Sunday, August 31, 2014

Sharing an interesting documentary about famed Peruvian chef Gaston Acurio

This is an excellent documentary about one of Peru's well renowned chefs, Gaston Acurio. I heard about his fame through several Peruvian friends here in the U.S., and I have even ventured out to one of his U.S. based restaurants, La Mar, in San Francisco, Calif. The food was great (as expected) but I found the portions were a little small. Overall, LaMar's portions are acceptable considering the ambiance of the place, i.e. typical San Francisco fine dining type of restaurant. Don't go there expecting a family run diner or one of those "hole in the wall" restaurants that everyone on Yelp raves about.

However, this documentary gives a lot of insight into Acurio's inspirations and his method of creating dishes. It's a real treat to watch if you have some time. By the way, stay tuned for my next post, I'm considering going over the origins and modern preparations for Pisco Sour.

Saturday, August 30, 2014

Back from the ?

Hello everyone. If you haven't seen my blog updated in a while, its because I have been traveling. I must say that I even made it to Peru. I will be making some updates to the site soon, and just thought I should ask for a little patience. I've got some great recipes and stories coming through. Check back about a week from this post and it will be updated then. Thanks!

Sunday, March 10, 2013

One of my favorite traditional foods from Peru- Tacu Tacu

Tacu Tacu can be create an infatuation. When looking at the ingredients before they are prepared, it's hard to believe they could create something so tasty. I like to eat it to refuel my cabohydrate supply when I have that carb craving. To be honest, I've never eaten it in a restaurant. It's strictly something that I've eaten at home or at friends houses. I think that's where it's made best if you ask me! That's why it's such a great dish to share because aside from being a great traditional Peruvian food, it's something everyone can do themselves!

traditional peruvian food tacu tacu covered in mariscos sauce
Photo by LWYang/
Published under CC  Attribution2.0 Generic 
A lot of Peruvians will tell you this dish is prepared when you don't have a lot of money because it primarily consists of leftovers. Apparently, it has it's roots in the Afro-Peruvian culture. However, it can be found in many different households and restaurants. You can recognize it right away because of it's familiar rounded shape and crispy looking exterior.

The outside layer of Tacu Tacu should always be browned and crispy to the touch. The inside is usually more moist and soft. It's almost like the outer layer forms a skin that keeps all the tenderness inside.

In order to make it, you want to use those beans and rice that you couldn't finish the night before. It's best to use the broth left over from the beans to give it extra flavoring. You basically mix the rice in beans (and broth) in a frying pan and fry it until you see the outer layer getting golden brown and a little hardened. You want to include some seasoning ingredients while frying the rice and beans. These can include garlic, aji amarillo, and some onions.

Generally it is eaten alone. It's definitely filling all by itself. However, if you're like me and like to eat it for breakfast, you can add a fried egg on top for a nice morning meal. Peruvians have a style of Tacu Tacu called "a lo pobre" which adds strips of steak, egg and a fried plantain. Fried fish also pairs well. I'm including a link to one of my favorite recipes for this which has detailed instructions and great pics. Try it out, this may become your new favorite traditional food from Peru!

Recipe Link

Saturday, January 12, 2013

Perhaps the most traditional food from Peru

What is possibly the most traditional food from Peru? I am of course speaking of the potato! I don't know if this qualifies as a food or an ingredient, but how ever you choose to call it, it's delicious. It's a food item that is originally from Peru and has since become part of the diet of people all over the world. Just think about how this vegetable (or starch) is a staple not only in traditional Peruvian food, but also for many non-Peruvians. What would Americans do if there were no fries to go with their burgers? Or if an Englishman didn't have any potatoes to make meat and taters!

It is said that there are more than 4,000 different kinds of potatoes in Peru. I wonder if there are any Peruvians who can claim to have tried every type of potato? Stay tuned as we explore the different potato dishes in traditional food from Peru.

Influences of Traditional Foods in Peru

Traditional foods in Peru are actually an infusion of cuisines from many different cultures and geographic locations. Peru has benefited from the introduction of foods and cooking styles from African, European, Indigenous and Asian cultures. In a way, you could say that traditional foods in Peru have become worldwide cuisine.

Aside from the various cultural influences, Peru also has a rich topography that provides many different ingredients to make a plethora of dishes and flavors. The country is rich in seafood, famous for its Andean potato tradition, and has many succulent, exotic fruits that are produced in the Amazon jungle.

With so much to offer, it's easy to see why the traditional foods in Peru became such as delight for our taste buds.

Hello, Welcome to our website!

If you are interested in the traditional foods in Peru you have come to the right place. We are here to explore the unique and delicious cuisine that Peru has to offer. We appreciate any insight you can give to the topic, and especially and recommendations for Peruvian restaurants.