tag:blogger.com,1999:blog-215605602024-03-07T09:59:40.131-08:00Peru FoodUnknownnoreply@blogger.comBlogger273125tag:blogger.com,1999:blog-21560560.post-1155404935617882082008-09-19T07:34:00.000-07:002008-09-19T07:34:30.276-07:00Peruvian Food Pictures: The Sky Room At Hotel Crillón<span style="color: rgb(102, 0, 0);font-size:130%;" >For decades, the Hotel Crillón, on Lima's once-stately Avenida Nicolas de Piérola, popularly known as </span><span style="font-style: italic; color: rgb(102, 0, 0);font-size:130%;" >La Colmena</span><span style="color: rgb(102, 0, 0);font-size:130%;" > or The Beehive, was the </span><span style="font-style: italic; color: rgb(102, 0, 0);font-size:130%;" >grande-dame</span><span style="color: rgb(102, 0, 0);font-size:130%;" > of Lima's hotels.<br /><br />The Hotel Crillón has been closed for many years now, in part due to family squabbles, as well as the evolving face and demographics of Lima's historical center.<br /><br />But during its <span style="font-style: italic;">apogée</span>, there was no more a chic address than Lima's Hotel Crillón.<br /><br />And there was no better kitchen than that of the Crillón's rooftop Sky Room, where a Peruvian food extravaganza, accompanied by the finest Peruvian music, were the delight of locals and visitors alike.<br /><br />Perhaps, one day in the near future, the Crillón will open its doors again, and the Sky Room will once again be one of Lima's prime destinations.<br /><br />Until then, we have these pictures to remember the Sky Room's, and </span><span style="font-style: italic; color: rgb(102, 0, 0);font-size:130%;" >La Colmena</span><span style="color: rgb(102, 0, 0);font-size:130%;" >'s, heyday.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9nLrzrhAeYmUiEPo5Ghi6CvUcHEGT0zTaPS0BZVFdmX8te4TIPqo3us-i30VZ3EzEBIETCxe7hZHi7twacs3aVWsn5xe0hHU__GowVavTBgHVEAplWr__kQwn1fICc8C7SaF9/s1600-h/colm1972.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9nLrzrhAeYmUiEPo5Ghi6CvUcHEGT0zTaPS0BZVFdmX8te4TIPqo3us-i30VZ3EzEBIETCxe7hZHi7twacs3aVWsn5xe0hHU__GowVavTBgHVEAplWr__kQwn1fICc8C7SaF9/s400/colm1972.jpg" alt="" id="BLOGGER_PHOTO_ID_5169332123371896722" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWBDNu2hdWrklcfh7eAIEKlimUKyZYofjzDPEo7iqQy4dbEHFifCe6mwtsxk3NfEkBdOzymGXi7Txn46hwtOkCn-1ZOvITSxUxjNFVGvk0vkNyOq8D5LJiiSdWVQDgiX5f4Dvt/s1600-h/colm1974.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWBDNu2hdWrklcfh7eAIEKlimUKyZYofjzDPEo7iqQy4dbEHFifCe6mwtsxk3NfEkBdOzymGXi7Txn46hwtOkCn-1ZOvITSxUxjNFVGvk0vkNyOq8D5LJiiSdWVQDgiX5f4Dvt/s400/colm1974.jpg" alt="" id="BLOGGER_PHOTO_ID_5169332127666864034" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDWZ1On9TygUy3C6lW5cCobc1DXY6LmLYhyJ0D3nuH71nx_Rqm8sOCHaS0zvB8l2IOKsBL82uv62TyJ0x1XEraoGt_4L640m21Bn0a1-_9jSsIBJ00C_Vm-viQTGU59B2LTGPJ/s1600-h/crill1965.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDWZ1On9TygUy3C6lW5cCobc1DXY6LmLYhyJ0D3nuH71nx_Rqm8sOCHaS0zvB8l2IOKsBL82uv62TyJ0x1XEraoGt_4L640m21Bn0a1-_9jSsIBJ00C_Vm-viQTGU59B2LTGPJ/s400/crill1965.jpg" alt="" id="BLOGGER_PHOTO_ID_5169332127666864050" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCpTIA1p2v6RQXBkKB61zw46r8cQal5bBOFzXjosz81j8emM5JRrSUBr0obPTg2tiiQt8eFR36RAB4YIbUVVfCY9ndE0yg1mRn90qGLTpy_92xeYRczC-_TALG2LH9zyhX_RnO/s1600-h/sky-r3.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCpTIA1p2v6RQXBkKB61zw46r8cQal5bBOFzXjosz81j8emM5JRrSUBr0obPTg2tiiQt8eFR36RAB4YIbUVVfCY9ndE0yg1mRn90qGLTpy_92xeYRczC-_TALG2LH9zyhX_RnO/s400/sky-r3.jpg" alt="" id="BLOGGER_PHOTO_ID_5169332131961831362" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR2eFtA4KlN4vSdq1vOBl7yvVp5wr7PH4rUHrGXuIYHqXBmmr1m-rke55EKicQezhRU0rNXEwlaj-xRLo2eatRO-M3sewfVBuYvhsNF_RR0vzm0p-WriAFLyh9gnr7epQilaYQ/s1600-h/sky-room-1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR2eFtA4KlN4vSdq1vOBl7yvVp5wr7PH4rUHrGXuIYHqXBmmr1m-rke55EKicQezhRU0rNXEwlaj-xRLo2eatRO-M3sewfVBuYvhsNF_RR0vzm0p-WriAFLyh9gnr7epQilaYQ/s400/sky-room-1.jpg" alt="" id="BLOGGER_PHOTO_ID_5169332131961831378" border="0" /></a><br /><br /><br /><br /><br /><br /><div align="center"><span style="color: rgb(51, 0, 0);font-size:130%;" ><strong><a href="http://perufood.blogspot.com/">Click here for the Peru Food main page.</a><br /></strong></span><br /><span style="color: rgb(153, 153, 153);font-family:arial;font-size:85%;" >TAGS: Peru, Peruvian, food, cooking, cuisine, cocina, comida, gastronomía, peruana</span></div>Unknownnoreply@blogger.com11tag:blogger.com,1999:blog-21560560.post-33386503422849160042008-09-14T00:01:00.000-07:002008-09-14T00:01:00.212-07:00Peruvian Food Video: Street Stall Black Clam Ceviche<span style="color: rgb(102, 0, 0);font-size:130%;" >Peru is all about the street food.<br /><br />I admit, I sometimes chicken out, but I promise: if I lived in Peru, I would be less wary (and when I did, I was).<br /><br />Especially of a Peruvian food stall as tempting as this one.<br /><br />In this video, <a href="http://www.youtube.com/user/elwayqui">elwayqui</a> visits a street stall in the vicinity of the main entry to the Bellavista Market in El Callao (near the corner of Avenida Faucett with Avenida Venezuela), </span><span style="color: rgb(102, 0, 0);font-size:130%;" >which he assures us "is very hygenic"</span><span style="color: rgb(102, 0, 0);font-size:130%;" >.<br /><br />If you go there, <a href="http://www.youtube.com/user/elwayqui">elwayqui</a> asks we, "tell the lady you saw her on the Internet."<br /><br />This street stall specializes in black clam ceviche, </span><span style="font-style: italic; color: rgb(102, 0, 0);font-size:130%;" >cebiche de conchas negras</span><span style="color: rgb(102, 0, 0);font-size:130%;" >, a true Peruvian food delicacy.<br /><br />The ceviche vendor tells us how she prepares it:<br /><br />First, the clams are cracked open. She then drops the clams into a dish with lemon juice made from the tart </span><span style="font-style: italic; color: rgb(102, 0, 0);font-size:130%;" >limo limón </span><span style="color: rgb(102, 0, 0);font-size:130%;" > of northern Peru. She adds salt and </span><span style="font-style: italic; color: rgb(102, 0, 0);font-size:130%;" >ají</span><span style="color: rgb(102, 0, 0);font-size:130%;" >, after asking: "a lot or a little?"