Over 100 wineries in Peru produce delicious Pisco, the grape brandy used in the Pisco Sour, Peru’s national drink. The varied climates in Peru make it a great place for growing different kinds of grapes, and the result is a variety of outstanding Piscos. Some say the Pisco Sour tastes like key lime pie, because it is made with lime juice and egg whites, as well as sugar syrup. It is a great after dinner drink. We make Pisco Sours daily at our Norwalk CT restaurant.
October 31, 2009
October 28, 2009
As we have mentioned in past posts, the diversity in Peruvian food comes from an array of influences from other national cuisines, including Spanish, African, Chinese, Japanese, and French. The French influence started in the 19th century, when Peru was freed from Spanish rule. As a new country, Peru issued a decree allowing immigrants free entry. During this time, Peruvians looked to the French Revolution for inspiration for their new country, and many French immigrants were among those that traveled to Peru. The Peruvians admired French culture, and of course, their food. This is how mousse desserts became a common part of the Peruvian diet. Peruvian food is now gaining recognition as one of the finest cuisines in the world, on a similar level with French cuisine. The influences from European cuisine added new techniques and flavors to Peruvian food with South American style, and the result is a uniquely delicious cuisine that we are proud to serve at our CT restaurante Peruano.
October 27, 2009
In an interview for the San Francisco Chronicle earlier this year, Gaston Acurio, the most well known Peruvian chef in perhaps all the world, talked about the importance of aji amarillo in Peruvian cooking. (As we have mentioned in past posts, Peruvian dishes like Papa a la Huancaina are made with aji amarillo, a yellow hot pepper that is native to Peru.) Acurio discussed the idea of using American ingredients such as potatoes from local California farmers for his San Francisco restaurant, but said he would only use peppers from Peru. “The DNA of Peruvian food is the chiles,” he said. “It’s like the bass in the music…It’s our rhythm.” Just like Acurio says, aji amarillo is a very important ingredient in Peruvian food – when you try Papa a la Huancaina at Fiesta Limena, you’ll know why. With a unique taste that is hot but still very flavorful, aji amarillo is used to make delicious Peruvian dishes.
October 26, 2009
Peruvian cuisine was mentioned again recently in an article for the Chicago Tribune, where writer Alexia Elejalde-Ruiz calls it “phenomenal” and “delicious.” The article praises the great fusion of flavors found in Peruvian food, and also mentions the Pisco Sour. As more people discover the impressive selection of entrees from Peru, they are looking for more Peruvian restaurants. If you’re looking for a CT Peruvian restaurant, try the authentic homestyle Peruvian food at Fiesta Limena.
October 22, 2009
If you love the aji we serve with every meal, try Picante de Camarones, shrimp with a creamy aji sauce. This shrimp is sauteed with wine, garlic and onions as well as fresh aji, for a delicious and unique taste. Aji pepper is an essential ingredient for authentic Peruvian food, and we use the freshest aji available each day at our Norwalk CT restaurant.
October 21, 2009
Arroz con Mariscos, rice with seafood, is another dish inspired by Spanish cooking. It is the Peruvian version of Spain’s paella, which many people are familiar with in the United States. This dish has been modified many times in Spain, and can refer to any rice dish that is also mixed with seafood, chicken, beef, beans, or other ingredients to make a meal. Some say the name originated from an Arab word meaning “leftovers” and that the dish was created by Moorish kings’ servants, who would mix the leftovers from feasts with rice in large pots to take home with them. Other people say that the term “paella” comes from the Latin term “patella” which refers to the flat plate the dish was made on. Although we may never know the exact origin of this meal or its name, we do know it is delicious! Arroz con Mariscos is a popular dinner choice at Fiesta Limena, and a great option when trying Peruvian food at a CT Restaurante Peruano.
October 20, 2009
Chuletas de Cerdo are Peruvian pork chops. The recipe originated in Madrid, and it is an example of the way the Spanish conquistadors influenced Peruvian cuisine. Many Spanish dishes were introduced to Peruvians centuries ago, and were then adapted to fit native ingredients and tastes. Pork is very popular in Spain, and since there is a strong Spanish influence in Peru’s history, you will find dishes like Chuletas de Cerdo on the menus of Peruvian restaurants around the world. These pork chops are hand battered and served with rice and salad at Fiesta Limena CT Peruvian restaurant.
October 19, 2009
The purple corn you see in the picture below has been grown in Peru for centuries, along the coast and in the Andes. It is a great source of antioxidants – it has even more than blueberries, which have become a popular health food in recent years. Chicha Morada, the popular Peruvian fruit drink made with this corn, is now recognized as a great source of nutrients. We serve Chicha Morada daily at our Norwalk CT restaurant.
October 18, 2009
Lots of people ask what Peruvian food is like, and it’s impossible to describe this cuisine in a few words – you just have to try it! And with so many different traditional dishes, it may be hard to choose your favorite. Over 95,000 Peruvians and Peruvian food lovers placed votes online from January to August to name the 7 Gastronomic Wonders of Peru, from more than 100 different dishes. Ceviche came in first place, followed by Lomo Saltado, Aji de Gallina, Anticuchos, Chupe de Camarones, Papa a la Huancaína, and Causa. These are also some of the most popular dishes at Fiesta Limena, so try them at our CT Peruvian restaurant today!
October 16, 2009
Here’s a photo of some of the beautiful fresh produce of Peru – the inspiration for some of Peru’s best known dishes.