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Features / archives for : cuisine
1
17 November, 2009 12:54:44
I scream…for Ice Cream!
By Marie-Louise Saina
The other day, I heard the D’Onofrio ice cream bugle or “corneta” blaring in my quiet neighborhood. I suddenly realized that here in Peru it is springtime. A few days earlier I arrived from Canada, where winter has already made an appearance, so the thought of spring and ice cream made me very happy.
The ice cream sold by the traveling vendors on their tricycles may be fine for a quick fix, but I prefer to go to a heladeria, gelateria in Italian or ice cream parlor in English.
16 November, 2009 16:38:03
Noa Gourmet: Peru in a Bottle
By Katrina HeimarkPhotos by Carsten Korch
A small room in Chorrillos served as the introductory point for us into the world of Noa Gourmet. Noa Gourmet produces crackers, dehydrated and marinated fruits and vegetables, chutneys, jellies and piscos macerados. Their products are 100% Peruvian and focus on the importance of seeming like they are made at home. While they do not have a store, per se, their products are featured in Wong, San Antonio, Magnolia, and many other small, personalized stores.
Noa Gourmet has a unique story behind its products and its creation. Owner and creator Karla Gabaldoni developed the idea for the company as she prepared hummus for her friends and family. “I love to cook,” she states, “I have always loved to be in the kitchen.”
And it shows. With each of the products designed especially by Karla and her team, it would be difficult to find a more unique line of all natural and 100% Peruvian products.
24 March, 2009 23:44:08
The Chef’s Dream
Mario Vargas Llosa
Translation: Vanessa Castro - Living in Peru
In the early 70s, in a house found between the limits of the Limenian districts of San Isidro and Lince, in a place where snobbery and the working classes met, a young boy used to sneak into the kitchen to escape from his four older sisters and the strapping young men who came to court them. The household cook had taken a liking to him and would let him watch and even sometimes help while she cooked meals for the family. One day the lady of the house discovered that her only son –little Gaston- had learnt to cook and that he spent his weekly allowances running up to the Super Epsa market to buy squid and other ingredients that weren’t part of the everyday household diet to experiment and create new recipes.
3 February, 2009 12:22:43
The Corner Sports Bar and Grill
Living in Peru
Ben Jonjak
Ben Jonjak
If you’ve lived in Lima for any length of time, chances are you’ve already found The Corner. If there’s one thing American tourists have a nose for, it’s a sports bar!
Although going to an old-fashioned, American-style sports bar might seem a little silly when you’re surrounded by the spectacular, exotic beauty of a country like Peru, the fact is, those of us who live here sometimes miss the feeling of sitting back on a brisk autumn day and watching a hard-fought game of football (for the purposes of this article I will refrain from referring to it as "American football").
13 January, 2009 17:17:27
Wine Production Increases in the South of Peru
Jose Rosales Vargas - El Comercio
Translation:Vanessa Castro Chesterton - Living in Peru
Translation:Vanessa Castro Chesterton - Living in Peru
Investing US$10 million in five years is a good way to begin. The well know Queirolo Bodega decided to get involved in the national wine industry and so it acquired 400 hectares of land in different valleys of Ica (273 hectares) and Cañete (120 hectares), in which it planted several different types of grapes with which it will begin, within the first trimester of this year, to produce up to eight different types of wine. 12 April, 2007 16:11:53
Food of Peru will conquer the world
(By Patricia Unterman, San Francisco Examiner -link-)
Practically every first-time visitor to Peru makes the pilgrimage to Machu Picchu, the haunting, architecturally sophisticated ruins of a royal Incan retreat on a mountain top.
What a food-focused traveler like me learns along the way is that the success of this pre-Columbian civilization was based on a brilliant and inventive system of subsistence agriculture.
Ancient Incan stone terraces still crawl up the steep sides of the Urubamba Valley below Machu Picchu, planted, as always, with corn, potatoes, beans and indigenous grains like quinoa. Meter by meter, the microclimates of the terraces change with the angle of the sun, altitude and season. The Incans knew which of thousands of cultivated varieties thrived in each microzone.