<br /><br />Next chopped garlic, a spoonful of <a href="http://www.ajinomoto.com/">Ajinomoto</a>, some diced fish, and the calamari-like </span><span style="font-style: italic; color: rgb(102, 0, 0);font-size:130%;" >pota</span><span style="color: rgb(102, 0, 0);font-size:130%;" >. Next is a bit of onion and cilantro (</span><span style="font-style: italic; color: rgb(102, 0, 0);font-size:130%;" >culantro</span><span style="color: rgb(102, 0, 0);font-size:130%;" > in Peruvian).<br /><br />The dish is enhanced with a </span><span style="font-style: italic; color: rgb(102, 0, 0);font-size:130%;" >concetrado de pescado</span><span style="color: rgb(102, 0, 0);font-size:130%;" >, a fish concentrate, added to "give [the ceviche] a good flavor."<br /><br />Finally, a good mix, a couple of hearty cackles, a bit of the toasted corn </span><span style="font-style: italic; color: rgb(102, 0, 0);font-size:130%;" >cancha</span><span style="color: rgb(102, 0, 0);font-size:130%;" >, boiled corn, </span><span style="font-style: italic; color: rgb(102, 0, 0);font-size:130%;" >yuyo</span><span style="color: rgb(102, 0, 0);"><span style="color: rgb(102, 0, 0);font-size:130%;" > or seaweed, and a couple of slices of boiled sweet potato, and the</span> </span><span style="font-style: italic; color: rgb(102, 0, 0);font-size:130%;" >cebiche de conchas negras</span><span style="color: rgb(102, 0, 0);font-size:130%;" > from the street stall is ready to be devoured.</span><br /><br /><center><object height="349" width="425"><param name="movie" value="http://www.youtube.com/v/Gen8_-Iyfdg&hl=en&fs=1&color1=0x3a3a3a&color2=0x999999&border=1"><param name="allowFullScreen" value="true"><embed src="http://www.youtube.com/v/Gen8_-Iyfdg&hl=en&fs=1&color1=0x3a3a3a&color2=0x999999&border=1" type="application/x-shockwave-flash" allowfullscreen="true" height="349" width="425"></embed></object></center><div style="text-align: center;"><span style="font-weight: bold; color: rgb(51, 0, 0);font-size:85%;" ><a href="http://www.youtube.com/watch?v=Gen8_-Iyfdg&NR=1"><span>ceviche de agachadito Parte 1 (01:54) </span></a></span><br /><span style="font-weight: bold; color: rgb(51, 0, 0);font-size:85%;" >Video</span><span style="font-size:85%;"><span style="font-weight: bold; color: rgb(51, 0, 0);">: </span><a style="font-weight: bold; color: rgb(51, 0, 0);" href="http://www.youtube.com/user/elwayqui">el wayqui</a></span></div><br /><br /><span style="color: rgb(102, 0, 0);font-size:130%;" >One in an occasional series of posts with videos of everyday people in Peru filming their Peruvian food.</span><br /><br /><br /><br /><br /><br /><div align="center"><span style="color: rgb(51, 0, 0);font-size:130%;" ><strong><a href="http://perufood.blogspot.com/">Click here for the Peru Food main page.</a><br /></strong></span><br /><span style="color: rgb(153, 153, 153);font-family:arial;font-size:85%;" >TAGS: Peru, Peruvian, food, cooking, cuisine, cocina, comida, gastronomía,<br /></span></div>Unknownnoreply@blogger.com12tag:blogger.com,1999:blog-21560560.post-71468965501373393062008-09-10T00:56:00.000-07:002008-09-10T01:35:26.439-07:00How To Eat Ceviche In Lima<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK51dVLyc7QTzQTz-GJ4OI0wlaxzRleRAIVO1dsQBF-ERL3px0fYT8hVokEvf92o1wBhjPU4b9lqVKcOLuP_gzA8JvBT2upIF80PDHsHpBQDkUOUKve_sRjnQdEAhkc_sWpuba/s1600-h/mastheadtc.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK51dVLyc7QTzQTz-GJ4OI0wlaxzRleRAIVO1dsQBF-ERL3px0fYT8hVokEvf92o1wBhjPU4b9lqVKcOLuP_gzA8JvBT2upIF80PDHsHpBQDkUOUKve_sRjnQdEAhkc_sWpuba/s400/mastheadtc.jpg" alt="" id="BLOGGER_PHOTO_ID_5244255279479747218" border="0" /></a><span style="color: rgb(102, 0, 0);font-size:130%;" ><br /><a href="http://www.worldhum.com/how_to/item/how_to_eat_ceviche_in_lima_20080619/">This excellent article</a>, by traveler, writer, and photographer Nicholas Gill, recently appeared at the online travel magazine, <a href="http://www.worldhum.com/">World Hum</a>, chockablock with "travel dispatches from a shrinking planet", and part of the <a href="http://www.travelchannel.com/">Travel Channel</a> family.<br /><br />World Hum <a href="http://www.worldhum.com/aboutus/">describes itself</a> as a magazine interested "not on destinations, but on the journey; on travel in the broadest sense of the word. [A magazine that doesn't] see travel only as a way to spend a couple weeks' vacation every year [but as] a way to see the world ... abroad, [and] also a way to see the world ... at home."<br /><br />Ultimately, <a href="http://www.worldhum.com/">World Hum</a> believes, "Travel is a state of mind."<br /><br />In this clever and informative piece, Nicholas Gill gives us a type of primer for eating ceviche in Lima, or in any Peruvian </span><span style="font-style: italic; color: rgb(102, 0, 0);font-size:130%;" >cevichería</span><span style="color: rgb(102, 0, 0);font-size:130%;" > in the world.<br /><br />Thanks to Nicholas and <a href="http://www.worldhum.com/">World Hum</a> for allowing Peru Food to republish <a href="http://www.worldhum.com/how_to/item/how_to_eat_ceviche_in_lima_20080619/">the article</a> here.</span><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigR8Ob-5eAiWX35VrSyD-aVeb3QY5GtaTi-JMjwA91jfddC61GBMhSzqZFYaqT0MRxtPQQdkZpgDzpJLZ3cIP2VHJ6mwviKknmfrYitEImKTTQIh_OHpMXWEgRK4SvnTGE7KRz/s1600-h/Ceviche_lima_360.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigR8Ob-5eAiWX35VrSyD-aVeb3QY5GtaTi-JMjwA91jfddC61GBMhSzqZFYaqT0MRxtPQQdkZpgDzpJLZ3cIP2VHJ6mwviKknmfrYitEImKTTQIh_OHpMXWEgRK4SvnTGE7KRz/s400/Ceviche_lima_360.jpg" alt="" id="BLOGGER_PHOTO_ID_5244254887634149554" border="0" /></a><span style="color: rgb(51, 0, 0); font-weight: bold;font-size:85%;" >Photo: <a href="http://www.worldhum.com/how_to/item/how_to_eat_ceviche_in_lima_20080619/">Nicholas Gill</a> @ <a href="http://www.worldhum.com/">World Hum</a></span><br /></div><span style="font-weight: bold;"></span><div style="text-align: center; color: rgb(102, 0, 0);"><span style="font-weight: bold;font-size:130%;" ><a href="http://www.worldhum.com/how_to/item/how_to_eat_ceviche_in_lima_20080619/">How To Eat Ceviche In Lima</a><br />by Nicholas Gill @ <a href="http://www.worldhum.com/">World Hum</a></span><span style="font-size:130%;"><br /></span></div><span style="color: rgb(102, 0, 0);font-size:130%;" ></span><span style="font-weight: bold; color: rgb(102, 0, 0);font-size:130%;" >The situation: </span><span style="color: rgb(102, 0, 0);font-size:130%;" >It’s Sunday, and after a night out in Lima, Peru, you’ve found yourself in a </span><span style="font-style: italic; color: rgb(102, 0, 0);font-size:130%;" >cevichería</span><span style="color: rgb(102, 0, 0);font-size:130%;" >. It’s more, you discover, than a mere place to order ceviche. It’s a cultural institution where lime juice abounds, and the events and misadventures from the previous night are discussed, reenacted and celebrated. Here’s your primer.