Fiesta Limena Peruvian Food

Peruvian Ceviche

Elaine — Thu, 19 Jul 2012 19:23:00 +0000

As we’ve always said, ceviche is the best remedy for hot weather. Now we have someone backing us up – a writer from the Washington Post! In his article titled “Seviche, Peru’s Overlooked Heat Remedy,” Tim Carman mentions that many people think of dishes like gazpacho, a cold tomato-based soup, as the best dishes to beat the heat. But we know ceviche is even better, and he agrees. (He uses the English spelling of ceviche, with an S.) He also writes, “If anyone understands the call of seviche in scorching weather, it’s the Peruvians, those hardy souls who have built one of Latin America’s more robust economies in a rugged, mountainous, coastal country located just south of the Equator.” We agree! We serve three variations of Peruvian ceviche in CT at Fiesta Limena – shrimp, fish, and mixed seafood. Each has its own appeal, but they will all satisfy your craving for a light, delicious meal during the height of summer. Ceviche is a great choice for people on a diet as well, since it is a low-carb and low-calorie option. Here is one last fun fact about ceviche – the Spanish conquistadors brought over the limes that are used to make Peruvian ceviche, but the dish existed long before they arrived. The original ceviche was created with the juice of native oranges. The combination of international influence and native cooking techniques makes Peruvian food irresistible.

Peruvian Food Lesson – Salsa Criolla

Elaine — Tue, 17 Jul 2012 18:45:58 +0000

As we continue to serve the most delicious homestyle Peruvian food in CT, we often hear that our customers would like to learn more about the tasty dishes they enjoy at our CT restaurante Peruano. We are happy to educate our friends about Peruvian cuisine. Today we’ll discuss Salsa Criolla, which makes many of our dishes so flavorful. Salsa Criolla is a mixture of onions, and lime juice, and cilantro, and sometimes tomatoes as well. This mixture adds a light and fresh flavor to the fried seafood in our jalea platter, as well as our side salads and ceviche. It can be added to almost any Peruvian dish, such as papa a la huancaina, for an extra flavor boost. Salsa Criolla is a healthy and tasty addition to a homestyle Peruvian meal.

Serving Up Peruvian Food in CT

Elaine — Wed, 27 Jun 2012 18:12:38 +0000

One of our favorite homestyle Peruvian dishes is aji de gallina. Of course, one of the most important ingredients is aji amarillo, the quintessential Peruvian pepper. We love this pepper, and use it in many of our most popular dishes. Shredded chicken is mixed with aji amarillo paste and other seasonings to create a flavorful topping for potatoes and rice. Some guests order a plate of aji de gallina to split as an appetizer, others order it as a meal. Either way, it is a great example of a simple yet satisfying dish from Peru. We offer it everyday at Fiesta Limena, and we love cooking up this Peruvian food in CT for all of our loyal customers!

Ceviche for a Light Summer Dinner

Elaine — Wed, 13 Jun 2012 19:57:01 +0000

The temperature is rising, and we only have a week until it’s officially summer! We’re looking forward to picnics, the beach, and of course our favorite summer foods. At Fiesta Peruvian Restaurants in CT, we think a light, fresh ceviche is the perfect summer dinner option. Grab it to go and enjoy it in the sunshine, or visit us in our dining room after a day at the beach. For those who haven’t tried it yet, ceviche is a seafood dish that is “cooked” without heat. This may sound strange, but the acidity of the lime juice and peppers we use to season the fresh fish, shrimp, and mixed seafood is enough to turn the fish white and give it a delicious flavor. More and more people are branching out from the usual sushi and discovering this exciting and fresh way to enjoy seafood. All three varieties of ceviche at our Fairfield County restaurants are served with onions, yucca, and giant Peruvian corn. Finish your meal with a freshly made pina colada or pisco sour at Fiesta Limena and enjoy the start of summer!

Maiz Cancha – A Peruvian Snack

Elaine — Mon, 06 Feb 2012 18:41:58 +0000

Many kinds of corn grow in Peru, including the giant Andean corn that is used in our Chocolo con Queso, or corn on the cob with fresh cheese, served as a special at our restaurante peruano. There is also purple corn, which is used to make our Maiz Morado, a fruit and cinnamon flavored drink. But if you love crunchy, salty snacks, try maiz cancha, or Peruvian toasting corn. Similar to corn nuts, maiz cancha is a delightfully addictive appetizer or treat. It’s often served with ceviche. Just pop the corn in some vegetable oil in a covered pot, and season with salt. Serve warm or at room temperature. You won’t find authentic maiz cancha in every grocery store, but it is available online. Buy maiz cancha by following the link.

Peruvian Food is a Top Trend for 2012

Elaine — Wed, 11 Jan 2012 19:50:39 +0000

The Boston Globe lists Peruvian food as one of the Top 8 Food Trends for 2012, quoting chef Jose Duarte of Taranta. This is just one more mention to add to the list. Which Peruvian dishes have you tried? Many people try Lomo Saltado, Chaufa, or Ceviche when they’re first exploring our Peruvian menu, but there are many more dishes to choose from, as well as daily specials. Follow us on Twitter to learn more about our specials: www.twitter.com/fiestaperufood or scroll through our blog posts to learn about a long list of Peruvian dishes, cooking styles, drinks, recipes, holidays, and traditions. As we welcome 2012, the Year of Peruvian Food, we’ll be sure to update more often to give you the latest information about Fiesta Restaurants and Peruvian food’s rising fame around the world!

