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Gastón Acurio
“We need to capture our Peruvian essence and present it to the
world in a sophisticated, compelling, international way”
Gastón Acurio
In fact, Peru has the largest number
of dishes (491).
This wealth comes from 3 sources:
1- The geophysical feature of the
country
2-Combination of different cultures
3-The adaptation of ancient cultures
to modern cuisine.
Peru is considered as the most important center for the genetic diversity of the
world's crops:
Tomatoes, 15 species
Maize (corn), 35 varieties
Potatoes, more than 2,500 registered varieties of
native potatoes in the central Andean region
Fish, 2000 species (sea and
river), the bigest diversity
in the world
and peanuts, cocoa, banana, manioc, etc…
Sweet potatoes, 150 varieties
650 native
varieties of fruits
Variety of ethnic
mixes
Cuisine of the
Jungle
Rich biodiversity
Cuisine of the
coast
Adaptation of ancient
cultures to modern
cuisine.
28 individual
climates
Cuisine of the
Andes
Influence
The cuisine of the coast can be said to have five influences :
Native people of Peru
Spanish
African
Chinese
Japanese
Resources
Every coastal region, being distinct in flora and fauna populations, adapts its cuisine in
accordance to the resources available in its waters.
Tiradito
Ceviche
fine strips of fish
marinated in a mix of
lime juice, ginger and
ají limo
raw fish filet cut into pieces and marinated in
key lime juice, onions, and aji limo
Papa a la Huancaina
Chupe de camarones (Arequipa)
Peruvian Shrimp
Chowder made
with vegetables,
fresh cheese, and
a touch of yellow
pepper.
Sliced boiled potatoes covered
by creamy cheese sauce.
Ají de gallina
Shredded chicken
cooked in a
creamy Aji
Amarillo and
walnut sauce
Chaufa de Mariscos
Peruvian version of
seafood fried rice
including calamari,
octopus, mussels,
and shrimp.
Lomo Saltado
This a classic
Peruvian dish,
a mix of
Chinese stir-fry
and Peruvian
meat and
potatoes
Cau Cau de Mariscos
Mixed of Andean
and coastal cuisine.
Seafood medley and
diced potatoes
cooked in a Yerba
Buena and Aji
Amarillo sauce
Others dishes:
•Olluquito con
charqui
•Rocoto relleno
•Togosh
•Puka Pikanti
Pachamanca
In the valleys and plains of the Andes, the
locals' diet continues to be based on corn,
potatoes, and an assortment of tubers as it has
been for many hundreds of years.
Meat comes from indigenous animals like
alpacas, and guinea pigs, but also from
imported livestock like sheep and swine.
Lechon Adobado
Juicy soft morsels of pork prepared in a red wine
sauce served with sweet yams and cassava root
mashed potatoes.
Cuy chactado
Seco de Cordero
A dish more popular in the highlands is
this meal of fried guinea pig
Braised lamb simmered in a special cilantro and beer stew
Agouti
Paiche
Juane
Majaz
Sajino
Camu -Camu
40 times more vitamin C than kiwifruit
One of the world’s largest
freshwater fish
rice seasoned with turmeric, and
chicken wrapped in banana leaves.
Naturally, jungle cuisine is made using the products
local to the area. Standouts are :
• the paiche prepared in variety of dishes such as
"timbuche" (soup) or "patarashca" (grilled in
vegetables)
• many types of turtles
• Other animals include the majaz, agouti (2
rodents), the sajino (wild pig) and jungle mammals.
• Black caiman is also considered a delicatesse
•Among the fruits of Peru's jungle : Camu camu
Loreto Natives
Chicha Morada
Pisco Sour
clove flavored
beverage prepared
from a base of
boiled purple
maize
Inca Kola
Lemon flavored soft drink,
yellowish-gold in color,
let imagine
to be in
Peru,
facing the
sea and
sipping a
Pisco Sour
:)
cocktail made from pisco combined
with key lime juice, the white of an
egg and sugar.
Chicha
Marinera
Cajon Peruano
Andean music
Danza de tijeras
Cuzco
Arequipa
Diablada
Titicaca Lake