<br /><br /></span><span style="font-weight: bold; color: rgb(102, 0, 0);font-size:130%;" >When to go:</span><span style="color: rgb(102, 0, 0);font-size:130%;" > While most </span><span style="font-style: italic; color: rgb(102, 0, 0);font-size:130%;" >cevicherías</span><span style="color: rgb(102, 0, 0);font-size:130%;" > are open daily, Sunday is traditionally their busiest day and visiting one is a weekly ritual for many </span><span style="font-style: italic; color: rgb(102, 0, 0);font-size:130%;" >Limeños</span><span style="color: rgb(102, 0, 0);font-size:130%;" >. After partying until dawn the night before in Lima’s discos, you might rest for a few hours but still feel like the bottom of your shoe. The act of going to a </span><span style="font-style: italic; color: rgb(102, 0, 0);font-size:130%;" >cevichería</span><span style="color: rgb(102, 0, 0);font-size:130%;" > is something that can both refresh and revive; a combination of hair of the dog and raw seafood. The experience begins in the late morning and typically lasts all day; the overindulgence may, on a good day, eclipse that of the night before.<br /><br /></span><span style="font-weight: bold; color: rgb(102, 0, 0);font-size:130%;" >The basics: </span><span style="color: rgb(102, 0, 0);font-size:130%;" >Early, crude forms of ceviche began to appear in pre-Colombian times in the coastal civilizations of South America where fish was “cooked” with a fruit called </span><span style="font-style: italic; color: rgb(102, 0, 0);font-size:130%;" >tumbo</span><span style="color: rgb(102, 0, 0);font-size:130%;" >. Later the Incas ate salted fish marinated in </span><span style="font-style: italic; color: rgb(102, 0, 0);font-size:130%;" >chicha</span><span style="color: rgb(102, 0, 0);font-size:130%;" >, a fermented corn drink, and when the Spanish arrived, they added limes and onions to the mix.<br /><br />Ceviche preparations vary from place to place—in Mexico, finely diced fish in lemon juice is served with crackers and Tabasco; in Ecuador, ceviche includes tomatoes and is much soupier; in the Andes, chefs use trout—but it’s the Peruvian version that’s recently caught on outside Latin America.<br /><br />In Peru, ceviche is eaten as a first course or appetizer. The dish requires fresh, quality ingredients; precise and lightning-fast execution; and a basic understanding of spices and acidity. The chef tosses fresh chunks of any firm white fish, such as flounder or sea bass, with onions, bits of Peruvian </span><span style="font-style: italic; color: rgb(102, 0, 0);font-size:130%;" >ají</span><span style="color: rgb(102, 0, 0);font-size:130%;" > peppers, seasoning and—most importantly—lime juice only minutes before serving. Ceviche isn’t exactly raw like sashimi is raw, though. The acid in the lime actually cooks the fish just before you eat it, resulting in an explosion of taste and texture. In the same dish you’ll find a slice of sweet potato, a few sticks of boiled yucca and a small piece of corn on the cob.<br /><br /></span><span style="font-weight: bold; color: rgb(102, 0, 0);font-size:130%;" >Where to go:</span><span style="color: rgb(102, 0, 0);font-size:130%;" > Pick up Lima’s restaurant guide, “</span><span style="font-style: italic; color: rgb(102, 0, 0);font-size:130%;" >Guia Gastronomica</span><span style="color: rgb(102, 0, 0);font-size:130%;" >,” for suggestions, or head to the seaside districts of Barranco and Chorrillos, and look for the crowds spilling into the street from restaurants like Punta Arenas or La Canta Rana. For a step up in price and quality, check out dining options in the Miraflores district such as Caplina or the trendster hot spot La Mar, owned by Lima’s outspoken TV chef Gastón Acurio. At either you’ll find local celebrities and wealthy </span><span style="font-style: italic; color: rgb(102, 0, 0);font-size:130%;" >Limeños</span><span style="color: rgb(102, 0, 0);font-size:130%;" > sipping on pisco-infused cocktails and noshing on </span><span style="font-style: italic; color: rgb(102, 0, 0);font-size:130%;" >Novo Andino</span><span style="color: rgb(102, 0, 0);font-size:130%;" > (New Andean) foods, including a lineup of ceviches and </span><span style="font-style: italic; color: rgb(102, 0, 0);font-size:130%;" >tiraditos</span><span style="color: rgb(102, 0, 0);font-size:130%;" >.<br /><br />Still, the best </span><span style="font-style: italic; color: rgb(102, 0, 0);font-size:130%;" >cevicherías</span><span style="color: rgb(102, 0, 0);font-size:130%;" > are a bit out of the way. Sonia, a ceviche shack near the Chorrillos fish market that has grown a fanatic following, is tucked away in a far corner of the city. Sankuay, aka Chez Wong, sits in an unpretentious part of Lima, but the loyal ensemble of BMWs and Mercedes outside give it away as a culinary gem. Inside, chef Javier Wong takes a look at you and decides what you are going to eat. If you don’t like it, then leave.<br /><br /></span><span style="font-weight: bold; color: rgb(102, 0, 0);font-size:130%;" >Order like an expert:</span><span style="color: rgb(102, 0, 0);font-size:130%;" > To begin, pick at the toasted, salted corn kernels called </span><span style="font-style: italic; color: rgb(102, 0, 0);font-size:130%;" >cancha serrana</span><span style="color: rgb(102, 0, 0);font-size:130%;" > already on the table, and make your first order. Start with something to drink, say, </span><span style="font-style: italic; color: rgb(102, 0, 0);font-size:130%;" >Leche de Tigre</span><span style="color: rgb(102, 0, 0);font-size:130%;" >, aka Tiger’s Milk. It’s like a kick in the face. More clearly defined, it’s the tangy juice left over at the bottom of the ceviche bowl served in a tall shot glass. Sometimes it’s mixed with a shot of pisco, a white brandy that is Peru’s national spirit. Throw in a few 32-ounce beers (always Pilsen or Cusqueña) for everyone to share. If dining after a rough night, opt for a pisco sour. Better yet, make it a double.