fusion – M's Adventures

I know that it is the general convention that dishes, food, is best tasted at the source. I think that does some disservice to the diaspora and fusion food that has evolved over the millennia. That said, here is a list of food that I often crave. Actually, for many of the dishes, I prefer in their newer form. But, then again… some I prefer at the source.

Ceviche — I like the classic old fashioned version. The Peruvians love fusion. They are a fusion and so is their food. So now one can find “warm ceviche” and ceviche not made with fish.

“Ceviche classico” with “leche de tigre” (tiger’s milk) making the fish turn white.

Danish hotdog — I prefer them in Denmark. The actual hotdog is special, the ketchup is different, the dog is served with crunchy fried onions…
New York pizza — also, one of those things. Some say that the New York pizza is like a Neopolitan pizza from Naples, Italy. We shall see…
Hamburger — Some of the best I’ve had are in the United States. American beef and lack of gristle in the mix.
Banh mi — I’ve had good ones outside of Vietnam.
Pho — Also, good in the certain parts of the United States. Very bland in other places.
Korean BBQ — If one sticks to the pork belly, then it’s fairly easy to get good Korean barbecue in many countries. I think that many people think that bulgogi should be made with a high grade of beef and grilled at the table. Traditionally, bulgogi was created to use bad cuts of meat that required marinating. Usually the slices are so thin that grilling at the table dries them out. Some places use good cuts of steak and then one can dip them in sesame seed oil and salt. This is a delicious way to eat barbecue.
Chicken wings — Oddly, some of the best barbecue wings I’ve had were in a pizzeria in New Mexico.
Dim sum — can be good in many places outside China.

Laksa — so far the best I’ve had, and even some of the mediocre, was in Singapore and Malaysia. What can I say?

Most of all, the food of other lands transports you to them.

Papa rellana ready for frying, above bags of choclo.

Peru is also a “melting pot” and the Spanish, Chinese, Japanese, Italian immigrations added to this pot. But what did the Peruvians eat before?

The original inhabitants of Peru ate the foods that today are called “criolla” or creole. I think of “queso y choclo” — cheese and corn — when I think of local food. The “queso fresco” or fresh cheese is just that, non-aged cheese so think feta but not salty or sour (which feta should not be, but that’s a whole different discussion.) Some creole dishes are tacu tacu (refried hash), beans, habas (roasted fava bean snack), rice with duck, papa rellena (large stuffed mashed potato croquette), tamales, soups (sopa criolla is a noodle soup with cubed beef and milk), butiffara (a pork sandwich), and anything with an egg on it. Every single restaurant will know how to make a delicious home made soup called “sopa dieta” which is what would be called “Jewish noodle soup” in other places. It’s a soup that can cure all.

A word about “dare” or “scary” foods. Guinea pig or “cuy” in Peruvian is convenient and easy to raise. A Peruvian told me that traditionally you would only be served a portion — not the whole thing with head frozen in its death scream. Cuy, pronounced “koo-wee” is more common in the mountains. Yes, one can also eat alpaca, llama, vicuna, and other camelids. And, the one that people always seem to “dare” tourists to eat — the suri worm or maggot. Maggots are fatty sources of protein (According to experts, bugs could be the protein of the future). Many cultures eat bugs — crickets, grasshoppers, ants, and so on. But, you don’t have to eat it. Many modern restaurants will serve cuy or llama in a way that you might find more palatable. At Astrid and Gaston’s, the cuy is served as a mini Peking Duck bite. My “word” about scary or dare foods is that you don’t have to eat them. Many Peruvians don’t. There is so much available that is much more delicious.

The weirdest thing I ate in Peru (no, I didn’t eat the maggot) was a vegan “jerky” stick. So odd. I don’t know what was in it, but it wasn’t criolla!

Tag: fusion

Crave – Food at the Source

Criolla Food in Peru