● 1/4 cup olive oil ● πÈ”¡—π¡–°Õ° 1/4 ∂⫬ ● 6 hard-boiled eggs, sliced ● ‰¢àμ—¡ ÿ°À—Ëπ∫“ß Ê 6 øÕß ● Salt and pepper to taste ● ‡°≈◊Õ·≈–æ√‘°‰∑¬‡æ◊ËÕ™Ÿ√

38 Preparation : «‘∏’∑” : In a pan of chicken stock parboil the „ àπÈ” μäÕ°‰°à„π°√–∑–·≈â«„ àÕ°‰°àμâ¡·∫∫ breasts and leave them there to cool. §√÷Ëß ÿ°§√÷Ëߥ‘∫·≈–∑‘Èß„À⇬Áπ μ—°ÕÕ°·≈–©’°‰°à Remove and shred the chicken into bite-size ‡ªìπ™‘ÈπæÕ§” pieces.

Crumble the bread, soak it in the milk ≈–≈“¬¢π¡ªíß∑’Ë·™à„ππ¡·≈–„ à à«πº ¡ and put all this mixture in the blender. ∑—ÈßÀ¡¥π’È„π‡§√◊ËÕߪíòπ

In a large heavy-based pan, heat oil and „™â°√–∑–∑π‰ø¢π“¥„À≠à„ àπÈ”¡—π æÕ√âÕπ sauté onion until gold, then add garlic and „ àÀÕ¡‡®’¬«®π‡ªìπ ’∑Õß·≈â«„ à°√–‡∑’¬¡∫¥·≈– the ají mirasol paste and fry them well. πÈ”æ√‘°‡ª√Ÿº—¥„À⇢⓰—π Add the soaked bread mixture, adjust seasoning. Cook for a further 10 minutes „ à à«πº ¡¢π¡ªíß·™à∑’Ë∑”‰«â·≈–ª√ÿß√ then begin to add ladles of the hot chicken ‡§’ˬ«μàÕ‰ªÕ’° 10 π“∑’·≈â«®÷߇√‘Ë¡„ àπÈ” μäÕ°‰° à stock, stirring constantly. Add stock each time ∑’Ë≈–∑—ææ’·≈–§π‰ª‡√◊ËÕ¬ Ê §Õ¬¥Ÿ‡μ‘¡πÈ” μäÕμ the sauce thickens. While still stirring ‡¡◊ËÕ´äÕ ‡√‘Ë¡¢âπ §π‰ª‡√◊ËÕ¬ Ê ·≈–§Õ¬‡μ‘¡πÈ”¡—π constantly, add the olive oil. ¡–°Õ°¥â«¬ Finally, add the shredded chicken, Parmesan cheese and nuts. If too thick add ÿ¥∑⓬„ à‰°à∑’Ë©’°‰«âæ√âÕ¡ ‡π¬·¢ÁߢŸ¥·≈–∂—Ë« a little more stock while stirring gently in ∂â“¢âπ‡°‘π‰ª„ àπÈ” μäÕ§‡æ‘Ë¡·≈–§π‡∫“ Ê ‰ª order not to mash the chicken. Simmer until ‡√◊ËÕ¬ Ê ‡æ◊ËÕ‰¡à„À≰à‡≈– ‡§’ˬ«®ππÈ”¡—π≈Õ¬Àπâ“ the oil comes to the surface.

Serve hot accompanied by rice and ‡ ‘√åø√âÕπ Ê æ√âÕ¡¢â“« «¬·≈–¡—πΩ√—Ëß yellow potatoes. Garnish with black olives ’‡À≈◊Õß ‚√¬Àπⓥ⫬¡–°Õ°¥”·≈–‰¢àμâ¡·¢Áß and hard-boiled egg slices. À—Ëπ‡ªìπ™‘Èπ Ê