<br /><br />Next, move on to the goods: ceviche or </span><span style="font-style: italic; color: rgb(102, 0, 0);font-size:130%;" >tiradito</span><span style="color: rgb(102, 0, 0);font-size:130%;" >. Ceviche comes in many forms: </span><span style="font-style: italic; color: rgb(102, 0, 0);font-size:130%;" >clásico</span><span style="color: rgb(102, 0, 0);font-size:130%;" > (the traditional mix), </span><span style="font-style: italic; color: rgb(102, 0, 0);font-size:130%;" >mixto </span><span style="color: rgb(102, 0, 0);font-size:130%;" >(with fish, squid, octopus and scallops), </span><span style="font-style: italic; color: rgb(102, 0, 0);font-size:130%;" >camarón </span><span style="color: rgb(102, 0, 0);font-size:130%;" >(with crayfish), black conch (said to increase your sexual prowess), </span><span style="font-style: italic; color: rgb(102, 0, 0);font-size:130%;" >pato</span><span style="color: rgb(102, 0, 0);font-size:130%;" > (with duck), and </span><span style="font-style: italic; color: rgb(102, 0, 0);font-size:130%;" >champiñones </span><span style="color: rgb(102, 0, 0);font-size:130%;" >(with mushrooms). Tiradito is the modish, young cousin of ceviche. Created by Nikkei (Japanese) chefs in Lima, it relies on the tradition of dousing raw fish in lime juice, but the slices are paper thin and its makers add a spicy</span><span style="font-style: italic; color: rgb(102, 0, 0);font-size:130%;" > ají</span><span style="color: rgb(102, 0, 0);font-size:130%;" >-based sauce.<br /><br />Once you’ve finished your ceviche—another round of drinks, by the way, has likely been put on the table without your asking—you can order the rest of your meal. Your second course will be something hearty, and typically served with rice.<br /><br />Need more starch? Try </span><span style="font-style: italic; color: rgb(102, 0, 0);font-size:130%;" >tacu-tacu de mariscos</span><span style="color: rgb(102, 0, 0);font-size:130%;" >: day-old rice and beans refried and stuffed with seafood. Something more filling? </span><span style="font-style: italic; color: rgb(102, 0, 0);font-size:130%;" >Lenguado a la macho</span><span style="color: rgb(102, 0, 0);font-size:130%;" >: flounder in a zesty sauce of onion, garlic, paprika, cilantro and </span><span style="font-style: italic; color: rgb(102, 0, 0);font-size:130%;" >rocoto</span><span style="color: rgb(102, 0, 0);font-size:130%;" > peppers. Something unusual? </span><span style="font-style: italic; color: rgb(102, 0, 0);font-size:130%;" >Arroz negro</span><span style="color: rgb(102, 0, 0);font-size:130%;" >: rice cooked in squid ink with sautéed squid, scallops and crayfish. Something multinational? </span><span style="font-style: italic; color: rgb(102, 0, 0);font-size:130%;" >Camarón saltado</span><span style="color: rgb(102, 0, 0);font-size:130%;" >: a variation of Peru’s favorite Chinese fusion dish with shrimp instead of chicken.<br /><br />Bask in the benefits: Die-hard connoisseurs will try to sell you the health attributes of ceviche like a can of snake oil—it will prevent sleepwalking, cure a hangover, and even increase your sex drive. While there may be some truth to their words, a visit to a </span><span style="font-style: italic; color: rgb(102, 0, 0);font-size:130%;" >cevichería </span><span style="color: rgb(102, 0, 0);font-size:130%;" >will at the very least guarantee good times and a full belly. </span><span style="font-style: italic; color: rgb(102, 0, 0);font-size:130%;" >Buen provecho</span>!<br /><br /><span style="color: rgb(102, 0, 0);font-size:130%;" ><br /></span><span style="font-weight: bold; color: rgb(102, 0, 0);font-size:130%;" >Original article</span><span style="color: rgb(102, 0, 0);font-size:130%;" >: <a href="http://www.worldhum.com/how_to/item/how_to_eat_ceviche_in_lima_20080619/">How To Eat Ceviche In Lima</a></span><br /><br /><br /><br /><br /><br /><br /><br /><div align="center"><span style="color: rgb(51, 0, 0);font-size:130%;" ><strong><a href="http://perufood.blogspot.com/">Click here for the Peru Food main page.</a><br /></strong></span><br /><span style="color: rgb(153, 153, 153);font-family:arial;font-size:85%;" >TAGS: Peru, Peruvian, food, cooking, cuisine, cocina, comida, gastronomía, peruana</span></div>Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-21560560.post-49287524636714888552008-09-06T00:46:00.000-07:002008-09-06T15:33:16.916-07:00Off Topic: Yma Sumac Videos<span style="color: rgb(102, 0, 0);font-size:130%;" >THE voice. No more need be said.</span><br /><br /><center><object height="349" width="425"><param name="movie" value="http://www.youtube.com/v/G-6eKroZeIg&hl=en&fs=1&color1=0x3a3a3a&color2=0x999999&border=1"><param name="allowFullScreen" value="true"><embed src="http://www.youtube.com/v/G-6eKroZeIg&hl=en&fs=1&color1=0x3a3a3a&color2=0x999999&border=1" type="application/x-shockwave-flash" allowfullscreen="true" height="349" width="425"></embed></object><object width="425" height="349"><param name="movie" value="http://www.youtube.com/v/R-C7jZfAQ34&hl=en&fs=1&color1=0x3a3a3a&color2=0x999999&border=1"></param><param name="allowFullScreen" value="true"></param><embed src="http://www.youtube.com/v/R-C7jZfAQ34&hl=en&fs=1&color1=0x3a3a3a&color2=0x999999&border=1" type="application/x-shockwave-flash" allowfullscreen="true" width="425" height="349"></embed></object></center><br /><p></p>Unknownnoreply@blogger.com6tag:blogger.com,1999:blog-21560560.post-91203970827091711812008-09-04T05:57:00.000-07:002008-09-04T06:13:28.889-07:00A Peruvian Food Story In Quechua: Iskay Hawas Ruruchamanta<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPYAiPQyM57-fz5l2M04OAACD0QhTggNJ80tEhVmQMt0pcFY9kgErDYaLAl7C4sPae2XyL2_QTG2q8G8dd9wFnzelQYM48Ncgs_MbvFKxmo3bK0R0_xW26bRSkm1PYZ-ixm0_7/s1600-h/Habas2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPYAiPQyM57-fz5l2M04OAACD0QhTggNJ80tEhVmQMt0pcFY9kgErDYaLAl7C4sPae2XyL2_QTG2q8G8dd9wFnzelQYM48Ncgs_MbvFKxmo3bK0R0_xW26bRSkm1PYZ-ixm0_7/s400/Habas2.jpg" alt="" id="BLOGGER_PHOTO_ID_5241988491808667250" border="0" /></a><span style="font-weight: bold; color: rgb(51, 0, 0);font-size:85%;" >Photo: <a href="http://quintucha.blogspot.com/">Mundo Quechua</a></span><br /></div><br /><span style="color: rgb(102, 0, 0);font-size:130%;" >In Peru, </span><span style="font-style: italic; color: rgb(102, 0, 0);font-size:130%;" >habas</span><span style="color: rgb(102, 0, 0);font-size:130%;" > are broad beans, also known as fava beans, or in Latin, <a style="font-style: italic;" href="http://en.wikipedia.org/wiki/Vicia_faba">vicia faba</a>.