Peruvian chefs

Renowned Peruvians chefs:

Gaston Acurio:
Restaurants: Astrid & Gastón, La Mar, Tanta, Panchita




Alfredo Aramburú:
Restaurants: Cala, Lima 27, Alfresco.




Humberto Sato:

Restaurants: Costanera 700



Pedro Schiaffino:
Restaurants: Malabar, La Huerta



Rafael Osterling:
Restaurants: Rafael, El Mercado.



Teresa Izquierdo:
Restaurants: El Rincón que no Conoces.



Rafael Piqueras:
Restaurants: Fusion.



Rodrigo Conroy:
Restaurants: Rodrigo



Cucho la Rosa:
Restaurants: La Casa de Don Cucho



Adolfo Perret:
Restaurants: Punta Sal.



Daniel Manrique:
Restaurants: Segundo Muelle.

Peruvian restaurants

Bagattel:
Camino real, 175 - San Isidro - Lima
www.facebook.com/bagattel

Jose Antonio:
Jirón Bernardo Monteagudo, 200 - San Isidro - Lima
Tlf . (01)264-0188
www.joseantonio.com.pe


Panchita:
Avenida Dos De Mayo , 298 - Miraflores - Lima
Tlf . (01)242-5957

El Señorio de Sulco:
Avenida Malecón Cisneros, 1470 - (Final Av. Pardo) - Miraflores - Lima
Tlf . (01)441-0183
www.senoriodesulco.com


Segundo Muelle:
Av. Conquistadores 489, San Isidro. Lima
(511) 717-9999
www.segundomuelle.com

Cala:

Avenida Playa Barranquito - Costa Verde - BARRANCO - Lima - Lima
Reservas (01)252-9187 Reservas 998-247326 Central (01)252-8497

Alfresco:

Malecón Balta 790 - Miraflores - Lima

Lima 27:

Santa Luisa 295 - San Isidro - Lima

Pisco & Pesca:

Calle María Elena Moyano, 188 - Surquillo - Lima

(01)273-1799 /996-880807

Astrid y Gastón:

Cantuarias 175 - Miraflores - Lima

242-5387

Rafael:

San Martin 300 - Miraflores - Lima

242-4149

Fusion:

Choquehuanca 714 - San Isidro - Lima

422-7600

La Mar:

Av. La Mar 770 - Miraflores - Lima

421-3365

Malabar:
Av. Camino Real 101 - San Isidro - Lima
440-5200

Pescados Capitales:
Av. La Mar 1337 - Miraflores - Lima
421-8808

La Rosa Naútica:
Circuito de Playas Costa Verde, Espigón N° 4 - Miraflores Lima
445-0149

Brujas de Cachiche:
Av. Bolognesi 472 - Miraflores - Lima
447-1883

Fiesta Restaurant Gourmet:
Av. Reducto 1278 - Miraflores - Lima
242-9009

Huaca Pucllana:
General Borgoño Cdra. 8 - Miraflores - Lima
445-4042

El Piloto:
Carretera Panamericana Sur Km. 138 - San Luis - Cañete
284-4114

El Rincón que no Conoces:
Bernardo Alcedo 363 - Lince - Lima
471-2171

preparation of Ceviche

Cook the corn in 2 cm slices with a few grains of aniseed.

Cook the potatoes, peel and cut into slices 2 cm.

Wash fish with water and salt. Then cut into squares of 1 to 2cm.

Cut the onion to the pen, add salt.

Place fish in a bowl and season with crushed garlic and salt. Add the finely chopped aji limo and fresh lemon juice, pepper and chopped cilantro. Let stand 10 minutes. Try the spicy juice. Place onions over fish.

Decorate the platter with the corn, the aji limo slices, sweet potato and lettuce.

preparation of Chicha Morada

In a large pot boil the purple corn, apple peels, the pineapple, cinnamon and cloves with 3 liters of water.

Cook covered over low heat for 45 minutes.

Strain and reserve the liquid.

Return to boil shells with 1 liter and a half of simmering water, covered for another 45 minutes.

Strain and coupled with the previous liquid. Add sugar (to taste) and lemon juice.

Serve cold.

Note:

Add sugar and lemon only to the amount of soda to be consumed immediately.

Unmixed soda can save several days in the refrigerator. Optional: Chop the pulp of apples and pineapple into small pieces and add them to drink.

recipe of Suspiro a la Limeña

The caramel is prepared with milk, sugar, egg yolk and vanilla essence. The meringue has egg whites, port wine, and sugar. In a glass is deposited blancmange generously and was crowned with meringue and very little ground cinnamon. The mixture of both sweet flavor is what characterizes this traditional dessert.

for 5 persons:
1 large can evaporated milk (400 ml), 1 large can of condensed milk (1 ¼ cup), (or 1 can of evaporated milk and sugar 150 g) 5 egg yolks, 3 egg whites, 1 cup sugar (200 g ), 1 glass of port (1 / 4 cup) 1 teaspoon vanilla extract, 1 cinnamon stick or ground cinnamon, 1 teaspoon almond extract,

After pouring the milk cans in a pot and place over low heat (to form a thick caramel), add the almond extract. Remove from heat and add the yolks and vanilla essence to taste. Afterwards, pour into a serving bowl (cool). Also, make a syrup with sugar and port wine (bring to a simmer until it holds). Beat egg whites until stiff and add the syrup (stir until it cools.) Finally, decorate the caramel with the meringue and sprinkle with cinnamon.

picarones - sandra plevisani.