39 40 ARROZ CON MARISCOS Õ“√å‚√´ §Õπ ¡“√‘ ‚°

Ingredients : à«πº ¡ : ● 2 3/4 cups (600 g) raw mixed ● Õ“À“√∑–‡≈¥‘∫À≈“¬ Ê Õ¬à“ß seafood (if using octopus it must be 2 3/4 ∂⫬ (600 °√—¡) cooked previously) (∂â“„™âª≈“À¡÷°μâÕß∑”„Àâ ÿ°°àÕπ) ● 2 cups rice ● ¢â“« 2 ∂⫬ ● 3 tbsp vegetable oil ● πÈ”¡—πæ◊™ 3 ™âÕπ‚μä– ● 1 medium red onion, chopped ● ÀÕ¡¢π“¥°≈“ß —∫ 1 À—« ● 3 cloves garlic, minced ● °√–‡∑’¬¡ —∫ 3 °≈’∫ ● 1 tomato, peeled and chopped ● ¡–‡¢◊Õ‡∑»≈Õ°‡ª≈◊Õ° ● 1 1/2 tbsp paprika ·≈– —∫ 1 ≈Ÿ° ● 1/2 tsp dried oregano ● æ√‘°À¬«° 1 1/2 ™âÕπ‚μä– ● 2 bay leaves ● ÕÕ√‘°“‚πÕ∫·Àâß 1/2 ™âÕπ™“ ● 1/4 cup achiote oil ● „∫°√–«“π 2 „∫ ● 1/4 cup white wine ● πÈ”¡—πª√ÿßÕ“À“√ achiote 1/4 ∂⫬ ● 1/4 cup chicken stock or consommé ● ‰«π墓« 1/4 ∂⫬ ● 1 red bell pepper, peeled and ● πÈ” μäÕ§‰°àÀ√◊Õ‡πÈ”´ÿªπ◊ÈÕ 1/4 ∂⫬ chopped ● æ√‘°√–¶—ß·¥ß≈Õ°‡ª≈◊Õ° ● 1 tbsp freshly chopped cilantro ·≈– —∫ 1 ‡¡Á¥ ● Salt and white pepper ● º—°™’ ¥ —∫ 1 ™âÕπ‚μä– ● ‡°≈◊Õ·≈–æ√‘°‰∑¬¢“« Preparation : Cook rice. In a large pan, heat the oil and sauté onion, over medium heat, until «‘∏’∑” : translucent, about 3 minutes. Add garlic and Àÿߢ⓫‡μ√’¬¡‰«â „ àπÈ”¡—π„π°√–∑–¢π“¥ continue cooking until ingredients are „À≠à ‡®’¬«ÀÕ¡∫π‰øª“π°≈“ß®π ÿ°ª√–¡“≥ golden. 1 or 2 more minutes. 3 π“∑’ „ à°√–‡∑’¬¡·≈–º—¥μàÕÕ’° 1-2 π“∑’ ®π à«πº ¡‡ªìπ ’∑Õß Add tomato, paprika, oregano, bay leaves and achiote oil and cook for a further „ à¡–‡¢◊Õ‡∑» æ√‘°À¬«° ÕÕ√‘°“‚π 5 minutes. Add wine and cook, stirring, until „∫°√–«“π·≈–πÈ”¡—πª√ÿßÕ“À“√ achiote all the liquid has evaporated. Remove the º—¥μàÕÕ’° 5 π“∑’ „ à‰«πå·≈–º—¥®π‡§√◊ËÕߪ√ÿß bay leaves. „π°√–∑–·Àâß μ—°„∫°√–«“πÕÕ°

Add the stock or consommé and bring „ àπÈ” μäÕ§À√◊ÕπÈ”´ÿª‡π◊ÈÕ·≈–π”°≈—∫‰ª back to a boil. Add the cooked rice, μâ¡μàÕ „ à¢â“« «¬∑’ËÀÿ߉«â æ√‘°À¬«° ’·¥ß seafood, chopped red bell pepper, cilantro ∑’Ë —∫·≈â« º—°™’ ‡°≈◊Õ·≈–æ√‘°‰∑¬‡æ◊ËÕ‡æ‘Ë¡ and salt and pepper to taste. Mix all √ ™“μ‘ „ à à«πº ¡∑—ÈßÀ¡¥§π„À⇢⓰—π·≈– ingredients well and serve immediately. ‡ √‘ø∑—π∑’

41 Seco de cabrito (‡´‚° ‡¥ °“∫√‘‚μ)

Ingredients : à«πª√–°Õ∫ : ● 1 lb. goat chops ● ‡π◊ÈÕ·æ–À—Ëπ‡ªìπ™‘Èπ 1 ªÕπ¥å

● ● 2 lb. goat leg ¢“·æ– 2 ªÕπ¥å ● ● 1 tbsp. ground anatto §”· ¥ªÉπ 1 ™âÕπ‚μä– ● º—°™’ ¥ 1 ¡—¥ ● 1 bunch fresh cilantro ● º—°™’Ω√—Ëß ¥ 1/3 ¡—¥ ● 1/3 bunch fresh Italian parsley ● Õ“§ ‘ Õ“¡“√‘≈‚≈ à ªÉπ ● 1 tbsp. ají amarillo (yellow chili pepper) (æ√‘°‡À≈◊ÕߪÉπ) 1 ™âÕπ‚μä– paste ● Õ“§ ‘ ª“π°– ªÉπ ● 1 tsp. ají panca (red chili pepper) paste (æ√‘°·¥ßªÉπ) 1 ™âÕπ™“

