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peruvian ceviche, a great seafood

In Peru, ceviche is a traditional seafood, widely consumed and highly valued, this is formally an the nation’s cultural heritage. Its history dates back to pre-Columbian era.

Specials

There are also different types of ceviche ceviche dishes derivatives,  It is important to note that not all ceviches are made based on fresh fish, also are made with red meats, seafood, shellfish and vegetables.

By Ellen R. Gordon

Coca Leaves

Colorfully-dressed Incas greet us with cups of hot tea as we enter the airport terminal. “¡Bienvenidos a Cusco!” A delightful welcome to the two-mile high Andean city, but the tea also serves an important purpose—the prevention of altitude sickness.

The tea we are offered at the airport, and again in our hotel lobby, is mate de coca—brewed from leaves of the coca plant. Coca is best known to North Americans as the source of the drug cocaine, which is actually a highly processed derivative of the coca leaves. Because of its association with the drug, coca is banned in the U.S. Continue reading

By Ellen R. Gordon

Chicha Preparation

Have a thirst for a real native experience? While traveling in Peru, stop at a house displaying a red flag on a long pole. There you can join the locals in a glass of chicha, an ancient Andean drink made from fermented corn.

The strange-tasting drink, yellowish in color with a bubbly froth, is served warm for just a few coins, and is quite strong. It is not usually found in restaurants (a similar drink, chicha morada, made from blue corn, is sweet and sold everywhere like a soft-drink), but is sold by individuals, usually in the lower socioeconomic bracket, who have passed down the traditional recipes since pre-Inca times.

Recently, in the mountaintop city of Cerro Baul in southern Peru, archeologists from the University of Chicago unearthed remains of an ancient brewery dating back to the Wari Empire (AD 600-1000). It is believed that the brewery was used to produce massive amounts of chicha, which was used both for ritual purposes and festivities.

The ruins indicate that the last gathering at this brewery ended with a ritual burning of the entire facility. As the Wari’s threw their cups into the fire, the beams and thatched roof collapsed, leaving what was underneath in very good condition. Scientists have found remains of fire pits and fifteen-gallon ceramic vats.

The first step in preparing the chicha is boiling the fruits and grains (now corn) with water. After boiling, the liquid is transferred to fermenting jars and is ready in two weeks. It must be consumed soon after—it does not have a shelf life!

So, join your Peruvian neighbors in a glass of chicha, if you dare, and carry on the ancient tradition.

It is the subject of heated debates, media coverage and national pride. Peru and Chile continue to fight even now. It is not a war or border dispute but a fight over which country has the

Pisco Bottles

right to claim “Pisco” as their national drink.

Pisco is a clear brandy, popular for centuries in both Peru and Chile. The white muscat grapes, from which pisco is distilled, were first grown in Peru by the Spaniards in the 16th century. At that time Peru and Chile were both part of Spain’s American empire. When they became independent countries, both claimed the liquor as their own. Today, the grapes are grown in only two places—around the town of Pisco in the Ica Valley of Peru, and in central Chile in the Elqui Valley, called the “zona pisqueria.”

The name Pisco comes from a Quechuan (Incan) word, although there is some dispute as to what it actually means. Some believe it comes from the word “pisquo,” that literally translates as “flying bird,” referring to the effect it has on the drinker, while others believe it is the name of the clay pots in which the Indians stored “chicha” (Andean corn beer). Another theory has to do with the Peruvian port of Pisco. In the 1700’s, the King of Spain banned wine from the colony, so most of the grapes were made into the brandy. The port grew very popular in the 19th century as seamen flocked there because of the lucrative trade in guano. They drank the local brandy, which eventually took the name of the town itself.

Since Peru had a town named Pisco, in 1939 the Chileans renamed their town of Union, in the Elqui Valley, to Pisco Elqui.

Pisco- Bay

In 1961 Chile banned imports of Peruvian Pisco so Peru banned Chilean pisco from their country.

Although they are made in the same way from the same variety of grapes, there is a difference in sweetness and alcoholic content between the two countries’ piscos.

A popular drink in Chile is the “piscola,” a mixture of Pisco and Coke. The national drink of both Peru and Chile, is the rich “Pisco Sour.”

The dispute has gone on for decades but if the powers that be of each country would just sit down over a few Pisco Sours, they could probably iron out an agreement in no time!

Pisco Barrels

Peruvian Pisco Sour

* 3 parts Peruvian Pisco

* 2 parts lemon juice

* 1 egg white

* 1-1/2 parts sugar

* Ice cubes

* 3-4 drops Angostura Bitters

Mix the egg white and lemon juice in a blender. Add sugar, ice and Pisco. Pour into cocktail glass, top with a few drops of Angostura bitters, and serve.

Chilean Pisco Sour

* 3 parts Chilean Pisco

* 1-1/2 parts lemon or lime juice

* 1 egg white

* 1-2 Tablespoons sugar

* Ice cubes

Shake all ingredients well in a cocktail shaker. Pour into a small, chilled cocktail glass and serve.

