Peru Travel Proves Flavorful

December 21, 2011
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Most people travel to Machu Picchu and Cusco to learn about the ancient "lost city" or explore the legendary rainforest of the Amazon River. However, archaeological and natural wonders aside, the kitchens and dining rooms of Peru have plenty more to offer those who travel to Peru.

The Wall Street Journal reported in September that Peruvian food is "the next big thing" in international cooking, with chefs from Denmark to Manhattan experimenting with the nation's unique flavors and rare delicacies. The cuisine shows the nation's 500-year history during which the cultures of Spanish, African, Japanese and Chinese immigrants mixed with those of the native Quechua.

The result is a cuisine heavy in seafood, prepared raw or cured. High acidity is another characteristic, with lime juice and red onions playing a large role. Other contributing flavors come from the fruity aji pepper and potatoes, since Peru boasts about 3,000 varieties of the tuber.

The raw fish used in Japanese cuisine also comprises an important part of Peruvian cuisine, according to Food and Wine Magazine. The news source describes flounder tiradito, a sushi-ceviche hybrid of thinly sliced fish stained pink with airampo seeds. The blend of cultures "says a lot about Peruvian cooking at the moment" the news source reports. "And maybe something about its future."


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