● ● 1 tsp. cumin ¢¡‘Èπ 1 ™âÕπ™“ ● À—«ÀÕ¡´Õ¬ 1 1/2 ∂⫬ ● 1 1/2 cup chopped onion ● °√–‡∑’¬¡ 6 °≈’∫ ● 6 garlic cloves ● ¡–‡¢◊Õ‡∑» —∫ ‡°≈◊Õ ● 1/2 cup chopped tomato salt, pepper, oil æ√‘°‰∑¬ πÈ”¡—π 1/2 ∂⫬ ● 1 bottle pilsener type beer ● ‡∫’¬√å™π‘¥∑’˺à“π°“√À¡—° ● 1 lb. boiled yucca §√—È߇¥’¬« 1 ¢«¥ ● √“°¬ÿ°°â“μâ¡ (§≈⓬¡—πΩ√—Ëßμâ¡) 1 ªÕπ¥å

42 Preparation : «‘∏’°“√∑” : Cut the goat meat in about 4-oz. pieces. À—Ëπ‡π◊ÈÕ·æ–¢π“¥™π≈–ª√–¡“≥‘È 4 ÕÕπ´å For the marinade, mix 2 cloves of minced ”À√—∫´Õ À¡—° º ¡°√–‡∑¬¡ ’ —∫ 2 °≈’∫ §”· ¥ garlic, 1 tsp. anatto, 1/2 tsp. aji amarillo paste, 1tsp. aji panca paste, 1 1/2 tsp. salt, 1/2 ªÉπ 1 ™âÕπ™“ æ√‘°‡À≈◊ÕߪÉπ§√Ëß™÷ âÕπ™“ æ√‘°·¥ß tsp. ground pepper and 1/2 cup of beer. Mix ªÉπ 1 ™âÕπ™“ ‡°≈◊Õ 1 1/2 ™âÕπ™“ æ√‘°‰∑¬ªπÉ together and add to the meat and combine §√÷Ëß™âÕπ™“ ·≈–‡∫’¬√å§√÷Ëß∂⫬ º ¡‡¢â“¥â«¬°—π·≈â« very well. Let stand for 4 hours. „ à≈߉ª„π‡πÈÕ·æ–◊ §π„À⇢⓰πª≈— àÕ¬∑È߉«‘ â 4 ™—Ë«‚¡ß

In a blender, mix cilantro, parsley, coarsely chopped onion, cumin, ají amarillo, π”º—°™’ º—°™’Ω√—Ëß À—«ÀÕ¡ —∫À¬“∫ ¢¡‘Èπ appx. 1/4 cup broth or water. Blend until æ√‘°‡À≈◊ÕߪÉπ πÈ”´ªÀ√ÿ ◊ÕπÈ”‡ª≈à“ 1/4 ∂⫬ „ à≈ß smooth. In a large pot, put 3 tbsp. oil and „π‡§√◊ËÕߪíπò ·≈⫪íòπ„À⇢⓰—π®π≈–‡Õ’¬¥ „ àπÈ”¡—π heat. When hot, add the goat meat pieces 3 ™âÕπ‚μä–≈ß„πÀ¡âÕ¢π“¥„À≠à ·≈â«Õÿàπ„Àâ√âÕπ without the marinade juices, brown them ®“°π—Èπ„ à‡πÈÕ·æ–≈߉ª‚¥¬‰¡◊ àμÕß„ â àπÈ”À¡—° √Õ„Àâ evenly and set them aside. In the drippings ‡π◊ÈÕ‡ªìπ ’ÕÕ°πÈ”μ“≈‡∑à“Ê °—π ·≈⫇ՓÕÕ°¡“ (make sure there are no more than 2 to 3 tbsp. of them), fry the cilantro blend for æ—°‰«â ”À√—∫πÈ”¡—π∑’ˇÀ≈◊ÕÕ¬Ÿà„πÀ¡âÕ (§«√‡À≈◊Õ about 1 minute. ‰¡à‡°‘π 2 - 3 ™âÕπ‚μ–)ä π”º—°™’∑’˪íòπ·≈â«≈߉ª∑Õ¥ ª√–¡“≥ 1 π“∑’ Add the meat, stir and cook for about 4 minutes in med-high heat. Add the juices of „ à‡π◊ÈÕ ·≈â«§π ‚¥¬„™â§«“¡√âÕπª“π°≈“ß - the marinade and 1 cup of broth (beef or chicken) or water and stir. When it comes ߪ√–¡“≥Ÿ 4 π“∑’ „ àπÈ”À¡—°·≈–π”´È ÿª («—« À√◊Õ to a boil, reduce heat to medium and ‰°à) À√◊ÕπÈ”‡ª≈à“ ·≈⫧πμàÕ‰ª æÕπÈ”‡¥◊Õ¥ simmer until meat is very tender. °Á≈¥§«“¡√Õπ≈ß¡“∑â ª“π°≈“ß·≈’Ë â«‡§Ë¬«®π‡π’ ◊ÈÕπÿà¡