HERE YOU CAN SEE A VIDEO OF SANDRA PLEVISANI

Peruvian drinks

Chicha Morada:

Chicha morada is a drink originated in the Andean region of Peru, but whose consumption is currently spread nationwide. The main ingredient is purple corn.



Pisco Sour:
The pisco sour  is a cocktail made with pisco and lemon juice.

It first started in 1910 in The Anglo French Ticapampa Silver Mining Company

Inca Kola:
Inca Kola is a soda that is originated in Peru.Inca Kola is exported to parts of South America, North America and Europe, and while it has not enjoyed major success elsewhere, it can be found in Latin American specialty shops worldwide. Inca Kola is yellowish-gold in color, and sold in glass and plastic bottles of various sizes and cans of the same color .

The traditional cake of Peru has started in the colonial era, at this stage was crucial the introduction of sugar cane, European customs and the presence of African slaves.Some examples

Arroz Zambito: It is very similar to the "rice pudding", only in their preparation includes the molasses.

 











King Kong: Dessert Lambayeque prepared with biscuits made of flour, butter, egg yolks and milk, which is spliced with blancmange, sweet pineapple and fresh peanuts. Its origin is in 1930, where he took the name to its large size compared with the gorilla King Kong, whose film was premiered at that time. Today is a Peruvian product export.

Sigh of Lima: Lima is an ancient dessert consisting of a meringue layer on a layer of caramel. It is usually served in a cup.


Teja: Ica is a sweet that is is a white dough filled with sweetened caramel (dulce de leche) and nuts such as pecan and others. This dessert was born chocotejas which is similar to the tile, unless the coverage is chocolate.

  



Frosted cake: A cake made of three layers: the top of strawberry gelatin, median strawberry gelatin whipped with milk and bottom of cake.

  






Doña Pepa nougat: Dulce Lima widely consumed during the month of October, when it hosts the exhibition of the Lord of Miracles. Its creation is attributed to Joseph Marmanillo, a slave living in the Cañete Valley, known for being a good cook and devotee of Christ Pachacamilla.

Purple mush: A typical dessert made from purple corn. Sprinkle cinnamon on the surface at the time of serving.

Picarones: This dish is served in the rings made from a mixture of flour and chunks of squash and fried in a hot pan coated in molasses syrup. Lima is a traditional dessert, dominates the street and is very popular throughout the country level.

Gaston Acurio the peruvian chef

He was born in october 30 in 1967. He is a Peruvian chef and ambassador of  Peruvian cuisine. He is owner of international restaurants and author of several books. In Peru he's the host of his own television program and contributes to several magazines.

Gastón Acurio is a true culinary visionary who has put all his effort into rediscovering Peruvian cuisine and offering typical Peruvian meals in a modern and attractive way. He has turned his vision into reality by creating various successful restaurant franchises that focus on a specific category of Peruvian cuisine. He studied in the cordon blue in Paris.

Peruvian Food: The best food of the world.

The Peruvian food:

The cuisine of Peru is among the most diverse in the world, as evidence by the fact that the largest number of dishes.Peruvian cuisine is the initial melting of the culinary tradition of ancient Peru.

The history of the Peruvian food:

The Peruvian cuisine is a fusion of the way of cooking of the Spanish with the native Peruvians. Commodities such as potatoes, corn, peanuts, chili, and seafood from our sea, going back to the Inca Empire, which flourished in the Andes for thousands of years. When the Spanish conquistadors arrived in the 16th century, brought with them European-style desserts and other ingredients such as chicken, beef and citrus fruits. Later immigrants arrived African, Italian, Chinese and Japanese who helped create a tasty meal to date is eaten at home and Peruvian restaurants.

Traditional dishes of Peru

Ceviche:

Combination of seafood marinated in lemon juice.

  

Tacu Tacu:Mix beans and rice is generally served with a steak.

Lomo saltado:Chunks of meat fried with onion and tomato.

Pescado a lo Macho:Baked fish fillet drizzled with tomato sauce.

AND MORE!!!!.....

As the exclusive special cuisine of Peru, there are foods and flavors from four continents in a single country.It is noteworthy that along the Peruvian coast, there are over 2500 registered different types of soups, there are also more than 250 traditional desserts.Peruvian cuisine has been the meeting point of various classical culturas.La Peruvian cuisine is often attractive because of its colorful and sometimes by its hue spicy chili, and this is an ingredient gravitating. However, some peppers are not spicy and are used to give color to the presentation of the dishes or to make them more comfortable. Rice is a food that accompanies many dishes from this country.