<br /><br />Originally from Asia and Africa, this ancient crop traveled to Europe and then crossed the Atlantic during the <a href="http://weuropeanhistory.suite101.com/article.cfm/columbianexchange">Columbian exchange</a>, eventually reaching Andean Peru.<br /><br />In the Andes, </span><span style="font-style: italic; color: rgb(102, 0, 0);font-size:130%;" >habas</span><span style="color: rgb(102, 0, 0);font-size:130%;" > are now considered a traditional food. They are often boiled in their skins and half the fun is peeling them and finding the flavorful bean inside.<br /><br />In the earthen-cooked meal known as <a href="http://en.wikipedia.org/wiki/Pachamanca"><span style="font-style: italic;">pachamanca</span></a>, </span><span style="font-style: italic; color: rgb(102, 0, 0);font-size:130%;" >habas</span><span style="color: rgb(102, 0, 0);font-size:130%;" > always accompany the meat and potatoes.<br /><br />At <a href="http://quintucha.blogspot.com/">Mundo Quechua</a>, a blog dedicated to promoting <a href="http://en.wikipedia.org/wiki/Quechua">the Quechua languag</a>e, I came across this children's story about </span><span style="font-style: italic; color: rgb(102, 0, 0);font-size:130%;" >habas</span><span style="color: rgb(102, 0, 0);font-size:130%;" >, in Quechua and Spanish.<span style="text-decoration: underline;"><br /><br /></span><a href="http://quintucha.blogspot.com/">Mundo Quechua</a>'s author has kindly allowed me to translate this simple story to English and republish his post, in all three languages.</span><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimvNJc5iag6CSHs27UMtuBmJJwH9sUrX3Ii-VejHcKiwTsmmZ8m4KoaoKr_3VXgsfz48n39Ug5icyA_ltqMXFqEXuI_5K2LOyI2MkzUA76IWfNJMmpbd_EsSxDG6Q5OHx2uWWf/s1600-h/376px-Illustration_Vicia_faba1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimvNJc5iag6CSHs27UMtuBmJJwH9sUrX3Ii-VejHcKiwTsmmZ8m4KoaoKr_3VXgsfz48n39Ug5icyA_ltqMXFqEXuI_5K2LOyI2MkzUA76IWfNJMmpbd_EsSxDG6Q5OHx2uWWf/s320/376px-Illustration_Vicia_faba1.jpg" alt="" id="BLOGGER_PHOTO_ID_5241993141088831170" border="0" /></a><span style="font-weight: bold; color: rgb(51, 0, 0);font-size:85%;" >Photo: <a href="http://en.wikipedia.org/wiki/Vicia_faba">Wikipedia</a></span><br /></div><br /><span style="color: rgb(102, 0, 0);font-size:130%;" ><span style="font-weight: bold;">Iskay Hawas Ruruchamanta</span><br /><br />Huk runapa qipinmantas iskay hawas ruruchakuna urmaykusqaku ranra aqu allpaman.<br /><br />Chaysi punchaw rupaypi yakumanta yaqa wañusqaku. Tutankunataq chirimanta katkatatasqaku. Wakin punchawkunataq pichinkukuna yaqa yaqa mukurqusqaku.<br /><br />Chaynas iskaynin hawaskunaqa, unay sinchita ñakarisqaku. Mana para kaptin, mana allpa kaptin, yaqaña wañukusqaku. Chayllamansi hanaqpacha aswan kuyapayasqa parata apachimusqa.<br /><br />Chay tarpuy killa parawansi, kallpanchakusqaku, chaymantas allpawan qataykukuspa puñusqankupi, qumir yuraman tukuspanku kusisqa kawsasqaku.</span><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3051/2410009458_353b366cd8.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px;" src="http://farm4.static.flickr.com/3051/2410009458_353b366cd8.jpg" alt="" border="0" /></a><span style="font-weight: bold; color: rgb(51, 0, 0);font-size:85%;" >Photo: Peru Food</span><br /></div><br /><span style="color: rgb(102, 0, 0);font-size:130%;" ><span style="font-weight: bold;">Las Dos Semillitas de Haba</span><br /><br />Dice que un día de la espalda de un campesino se cayeron, a un lugar pedregoso y arenoso, dos semillitas de haba.<br /><br />Dice que con el calor del día casi mueren y en la noches con el frio tiritaban. Otros días los pájaros casi se lo comieron<br /><br />Se cuenta que ahí sufrieron por mucho tiempo, por falta lluvia, a falta de tierra hasta casi murieron. Pero un día el Dios envió lluvia divina.<br /><br />Con la lluvia de la época de siembra se fortalecieron, dice que luego se cubrieron con tierra, ahí donde cayeron, y luego se trasnformaron en una planta verde y asi felices vivieron.<br /></span><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinwve3XWVQLN0bRb4A9AsWzfG5Q8IRg67jEAzWNpDInYD8a_ILVb6bfxFX3MiUMGX1Z4e8wDARlds898-tCViaLPfNsOjnyl14yVszUHqPq0ousu5c688PdYkYFROIeFcyHW6D/s1600-h/habas.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinwve3XWVQLN0bRb4A9AsWzfG5Q8IRg67jEAzWNpDInYD8a_ILVb6bfxFX3MiUMGX1Z4e8wDARlds898-tCViaLPfNsOjnyl14yVszUHqPq0ousu5c688PdYkYFROIeFcyHW6D/s400/habas.jpg" alt="" id="BLOGGER_PHOTO_ID_5241988491753981634" border="0" /></a><span style="font-weight: bold; color: rgb(51, 0, 0);font-size:85%;" >Photo: <a href="http://munitupicocha.gob.pe/home/">Municipalidad Distrital de San Andrés de Tupicocha</a></span><br /></div><br /><span style="color: rgb(102, 0, 0); font-weight: bold;font-size:130%;" >The Two </span><span style="font-style: italic; color: rgb(102, 0, 0); font-weight: bold;font-size:130%;" >Haba</span><span style="color: rgb(102, 0, 0);font-size:130%;" ><span style="font-weight: bold;"> Seeds</span><br /><br />One day two small </span><span style="font-style: italic; color: rgb(102, 0, 0);font-size:130%;" >haba</span><span style="color: rgb(102, 0, 0);font-size:130%;" > seeds fell off the back of a peasant into a rocky and sandy place.<br /><br />They almost died in the heat of the day and trembled in the cold of night. Some days, birds almost ate them.