Add more broth as needed. Check „ àπÈ”´ÿª‡æ‘Ë¡ ∂â“√Ÿâ ÷°«à“πÈ”πâÕ¬‰ª ™‘¡√ ™“μ‘ seasoning and then add the rest (8 oz.) of the beer. Let it come to a boil and boil for 2 ·≈â«„ à‡∫’¬√å∑’ˇÀ≈◊Õ (8 ÕÕπ´å) ≈߉ª ª≈àÕ¬‰«â„Àâ more minutes. Reduce heat to low and add ‡¥◊Õ¥ª√–¡“≥ 2 π“∑’ ®“°π—Èπ≈¥§«“¡√âÕπ¡“ the yucca (or potatoes) so they absorb the ∑’Ë√–¥—∫μË” ·≈â«„ à¬ÿ°°â“ (À√◊Õ¡πΩ√— —Ëß) ≈߉ª‡æ◊ËÕ flavour. Serve with rice. „À´â ÷¡´—∫°≈Ëπ·≈–√ ™“μ‘ ‘π”¡“‡ ‘√øæ√å âÕ¡¢â“« «¬

43 Suspiro Limeno~ ´ÿ ªî‚√ ≈‘‡¡‚¬à

Made of milk, this classic criollo des-sert ´ÿ ªî‚√ ≈‘‡¡‚¬à ∑”®“°π¡ ‡ªìπ¢ÕßÀ«“π ÿ¥ is said to have been named by the famous §≈“ ‘§∑’ˉ¥â√—∫°“√μ—Èß™◊ËÕ®“°π—°ª√–æ—π∏å·≈– Peruvian poet and author José Gálvez π—°‡¢’¬π™◊ËÕ ‚Œ‡´à °—≈‡∫´ “¡’¢Õßπ“ßÕ—¡ª“‚√ whose wife doña Amparo Ayarez was Õ“¬“‡√ ´÷Ëß¡’™◊ËÕ‡ ’¬ß„π‡√◊ËÕß°“√∑”Õ“À“√ ‡¡◊ËÕ famous for her cooking. When asked what ∂“¡«à“Õ–‰√§◊Õ·√ß∫—π¥“≈„®¢Õß™◊ËÕπ’È ‡¢“®÷ß inspired the name, he reported-ly replied ‘because it is soft and sweet like the sigh of μÕ∫«à“ §«“¡πÿà¡π«≈·≈–ÀÕ¡À«“𠇪ìπ‡À¡◊Õπ a woman.’ In this case, it would be a woman —≠≈—°…≥å¢ÕßÀ≠‘ß “« ·≈–„π∑’Ëπ’È°Á§«√®–‡ªìπ from Lima, a Limeña. À≠‘ß “«™“«‡¡◊Õß≈‘¡“¥â«¬