Peruvian Food for a Group: Ceviche and More

Elaine — Sat, 10 Dec 2011 20:54:34 +0000

‘Tis the season for dinners out with family and friends. For a comfortable, casual setting, stop by Fiesta Limena and share an order of jalea, which is big enough for two, three or even four depending how you split it! This lightly battered and fried seafood feast is always a crowd pleaser. Looking for something on the lighter side? Don’t miss the ceviche – available in shrimp, fish, or mixed seafood varieties. If you’re not in the mood for seafood, why not split a plate of lomo saltado and chaufa, the Peruvian version of fried rice? With an affordable menu of homestyle Peruvian food, Fiesta Limena has something for everyone. And don’t forget to finish with dessert! Our homemade flan or fresh alfajores cookies are a sweet way to end a meal with loved ones. Also request Tunki coffee after your meal – a fair trade, organic coffee from Peru. And if you’re introducing your fellow guests to Peruvian food for the first time, you can enjoy the credit for helping them discover this mouthwatering cuisine! Fiesta Limena creates memorable evenings with generous portions in a comfortable setting, all for an affordable price.

Fairfield County’s Peruvian Food Destination

Elaine — Wed, 23 Nov 2011 15:36:55 +0000

If you love to travel, you probably know the name Frommer’s. As one of the most successful travel publishers in the world, they have recommended the best hotels and attractions to thousands of travelers for more than 50 years. One of their most recent recommendations, of course, is Peru! Frommer’s named Lima the top foodie destination for 2012. That means that out of hundreds of thousands of cities across Europe, North America and Asia, all known for delicious cuisine, Peruvian food has risen to the very top! Of course, we’re not surprised, but we are proud! And while Lima may be the top foodie destination in the world, we like to think of Fiesta Limena as the foodie destination for Fairfield County! We have been ambassadors of Peruvian Food in CT for over 15 years, and we look forward to the next 15, as more and more Americans discover this delicious cuisine.

A Peruvian Cooking Technique

Elaine — Tue, 01 Nov 2011 17:48:47 +0000

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Many of our customers love ceviche, the dish that has gained the attention of foodies around the world in recent years. Ceviche is a raw fish dish that is “cooked” in a citrus marinade without the use of heat. However, depending on your taste, you can add spicy heat to your ceviche with aji, or Peruvian hot chili peppers. Along with the aji, the others flavors that make ceviche so delicious are key lime and onion. Many cooks are intimidated to make raw fish dishes at home, but if you love the style of ceviche (especially the red onions and bright lime flavor) there is another option for you. Try a recipe like Ensalada de Pallares, a Peruvian lima bean salad (from The Art of Peruvian Cuisine.) Instead of raw fish, start with a pound of large white lima (butter) beans. You’ll also need 1 finely sliced large red onion, 1/4 of a white cabbage, 1 finely sliced aji amarillo pepper (available jarred at mamatinas.com) 8 finely diced radishes, 1 tsp oregano, 2 tbsp olive oil, 1 tbsp red wine vinegar, the juice of 3 key limes, and freshly ground salt and pepper. Cook the beans and peel if desired. Then combine the onion slices, aji amarillo, lime juice, olive oil, and salt and pepper to taste – but save a little bit of the lime juice and olive oil. In a separate bowl, combine the radish, vinegar, oregano and salt to taste. Next slice the cabbage and place it in a colander. Pour boiling water over it, then rinse with cold water. Season the cabbage with salt, white pepper, and the remaining lime juice and olive oil. Combine all of the ingredients on a platter to serve, and garnish with fresh sliced tomato if desired. Let the mixture sit for 10 to 15 minutes to bring out the flavor. The onion, lime and aji flavors will remind you of fresh ceviche, without the hassle of marinading raw fish at home. You can also experiment with many other flavors – I recently tried a fresh vegetable salad with a lime juice base that featured cabbage, baby carrots, tomatoes and corn. All of these flavors and fresh ingredients are intensified by the lime juice. Check back for more tips on Peruvian cooking and information about Peruvian cuisine.

Huayruro Jewelry from Peru

Elaine — Mon, 11 Jul 2011 19:24:37 +0000

At Fiesta Limena, we like to educate our guests about Peruvian cuisine and culture. Have you ever heard of Huayruro (why-euro) seeds? These naturally red and black seeds are very popular in Peru, and have been a part of Peruvian culture for many years. They are used as good luck charms, and are said to ward off negativity while attracting good fortune for those who wear them in Huayruro Bracelets, necklaces and earrings. Even newborn babies are often given a huayruro bracelet with wishes for a long and happy life. As artisans explore new possibilities, they are also creating new huayruro home decor items and both simple and sophisticated jewelry designs. These talented artisans create Huayruro Jewelry designs like this Huayruro Bracelet that are beautiful, intriguing and meaningful.