Peruvian Cuisine

The next several posts will be about Peru and Peruvian cuisine, since it’s closest to my heart (and mouth!). We will get to the recipes soon, I promise! But I thought I would be in remiss not to mention the rich cultural history that is behind this exciting cuisine.

Believe it or not, this is relatively brief overview of Peruvian food history! It would be impossible to cover the entire history of the Inca Empire, Spanish conquest and subsequent cultural development in a blog post (and not really relevant for our purposes!). I will, however, include links to websites that offer more in-depth explanations, for anyone who might be interested.

Peruvian cuisine is one of the most fascinating food cultures in the world. It is unmatched in both its diversity and individuality – in my humble opinion, anyway. It is a fusion of many different cultures; it retains unique elements of each, yet is a distinct cuisine all its own. Its main influences are the indigenous Inca peoples; the Spanish conquistadors; African slaves brought by the Spanish; and large waves of immigrants who became integral components of the cultural and culinary framework.

Ceviche Peruano

This ceviche is the best you will ever have. It is from Peru and I love making it every time I have friends and family over.

• 2 potatoes
• 2 sweet potatoes
• 1 red onion, cut into thin strips
• 1 cup fresh lime juice
• 1/2 stalk celery, sliced
• 1/4 cup lightly packed cilantro leaves
• 1 pinch ground cumin

• 1 clove garlic, minced
• 1 habanero pepper, seeded and minced
• Salt and freshly ground pepper to taste
• 1 pound fresh tilapia, cut into 1/2-inch pieces
• 1 pound medium shrimp - peeled, deveined, and cut into 1/2-inch pieces
• 1 bibb or Boston lettuce, separated into leaves

1. 
   DIRECTIONS 
2. Place the potatoes and sweet potatoes in a saucepan and cover with water. Simmer until the potatoes are easily pierced with a fork, then drain, and set aside to cool to room temperature. Place the sliced onion in a bowl of warm water, let stand 10 minutes, then drain and set aside.
3. Meanwhile, place the lime juice, celery, cilantro, and cumin into the bowl of a blender, and puree until smooth. Pour this mixture into a large glass bowl, and stir in the garlic and habanero pepper. Season with salt and pepper, then stir in the diced tilapia and shrimp.
4. Set aside to marinate for an hour, stirring occasionally. The seafood is done once it turns firm and opaque.
5. To serve, peel the potatoes and cut into slices. Stir the onions into the fish mixture. Line serving bowls with lettuce leaves. Spoon the ceviche with its juice into the bowls and garnish with slices of potato.

ARGETINAS COUSINE

Argentina’s cuisine

Argentina’s cuisine is strongly influenced by European cooking.

Each immigrant group arriving in the country brought with them their favorite recipes from their native land.

Nowadays foods from every part of the world are in Argentina. The most popular dishes are Italian, like ravioli, lasagna, spaghetti, and pizza

Meat is very popular, especially beef, and it is normal to eat it twice a day.

Their most typical meat dishes are “carbonada criolla” made with ground beef, and “bife a caballo” a beefsteak with fried egg on top. Also well known are the “pucheros,” stews normally made with chicken and vegetables, and “locro,” a type of native stew made with corn, sausage and vegetables. Argentineans eat a lot of roasted meat. They use large barbeques for roasting and a stick to hold the meat to slice it and serve it.

Argentineans love wine. They have formed one of the largest wine industries in the world.

Each year, thousands of people arrive from everywhere in the country to pick up the grapes with their own hands in the vineyards of Mendoza, San Juan, Salta and La Rioja.

Bife de Chorizo

INGREDIENTS

• 24 ounces beef
• Salt
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• DIRECTIONS

  Season the steak with salt and pepper to your liking. Cut steak into 4 equal pieces. Place it over the grill for 9 minutes total or to your degree of doneness. 

  
  

  The secret is making the beef is knowing when the grill is hot. The best way to find out is to place your hand about 2 centimeters over the grill and count to ten.
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