Peruvian cuisine: the new trendy nutrition trend
The new dietary trend is now moving towards a little more exoticism and freshness. It is with Peruvian gastronomy and its unmissable ceviche that many restaurants celebrate Peru. If this commodity is popular, it is because people want to eat lighter, fresher and healthier foods . Peruvian cuisine is inventive, healthy and fine.
What to make us dream on these hot summer days…
The ceviche but not only…
It is with this beautiful salad that the introduction takes place. Ceviche is neither more nor less than a seafood marinade served cold. It comes in different shapes, textures and sauces but it remains a unique, fresh and summery dish.
Donuts can also be eaten, whether they are pumpkin or sweet potato. The “pollo a la brasa” with its thirteen spices as well as the tripe with turmeric .
As for desserts, lucuma is a particularly good fruit to eat in the form of ice cream or cake and alfajores are fruit puddings.
And to wash it all down, in this Peruvian gastronomy, we also find Pisco which is the national drink of Peru and Chile . Based on bunches of grapes, this eau-de-vie has between 35 and 45 degrees of alcohol. All the same… The Pisco Sour, meanwhile, is prepared with lemon and egg white. However, infusions exist: Inka Kola and chicha, which are beverages made from fermented corn.
Peru’s cuisine is trending
It all started in 2011 when some of the world’s top chefs wrote a letter about the future of gastronomy highlighting Peruvian delicacies. Then in 2012 the cuisine of Peru arrived on the New York tables of some good restaurants. In 2013, the “World Travel Awards” will classify Peru among the culinary destinations to follow.and, in the process, travel agencies offer excursions with themes oriented towards local gastronomy. Success is assured. A year later, two restaurants in Lima find themselves in the limelight: the Central and the Astrid y Gaston. On the menu, aji de gallina (spicy poultry), lomo saltado which is sautéed beef, chupe de camarones which is a shrimp soup and empanadas (filled turnovers). The success is so significant that the country is opening up to training for future chefs. And it is with the Pachacutec Institute or the Cordon-Bleu Institute in Lima that local recipes have been passed down from chef to chef for nearly fifteen years. And the registrations are international.
Peruvian cuisine is varied and balanced
Thanks to its 2,500 km of coast, deserts, mountains and Amazonian forest, the regional cuisine is original and generous in terms of choice. Peru has multiple natural areas with “eco-regions”. This gives an exceptional richness of biodiversity. A varied flora and fauna that allow the dishes to consist of citrus fruits, coriander, soy, chilli, ginger, onions and garlic but also pigs and poultry, fresh and raw fish, quinoa, tomatoes and more than 2,000 different varieties of potatoes… That’s saying it! And all this for the preparation of sautéed dishes, skewers, various donuts. At the beginning of the 20th century, Chef Escoffier declared that the cuisine of Peru was,after French and Chinese cuisine, the best in the world .
Stephen Paul is the lead author and founder of My Health Sponsor. Holder of a diploma in health and well-being coaching with more than 200 articles in the field of health, he makes it a point of honor to offer advice based on reliable information, based on scientific research, and verified by health professionals.