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Culinary Travel in Peru the Best Food and Drink and Where to Find It

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Culinary Travel in Peru the Best Food and Drink and Where to Find It Culinary Travel In Peru The Best Food and Drink and Where to Find It Foreword by Pedro Miguel Schiaffino Culinary Travel in Peru The Best Food and Drink and Where to Find It Foreword by Pedro Miguel Schiaffino Copyright © 2015 Aracari Travel Jr. Schell 237 # 602 - MIRAFLORES - LIMA – PERU T: +511 651 2424 Layout & design by Simon Ross-Gill Front cover photograph courtesy of ámaZ restaurant. Culinary Travel in Peru: The Best Food and Drink and Where to Find It Contents Foreword ........................................................................................................Pages 6-7 Preface ............................................................................................................Pages 8-9 Regional Styles ..............................................................................................Pages 10-11 Dishes to Try ...................................................................................................Pages 12-15 Fun Food Facts ...............................................................................................Pages 16-17 Need to know ................................................................................................Pages 18-19 Lima Introduction ..............................................................................................Pages 22-23 Culinary Experiences ..................................................................................Pages 24-27 Listings .......................................................................................................Pages 28-43 Cusco & The Highlands Introduction ..............................................................................................Pages 46-47 Culinary Experiences ..................................................................................Pages 48-49 Listings .......................................................................................................Pages 50-59 The North Coast Introduction ..............................................................................................Pages 62-63 Listings .......................................................................................................Pages 64-67 Arequipa & The South Coast Introduction ..............................................................................................Pages 70-71 Pisco - The Spirit of Peru ............................................................................Pages 72-73 Culinary Experiences ..................................................................................Pages 74-75 Listings .......................................................................................................Pages 76-81 The Amazon Introduction ..............................................................................................Pages 84-85 Culinary Experiences ..................................................................................Pages 86-87 Listings .......................................................................................................Pages 88-89 Resources Words and phrases to know .....................................................................Pages 90-91 Guide to ingredients ..................................................................................Pages 92-93 Guide to tropical fruits ..............................................................................Pages 94-95 Guide to medicinal plants .........................................................................Pages 96-99 Yellow chillies for sale About Aracari Travel ......................................................................................Pages 100-101 at the market in Lima Ceviche with plantain at ámaZ restaurant Foreword But it’s not all just down to the ingredients. also introduced Moorish influences such producing a young generation of chefs and Our traditions have been shaped by a as frying techniques and new spices such culinary experts and they are surprising By Pedro Miguel Schiaffino multitude of cultural influences too. as cinnamon and cloves. More recently, local and foreign connoisseurs alike by The first civilizations in the Americas Chinese immigrants fused their influences applying new techniques and presenting N PERU N As a chef who has made I on the Peruvian coast developed many with criollo cooking to create a range of dishes in ever more innovative ways. his name specialising in our techniques of harnessing the bounties of dishes classified asChifa , which combined national cuisine perhaps The result of Peru’s unique combination the ocean, as well as trading with people Chinese techniques such as stir fry with of history, geography and climate is I’m somewhat biased, but from the jungle and sierra to acquire Peruvian ingredients. Descended from I cannot think of another a modern gastronomic culture that supplementary flavors. Later, as civilisation Japanese settlers, the Nikkei style has most is growing in reputation across the culinary tradition more exquisite than that flourished in the Andes, ever more notably entailed mastering the preparation of the restaurants, markets and kitchens world. And with its beauty, diversity inventive agricultural systems evolved. of fresh raw fish. Other influences range and true essence derived from the of Peru. Fortunately you don’t have to The Incas, in particular, were masters of from as far afield as Africa and other CULINARY TRAVEL TRAVEL CULINARY take my word for it. Even a brief visit to freshness and locality of the ingredients, PERU IN TRAVEL CULINARY successfully managing food production countries in Europe and Latin America. there is no better place to sample the our country will reveal a mind-bending and distribution throughout their empire. diversity of ingredients and styles. Internal migration has also helped to make country’s cuisine than in Peru itself. Since the Spanish conquest, several waves the capital city Lima the gastronomic Welcome to Peru, a country full of flavour. From a food perspective we must be one of immigrants have infused our cuisine center that it is today. Many regional styles of the luckiest countries on Earth. Exotic with new flavors, ingredients and styles from around the country were transported fruits and delicate river fish from the to create unique combinations and to to the city during the last few decades Amazon; seemingly endless varieties of characterize the criollo style of cuisine (or as millions of people moved to Lima in One of Peru’s top chefs, Pedro Miguel pulses, tubers and root plants from the Peruvian “creole” food) that embodies the search of work, producing a cauldron of Schiaffino, is an alumnus of the Culinary Andean heartlands, and succulent shellfish best known dishes today - all long before innovation and cultural cross-pollination. Institute of America in New York. He plucked straight from the cold water of “fusion cuisine” became a popular term. has gained worldwide recognition as a the south Pacific, all come together in the Modern cuisine has been shaped by the pioneer in the use of ingredients from country’s countless restaurants to produce While the Spaniards brought recent refinement of culinary technique, the Amazon rainforest, showcased in one of the world’s most divine cuisines. Mediterranean olives and citrus, they particularly in Lima. The establishment his restaurants Malabar and ámaZ and of chef schools such as Le Cordon Bleu is on the Aqua Expeditions cruises. 6 7 Preface Hence the guide that you’re reading right now. Our team has spent months By Marisol Mosquera, researching and updating our top Founder Aracari Travel recommended restaurants, cafes, pop- up eateries and other food and drink Over the last decade Peru experiences across the country to has established itself as an create this, the first ever comprehensive equal among the world’s guide to Peruvian culinary travel. gastronomic superpowers, becoming world-renowned for its proud This guide is organised according to history of culinary traditions whose richness Peru’s highly distinct cultural regions: and diversity are unparalleled virtually Lima, the highlands, the north and south anywhere on the globe. It came as no big coasts, and the Amazon. Along with an surprise when three Peruvian restaurants introduction to each region’s culinary featured on the 2015 list of the world’s histories and traditions, you’ll find full 50 best restaurants compiled by San listings of our most highly recommended Pellegrino, including Central at number 4. restaurants plus a range of culinary experiences in each destination. If you At Aracari we have witnessed at first don’t find an establishment listed in this hand Peru’s explosive arrival on the world guide, then we don’t recommend it. food and drink stage. There has been an insatiable surge of interest in Peruvian One of the things I love most about N PERU N I cuisine over the last few years to which Peruvian food, and therefore all the places we’ve been happy to respond, developing listed in the following pages, is its tradition unique culinary experiences and diligently of “popular cookery” - food created by the researching the finest and most exciting people, for the people. There is nothing dining opportunities across the country. exclusive or fancy about Peru’s culinary traditions, and although the country’s This is no small task. The revolution in many world-class fine dining chefs have Peruvian cuisine remains young and developed the concepts with great results, CULINARY TRAVEL TRAVEL CULINARY PERU IN TRAVEL CULINARY incredibly
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