44 Ingredients : à«πº ¡ : ● 1 (14-oz.) can sweetened condensed milk ● π¡À«“π¢π“¥ 14 ÕÕπ´å 1 °√–ªÜÕß

● 1 (12 fluid oz.) can evaporated milk ● π¡™ß 12 ÕÕπ´å 1 °√–ªÜÕß

● 1 tbls. vanilla extract ● «π‘≈“ °—¥ 1 ™âÕπ‚μä– ● 2 beaten egg yolks ● ‰¢à·¥ß 2 øÕß ● 2 beaten egg whites ● ‰¢à¢“« 2 øÕß ● 1 cup confectioners’ sugar ● πÈ”μ“≈∑√“¬ 1 ∂⫬ ● 1/4 tsp. ground cinnamon (optional) ● ºß™‘ππ“¡Õπ 1/4 ™âÕπ‚μä– Preparation : «‘∏’∑” : Whisk together the sweetened con- „ àπ¡À«“π π¡ ¥ «π‘≈“ ‰¢à·¥ß ·≈â«μ’ densed milk, evaporated milk, vanilla, and egg yolks in a saucepan. Place over medium-low º ¡°—π„π°–∑–·∫π „™â‰øÕàÕ𠇧’ˬ«Õ¬à“ß™â“ Ê heat and gently cook until the mixture ®π‡¢â“°—π·≈–®—∫μ—«·¢Áß ®“°π—Èπ„™â∑—ææ’‰¡â‡§’ˬ« thickens, stirring constantly with a wooden ·∫∫ª°μ‘Õ’° 30 π“∑’ ‡ √Á®·≈⫇∑≈Õß„π®“π spoon, about 30 minutes. Pour into a ∑’Ë∑𧫓¡√âÕπ heatproof serving dish and set aside. μ’‰¢à¢“«°—∫πÈ”μ“≈ √“¥≈ß∫π à«πº ¡ Whip the egg whites with con- ∫π®“π 𔉪·™àμŸâ‡¬Áπ®π‡¬Áπª√–¡“≥ 3 ™—Ë«‚¡ß fectioners sugar to stiff peaks. spread ‚√¬™‘ππ“¡Õπæ√âÕ¡‡ ‘√åø∑—π∑’ meringue on top of milk mixture. Refrigerate until cold, about 3 hours. Sprinkle with cinnamon before serving.

45 ALFAJORES Õ—≈ø“¶Õ‡√ (§ÿ°°’ȉ ⇡≈)

Ingredients : à«πº ¡ : ● 2 1/4 cups all purpose flour ● ·ªÑßÕ‡π°ª√– ߧ å 2 1/4 ∂⫬ ● 1/2 cup (230 g) margarine ● ‡π¬‡∑’¬¡ 1/2 ∂⫬ ● 3 1/2 tbsp (100 g) confectioners (230 °√—¡) sugar ● πÈ”μ“≈‰Õ´‘Ëß 3 1/2 ™âÕπ‚μä– (100 °√—¡) For the miel filling : ● 4 cups firmly packed dark brown à«πº ¡ ”À√—∫∑”„ ⇡≈ : sugar ● πÈ”μ“≈∑√“¬·¥ß 4 ∂⫬ ● 1 cinnamon stick ● Õ∫‡™¬ 1 °â“π ● 2 cloves ● °“πæ≈ Ÿ 2 ™‘Èπ ● 2 cups water ● πÈ”‡ª≈à“ 2 ∂⫬ ● 1/2 tsp white vinegar ● πÈ” â¡ “¬™Ÿ¢“« 1/2 ™âÕπ™“

Enough for 30 medium-sized alfajores à«πº ¡ ”À√—∫§ÿ°°’È¢π“¥°≈“ß 30 ™‘Èπ

46 Preparation : «‘∏’∑” : Preheat oven to 375o F / 190o C. Sift ‡μ√’¬¡‡μ“Õ∫„Àâ√âÕπ∑’ËÕÿ≥À¿Ÿ¡‘ 375 Õß»“ the dry ingredients onto a lightly floured board and make a well in the center. Place ø“‡√π‰Œ À√◊Õ 190 Õß»“‡´π쑇°√¥ §àÕ¬ Ê the softened margarine in the center and, √àÕπ à«πº ¡·Àâß≈ß∫π°≈“ß°√–¥“π ”À√—∫ using your fingertips, gradually work in the º ¡·ªÑß „ à‡π¬‡∑’¬¡º ¡≈߉ª„π·ªÑß∑’Ë√àÕπ‰«â dry ingredients. Work the dough lightly, pushing it away from you with the palm of π«¥¥â«¬ª≈“¬π‘È«„À⇢⓰—π „ àμŸâ‡¬Áπ‰« â 30 π“∑’ your hand and then drawing it back into a ¡â«π·ªÑß„À≥â¢π“¥ 1/6 π‘È« (4 ¡¡.) ·≈–μ—¥ ball until it is smooth. √Õ∫¥â«¬·¡æà ‘¡æå¢π“¥ 2 1/2 - 3 π‘È« (7 ´¡.)