<br /><br />The two </span><span style="font-style: italic; color: rgb(102, 0, 0);font-size:130%;" >haba</span><span style="color: rgb(102, 0, 0);font-size:130%;" > seeds suffered there for a very long time. There was no rain, no soil, and they almost died. But one day, God sent them divine rain.<br /><br />With the rain from the planting season, they became stronger. Later they covered themselves with soil, right there where they had fallen, and in time, became a green plant, and lived happily ever after.<br /><br /><br />Source: <a href="http://quintucha.blogspot.com/">Mundo Quechua</a></span><br /><br /><br /><br /><br /><br /><div align="center"><span style="color: rgb(51, 0, 0);font-size:130%;" ><strong><a href="http://perufood.blogspot.com/">Click here for the Peru Food main page.</a><br /></strong></span><br /><span style="color: rgb(153, 153, 153);font-family:arial;font-size:85%;" >TAGS: Peru, Peruvian, food, cooking, cuisine, cocina, comida, gastronomía, peruana</span></div>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-21560560.post-16326538754498495402008-09-02T00:02:00.000-07:002008-09-02T18:49:19.209-07:00Peruvian Food Video: Hand-Cranked Cane Juice In Huanta<span style="color: rgb(102, 0, 0);font-size:130%;" ><a href="http://www.youtube.com/user/ElChillico">El Chillico</a> is a <a href="http://www.youtube.com/">You Tube</a> videographer who films goings-on and events in and around <a href="http://www.munihuanta.gob.pe/">Huanta</a>, in the Andes south of Huancayo and southeast from Huancavelica.<br /><br />His interesting videos capture the essence of daily life in his community simply, honestly, and respectfully.<br /><br />Lucky for us, he also films Peruvian food.<br /><br />In this 00:31 second video, we are transported to a fair in the Andes, in the plain known as the Pampa de Maynay, where we see how sugar cane stalks from Huanta Valley are crushed in a hand-cranked contraption in order to extract the juice, which is then served in glasses. It is a delicious and refreshing drink, believed to have curative properties.<br /><br />My favorite part is around 00:26 when the young woman selling the drink, </span><span style="color: rgb(102, 0, 0);font-size:130%;" >in order to attract customers,</span><span style="color: rgb(102, 0, 0);font-size:130%;" > calls out: ¡<i>Caña ... rica caña</i>! . </span><br /><br /><center><object height="349" width="425"><param name="movie" value="http://www.youtube.com/v/qbvZ0Z_9pq4&hl=en&fs=1&color1=0x3a3a3a&color2=0x999999&border=1"><param name="allowFullScreen" value="true"><embed src="http://www.youtube.com/v/qbvZ0Z_9pq4&hl=en&fs=1&color1=0x3a3a3a&color2=0x999999&border=1" type="application/x-shockwave-flash" allowfullscreen="true" height="349" width="425"></embed></object></center><center style="font-weight: bold; color: rgb(51, 0, 0);"><span style="font-size:85%;"><a href="http://www.youtube.com/watch?v=qbvZ0Z_9pq4">huanta maynay jugo de caña pura</a><br />Video: <a href="http://www.youtube.com/user/ElChillico">El Chillico</a></span></center><br /><br /><span style="color: rgb(102, 0, 0);font-size:130%;" ><br /><br />One in an occasional series of posts with videos of everyday people in Peru filming their Peruvian food.</span><br /><br /><br /><br /><br /><div align="center"><span style="color: rgb(51, 0, 0);font-size:130%;" ><strong><a href="http://perufood.blogspot.com/">Click here for the Peru Food main page.</a><br /></strong></span><br /><span style="color: rgb(153, 153, 153);font-family:arial;font-size:85%;" >TAGS: Peru, Peruvian, food, cooking, cuisine, cocina, comida, gastronomía, peruana</span></div>Unknownnoreply@blogger.com8tag:blogger.com,1999:blog-21560560.post-79849997746164077652008-08-31T14:48:00.000-07:002008-08-31T19:45:02.406-07:00Happy BlogDay 2008! (And The Top Peruvian Food Blog Is...)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs9FODgXcZ7OVLV8QVHKRHeoMQHYc2VNt5J_o8VMmvS7GeKuRPBoSbBhpOUo02QoAQXkTWUvRHRIMJT7SjHpwH9CuRTu1OWATnYEW8Q9nPrl9YBEQIo9prqyqzSGyarCMxzA7n/s1600-h/perufood2.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs9FODgXcZ7OVLV8QVHKRHeoMQHYc2VNt5J_o8VMmvS7GeKuRPBoSbBhpOUo02QoAQXkTWUvRHRIMJT7SjHpwH9CuRTu1OWATnYEW8Q9nPrl9YBEQIo9prqyqzSGyarCMxzA7n/s400/perufood2.JPG" alt="" id="BLOGGER_PHOTO_ID_5240774592129098082" border="0" /></a><span style="color: rgb(102, 0, 0);font-size:130%;" >Happy BlogDay 2008!<br /><br />If you're not sure what that is, you can read about it <a href="http://perufood.blogspot.com/2008/08/off-topic-blogday-2008-on-august-31.html">here</a>.<br /><br />This is a two-part post: the first has my BlogDay 2008 recommendations; and in the second, I reveal the top voted Peruvian food blog in the <a href="http://www.20blogsperuanos.com/"><span style="font-style: italic;">20 Blogs Peruanos</span></a>, 20 Peruvian Blogs, contest.<br /><br />To bloggers and blog readers around the world: it's great to have a day to celebrate blogs and blogging. Blogs, and the digital media revolution in which we are living, truly represent a a change in the way people communicate, providing the ability for anyone with access to a computer to be creative and have his or voice be heard. Blogs allow us to read stories, share visions, and obtain perspectives on the world we might otherwise never know. Blogs connect people in the most disparate parts of the world, ultimately fulfilling our ancient need for self-expression.<br /><br />Today, on BlogDay 2008, I searched for five blogs that interested me and gave me new information and a new window through which to view the world.<br /><br />This year, I wanted to focus on the global nature of blogs, so I chose one blog each from the Americas, Africa, Asia, Australasia, and Europe. All are in English. All have interesting links worth exploring.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwF0dykPmFZXz-82Nl7bQO8Qp4kY2pvAlAtESMrTDbxyho1QPptMoPfRIlPxVe-h4vPg7dzlpDhFSPheL2GZ0PXqP5tlOypTEUv2DyaEIbevUigiFq9noiACSHjZXg7NwXOJpi/s1600-h/lataco.