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.
August 28, 2010
August 27, 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.
August 26, 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.
August 25, 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.
August 24, 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.