mountain BITES BY APRIL ORCUTT Peru’s new culinary scene has expanded far from guinea pig and Andean potatoes into a rich, varied cuisine focusing on local ingredients, creative themes, organic vegetables, beautiful presentations and food as a tool for social change. ith infuences from Quechua/Inca, leaves) and chaco clay – all edible ingredients Amazon, Spanish, African, found around 1,750 metres in elevation. WJapanese, Chinese and many Central’s owner and executive-chef, Virgilio other cultures, Peru has developed a Martinez, uses the elevation theme to explore compelling food culture with Lima becoming a and discover diverse natural ingredients leader in Latin fusion cuisine. During three ranging from the Pacifc coast to the Andes weeks of travel there, I discovered some of Mountains to the Amazon rainforest. His team Peru’s best foodie experiences. of anthropologists, linguists and nutritionists travel the country to learn about biodiversity SOPHISTICATED and bring back foods known to locals. (His ALTITUDE DINING sister, Malena, a doctor, tests the food. “I The soft green-and-white disk served on a slab want to make sure we’re not poisoning of stone on my plate at Central, one of the anyone,” he says, “or getting you high.”) In most innovative restaurants in Lima, looked the process, he gives people in poor, remote like a glorious chunk of blue cheese sprinkled areas another way to make a living by with Parmesan and parsley. Psyched up for collecting and selling those ingredients. savoury, I took a bite – only to discover it was My Entorno de la Hoja de Coca dessert a sweet dessert made of a white-fesh Andean translates as “Environment of the Coca Leaf.” fruit called cherimoya, a Peruvian mint named Martinez’s Altura Extrema (Extreme Altitude) muña, cofee, coca leaves (yes, those coca dish from 4,200 metres includes two types of –136– vacationsandtravelmag.com vacationsandtravelmag.com –137– potatoes plus cushuro, an amino-acid-rich but tasteless, mushrooms, asparagus, squash and grilled zucchini with around the world while others go to Michelin-star restaurants (meaning “Festival of the Sun” in Quechua) is across the street current-sized, blue-green algae that absorbs other favours. cashew and tree-tomato (tomatillo) sauces were delectable. in Europe. Having eaten at ICP, I can understand the success from Qorikancha, the most important Inca temple to the sun The Expedición Paita (Paita Expedition) features frogfsh and AlmaZen’s owners, Enrique Vera “Henry” DuBois and his rate – the food the budding cooks prepare is excellent. god, and in the Palacio del Inka hotel, which was built partially deep-water algae from 25 metres under the sea, but I wife, Mariella Matos, helped start Lima’s weekly organic Student-chef Jesus Beliot made a traditional Incan dish on fnely crafted stone foundations from Inca buildings. Inti particularly liked the surprising variety of favours and textures farmers market, Bioferia de Mirafores, which now has a couple called causa. He fattened mashed yellow potatoes into a Raymi emphasises organic ingredients grown locally or in the in Diversidad de Maíz (Diversity of Corn), from 1,800 metres. of dozen stalls. Vendors sell local honey, bee pollen, tomatoes, 10-centimetre square then covered it with cooked tuna, nearby Sacred Valley. I found the subtle potato-cream soup In addition to presenting food-as-art and tantalising taste broccoli, asparagus, roman broccoli, lettuce, celery, onions, onions, avocado and yellow chillies, rolled it into a cylinder and “scented with white trufe” divine, but the extensive menu buds, Central’s nearly two dozen sous-chefs bustle around radishes, kohlrabi, eggplant, varieties of squash, cacao sliced it. The sweet-spicy interior contrasted with the soft included local trout ceviche, quinoa-coated chicken and behind a huge glass window in the open kitchen, stirring pots, (chocolate) pods, quinoa, kiwicha, kañiwa, sweet-tart favourful potato wrapping for a scrumptious mix. I lost count herb-crusted alpaca with local Maras salt. I was intrigued by dabbing comestibles onto plates and decorating dishes with aguaymanto berries, and a selection of Peru’s 3,000 varieties of how many I ate. the “Chocolate Round” dessert featuring 60 per cent splashes of sauces. Choose your table carefully, and it’s like of potatoes. While student-chef Nora Paucar layered a vegetarian chocolate mousse over cold cheese and pisco sour foam and a watching a gigantic, really-wide-screen, live-action reality show lasagna with wild black mushrooms, garlic, basil, cheese, “hot donut flled with pisco-scented chocolate, port wine, while you eat. CHEFS IN TRAINING spinach, carrots, white-wine-and-bechamel and tomato sauces, fruits-of-the-forest sauce and tomato jelly.” Gastón Acurio, the international star of Peruvian cuisine and a Maria Louisa Tohalino explained why she entered the program: ORGANIC AND DELICIOUS master chef who trains young chefs at his Instituto Culinario “I liked to cook for my family and see