Chill for 30 minutes. Õ∫·ºàπ§ÿ°°’Ȫ√–¡“≥ 12 π“∑’ ®π‡°◊Õ∫‡ªìπ ’∑Õß √–«—ßÕ¬à“„Àâ‰À¡â ∑‘È߉«â„À⇬Áπ ·≈â«„ à‰ â Roll chilled dough out on a floured ¡—π¶“∫≈—ß‚°·≈–‚√¬πÈ”μ“≈‰Õ´‘Ëß„Àâ∑—Ë« work surface to 1/6 in- (4 mm) and cut into rounds with a 2 1/2 - 3 in - (7cm) diameter cookie cutter. Place on a greased and «‘∏’∑”‰ ⇡≈ : floured cookie sheet and bake for about 12 „ à à«πº ¡ 4 à«π·√°μâ¡„π°√–∑–∑π‰ø minutes until barely golden. Be careful not to let them brown at all. Cool on racks and, ¢π“¥„À≠à ≈¥§«“¡√âÕπ≈ß·≈–‡§’ˬ«‰ª‡√◊ËÕ¬ Ê when completely cool, fill with the manjar ®ππÈ”‡™◊ËÕ¡¢âπ (∑’ËÕÿ≥À¿Ÿ¡‘ ”À√—∫∑”¢π¡ blanco and coat all over with confectioners’ ª√–¡“≥ 238 Õß»“ø“‡√π‰Œ / 115 Õß»“ sugar. ‡´π쑇°√¥) º ¡πÈ” â¡ “¬™Ÿ¢“« ¬°≈߇Փ To make a miel filling : °“πæ≈Ÿ·≈–Õ∫‡™¬ÕÕ° ∑‘È߉«â„À⇬Áπ°àÕπ„™â Place the first four ingredients in a large heavy based pan and bring to a boil. Lower heat and simmer mixture gently until it ‡§≈Á¥≈—∫ : forms a thick syrup, (238o F/approx.115o C À¬¥‰ ⇡≈∑’ˇ§’ˬ«‰«â≈ß„π™“¡Õà“ß„ àπÈ”‡¬Áπ on a candy thermometer). Mix in the vinegar and remove from the heat. Remove ∂Ⓡªìπ≈Ÿ°°≈¡ Ê °Á„™â‰¥â cloves and cinnamon stick and leave to cool before using.

Tip : To check if the miel filling is done, put a drop in a bowl of cold water, it should form a soft ball.

47 ENCANELADO ‡ÕÁ𧓇π≈“‚¥

Ingredients : à«πº ¡ : ● ● 10 eggs ‰¢à 10 øÕß ● ● 10 tbsp sugar πÈ”μ“≈∑√“¬ 10 ™âÕπ‚μä– ● ·ªÑß ”‡√Á®º ¡ºßø Ÿ 7 ™âÕπ‚μä– ● 7 tbsp self-rising flour ● ·ªÑߢ⓫‚æ¥ 3 ™âÕπ‚μä– ● 3 tbsp cornstarch ● πÈ”‡ª≈à“ 4 ™âÕπ‚μä– ● 4 tbsp water ● À—«‡™◊ÈÕ«π‘≈“ 2 ™âÕπ™“ ● 2 tsp vanilla extract ● πÈ”μ“≈‰Õ´‘Ëß 1/4 ∂⫬ ● ● 1/4 cup confectionersí sugar ºß´‘ππ“¡Õπ 5 ™âÕπ‚μä–

● 5 tbsp ground cinnamon à«πº ¡ ”À√—∫∑”πÈ”‡™◊ËÕ¡ : ● πÈ”μ“≈∑√“¬ 1 ∂⫬ For the syrup : ● πÈ”‡ª≈à“ 1 ∂⫬ ● 1 cup sugar ● 1 cup water ‰ ⡗߶“∫≈—ß‚° ”À√—∫¢π¡‡ÕÁ𧓇π≈“‚¥ ● π¡‰¡àÀ«“π 1 °√–ªÜÕß ● π¡À«“π 1 °√–ªÜÕß

