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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