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Marian Blazes

Peruvian Food

By December 23, 2012

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Pisco Sour

There have been several recent articles in the Washington Post about Peruvian food, all by Tim Carman.  It's hard to resist writing about this subjuct, because there has been an explosion of interest in Peruvian food over the past few years and because there is so much material to cover.

  The first and longest of these articles is in the travel section, and includes reviews of various Lima restaurants while describing the evolution of Peruvian cuisine.

The second article is a collection of photos taken at Peruvian markets, revealing the wild diversity of native ingredients available to Peruvian cooks - everything from donkey snouts to dark purple corn for making chicha morada.

In his third article, Carman compares the pollo a la brasa he sampled while traveling in Peru to the pollo a la brasa available in the US. He shares some of the interesting history of this dish, and discovers the taste of chickens raised on a diet of fish meal (lots of nutritious omega-3's and a strong flavor). One side effect of the fish meal diet that he did not mention is that the eggs develop a very strong fishy flavor - not desirable in desserts!

From the Washington Post...

It's a whole New World in Peruvian cuisine
Ten reasons* to love Peruvian markets
Pollo a la brasa, two ways: Peruvian and American

Related Recipes and Reading..
Pollo a la Brasa
Pollo a la Brasa-style Chicken Breasts
Aji de Huacatay - Huacatay Salsa
Chicha Morada
Pisco Sour Cocktail
More About Lima Ceviche Chef Javier Wong


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