Peru has three distinct geographic areas running north to south down the length of the country: a long coastal desert in the west rising to rainy, snow-topped mountains in the center and descending to the jungles of the Amazon basin in the east.
The country possesses extraordinary biodiversity, and its cuisine showcases this bounty of ingredients in exciting dishes inspired by Spanish, native Indian, African, Chinese and Japanese kitchens. For a food traveler, Peru is paradise.
The feast begins in Lima, the sprawling, Los Angeles-like capital of 8 million people on the coast. No underground public transport, lots of traffic, no city planning — but fantastic eating.
A visit to the immaculate Surquillo market will show you the main players on Lima’s menus — fabulous local shrimp, octopus, tiny scallops and fish; beef hearts and intestines; jungle fruits; colorful fat-kerneled native corn; a rainbow of potatoes; the Key lime-like limon; fresh herbs; lemongrass; and chiles — specifically bright yellow ones and apple-shaped chiles called rocoto.
Then head to a popular anticucheria such as Pepe’s for a skewer of the most popular Peruvian bite, beef heart, cut into chunks, rubbed in spices, grilled over a wood fire and served with a stout ear of corn. The cost: $2.
The iconic dish of Lima is ceviche, raw fish and seafood marinated in “tiger milk,” a mixture of Peru’s distinctive lime-like lemons, salt and chiles. The Pacific current off Lima’s coast is cold and the pristine corvina and sole caught there have firm, sweet flesh.
Practically every first-time visitor to Peru makes the pilgrimage to Machu Picchu, the haunting, architecturally sophisticated ruins of a royal Incan retreat on a mountain top.What a food-focused traveler like me learns along the way is that the success of this pre-Columbian civilization was based on a brilliant and inventive system of subsistence agriculture.
Ancient Incan stone terraces still crawl up the steep sides of the Urubamba Valley below Machu Picchu, planted, as always, with corn, potatoes, beans and indigenous grains like quinoa. Meter by meter, the microclimates of the terraces change with the angle of the sun, altitude and season. The Incans knew which of thousands of cultivated varieties thrived in each microzone.
Peru has three distinct geographic areas running north to south down the length of the country: a long coastal desert in the west rising to rainy, snow-topped mountains in the center and descending to the jungles of the Amazon basin in the east.
The country possesses extraordinary biodiversity, and its cuisine showcases this bounty of ingredients in exciting dishes inspired by Spanish, native Indian, African, Chinese and Japanese kitchens. For a food traveler, Peru is paradise.
The feast begins in Lima, the sprawling, Los Angeles-like capital of 8 million people on the coast. No underground public transport, lots of traffic, no city planning — but fantastic eating.
A visit to the immaculate Surquillo market will show you the main players on Lima’s menus — fabulous local shrimp, octopus, tiny scallops and fish; beef hearts and intestines; jungle fruits; colorful fat-kerneled native corn; a rainbow of potatoes; the Key lime-like limon; fresh herbs; lemongrass; and chiles — specifically bright yellow ones and apple-shaped chiles called rocoto.
Then head to a popular anticucheria such as Pepe’s for a skewer of the most popular Peruvian bite, beef heart, cut into chunks, rubbed in spices, grilled over a wood fire and served with a stout ear of corn. The cost: $2.
The iconic dish of Lima is ceviche, raw fish and seafood marinated in “tiger milk,” a mixture of Peru’s distinctive lime-like lemons, salt and chiles. The Pacific current off Lima’s coast is cold and the pristine corvina and sole caught there have firm, sweet flesh.
16 February, 2007 09:54:47
Red hot chili peppers played first gig 6000 years ago
(By Stan Beer, first published at iTWire.com.au, -link-)
New evidence found by biologists shows that people living in the spicier regions of the world were eating chili peppers as early as 4000 BCE. What's more, they were using them in very much the same ways and the same regions as they are today.
Some regions of South America today have a largely maize-based diet often spiced with chili peppers. New research shows similar food was being eaten 6000 years ago.
