Tag Archives: Peruvian cuisine

Photo credit: Paul Winch-Furness

Competition to win Ceviche new cookbook ‘Ceviche Peruvian Kitchen’

We’re pleased to announce an exclusive competition for all our loyal followers! You could be in with the chance of winning a copy of the new cookbook Ceviche Peruvian Kitchen from Ceviche London. For the first time, Peruvian restaurateur and cook, Martin Morales, whose top London restaurant Ceviche opened to enormous critical and commercial success in 2012, shows you how to make the best ceviche and over 100 other Peruvian dishes. This is laid back, fuss-free and delicious Peruvian food.

Ceviche Peruvian Kitchen

Over 500 years of fusion have taken place in Peru for its culinary offering to become what it is today. Starting with the indigenous culture and then blending it with flavours and cooking styles brought over by migrants from Spain, Italy, Africa, China and Japan, Peruvian food has evolved into being one of the most fascinating, diverse, rich and healthy in the world.

Ceviche

From Ceviche’s signature dishes, authentic Peruvian dishes and new creations, Ceviche Peruvian Kitchen cookbook showcases the innovative food coming out of Lima, the Amazon and the Andes today. From sizzling barbecued anticucho skewers, to superfood quinoa salads, juicy stir fry saltados and lucuma ice cream, Ceviche Peruvian Kitchen brings the unique and delicious dishes from Peru to your home kitchen.

Peruvian Cuisine at Ceviche

To be in with the chance of winning this cookbook, all you have to do is tell us why you love Peruvian food in the comment box below. Our chosen winner will be announced in two weeks time on July 12th.  You can also enter via Twitter and Facebook, using hashtag #PeruvianKitchen. Follow us on Twitter @InkaterraHotels and on Facebook here.

With the Ceviche ethos of helping others cook at home, Martin and his team are travelling around Britain on tour. Ceviche Peruvian Kitchen On Tour will run from the 1st to the 15th of July 2013. Tickets are selling fast. Please book your place now to avoid disappointment.

We look forward to hearing all the reasons why you love Peruvian food. Here is some inspiration from Martin Morales himself.

‘There is a Peruvian saying my great aunt Carmela taught me, aquí se cocina con cariño, which means ‘here we cook with loving care’. This is the motto at our restaurant Ceviche – it’s what Peruvian food is all about. The other side of what we do is sazón – the quest to achieve a perfect balance of flavours. I have spent a lifetime working on this. Like most Peruvians, I am obsessed with cooking and I love sharing our amazing food.’ Martin Morales

Cafe Inkaterra

Q&A with Gustavo Borja, Executive Chef at Inkaterra Machu Picchu Pueblo Hotel

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Tell us a little about your background and how you came to be at ITMP
My name is Gustavo Borja and I’m from Lima, Peru. I graduated from Le Cordon Bleu in Miami, Florida, and worked for the Marriott Marquis in Miami, for the Marriott in West Palm Beach Singer Island, and the National PGI resort in West Palm Beach. I´ve also worked as an advisor for several Peruvian restaurants that opened in Miramar, Florida, before moving back to Peru to work at Inkaterra.

What is the ethos behind the food at ITMP- Both in the main restaurant and at Café Inkaterra?
We want our guests to understand the country and all of its cultural aspects before returning home. To enhance the culinary experience and knowing that our guests are travelling so need to feel strong throughout their trip, we have designed a menu that is both healthy and authentic, selecting each flavour so that the final product is a complete gastronomic experience.

What is so special about Peruvian cuisine?
There are three main elements that make Peruvian cuisine so special: firstly, the variety and taste of our products that is not found elsewhere, like the yellow chili pepper, the potatoes, and the corn; secondly, it’s the ancestral ability to use herbs in the kitchen that gives Peruvians a special talent for seasoning. Finally, it is the influence of different cultures (Chinese, Japanese, Cantonese, Italian) that merge with our very special seasonings and has created a kitchen with a soul, a kitchen with its own identity that is distinct from any other cuisine.

What are the most important or iconic ingredients in Peruvian cuisine?
This question is very difficult because I think that Peruvian cuisine has a significant number of seasonings that make it so special. If I had to highlight one in particular, it would be the yellow peppers – I think this ingredient gives Peruvian cuisine its distinct flavour.

Tell us a little more about the diversity of Peruvian food
The gastronomy of Peru is the most diverse in the world, which is proven by the fact that it has the largest number of dishes. Lima is the gastronomic capital of the Americas and has developed greatly thanks to the incredible creativity in the dishes found here. The finest Andean, Afro-Peruvian, Eastern and Western cuisine are found in Lima. Recently, cooking has become Novo Andean, which incorporates the best products and Andean spices along with balanced dietary preparation.

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How have you incorporated different ingredients and styles of cooking at ITMP?
At Inkaterra we create Peru’s ‘haute cuisine’, which underwent great change during the twentieth century through the Nouvelle Cuisine (or new kitchen).  This refers to a new way of cooking based on creativity and imagination. It resulted in a movement that freed the chefs and allowed the creation of new styles of cooking called “signature cuisine.”

