Saturday, May 27, 2006

Five Pictures of Peruvian Food

Prom Perú, the Peruvian Comission for the Promotion of Peru, has become keenly aware of the increasing role of Peruvian cuisine as a brand to be marketed, both home and abroad.

Along with the launch of the book Perú Mucho Gusto, Prom Perú has also developed a website discussing Peruvian cuisine in detail. From time to time, I will post portions of that website on this blog.

In the meantime, here are some pictures of some of the most well-known Peruvian dishes.


What better way to start your meal than with a classic Peruvian ceviche?

If you are seeking something more exotic, perhaps the Amazonian dish juanes may tempt you. Reminiscent of a tamal, it is made with rice stuffed with chicken and hard-boiled egg cooked in a banana leaf.

Almost any Peruvian restaurant in the world offers their variation of the coastal Peruvian and Asian fusion dish, lomo saltado.

There is no more refreshing cocktail to accompany your meal than the classic pisco sour.

For dessert, the sweet suspiro limeño is perfect ending to a delicious Peruvian meal.

All pictures from Perú Mucho Gusto.

To read a previous post about Perú Mucho Gusto, click here.

Click here for the Peru Food main page.

TAGS: Peru, Peruvian, food, cooking, cuisine, cocina, comida, gastronomía, peruana


Picture Imperfect said...

Hello there,
Just a little clarification: Peruvian Amazonian "juanes" are wrapped in leaves of the "Bijao" tree, which give them their characteristic flavor.

::Alejandro:: said...

picture imperfect: thanks for the clarification. All I know about juanes is I liked them quite a bit.


Nancy said...

Does anyone have a tested recipe for Suspiro Limeno? The ones I have tried seem to have something missing! Nancy

::Alejandro:: said...

Nancy, thanks for your visit.

I found this recipe for Suspiro de Limeña from Tony Custer's book. Let me know how it turns out:


* 1 can (14 ½ oz) evaporated milk
* 1 can (14 oz) condensed milk
* 8 egg yolks

For the syrup:

* 1 cup port
* 1 ½ cups granulated sugar
* 4 egg whites

For serving:

* Ground cinnamon


To prepare the caramel:
Combine the two milks in a heavy-based pan and simmer gently over low heat, stirring continually with a wooden spoon until the mixture thickens and the spoon leaves tracks across the bottom of the pan, about 1 hour.

Take off the heat and whisk in beaten egg yolks. Leave to cool and then pour into shallow dessert bowl or individual serving cups.

To prepare the syrup:
Combine sugar and port in a small pan and boil until syrup forms an unbroken thread when dropped from the spoon.

To prepare the meringue:
Beat the egg whites until they form soft peaks. Continue beating, adding hot syrup in a slow steady stream.

In a bowl or individual cups, mound the meringue on top of the caramel mixture and dust lightly with ground cinnamon.

Good luck!