Researchers, including a paleoethnobotanist at the University of Missouri-Columbia, recently found fossil evidence in seven archaeological sites ranging from the Bahamas to present-day Peru that showed people were eating domesticated chili peppers as long as 6,000 years ago. This makes chili peppers one of the oldest domesticated food sources in the Americas. The study will be published in the Feb. 15 edition of the journal Science.
Some regions of South America today have a largely maize-based diet often spiced with chili peppers. New research shows similar food was being eaten 6000 years ago.
Researchers, including a paleoethnobotanist at the University of Missouri-Columbia, recently found fossil evidence in seven archaeological sites ranging from the Bahamas to present-day Peru that showed people were eating domesticated chili peppers as long as 6,000 years ago. This makes chili peppers one of the oldest domesticated food sources in the Americas. The study will be published in the Feb. 15 edition of the journal Science.
7 November, 2006 11:38:58
An Interview with Peruvian chef Gaston Acurio
by C.J. Schexnayder, klephblog (www.kleph.com)
Gaston Acurio is the leading light of Peruvian cuisine. The 38-year-old is a bona fide celebrity in Peru where his cooking show is a hit and his cookbooks are in high demand. But his reputation is cemented by the continuing popularity of his ever-expanding number of restaurants in Lima – particularly his flagship Astrid y Gaston in Miraflores.
His reputation beyond Perus borders is growing as well. He was named Latin American Entrepreneur of 2005 by American Economia magazine was a guest speaker at Gastronomia Madrid Fusion conference in Spain this year.
Gaston Acurio is the leading light of Peruvian cuisine. The 38-year-old is a bona fide celebrity in Peru where his cooking show is a hit and his cookbooks are in high demand. But his reputation is cemented by the continuing popularity of his ever-expanding number of restaurants in Lima – particularly his flagship Astrid y Gaston in Miraflores.
His reputation beyond Perus borders is growing as well. He was named Latin American Entrepreneur of 2005 by American Economia magazine was a guest speaker at Gastronomia Madrid Fusion conference in Spain this year.
13 September, 2006 15:28:15
Isabel Quispe Aquino: The Best Parihuela in the World
This article was authored by María Elena Cornejo in her Mucho Gusto Perú blog, where she posts many of the articles she publishes as a restaurant critic at CARETAS, a leading Peruvian magazine.Doña Isabel: From the Chorrillos Market to the World
(by María Elena Cornejo)
Isabel Quispe Aquino's life took quite a turn when it was touched by Gastón Acurio's magic wand.
An excellent cook, she has long owned a stand in the Chorrillos market, next to the fishmongers and the shellfish vendors, from whom she always obtains the freshest products available. Her marketplace stand has four high stools at an immaculate, white-tiled counter, and nearby, two small tables, with blue tablecloths and flower vases. For the past 25 years, she has been serving the locals her seafood dishes, never once stopping, never once throwing in the towel.
22 August, 2006 14:48:08
Quinoa - ancient supergrain of the future
Quinoa, the grain of the Incas, has been cultivated in the Andean highlands of South America for over 7000 years, yet it is a relative newcomer on the international market. Pronounced "keen-wa", quinoa comes from the Quechua language spoken by many indigenous people in South America.
It was one of the most sacred foods of the ancient Incas, a plant so nourishing, delicious and vital, they called it chesiya mama; the ‘mother grain’. Each year the Incan emperor so it is said would, using a golden spade plant the first quinoa seeds of the season. At the solstice, priests bearing golden vessels filled with quinoa made offerings to Inti; the sun.
With the European conquest, the cultivation of quinoa was suppressed possibly because it had a religious significance for the Incas, however, the Andean people continued to grow it in small amounts. In the late 1900's interest in quinoa began in Bolivia, Peru, Ecuador, and Chile. That interest has now spread to North America, Europe, and Asia. There is some quinoa being cultivated in Colorado and Canada; but only a few varieties will grow and the climatic conditions are not advantageous.
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