the smiles on their faces 2,000-YEAR-OLD ANDEAN “LUAU” Claiming to be the only certifed-organic restaurant not just in Pachacútec (ICP), located this culinary arts institute in when they taste my food,” she said. “It’s like heaven for me.” Along the shore of Lake Piuray, about 20 miles northwest of Lima but in Peru, AlmaZen (meaning “Zen Soul”) creates Pachacútec, an extremely poor neighbourhood near Lima. His The causa, artistically-arranged salad, lasagna and traditional Cusco on the way to the Sacred Valley, Chef Pio Vasquez, complex vegetarian cuisine with subtle favours. The “Queen goal was to use food as a social tool to change people’s lives chicken-and-cilantro-rice dish were like heaven to those of us owner of El Huacatay restaurant in Urubamba, created a Avocado” stufed with steamed vegetables in a cashew-and- by enrolling disadvantaged youth in a two-year culinary on a food tour with Culture Xplorers, currently the only travel traditional pachamanca or Andean-style “luau” for our Culture dill sauce and the Napoleon lasagne with thin layers of program. After graduating, many work in his 35 restaurants company that brings visitors to ICP. Ultra-heavenly was the Xplorers group. They dug a metre-wide pit, put softball-size dessert – suspiro de limeña, meaning “sigh of a woman from stones in it, built a fre on top, added a metal grate over that Lima” – a rich vanilla custard topped with port meringue. I and placed more stones on the grate. A couple of hours later HOME GROWN nearly missed my bus while fnishing my last spoonful. they removed the hot rocks from the grate, cleared out the Clockwise from left: A sous-chef at Central restaurant in Lima; A fnished ashes and flled the pit with fve kinds of potatoes plus sweet plate of seafood at Central restaurant; Gregorio Mamani (left) says building ACTUAL ALTITUDE ADJUSTMENT potatoes, shallots, large beans in pods, a pineapple, chicken in a greenhouse and selling vegetables has allowed him to work at home instead of spending half the year away working as a porter along the Inca The city of Cusco, a 90-minute fight east from Lima, lies at an a tomato sauce, trout in a cilantro sauce, and bundles of fresh Trail; Executive chef Victor Alvarez del Villar of Hawa restaurant, showing elevation of 3,450 metres in the Andes Mountains and is the herbs. They covered it all in more hot rocks, completely sealed the vegetables, herbs and edible fowers in his garden at the resort. gateway to the Valle Sagrado or Sacred Valley of the Incas – the earthen oven with wet towels, added dirt for insulation, Opposite page: Quechua farmers in the Andes Mountains of Peru raise and to the UNESCO World Heritage Site of 500-year-old Inca covered that in grasses and placed an bouquet ofering of red mostly potatoes and a few grains. ruins at Machu Picchu. Cusco also furthers Peru’s status as gladiolas, yellow marigolds and white calla lilies on top. A Opening spread: The writer thought the inexpensive but rich cream-of- purveyor of refned food. The upscale restaurant Inti Raymi Quechua shaman blessed the pachamanca. A couple hours vegetable soup at Panza Verde café was sublime. –138– vacationsandtravelmag.com vacationsandtravelmag.com –139– LASAGNA LOVE right: At world-renown chef Gastón Acurio’s Instituto Culinario Pachacútec (ICP) near Lima, Peru, student-chef Nora Paucar is pleased with how her vegetarian lasagna turned out. (photo by Jim Kane / Culture Xplorers) DISCOVER THE later Chef Pio opened the oven and spread out a bufet feast. Flavours from the smoky herbs and sauces permeated the food, creating a delicious and traditional meal. WONDERS OF PERU EATING WELL AND DOING GOOD Another day, travelling farther north into the Sacred Valley – called “sacred” because its rich soil is rare among the steep 4,200-metre ridges – I stopped for an inexpensive lunch at Panza Verde or “Green Belly,” in the village of Calca. Specials included “red-belly” chicken brochettes with rice and two sauces and “green-belly” chaufa, a Chinese-fusion rice with red bell peppers, carrots, tomatoes, cilantro, sesame seeds and a savoury sauce. The potato salad and cream-of-vegetable soup travel facts were also delicious. But there’s more to this café than great prices on excellent food. The café’s an outgrowth of Simone GettinG there Heemskerk and Jolanda Buets’ foundation, Por Eso! Qantas and LAN fy to Santiago with connections to Lima. (Because!), which helps poor, subsistence-farming families • Qantas Airways; qantas.com • LAN; lan.com growing only potatoes and a few grains at high altitudes in the Andes. By earning materials Por Eso! supplies to build simple GettinG ArOund greenhouses, these Quechuans are learning not only to grow Culture Xplorers, based in Kansas City, Missouri, USA, vegetables like tomatoes, peppers, chard, broccoli, cabbage, specializes in customized epicurean tours, including squash, spinach, soybeans, kale, celery, onions, cilantro and to pachamancas, Panza Verde and the Pachacútec Institute of Culinary Arts.