Criolla Food in Peru

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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.

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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!

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Peruvian Brothers in DC

The Washington, DC, area has had Peruvian restaurants for years. The newest, stylish duo, are the Peruvian Brothers.

Even during this time of COVID, the Peruvian Brothers still provide a taste of Peru. They have La Cosecha, a food truck, and The Stand. The Peruvian Brothers also have a gofundme link on their page so that you can donate food to front line workers.

Of course, the food is not like in Lima (nor are the prices). But, if you are in the Washington, DC, area and have a hankering for a chicharron sandwich, this will have to do.

 

 

 

Becoming My Own Film Crew

I have become my own film crew, my own makeup artist, director, script writer, sound crew, caterer, gaffer (okay, not yet), lighting director, film editor… you get the idea. Recently, I needed some new headshots. What, I have to put on real clothes?! So I took out my makeup and put on “outdoor” clothes, set up my studio, and did a photo shoot. I even did two wardrobe changes.

The photo is from an art exhibition at the Ministry of Culture in Lima called, “Peruvian Beauty” by Yayo Lopez, and it included people from Peru of all ages and types, but the beauty on the poster shows a good example of a headshot.

What I learned from doing the photo shoot was that I’m glad that I bought a remote control for my phone, use good lighting (nothing beats sunlight), use plain backgrounds, have the camera at eye level, and take many photos. A trick I used to get a smile to reach my eyes was to do some silly photos as these would make me laugh thus causing some of the jollity to reach my eyes for the more normal headshots.

Staying indoors is giving me time to look through old photos and try to organize them. But mostly, I’ve been teaching myself how to use iMovie, GarageBand, and other tech tools for my blog.

A friend suggested that I name my studio space (my dining room table). Clearly it has to be Madventures Studios.

Food in Lima – A Tribute

Food in Lima. I finally created a book with some of the foods I’ve tried on my many visits to Lima these past few years. Buy it here, on Lulu, if you wish. It’s just a little book, 7×9 inches, so it will fit in a bag easily (that way I can carry it around with me).

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In reality, since my first visit, when I first had the classic ceviche as seen in the photo, all of my visits to Lima have been “food tours.” Some day, I’ll even get to Mistura, the food festival. I will, I will!

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Peruvian Food Tour in Lima

The modern version of ceviche at Brujas.
The modern version of ceviche at Brujas.

**** March 2015 — this blog posting got translated and re-blogged on a luxury tour site: in Spanish and in Portuguese. Thanks to Intiways for finding my blog and teaching me the correct Spanish translations! ****

Peru’s cuisine is the megastar on the international food scene. Lucky for me, I have a friend in Lima who took me on a personal food tour. Here are the highlights of a weekend eating tour of Lima. Buen provecho!

The witches.
The witches.

Friday night: Eat at Brujas de Cachiche. It might be my new favorite restaurant (their franchise, the Brujas de Cartagena is not a good copy — go to the original). Brujas have a white table cloth area for more formal dining or dates, a lounge with low slung comfy chairs for chatting with friends, a nightclub area upstairs, and a wine cellar for private dining amongst the amphorae. The menu is huge and includes an array of Peruvian cuisine, both traditional, and presented as “taster” platters. The decor is festive and because Limenos eat dinner late, you can eat a full dinner at 11:30 at night.

Lomo saltado. Shaken beef=stir fried beef.
Lomo saltado. Shaken beef=stir fried beef.

Try the pisco sour and the pisco maracuya (passion fruit). The “ceviche asiatico” with seafood is a visual and gustatory blend of the traditional Peruvian ceviche and Japanese (from the Peruvian Japanese community) sashimi. From the Peruvian Chinese community, you could try the “lomo saltado” or stir-fried beef which includes French fries as one of the stir-fried vegetables (of course, the potato is from here so meals include both rice and potatoes!). Try “picarones” for dessert. They are donuts.

The wine "cellar" at Brujas.
The wine “cellar” at Brujas.
Causa, a savory cake of potatoes.
Causa, a savory mash of potatoes.

Saturday noonish: After some coffee or espresso (lots of Peruvian Italians here too), make your way to the Plaza Mayor or main square. It’s very attractive and perhaps you’ll catch the changing of the guards at noon at the presidential palace. From there, wander over to Cordano’s a restaurant frequented by civil servants, inexpensive and with the feel of an Italian bistro. Try the “causa” which is a mashed potato lasagna or mash with many layers. Don’t be put off by my literal translation. The potatoes used are special yellow potatoes and they are mashed and flavored. It reminds me a bit of the Turkish meze, Jordanian mezze, or Bangladeshi bhorta. Perhaps, have a pisco sour at the place where it was invented? It was invented at the Hotel Maury.

