You are what you eat & drink

Lima, Peru voted top food & drink destination by Frommer’s

Cebiche Mixto. Photo: ANDINA / Archivo/ Jorge Paz.

Lima, Oct. 30 (ANDINA).Peru is most famous for Machu Picchu but slowly the pride of all Peruvians is being recognized — their food.

Slowly, Peruvian food is becoming popular in the United States with a new restaurant having opened this past summer in Los Angeles, Picca, by Food & Wine’s Best New Chef of 2011, Ricardo Zarate. And, last month by Peru’s own Gaston Acurio in New York, La Mar is his newest venture in addition to his 34 restaurants in Latin America and Spain.

According to an article published by the Huffington Post, it’s no surprise to gastronomes like award-winning chef and author Rozanne Gold, that Frommer’s picked Peru as their Top Food & Drink Destination of 2012. Lima is now drawing a new flock of visitors who travel all the way to Peru just to eat, Frommer’s reports:

“Lima’s cultural miscegenation — a rich stew of Spanish, African, Chinese and Japanese — is reflected in its culinary fusion. Limeño cuisine encompasses spicy creole dishes, Nikkei (2nd-generation Japanese), and chifa (a Peruvian twist on Chinese). The long Pacific coast is notable less for its beaches than the endless bounty of fresh seafood that makes it to markets and restaurant tables.”

Don’t be surprised when you hear ‘Peruvian food’ that you also hear the name ‘Gaston Acurio’, as he is also the Ambassador of Peruvian cuisine. hailed Acurio as the next Superchef back in 2008, declaring him as the “most famous chef you’ve never heard of.”

Source: Andina Read more

2 responses

  1. I had heard about this from my Peruvian students. Really wish I could visit, but it’s a long way from England. I suppose it’s quite a schlep for you too?


    October 30, 2011 at 7:19 pm

    • @vilges, at least I can get there by bus. Trip would take just over two days. Ceviche is wonderful, and really easy to make. I think I have a recipe for it on this blog. Basically, marinate any fish or seafood with chili and lemon juice for an hour, serve on rice with raw onion rings, corn on the cob and sweet potato.



      October 30, 2011 at 8:01 pm

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