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El Corazón Es Un Músculo (The Heart Is a Muscle)
I used to think that France was the most food-obsessed nation on earth. Then I moved to Peru. Life halts twice a day in France for the gastronomic liturgies of le déjeuner and le dîner. Then the French people refold their napkins and return to the all-consuming business of being French: ie., being frighteningly exact about money, arguing about philosophy and literature, and dressing better than everyone else except the Italians. Here in Peru, however, food consciousness–preparing, eating, talking, thinking about food–goes on 24/7. Peruvians discuss food with a singular intensity and concentration — and I mean all Peruvians, all the time. I sometimes believe that you could wake a Peruvian from a dead sleep, and in less than two minutes…
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Calientito! Peruvian Food Trend Heats Up in 2009
Innovative octopus causa from Andina Restaurant, in Portland, Oregon Looks like Epicurious was spot on in predicting that Peruvian would become the hot food trend of 2009. Bon Appétit magazine named Lima the Next Great Food City in its January ’09 issue. Writer Daniel Duane hangs out with Gaston Acurio for a day, eating his way through some of Lima’s top restaurants, including Malabar, Toshiro’s Sushi Bar and La Mar Cebicheria Peruana, and concludes that Peruvian food ranks with the best: Want a new fusion cuisine sourced from the world’s best ingredients? Star chefs with personalities as big as their palates? A good exchange rate for the dollar? Welcome to Peru’s capital city, the next…
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Peruvian Cuisine Will Be Top Food Trend of 2009, Bets Epicurious
The accolades for Peruvian food keep rolling in. This time it’s the award-winning food site Epicurious.com that’s predicting Peruvian cuisine will be the hot food trend of the new year. Peruvian is the new Thai: You thought Peruvian cuisine was all about seviche, maybe? Guess again: Peru boasts culinary influences from Spanish, Basque, African, Cantonese, Japanese, Italian, French, and British immigrants. Pisco Sour, anyone? Epicurious editor James Oliver Cury adds, “We think there will be more Peruvian dishes at [U.S.] restaurants and in popular culture. ” (His comment is followed by links to starred Peruvian recipes such as fried yuca with huancaina sauce and ceviche de pescado.) The pronouncement by…
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Peru Food Up Close: Mushrooms and Figs at Surquillo No. 1
Giant porcini mushrooms, figs and blackberries for sale this week at Surquillo Market No. 1, Lima; photo by Barbara Drake My eye was caught by this remarkable fresh produce for sale at the local market in Surquillo. The porcini mushrooms (“hongo funghi”) are enormous. Black figs like those on the bottom are now in season. Blackberries are rare in Peru. Within the next year, the proletariat Mercado No. 1 will undergo a massive renovation. It is being turned into a gastronomical destination by Peruvian superchef Gaston Acurio. The same stands will be selling produce on the ground floor; the second and third floors are being transformed into a food court and…