Are there any other chefs particularly that have inspired you?
It is the passion for what I do that inspires me but if I had to name one person in particular it would be my mother.

What’s your favorite dish on the current menu?
The lamb shank; it´s a dish that contains lots of flavours, all beautifully balanced, and the technique we use creates a very soft meat. It comes with a sauce, which is fresh and uniquely flavoured.

And what drink would you wash it down with?
This dish would go very well with a cabernet sauvignon, Zuccardi Q (Argentinian wine). This line of wines is characterised by a fatty nuance that wraps the bobbin with well-balanced tannin shavings, and is a perfect combination of red fruits, pepper and wood.

Finally, if you could eat at any restaurant in the world, where would it be and why?
I don’t think I could choose a restaurant, but I would eat anywhere in Peru! The creativity and the diversity of food ensure Peru has an incredible variety of dishes, unlike anywhere else in the world. The creativity, advance in our cooking techniques, coupled with the assortment of dishes, put us in a privileged position.

Photo credit: Paul Winch-Furness

Guest Blogger: Martin Morales – Pisco Sour Day

To celebrate Pisco Sour Day on February 2nd, we invited Martin Morales as our guest blogger for the week. Martin is founder of London Peruvian restaurant Ceviche. In 2010 Peruvian cuisine was almost unknown in the UK but now, its become the foodie craze of the past year, and Ceviche is one of the go-to destinations for authentic Peruvian food in London.



Founder of Ceviche Martin Morales

Martin Morales – Guest Blogger 

After a month of only hearing about sobriety and non-alcoholic cocktails, there is no better way to start February then by celebrating Pisco Sour Day on February 2nd. The Pisco Sour is Peru’s national cocktail and Ceviche’s favourite. It’s a cocktail of Pisco Quebranta, lime, sugar syrup, egg white and Amargo Chuncho bitters. Created in Lima in the early 1900s, it is the perfect aperitif and also goes brilliantly  with our delicious ceviches and anticuchos.

The pisco sour is uplifting, refreshing and a real pick me up that’s why many are saying that its set to take over mojitos. I think its even better. Tastier, edgier, more refreshing and healthier with its higher vitamin c content. And now for a revelation…at Ceviche the Pisco Sour outsells any other cocktail by 10 to 1. We try so hard creating new cocktails, with new fruits, new ingredients. We try infusing Pisco with exotic herbs, unusual or delicious fruits and crazy roots, but nada. Miguel, our Head Barman and I tear our hair out trying to make great drinks with pisco. So much so that he has lost all his hair now. Because the pisco sour always wins.

Photo credit: Paul Winch-Furness

This has been happening all over the world for decades and decades. Millions of mixologists and bartenders have tried to beat the recipe, create something new or pimp it up. But to no avail. Does egg-white put some people off….naaaa. 1 in 100. People love it. We create new cocktails every week and although our customers love these, the pisco sour just smashes through all of them. Some creations are just perfect. That is why they last 100 years.

Photo credit: Paul Winch-Furness

I’m a self confessed Pisco Sour obsessive and although its our national drink its actually got international roots. An American entrepreneur named Victor V. Morris first created the Pisco Sour in the late 1910’s as a local alternative to the then fashionable Whisky Sour. He was the owner of Morris’ Bar, located in the heart of central Lima, which was almost exclusively frequented by English-speaking customers and travellers, who started spreading stories around the world of this new, refreshing cocktail that could quench your thirst without impairing your taste buds.

Ava Gardner, John Wayne, Ernest Hemingway and Orson Welles became huge fans of the drink. It was rumoured at the time that Ernest Hemingway held the record for the most amount of Pisco Sours drank in one sitting. I think he probably held many records like that!

But the drink wouldn’t have been so popular if it hadn’t had the right ingredients to begin with. Lime has always been a staple of Peruvian cuisine, while Pisco Quebranta (a ‘pure’, single-grape variety of Pisco) suited cocktails perfectly. American by design, Peruvian by nature, Pisco Sour is the happiest of coincidences in cocktail history.  Morris’ Bar closed its doors shortly before the death of its owner, but soon enough established hotels such as Bolivar, Crillón and Maury took the recipe and perfected it by adding angostura bitters and egg white. Luckily for us, the bars of these hotels are still open and continue to offer some of the best Pisco Sours in Lima today.

Photo credit: Paul Winch-Furness

Apart from of course Ceviche in London, some of my favourite places in Lima to have pisco sour are El Pisquerito, Bravorestobar, Bar Ingles del Hotel Country Club, Hotel Bolivar, Huaringas, Rosa Nautica, Capitan Melendez, Calesa, Amor Amar and Club Nacional.

In Peru there will be a ton of activities. Provinces and cities will have competitions like who can make the biggest pisco sour in the world and who can make the best one, there will be Pisco Sour Festivals and there are competitions for who can make the tastiest things inspired by pisco sour such as cakes, ice cream, desserts and shakes.

How did you celebrate Pisco Sour Day?