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwF0dykPmFZXz-82Nl7bQO8Qp4kY2pvAlAtESMrTDbxyho1QPptMoPfRIlPxVe-h4vPg7dzlpDhFSPheL2GZ0PXqP5tlOypTEUv2DyaEIbevUigiFq9noiACSHjZXg7NwXOJpi/s400/lataco.JPG" alt="" id="BLOGGER_PHOTO_ID_5240767970635609426" border="0" /></a>First, right here from home, <a href="http://www.lataco.com/">LA Taco</a>, is a blog "celebrating the taco lifestyle." What does that mean? Mostly, lots of photographs of Los Angeles, ranging from Bruce Lee's star on the Hollywood Walk of Fame to a low-rider exhibition. It's very much a documentary of urban LA life, street art, culture, sometimes interspersed with posts about tacos.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfmBtOlmeZkf3wRE6RhRFlioP6wsSAtDOhVEes7bJtV6Cgcqk2eQlBOX3BLLXQTILIALNZR2LE1oOtfwIU7RgOFNGFdG7H1FsdIMeCB4VZi4ITUR1d1RUoOGD7O2W9qbs8C9k-/s1600-h/cuckooscall..JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfmBtOlmeZkf3wRE6RhRFlioP6wsSAtDOhVEes7bJtV6Cgcqk2eQlBOX3BLLXQTILIALNZR2LE1oOtfwIU7RgOFNGFdG7H1FsdIMeCB4VZi4ITUR1d1RUoOGD7O2W9qbs8C9k-/s400/cuckooscall..JPG" alt="" id="BLOGGER_PHOTO_ID_5240767964859653890" border="0" /></a>I found <a href="http://cuckooscall.blogspot.com/">Cuckoo's Call</a>, a blog from India about "journey, enlightenment and song", because I was interested in reading about the Untouchable caste. Thanks to <a href="http://cuckooscall.blogspot.com/2007/04/india-untouched.html">this post</a>, I learned about a new film from India titled India Untouched: Stories of a People Apart. Nila Kantha Chandra also discusses corruption at the Calcutta Zoo, Indian society, politics, and poetry, and has some other captivating blogs at the profile page.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7y2t3oTDR1wWE7gQ60ph5KDY0PtSVkIiT4igyUmO9xYAhdVH0rCn9X3Lc6Fwf6OVVSGLvMEQAEJnnCDU9BRb_abj6ymgep47K3qJZ_B26D68e_Ejba3jiaRyC-b-zqvkUa3zl/s1600-h/sukumakenya.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7y2t3oTDR1wWE7gQ60ph5KDY0PtSVkIiT4igyUmO9xYAhdVH0rCn9X3Lc6Fwf6OVVSGLvMEQAEJnnCDU9BRb_abj6ymgep47K3qJZ_B26D68e_Ejba3jiaRyC-b-zqvkUa3zl/s400/sukumakenya.JPG" alt="" id="BLOGGER_PHOTO_ID_5240770812946349986" border="0" /></a><a href="http://sukumakenya.blogspot.com/">Sukuma Kenya</a> is digital journalism from Nairobi. This blog believes "the mobilisation of minds, hearts and the application of imagination can build out of chaos and destruction something new, transcendent and meaningful." They denounce the salaries paid to the wives of Kenyan politicians; review Coming of Age, a Kenyan film about growing up during the Jomo Kenyetta era, and discuss Kenyan society and politics in general.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCsiwAZLJv-OZL8bbSlZB8j4vsosJvwG0CmwLcOFGAdkI14cpvchDfZjBQD5VsFAiHg0z7XhPsoo1y97VRpG4U8TUtvNjiQ1_TZtJhUCpjxh0A7Ir1bM4UNGr7m8v6OZa3ohMV/s1600-h/babasiga.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCsiwAZLJv-OZL8bbSlZB8j4vsosJvwG0CmwLcOFGAdkI14cpvchDfZjBQD5VsFAiHg0z7XhPsoo1y97VRpG4U8TUtvNjiQ1_TZtJhUCpjxh0A7Ir1bM4UNGr7m8v6OZa3ohMV/s400/babasiga.JPG" alt="" id="BLOGGER_PHOTO_ID_5240783556825694674" border="0" /></a><a href="http://babasiga.blogspot.com/">Babasiga</a> is a blog about "Fiji stories, Labasa, South Pacific culture, family, migration, [and the] Australia/Fiji relationship". Written by Peceli and Wendy, who currently live in Geelong, Australia, they explain "Babasiga (pronounced bambasinga) is the dry land of the Macuata in northern Fiji - our place in the sun in Fiji. The town is Labasa and our village is Vatuadova and the beach is Nukutatava. We are part of the Wailevu Fijian tribe with relatives in Mali Island and Naseakula village." Recently, they've posted about daily goings-on in Suva, girls taking automotive courses at secondary school, and the Methodist choir competition, all illustrated with photos.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5PqeTkJlexrzxhZpvl4WNLq80WbDRjPLVN67xD0sF4pwmtzIpx7wxm_WlmN_xP636Mq7yhTvgWVMGOFleDGZmS1NQNiU9d5_IoCH6k6xGRuV01wvMVlY8wyIVaYX3UDa-GuBy/s1600-h/laimikis.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5PqeTkJlexrzxhZpvl4WNLq80WbDRjPLVN67xD0sF4pwmtzIpx7wxm_WlmN_xP636Mq7yhTvgWVMGOFleDGZmS1NQNiU9d5_IoCH6k6xGRuV01wvMVlY8wyIVaYX3UDa-GuBy/s400/laimikis.JPG" alt="" id="BLOGGER_PHOTO_ID_5240795841303977602" border="0" /></a>Lastly (but not least), from Lithuania, I recommend <a href="http://laimikis.wordpress.com/">Laimikis</a>, which in Lithuanian means "lucky catch" and is so titled because "</span><span style="font-style: italic; color: rgb(102, 0, 0);font-size:130%;" >laimikis</span><span style="color: rgb(102, 0, 0);font-size:130%;" > is people on the streets of Vilnius [and] street people from other towns and ... countries, a concept of street photography based on three principles: 1) the people of your town are no less exotic than personages from overseas; 2) every of them has his/her own story, which is much more interesting, than the comments of any expert; and, 3) street photography is a communication with passers-by and the way to pay a compliment, overcoming usual urban alienation." I love these type of blogs, with loads of pictures of places far away, where I can once again confirm, despite our outward differences, we really are all just the same.<br /><br />That's it for BlogDay 2008!<br /><br />OK.<br /><br />And now.<br /><br />Finally.<br /><br />The winner in the Food Blog category of the 2008 edition of <a href="http://www.20blogsperuanos.com/">20 Blogs Peruanos</a>, 20 Peruvian Blogs, is ....... <a href="http://www.cucharasbravas.com/">Cucharas Bravas: Inspectores Culinarios</a>!<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHAJIh8ovAVWHKvIfD3k2pSdsCPaPn268I40yQmkauCkNKpp5m-v0qStVI6XRNU3K2joMkyGrAJ9S3IHuASvkWV4gF379uGj1dFIcvluJKm5KmZ6SjxPA3_Mtn92ffNOwuB905/s1600-h/cucharasbravas.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHAJIh8ovAVWHKvIfD3k2pSdsCPaPn268I40yQmkauCkNKpp5m-v0qStVI6XRNU3K2joMkyGrAJ9S3IHuASvkWV4gF379uGj1dFIcvluJKm5KmZ6SjxPA3_Mtn92ffNOwuB905/s400/cucharasbravas.JPG" alt="" id="BLOGGER_PHOTO_ID_5240789888240539602" border="0" /></a><a href="http://www.cucharasbravas.com/">Cucharas Bravas: Inspectores Culinarios</a> (meaning something like: Intrepid Spoons: Culinary Inspectors) is an attractive, smart, and contemporary blog written in Spanish in which Pierina and Freddy review restaurants in Lima and Peru, and write about the general state of Peruvian cuisine. They have received numerous accolades (in fact, I believe this is the second year in a row they have won this prize) and have been featured in the Peruvian traditional and online media. I voted for them!