Family room.
Family room.

Saturday lunch: After visiting the Church of San Francisco and the Palace of Torre Tagle (with the famous overhanging balconies), head over to the Museum of Food which is housed in the Old Post Office. While this museum could do with a Gaston and Astrid (the internationally acclaimed chef pair) restaurant and shop, the displays are interesting. In the museum, you will learn about “pollo a la brasa” or rotisserie chicken, and the cultures that influenced Peruvian cuisine including “Oriental, European, African, and Moorish” (Japanese/Chinese, Spanish/Italian, African, and Arab/Middle Eastern).

The original cevicheria.
The original cevicheria.

Then, with whetted appetite, grab a cab (yup, there’s an app for that) and head to La Red for lunch. This restaurant was started by a lady who wanted to serve ceviche to the mechanics who worked in the garages located in this part of town. Now, of course, the area is gentrified and the restaurant is run by the lady’s sons. Try “chicha,” a corn drink which tastes like mulled wine without the alcohol. Try the “ceviche classico” here. At 32 soles ($12), I would eat this every day if I lived nearby.

Classic ceviche.
Classic ceviche.
Ocope.
Ocope.

Also, try the “ocope” which is like “papas a la huancahina” which is one of my favorite potato dishes (it’s a spicy deconstructed potato salad which is served with hard boiled eggs and olives). The ocope sauce has vanilla and peanuts in it which makes it a utterly new sort of flavor in a savory dish. Also, try the “chupe de camarones” which is a hearty seafood soup served with a fried egg on top. I really liked the “tiradito” which is a modern ceviche with sliced fish and Peruvian sauces on top. I also had juice of the “aguaymanto” fruit. Pricy but nice.

Chicha and a juice.
Chicha and, of course, a fruit juice.
Where the students are...
Where the students are…

Saturday early evening: After a siesta, go to Parque de Miraflores for street food. I had, I think, “mazamone morade” which is sort of like a warm tapioca pudding. Like warm jam.

Clean food stall.
Clean food stall.

Try a “sanguche de chicharron” and a “sanguche de jamon del pais” both of which are pork sandwiches (sanguche is how they’ve peru-sonalized the word sandwich) from the famous “sanguche” chain. Also try their french fries called “papas huayco” which are a specific type of thick cut fry (recall that the potato was invented in Peru). Having such a specialty fry is like Five Guys in the U.S. where each store tells you, daily, the provenance of the spuds being fried.

A pork sandwich with yam. And fries.
A pork sandwich with yam. And fries.

After gawking at a wedding in the cathedral (they have weddings every hour to make sure that the audience can catch at least one on their way to dinner), have a juice of the “lucuma” fruit which is one of those divine juices that reminds you of why fruit is nectar.

Fusion ceviche. Sashimi style fish with Peruvian sauces. At La Red.
Fusion ceviche. Sashimi style fish with Peruvian sauces. At La Red.

At the Larcomar mall (a modern, clean, and safe hanging garden style mall built on the rock face of Lima’s coast), I tried some of the galactically famous Gaston y Astrid’s desserts. I tried the national dessert (well, one of them), “suspiro limeno” which is like a “fool” in England or a mousse of dulce de leche (caramel). I also tried a chocolate mousse with maracuya fruit on it (the tartness of passionfruit goes well with chocolate).

Dessert with a side of dessert.
Dessert with a side of dessert.

I rounded off the evening with a “cafe tapade” which is sort of watered down teensy coffee served in a teensy cup. Very wee. In my notes, I also wrote that I had a “palta fuerte” but I have no idea what that was. Good, whatever it was.

Sunday: Eat pollo a la brassa, or rotisserie chicken, at one of the famous restaurants (can’t recall right now, had the word chicken in it), and enjoy a full meal for four people, giant bowl of fries, sauces, and a heavy-weight salad with beets, carrots, and avocados, for around 100 U.S. dollars.

There is so much more, but perhaps I’ll mention them another time. Enjoy!

Larcomar mall and the coast of Lima.
Larcomar mall and the coast of Lima.