48 Preparation : «‘∏’∑” : Preheat oven to 350o F / 175o C. ‡∑π¡∑—Èß ÕßÕ¬à“ß√«¡°—π„π°√–∑–∑π‰ø Lightly grease and flour an 8 x 7 x 3 in- μ —È߉øª“π°≈“ß „™â™âÕπ‰¡â§π‰ª‡√◊ËÕ¬Ê ª√–¡“≥ (20 x 18 x 7 cm-) cake mold. 1 ™—Ë«‚¡ß ®π à«πº ¡∑—Èß Õ߇À𒬫¢âπÀ¬¥‰¥â ∑‘Èß„À⇬Áπ°àÕπ𔉪∑”„ â¢π¡ With an electric beater, beat the eggs and sugar together until all the sugar has «‘∏’∑” : dissolved and the mixture is thick and ‡μ√’¬¡‡μ“Õ∫„À⧫“¡√âÕπÕ¬Ÿà∑’ËÕÿ≥À¿Ÿ¡‘ creamy. With the beater still running add 350o F / 175oC ∑“πÈ”¡—π·≈–‚√¬·ªÑß„πæ‘¡æ å vanilla essence and water little by little. ¢π“¥ 8 x 7 x 3 π‘È« (20 x 18 x 7 cm) Sift flour and cornstarch over egg μ’‰¢à·≈–πÈ”μ“≈®π‡¢â“¥â«¬°—π¥â«¬‡§√◊ËÕßμ’‰¢à mixture and gently fold in. ‰øøÑ“ ®π à«πº ¡¢âπ‡ªìπ§√’¡ ª≈àÕ¬„À⇧√◊ËÕß μ’‰¢à∑”ß“π‰ª‡√◊ËÕ¬ Ê §àÕ¬ Ê „ àÀ—«‡™◊ÈÕ«“π‘≈“ Bake for 15 minutes or until cake is light ·≈–πÈ”‡ª≈à“º ¡≈߉ª∑’Ë≈–πâÕ¬ Ê golden and has started to shrink away slightly from the sides of the mold. Test to √àÕπ·ªÑß ”‡√Á®º ¡ºßøŸ·≈–·ªÑߢ⓫‚æ¥≈ß see if it is done by lightly pressing the top „π à«πº ¡¢Õ߉¢à∑’Ë∑”‰«â·≈â«æ—∫∑∫°—π ‡¢â“Õ∫ with your fingertip. If it is done it should 15 π“∑’À√◊Õ®π‡π◊ÈÕ‡§â°‡ªìπ ’∑Õß·≈–À¥μ—« spring back into shape. ‡≈Á°πâÕ¬®“°¢Õ∫æ‘¡æå ≈Õß°¥‡∫“ Ê ¥â“π∫π ∂â“¢π¡‰¥â∑’Ë°Á®–ª√—∫μ—«‡¢â“√Õ¬‡¥‘¡‰¥â‡Õß Remove from oven and set to cool on ¬°ÕÕ°®“°‡μ“Õ∫·≈–æ—°‰«â„À⇬Áπ a cake rack.

To prepare the syrup: Boil the sugar and «‘∏’∑”πÈ”μ“≈‡™◊ËÕ¡ : water together, stirring, in a small pan until §ππÈ”μ“≈·≈–πÈ”„π°√–∑–¢π“¥‡≈Á° all the sugar has dissolved, about 10 ª√–¡“≥ 10 π“∑’ √–«—ßÕ¬à“„ÀâπÈ”‡™◊ËÕ¡‡À𒬫 minutes. Donít let the syrup caramelize. ‡°‘π‰ª ¬°≈ß·≈–∑‘È߉«â„À⇬Áπ Remove from the heat immediately and set aside to cool. ·°–¢π¡ÕÕ°®“°æ‘¡æå μ—¥·∫àߧ√÷Ëß„π·π« πÕ𠪓¥Àπâ“¢π¡∑—Èß Õß™‘Èπ¥â«¬πÈ”‡™◊ËÕ¡∑’Ë Unmold and cut cake in half ‡μ√’¬¡‰«â·≈–ª“¥∑—∫¥â«¬¡—߶“∫≈—ß‚°·≈â«æ≈‘° horizontally. Moisten each center face of ¥â“π∫π¢Õß™‘Èπ·√°ª–°∫≈ß∫πÀπâ“¢π¡Õ’°™‘Èπ the two cake halves with the syrup and fill with manjar blanco. Replace one on top of ‚√¬ºßÕ∫‡™¬º ¡πÈ”μ“≈‰Õ´‘Ëß·≈–πÈ”‡™◊ËÕ¡ the other. ∑’Ë„ àºßÕ∫‡™¬º ¡πÈ”μ“≈‡æ‘Ë¡∫πÀπⓇ§â°Õ’° ‡≈Á°πâÕ¬ μ°·μàߥ⫬°‘ËßÕ∫‡™¬·≈–„∫ –√–·Àπ à Sift together the cinnamon and confectionersí sugar. Drizzle a little more of ‡§≈Á¥≈—∫ : the syrup on top of the cake and dust with the cinnamon sugar mixture. Decorate with ‡§â°π’Ȭ—ß “¡“√∂∑”„π°√–∑–∑”¢π¡·∫∫ cinnamon sticks and/or mint leaves. ¡â«π‰¥â ‡¢â“‡μ“Õ∫ ÿ°·≈â«