Potatoes

What is your first thought when you hear the word “empire?” The Roman Empire? The British Empire, on which the sun never sets? “Star Wars?”

At the time Europeans arrived in South America the Incas had the largest empire in the world, covering as much territory as had the Romans, five centuries earlier. From Ecuador to the center of Chile, the dominion of the Incas stretched almost 3,400 miles.

Like the Romans, the Incas had an extensive network of highways. Although they never developed the wheel, the Incas built 25,000 miles of roads. These highways, many of which were stone-paved and up to 24 feet wide, carried couriers, armies and cargo-laden llamas throughout the sprawling territories. Their use was restricted to those on official government business.

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In order to promote Peru through the delicious cuisine we have, we’ve participated in the following festivals:

2006

# Peruvian Night – Washington, EEUU

The Peruvian gastronomy could be enjoyed by more than 300 guests in a event organized by PromPeru, Mincetur and the Peruvian embassy in USA, it was celebrated in the famous Capitol. Among the visitors, there were representatives of the American congress, who enjoyed dishes prepared by the Peruvian chef Maritza Guiulfo.

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Pisco

Pisco means Peru

The first stocks were brought from the “Canary Islands” to Ica’s Valleys in 1551. There pisco was created and it was also exported, from Pisco port, to the other Spanish colognes. Nowadays, pisco is made in the warm coast valley, fom Lima to Pisco, excellent liquor with a great smell and body.

Pisco is the national beverage of Peru and it is made in the ancient vine crops of Mala, San Antonio, Santa Cruz de Flores, San Vicente de Cañete, Pacarán and Lunahuana, at the south of Lima. In Ica in the south, there are 80 vine crops in Chincha, Pisco, Ica, Palpa and Nazca. A great Pisco is also made in Arequipa, in Majes, Vítor and La Joya. In Moquegua there are 10 vine crops where you can taste, besides, the “mistela” a mixture of pisco and wine. The 35 vine crops of Tacna offer fine piscos and damask liquors.

Many producing haciendas offer lodging and participation in the elaboration of Pisco. “La Vendimia”, in February and March, is a really popular festivity. In February  “the day of pisco sour” is celebrated.

The Pisco of grape- Italy and quebranta are the most common, the “acholado” comes fro Continue reading

It appears in the 80’s, this kind of cuisine rescue all the typical ingredients of the Andean cuisine, but adapting processing and presentation techniques of the international cuisine. The recipes are strict but the food is delicious and well-presented, with few condiments, light cooking and almost no fat. Among dishes we have:

Entrees and soups: “antojos de queso en salsa de maracuya” (cheese cake and spinach), fresh salad of snails with quinua, cheese cream caramel and barley pancakes, yucca cake, apio cream and poro with barley pancakes.

Main dishes: Quinia taboule, grill alpaca, fish brine with algarrobina, “reventón ayacuchano” (cooked with the ingredients of the pachamanca and sancochado, but roasted in a clay pot, plus sauces), “risotto de quinua”, “carapulcra de yucca” and dry potato, lasagna con moron, broad beans stew, alpaca hotpot, stuffed trout, duck with pears and elder sauce, crab in coconut and pineapple sauce, “cabrito con pepian de choclo”, guinea pig in ostry sauce, squids with heifer calf. Continue reading

Humitas

The heat of a firewood oven, clay pots are the main protagonists of many smells and flavors connected with the value of the land. Meat, tubers, grains and herbs are used to a great diversity of simple and delicious dishes.

Among entrees we have corn with Andean cheese, corn salad (tarwi), “mote con chicharron” (boiled corn with pork), “cancha” (toasted maize), “humitas” (grinded corn or maize and wrapped in their own leafs to be cooked), “papa a la huancaina” (slices of boiled potatoes with cheese cream and yellow chili) and inchik uchu (boiled yucca served with peanut sauce, chili and cilantro). Continue reading

The gastronomic tradition in the “White city” is enjoyed in the “picanterias” (traditional restaurants with firewood ovens). A great table is served with “rocoto relleno” (cooked chili

Rocoto Relleno

pepper with chopped meat, spices, cheese, eggs and milk), “soltero de queso” (just like the broad beans but with corn or maize, olives and chopped chili), “ocopa” (slices of cooked potatoes with peanut cream, onions and cookies) and “chicharrones”. Among the soups we have, the prefer ones like “caldo blanco – white soup” (lamp loin, potato, corn or maize, chickpea, chuño and spices) and the “puchero” (beef, pig and chicken with vegetables and spices).

Puchero

Among main dishes we have: adobo (pig loin soup, chili, onions and chicha de jora, served with bread), “picantes” (of pig or beef, lamp or duck), “locro” (dish of beef or lamb), “chupe de camarones” (chopped prawns in chili and cooked with broad beens, milk, rice, corn or maize and potatoes) and the “Malaya frita” (boiled fees and cooked).

Among desserts we have: the “buñuelos” (of flour, eggs and milk covered with chancaca hon Continue reading