Of course, different regions of Peru are known for different things. The Huancayo region, which we recently visited, is known for its dairy products. Miles and miles of farms stretch through the countryside, producing a bounty of fresh milk, yogurt, butter and cheese. We were lucky enough to sample some fresh dulche de leche and soft serve ice cream too! Farm-fresh products are always delicious, and the use of these products in the Peruvian food served in the area made it taste that much better.
Fresh Peruvian Dairy Products
August 28th, 2010Peruvian Tamales
August 27th, 2010
Tamales are a very popular food throughout Central and South America. There are records of tamales being eaten in the time of the Inca Empire, which proves they have been an important staple in the Peruvian diet for centuries. The definition of a tamale varies from country to country, and even from city to city. Some Peruvian tamales are wrapped in banana leaves, and others are made with corn husks. They are made with either white or yellow corn. Some are spicy and contain chile peppers. Common fillings include chicken, boiled eggs, olives and sometimes even peanuts. The tamale in the photo to the right was made in a Pachamanca, the traditional Peruvian cooking method in the Huancayo region. Keep checking out Peruvian restaurant CT blog for more information on Peruvian food and cooking.
Pachamanca – Unique Peruvian Food
August 26th, 2010
The purpose of this blog is not only to keep our customers updated, but also to inform those who are new to Peruvian food about the many wonders of Peru’s cuisine. On our most recent trip to Peru, we enjoyed a dish called Pachamanca. The word is a combination of the Quechua phrase meaning “earthen oven.” It’s an appropriate name both for this traditional food, and for the way its cooked. In order to create the “earthen oven,” stones are heated over a fire. Once they are hot, meat, potatoes and vegetables are laid over them. Then the hole is covered with grass and earth. After about an hour and a half, the meat is tender and the meal is ready. Although the process has evolved somewhat over time, it still mimics the way ancient civilizations of Peru cooked their meals. The picture to the left shows the Pachamanca where our meal was cooked. I recommend trying Pachamanca if you visit the Huancayo region of Peru, where it is often served in restaurants.
Mistura 2010: A Celebration of Peruvian Food
August 25th, 2010
Mistura, a 6 day celebration of Peruvian food, is coming up again in Lima. Lasting from September 7th to September 12th, the event will bring together Peruvian chefs from a variety of restaurants who will show off their best creations. Everything from traditional street food to gourmet cuisine will be represented, and festival goers will have the chance to sample appetizers, entrees and desserts. The event also celebrates the farmers, fishermen and artisans who contribute the fantastic produce, meats, fish, cheese and bread that make Peruvian food so delicious. There will also be a focus on biodiversity, green living, and ethically produced products. The event is managed by internationally renowned Peruvian chef Gaston Accurio, who believes that Peruvian food is one of the countries greatest assets. It is a truly fantastic event, and a must for foodies! Last year was a wonderful success, and we’re looking forward to this year’s displays.
Back to Our CT Peruvian Restaurant
August 24th, 2010
We’re back from another trip to Peru. While we were there, we ate in small restaurants and large restaurants, both upscale and “hole in the wall” places. We found that some of the best food came from the simplest places. This reminds us that homestyle, traditional dishes are what Peruvian food is all about. Eating a gourmet meal is nice every one in a while, but it’s the simple dishes we enjoy each day that make Peruvian food special. This is the kind of food we aim to serve at our CT Peruvian Restaurant. If you’re interested in learning more about Peruvian food, check out Mama Tina’s Peruvian Food to learn about some of the common ingredients and how they are used.
Pollo a la Brasa Day, a Celebration of Peruvian Food
July 19th, 2010Yesterday, Peruvians celebrated the first official Pollo a la Brasa Day in Lima. This holiday will be added to the list with Pisco Day in February, and Ceviche Day in June. As Peruvian food becomes more and more popular, Peruvians are finding new ways to celebrate their remarkable cuisine. Restaurants across Lima offered specials on their signature Pollo a la Brasa, or Peruvian rotisserie chicken. Authentic Pollo a la Brasa is cooked with a variety of Peruvian spices, making it an especially delicious version of rotisserie chicken. If you haven’t tried Fiesta Limena’s Pollo a la Brasa yet, visit us today!
Smoothies at Fiesta Limena Peruvian Restaurant
June 23rd, 2010
Tropical fruit smoothies are the perfect treat for summer. Not only are they delicious, but they can also be a good source of calcium, if you choose a milk-based version, or a fat free drink if you choose an ice-based version. Fiesta Limena now offers both versions in a variety of fruit flavors. Choose from guava, mango, passionfruit or strawberry. We’re always looking or new ways to make your dining experience better at our CT Peruvian restaurant. The next time you stop by for some Lomo Saltado, try a smoothie too!
Peruvian Pisco Exports Increase Over 100%
June 19th, 2010
Peru exported over $500,000 worth of Pisco between January and April of 2010, which is a 101% increase over the numbers from this time last year. Peru’s favorite liquor is becoming more popular around the world, with bars in major cities offering many variations of Pisco cocktails. Of course, the most popular is still the Pisco Sour, which is the national drink of Peru. At Fiesta Limena, we offer Pisco Sours along with several other Pisco Specialty Drinks. The Peru Libre is a classic mixture of Pisco and Coca Cola. The Primavera is a tropical combination of juices and Pisco. The Pisco Limon features Pisco on ice with fresh limes and a hint of sugar. There are so many ways to enjoy Peruvian Pisco – try a new one each time you visit our Norwalk CT restaurant!
Peruvian Ceviche Can Be Enjoyed Anytime
June 18th, 2010
Photo from Living in Peru
Two nights ago, the district of Miraflores, an upscale section of Lima, was buzzing with excitement about Peru’s national dish – Ceviche. A Ceviche Festival took place, encouraging both locals and tourists to try many samples of Peruvian seafood. The organizers’ goal was to promote Ceviche as a great dinner option, since many Peruvians eat it during the day. Of course, at Fiesta Limena, we’ve always known that Ceviche is delicious day or night! It’s the perfect way to end a warm summer’s day – light, healthy, and delicious. Not to mention fresh and tasty! Try it at our Norwalk CT restaurant and you’ll see why Peruvians are so proud of this dish.
New Peruvian Menus at Fiesta Limena
June 17th, 2010
We’ll be introducing new menus at all three Fiesta Peruvian restaurant locations within the next month. There will be new Lunch, Dinner and Drinks menus at Limena, offering some new options for customers. We’ll be including our new dairy and non-dairy based smoothies, available in several fruit flavors, and a few other additions to our menu selections. We want to make sure everyone knows all that Limena has to offer, including great desserts and a variety of beverage options. Look for the new menus – they’ll be arriving soon!