Note : √Õ„À⇬Á𪓥Àπⓥ⫬¡—߶“∫≈—ß‚°·≈â«¡â«π This cake can also be made in a jelly roll ·∫∫ «‘ ‚√≈À√◊Õ·¬¡ pan, baked, cooled, spread with the filling and then rolled into a Swiss roll shape. IN ‚√≈ ´÷Ëß∑’ˇª√Ÿ®–‡√’¬°™◊ËÕ¢π¡∑’Ë∑”·∫∫π’È this form it is know in Peru as Pionono. «à“æ‘‚Õ‚π‚πà 49 PISCO SOUR Ingredients : à«πº ¡ : ● 7 1/2 oz (or 3 parts) Peruvian Pisco ● ªî ‚°‡ª√Ÿ 7 ÕÕπ´å§√÷Ëß ● 2 1/2 oz (1 part) key lime juice ● πÈ”¡–π“« 2 ÕÕπ´å§√÷Ëß ● 2 1/2 oz (1 part) sugar syrup ● πÈ”μ“≈‡™◊ËÕ¡ 2 ÕÕπ´å§√÷Ëß ● 1 egg white ● ‰¢à¢“« ● Angostura bitters ● Õ—ß‚° μŸ√à“ ∫‘∑‡μÕ√å ● Ice ● πÈ”·¢Áß Preparation : «‘∏’∑” : Pour the Pisco, key lime juice and syrup ‡∑ ªî ‚°â πÈ”¡–π“«·≈–πÈ”μ“≈≈ß„π·°â« on a jar blender with enough ice to dou-ble º ¡∑’Ë¡’πÈ”·¢Áß ‡¢¬à“„À⇢⓰—π ®“°π—Èπ‡μ‘¡‰¢à¢“« the volume. ≈߉ª ∑”°“√º ¡Õ’°§√—Èß ‡ ‘√åøæ√âÕ¡°—∫„ à Blend on high. Add one egg white and blend again. Serve. Pour a drop of Angostura Õ—ß‚° μŸ√à“„π·μà≈–·°â«¥â«¬ bit-ters in each glass ‡§≈Á¥≈—∫ : Tip : „π°“√∑”πÈ”‡™◊ËÕ¡ „ àπÈ”μ“≈§√÷Ëß∂⫬≈Õß„π To make the sugar syrup, just put ? À¡âÕ ‡∑πÈ”„ à “¡™âÕπ‚μä– „™â‰øÕàÕπ·≈⫧àÕ¬ Ê cup of sugar in a pot with 3 tbs. of ‡§’ˬ«®π°«à“πÈ”μ“≈≈–≈“¬À¡¥ √Õ®ππÈ”‡™◊ËÕ¡‡¬Áπ water, bring to a slow boil (always ·≈â«®–‰¥âπÈ”‡™◊ËÕ¡∑’ˬե‡¬’ˬ¡ stirring), and cook until all the sugar has dissolved. Let the syrup cool. 50 47 CURRICULUM VITAE H.E. JORGE CASTANEDA~ Ambassador of Peru

Born in Lima in 1949. 4 children. Married to Diana Angeles de Castaneda.

Law studies at San Marcos University and graduate studies in International Development at Carleton University in Canada.

Career diplomat from the 1st of January 1971.

Posts abroad: Poland (Third Secretary 1972), Russia (1973), United States of America (Houston 1976), Uruguay (1984), Ecuador (1985), Bolivia (1987) and Argentina (1993)

Ambassador to Poland (1996 - 1999), Thailand and concurrent to the Kingdom of Cambodia, Lao’s People Democratic Republic and to the Socialist Republic of Vietnam (1999 - 2002), Canada (2008 - March 2010) and since April 2010 reassigned to the Kingdom of Thailand and concurrent to the Socialist Republic of Vietnam, the Lao’s People Democratic Republic and the Republic of the Philippines. μâÕß°“√¢âÕ¡Ÿ≈‡æ‘Ë¡‡μ‘¡‡™‘≠‡¬’ˬ¡™¡‡«ª‰´∑å For more Information about Peru www.peru.info www.perumuchogusto.com

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∂“π‡Õ°Õ—§√√“™∑Ÿμ “∏“√≥√—∞‡ª√Ÿ Õ“§“√°≈“ ‡Œâ“ å ™—Èπ 16 ‡≈¢∑’Ë 1 ∂ππ ÿ¢ÿ¡«‘∑ 25 ·¢«ß§≈Õß‡μ¬‡Àπ◊Õ ‡¢μ«—≤π“ °√ÿ߇∑æ œ 10110 Embassy of Peru Glas Haus Building, 16th Floor No. 1 Sukhumvit 25 Road Bangkok 10110 Tel: 02 260 6243 and 02 260 6245 Fax: 02 260 6244 E-mail: [email protected] / [email protected]