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   Peruvian cooking and Yanuq in the world press
January 3, 2012
By: Dave Cook
Flavors of Peru, Recast
“LET’S go out for Peruvian!” doesn’t quite have the ring of a dinner invitation for Chinese or Italian. But as is increasingly clear, Peruvian cuisine — whose indigenous potatoes, chili peppers and seafood have been supplemented by ingredients and transformed by culinary techniques from many countries, China and Italy included — has much to offer beyond rotisserie chicken.
Lima Limonin Elmhurst, Queens, is a snug restaurant whose wide windows nearly silence the rumbling No. 7 train,  94-20 Roosevelt Avenue (94th-95th Streets);  (718) 651-5002. It serves a half-dozen varieties of ceviche ($12.95 to $14.95), most of which, in traditional style, balance the tart marinade with sweet potato, along with onion and oversize kernels of corn... see more
Condeé Nast Traveler
April 2012, USA
Lima's Food, from Breakfast to Dessert
You heard about Peru’s white-hot food scene in our July issue and there’s already more to report. Here, new foodie finds from innovative cafés to niche chocolate shops .. see more
BREAKFAST:  La Lucha Sanguchería Criolla
Limeños keep it light in the a.m., but this Miraflores sandwich shop/juice bar is changing that with takes on classic brekkies like this pan con chicharrón—pork rinds, sweet potatoes, and criolla salsa on French bread.
(Av. Benavides 308; 51-1-241-5953; sandwiches from $3)

LUNCH: La Pescaderia
Sustainable seafood is the only thing at this market/cevichería in a beautiful old Barranco house: There are the obvious ceviches and a “Nikkei Style” tuna tiradito that suits Lima’s large Japanese
(Av. Grau 689; 51-1-586-8423; ceviches from $13)


DINNER: Manifiesto
Chef Giacomo Bocchio—alum of El Celler de Can Roca, heir to the El Bulli throne—was inspired by the city of Tacna in his first Peruvian restaurant. A specialty is lamb and veal sweetbreads with huacatay-spiced gnocchi. (Calle Independencia 130; 51-1-249-5533; entrées from $22)

DESSERT: Xocolatl
Using domestic cacao, as in this bonbon, a re-creation of ranfañote, a ­Peruvian-style bread pudding, this Miraflores confectioner bolsters indigenous cacao producers in the nearby Peruvian rain forest.
(Calle Manuel Bonilla 111; 51-1-242-0143; truffles and bonbons from $2)

SNACK:  Nanka
This exciting suburban La Molina spot serves seasonal dishes by the ecologically minded Australian chef Jason Nanka, such as this scallop in a cauliflower puree, with a beet/blood sausage crumble and aji panca–spiced honey.
(Jirón Bambúes 198; 51-1-369-7297; dishes from $13)

Food and Drink
Why Lima?
By Charlene Rooke
Just a few years ago, foodies were scratching their heads when Lima started popping up on Gourmet and Food & Wine lists of the globe’s hottest culinary cities. Now, Peruvian food is expected to be the Next Big Thing hitting the North American restaurant scene. Here’s why – and where to taste it. see more

Inexpensive Restaurant Choices in Lima, Peru

October 2009 , USA

A surge of pride in native cuisine pervades the capital of Peru, as Lima residents search out the best anticuchos, the tastiest lomo saltado or the most delicious ceviche. More often than not, the dishes are found in huariques — modest, inexpensive, family-run restaurants.
Around lunchtime outside Sankuay (Calle Enrique León García 114; 51-1-470-6217), nicknamed Chez Wong, parked BMWs and Mercedeses line the street. see more


Peru's Plans for Global (Foodie) Conquest

September 2009 , USA

Gastón Acurio is a name the foodie cognoscenti will recognize. Though not quite a popular brand name like Mario Batali or Bobby Flay or Alain Ducasse, the Peruvian chef has created destination restaurants in the otherwise gray city of Lima that gourmands flock to whenever they can, eschewing the tourist havens of Machu Picchu and Cuzco. Hailed as the "next superchef" by some magazines, Acurio now has his eyes set on global conquest. His goal: to make Peruvian cuisine as familiar around the world as Mexican, Chinese and Thai. See more


Chef Gaston Acurio carves Peruvian-flavored empire

January 2009 , USA
With more than two dozen franchises, including one in the U.S. with several more planned, the famous chef gets closer to globalizing his country's cuisine.
Reporting from Lima, Peru -- In a space that will soon house an anticucheri a , or Peruvian kebab restaurant, shaggy-haired rockers flanked by buxom, jiggling Amazonian dancers in neon yellow bikinis serve up a pulsing cumbia beat to a rollicking crowd.
Surrounded by hundreds of friends and admirers flushed red by the pisco sours flowing from the bar, Gastón Acurio, the man of the hour, surveys the scene of his birthday party and smiles contentedly.
Acurio, Latin America's premier chef, anointed by diners, fellow cooks and politicians alike, had much to be pleased about on his 41st birthday in late October. His empire of restaurant franchises recently expanded into the most coveted market of all, the United States, to satisfying critical acclaim.  See more
A Taste of Lima
March 2007 , USA
During my years of traipsing around Latin America, I have always regarded Lima as one of the underrated gastronomic capitals of the hemisphere. There's nothing like unwinding at a seaside eatery in one of the Peruvian capital's outlying suburbs with a frothy pisco sour cocktail and a plate of seviche marinated in lime juice and ají peppers.  See more
Peru lures culinary tourists
March 2007

