Eat

PERUVIAN GASTRONOMY

In Lima there’s a museum dedicated to Peruvian gastronomy (of course it was closed but we are used to it). In fact, Peruvian gastronomy is considered as one of the world’s top, if not the best one. But, we feel indignation because, to us, the Italian one is much better.
In fact the richness of Peruvian gastronomy is fusion, most of the typical food comes from a fusion between local ingredients and traditions with what immigrants took from their countries, from the Spaniards to Chinese or Japanese.
The king of it is ceviche, raw fish and seafood let marinated in lemon, onion, cilantro and aji (a local chili). The one we had in alima was the best ever and we enjoyed it in the famous marine trio: ceviche, seafood risotto and fried calamari.
We even found out about the existence of tiger milk, the ceviche juice, which is considered to be afrodisiac.
In Lima we also tried the notorious Causa Limeña, a smashed potato sandwich filled with chicken and vegetables. We tried Aji de Gallina, a gravy sauce with chicken, Lomo Saltado, sliced meat with onions and fried (pure asiatic influence) and Chicha morada, a drink made by black corn, sugar and lime.
We had a Rocoto Relleno, a sort of local pepper filled with minced meat to be accompanied with a potato cake to mitigate the chili, and Melcocha, a sort of croccante with the appearance of wood.
We didn’t miss a Pisco Sour. Pisco is a local spirit made with black grapes took from Spain during the colony. It is served with ice, lime and a syrup (sugary) and, nowdays, with the egg’s white.
Lima hosts some of the best restaurants in the world. The sixt of 2018 ranking was Central, in Lima. Of course those restaurants are not for our pockets nor agenda (reservations to be done months before). But, although we are sure they are as delicious as they have been voted, we don’t think that a national gastronomy is reflected only by Michelin awarded restaurants. We believe that it’s the daily gastronomy, what people cook in their homes, what they eat on a ordinary day, the variety of ingredients and preparations, that define it. That’s why, after trying some of the street and home food of Perù, we don’t agree with such ranking.
A typical menu can cost around 5 or 8 soles (less than 2 euros) but as for home cooking, there’s no variety. You will always start with a vegetable soup with a carb, such as corn or wheat, than a second plate or “dry” which is always rice, or potato, or corn with a protein such as chicken, meat or fish. But they usually always taste the same. The alternative, a bit more expensive, is fried or reacted chicken with fries. A flag food. So we ask ourselves, can it really be considered a world’s top gastronomy? Although we love Perù we must answer no.

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