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In the spotlight: Gastón Acurio’s Restaurant Empire

https://www.youtube.com/watch?v=A_zivCsaTS4

We have much to thank Gastón Acurio for. This iconic chef has been the catalyst for the great movement in popularity for Peruvian food across the world. His first restaurant Astrid y Gastón’ was an instant success in the city of Lima, and over the past decade his food and restaurant empire has gone from strength to strength. With over 30 restaurants and a weekly TV show, Gastón is Peru’s most famous chef, and arguably the best known Peruvian in the world. He is now set to open his 2nd restaurant in Spain in the heart of Barcelona. The Tanta Bistro will bring all the richness of Peruvian cuisine to the people of Barcelona. All cravings of Peru will be met, and there will no doubt be new avid fans of Peruvian food.

Gastón recently collaborated with Jordi Roca, famous Spanish Pastry Chef for the BBC’s Collaboration Culture Project. The BBC joined 14 creative people from around the world together, and then paired them up to work on an art project together. Jordi Roca flew to the city of Lima, where himself and Gaston devised sweets made from different varieties of Peruvian potatoes grown high in the Andes, such as potato and chilli jellies and roses made from potato petals and caramel. Gastón and Jordi took to the streets of Lima to give people the chance to taste their collaboration. The Mayor of Lima and the president’s wife were among the few who were lucky enough to taste their take on Peruvian potatoes.

The growth in popularity of Peruvian cuisine would not have been possible without him. His mission isn’t just about opening restaurants, but about selling the country of Peru to the world. He has been known to describe his country as a happy marriage between history and opportunity, melding a profusion of international influences: Amerindian, European, African, Chinese and Japanese, with Peru’s extraordinarily diverse climate and geography as it’s backdrop.

Food is a big part of the Peruvian way of life and subsequently a focus across all of the Inkaterra properties. We blend traditional Andean food with contemporary cuisine, creating an innovative fusion-style fare, and always impeccably served. For those that love indulging in organic and fresh produce, Peru is the go-to-destination, with Inkaterra the ideal place to rest your head.

As Peruvian food continues to grow in popularity, so too will Gastón. Long may the love of Peruvian food foster across the world.

Featured Image: Gastón Acurio – Gabriela Hengeveld via: http://bit.ly/1jX2ZGu

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Say Bye to Sushi and Hi to Ceviche

For those who keep up to date with the culinary delights of the world will know that Peruvian food is the up and coming cuisine of the moment. The South American country’s mouthwatering cured-fish ceviches, spicy mashed-potato causas and tender alpaca steaks are going global.

Last week saw Phil Vickery from ITV’s ‘This Morning’ take us to Peru in search of local cuisine that will tantalise our taste buds. Exploring the jungle, heading up higher than he’s ever gone before, Phil cooked with the Kalahari Bushmen and got to grips with some giant crabs. For his first Cookout, Phil headed to the Amazon rainforest deep in the heart of Peru. He met the local Ese Eja tribe, went fishing for piranhas and got a bit too close for comfort with an eight-legged beastie!

Through exploring the local communities, Phil found out about the classic national dish Ceviche, and rustled up his own version on the banks of the river in the Amazon Basin. See below for his recipe to make your own Peruvian Ceviche at home:

Ceviche

  • Take 350-500g of any kind of raw white fish and slice.
  • Mix juice of 3 large limes and a juice from 2 ripe passion fruit juice together and add to the fish.
  • Add ½ a chopped onion and 2 cloves of chopped garlic.
  • Add a small amount of finely chopped ginger, about 1 tbps
  • Top with some black pepper, a pinch of sugar and salt and mix altogether. Leave to marinade for about 10 minutes.

Salsa

  • To make a salsa take 2 large chopped tomatoes, 1 small red pepper & red onion, 1 tbsp chopped ginger, and 1 clove of garlic crushed mix with juice of 1 large lime and 2 tbsp extra virgin olive oil , along with a few sprigs of fresh mint and 1 small chopped, ripe avocado.
  • Season well with salt and pepper.

Whilst visiting Peru, Phil had the delight of staying at two of Inkaterra’s properties; The Machu Picchu Pueblo Hotel and The Inkaterra Reserva Amazonica. Through South American Adventure Tours, Phil went on a fantastic eight day tour, which includes visits to the colourful city of Lima as well as the former capital of the Inca’s Great Empire Cusco‘ and the majestic lost city of Machu Picchu. This tour includes two chances to stay at the Inkaterra properties.  South American Adventure Tours state that  ’Peru is a magical country full of mystic encounters, customs, emotions, adventures and a history that will never fail to surprise you’. Don’t miss out on a trip of a lifetime to explore the wonders of Peru – explore today with Inkaterra and South American Adventure Tours

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Peru – the hottest destination for foodies in 2012

Frommer’s, the Food Channel, National Geographic and London Confidential all agree: Peru is the hottest destination for foodies in 2012. With two Peruvian restaurants opening in London early next year, Ceviche pisco bar and Lima-London fine-dining establishment, gastro-bloggers are already salivating over the Sino-South American fusion that has marked the cuisine of Peru for decades.

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