LIMA, Peru (Reuters) -- Throughout their history of poverty and political turmoil, Peruvians have been fiercely proud of their elaborate, spicy food and new superstar chefs are now a magnet for culinary tourists.
Lima used to be no more than a one-night stopover for international tourists -- many of them backpackers and budget travelers -- flying into Peru to visit the ancient Inca ruins of Machu Picchu and the neighboring historic city of Cuzco.
But a culinary explosion, helped by the fame of some Peruvian chefs abroad, has made the Pacific coast capital city more attractive for visitors, especially after a leftist insurgency ended in the 1990s and was followed by economic growth and greater political stability. See more

A Peruvian chef prepares a dish based on shrimps and oyster sauce in a well-known Peruvian-Japanese restaurant in Lima.
Peruvian cuisine is building a following
Eagle Tribune
USA, August 02, 2006
When "Mama Doris" opened a sophisticated New Andean Peruvian restaurant in Portland, Ore.'s fashionable Pearl District three years ago, she never imagined the enthusiastic response.
Her family restaurant, Andina, quickly generated a buzz on the national and local scenes. The year after it opened, Gourmet magazine wrote: "A rare Peruvian gem filled with folk art and weavings, this is unique on the West Coast." Last year, The Oregonian, the state's largest newspaper, named it restaurant of the year.
By Joan Cirillo
For today's Geo Quiz, we're looking for a country with an eclectic cuisine.
The News World
USA, July 31, 2006
It mixes foods from Europe , South America , Africa , and Asia -- on one plate. Potatoes, corn, and chili peppers are thrown together with citrus fruit, raw fish, and soy sauce. Does that whet your appetite?
The government of the country we're looking for hopes it will.

"The idea is to open 5,000, or maybe 10,000 restaurants featuring food from our country in the U.S."
Quite a boast. Here's a final clue about our mystery country...>>
See More
Who Needs Clubs When Everyone Is at the Café?
The New York Times
USA, April 16, 2006
<< Eating is the gateway to Lima's social scene, and one day and night, beginning with lunch, is enough to get a feel for the social landscape. >>
<< In the same way Americans eat sandwiches for lunch, Peruvians eat ceviche (raw fish soaked in lime juice) or other fish. >>
<< Food is becoming a powerful symbol of what we are, and the most important thing about our food is the mixture. Mr.Gaston Acurio, famous Peruvian chefs said. "We are proud of that mixture now." The word that describes their mixture of Andean, Spanish, Italian and Asian - in both food and culture - is criollo. >>
<< After lunches that are this much fun, one might think Lima night life would be disappointing. But it's a whole other world, with a whole other menu. >>
By Ann Marie Gardner
Peru's revolution in tastes
The Washington Post
USA, May 15, 2006
Innovative chefs in Lima are dishing up a fusion of Andean and European Cuisines with seasoning from around the world.
Today Lima is an active and boisterous place where fourteen
cooking schools have opened in the last few years, including one joint venture with Le Cordon Blue.

"Peru" is an abundant food market. You can find eighty types of vegetables and sixty kinds of fruit any time of year the hundreds of microclimates in the country ensure that no variety will ever be lacking."
Peruvian Cuisine, Making a Splash
The Washington Post
USA, May 10, 2006
Take one part Incan and one part Spanish. Mix well. Add influences of African, Chinese, Japanese and Italian. What do you get? Peruvian -- the cuisine that legendary French chef and culinary writer chef and culinary writer Auguste Escoffier called one of the best in the world -- after only French and Chinese. Considering its status, it's also a cuisine that has been relatively overlooked. Until now.
Alejandro Riveros, head of public diplomacy for the Embassy of Peru, has made it his mission to promote the sophistication, innovation and most importantly, taste, of foods from back home. Last night the embassy invited 1,000 people to sample food and drink at a reception supporting the recent signing of a free trade agreement eliminating import tariffs on goods exchanged between Peru and the United States.
"We want our food to be as well known as Thai is in this country," says Riveros. "We want 5,000 -- no 10,000" -- restaurants in the United States . "We want Peruvian restaurants everywhere." The staples of Peruvian cuisine -- potatoes, yucca, corn and chili peppers -- were provided by the Incas centuries ago. Spanish conquistadors who arrived in the 16th century brought citrus fruit, wheat, rice, cattle and pigs as well as European-style desserts. Africans introduced spicy, vinegar-marinated beef and fish on skewers.
Just add spice
A gastronomic revolution
Revista The Economist
England, January, 29th, 2004
TO OUTSIDERS, latin American food may conjure up not much more than the smell of Mexican tacos. But Peru can lay claim to one of the world's dozen or so great cuisines. Beyond its trademark dish of CEBICHE (raw fish marinated in lime juice), Peruvian food is little known abroad. Peru is in the throes of a gastronomy "spontaneous revolution" in gastronomy, as Raul Vargas, a journalist and foodie puts it.
Two things give Peruvian food its distinctive edge.The first is the country's huge biodiversity, with dozens of microclimates. Potatoes, quash, peanuts, hot peppers, beans and maize were all grown before the Spaniards arrived. Despite overfishing, the cold Humboldt current that hugs Peru's desert coast is still rich in fish and shellfish......
South America made simple
Conde Nast Traveler magazine
USA  April 2003
By far the compelling reason for a Lima long weekend is the food. No South American country cooks like Perú, and Lima is its gastronomic heart...........
The four seasons
Bienvenida magazine Lima, Perú  June 2002

For some time now those prestigious gastronomic guides Bleu and Michelin have been pointing out Peru as the home of one of the most interesting culinary styles anywhere in the Americas. The food and drink section of the New York Times agrees and has said so on a number of occasions. In other words Peruvian cuisine’s well earned prestige is now an open secret. For some time now those prestigious gastronomic guides Bleu and Michelin have been pointing out Peru as the home of one of the most interesting culinary styles anywhere in the Americas...........
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