<br /><br />This blog, Peru Food, made it to the short list of top three most voted Peruvian food blogs, which was an honor in and of itself. Thank you to all who voted for Peru Food.<br /><br />Pierina and Freddy have done a great job with their blog and deserve all the credit and recognition they receive.<br /><br />Kudos and congratulations to <a href="http://www.cucharasbravas.com/">Cucharas Bravas</a>!</span><br /><br /><br /><br /><br /><br /><div align="center"><span style="color: rgb(51, 0, 0);font-size:130%;" ><strong><a href="http://perufood.blogspot.com/">Click here for the Peru Food main page.</a><br /></strong></span><br /><span style="color: rgb(153, 153, 153);font-family:arial;font-size:85%;" >TAGS: Peru, Peruvian, food, cooking, cuisine, cocina, comida, gastronomía, peruana</span></div>Unknownnoreply@blogger.com16tag:blogger.com,1999:blog-21560560.post-80546222369963423082008-08-30T00:01:00.000-07:002008-08-29T22:10:00.576-07:00Off Topic: Feast Day of Saint Rose Of Lima, August 30<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE0kcK8aGDvGgfzorkpa8Y1GDGkf-7aXDLotCGa3JgyGvpvLbPMshlfGTjiklTmBcBZWk8DfQDg4io_WSR6u8IJ4W5fNTNcbrW8KgkHnpuetjjxJ_Lp09NAm1uCqWagySZoxZp/s1600-h/79468~St-Rose-of-Lima-Posters.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE0kcK8aGDvGgfzorkpa8Y1GDGkf-7aXDLotCGa3JgyGvpvLbPMshlfGTjiklTmBcBZWk8DfQDg4io_WSR6u8IJ4W5fNTNcbrW8KgkHnpuetjjxJ_Lp09NAm1uCqWagySZoxZp/s400/79468~St-Rose-of-Lima-Posters.jpg" alt="" id="BLOGGER_PHOTO_ID_5240168408823042914" border="0" /></a><span style="color: rgb(102, 0, 0);font-size:130%;" >Once again, it is the Feast Day of the first Catholic Saint of the New World: St. Rose of Lima, Patroness of the Americas and the Philippines.<br /><br />Today in Lima, the faithful will be visiting her sanctuary in colonial Lima, as well as the town of <a href="http://www.perutoptours.com/index14castrosaquives.html">Santa Rosa de Quives</a>, where she spent her teenage years.<br /><br />Processions in her honor will take place all over Peru.</span><br /><br /><center><object height="349" width="425"><param name="movie" value="http://www.youtube.com/v/XBxSjIXuZ5o&hl=en&fs=1&color1=0x3a3a3a&color2=0x999999&border=1"><param name="allowFullScreen" value="true"><embed src="http://www.youtube.com/v/XBxSjIXuZ5o&hl=en&fs=1&color1=0x3a3a3a&color2=0x999999&border=1" type="application/x-shockwave-flash" allowfullscreen="true" height="349" width="425"></embed></object></center><div style="text-align: center;"><span style="font-weight: bold; color: rgb(102, 0, 0);font-size:85%;" >Procession of Saint Rose of Lima,</span><br /><span style="font-weight: bold; color: rgb(102, 0, 0);font-size:85%;" >as the image enters Santo Domingo Church in Lima, where she is buried.</span><br /></div><br /><span style="color: rgb(102, 0, 0);font-size:130%;" >To read more about her life see <a href="http://perufood.blogspot.com/2007/08/august-30-feast-of-saint-rose-of-lima.html">this link</a>.</span><br /><br /><br /><br /><br /><br /><div align="center"><span style="color: rgb(51, 0, 0);font-size:130%;" ><strong><a href="http://perufood.blogspot.com/">Click here for the Peru Food main page.</a><br /></strong></span><br /><span style="color: rgb(153, 153, 153);font-family:arial;font-size:85%;" >TAGS: Peru, Peruvian, food, cooking, cuisine, cocina, comida, gastronomía, peruana</span></div>Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-21560560.post-39725469398141921732008-08-29T02:26:00.000-07:002008-08-29T02:27:15.179-07:00The Most Awaited Restaurant Opening: La Mar Cebicheria Peruana In San Francisco<span style="color: rgb(102, 0, 0);font-size:130%;" >For almost two years we've been hearing that Peru's most famous chef, the inimitable <a href="http://perufood.blogspot.com/2006/04/gaston-acurio-inexhaustible-creativity.html">Gastón Acurio</a>, was opening a branch of his La Mar Cebicheria Peruana in San Francisco.<br /><br />I've received countless e-mails asking me, "When will it open?" "When?" When?"<br /><br />Finally, I believe I have a conclusive answer (fingers crossed).<br /><br />There is quite a buzz about this restaurant opening, the first time Gastón has opened a branch of one of his unique Peruvian restaurant brands outside the Spanish-speaking world.<br /><br />Located just steps away from San Francisco's historic <a href="http://www.ferrybuildingmarketplace.com/">Ferry Building</a>, La Mar Cebicheria Peruana will be located at Pier 1½, on San Francisco's <a href="http://en.wikipedia.org/wiki/The_Embarcadero_%28San_Francisco%29">Embarcadero</a>.<br /><br />The property is owned by <a href="http://thepierssf.com/">San Francisco Waterfront Partners</a>, and this project is expected to become the Mecca of high-end Peruvian cuisine in the United States.<br /><br />The space <a href="http://sanfrancisco.bizjournals.com/sanfrancisco/stories/2007/08/20/story7.html">is huge</a>, a total of 11,000 square feet: 8,000 square feet inside Pier 1½ and another 3,000 square feet outdoors on a patio fronting San Francisco Bay.<br /><br />Anyone who has been fortunate enough to eat at any of Gastón's venues, whether in Lima, Santiago, Quito, Caracas, Bogotá, Mexico City, Panama City, or Madrid, knows that quality and innovation are hallmarks of his cuisine. He is the consummate culinary perfectionist, and Peru's best ambassador of Peruvian cuisine.<br /><br />Why call it La Mar Cebicheria Peruana? Gaston's first La Mar opened in Lima's Miraflores district on Avenida La Mar, which dead-ends at the Pacific Ocean, and has since become a prime culinary corridor.<br /><br />In Spanish, '</span><span style="font-style: italic; color: rgb(102, 0, 0);font-size:130%;" >la mar</span><span style="color: rgb(102, 0, 0);font-size:130%;" >' is a poetic way to refer to the sea, which differs from the common appellation of '</span><span style="font-style: italic; color: rgb(102, 0, 0);font-size:130%;" >el mar</span><span style="color: rgb(102, 0, 0);font-size:130%;" >'. And, in keeping with the Peruvian spelling, '</span><span style="font-style: italic; color: rgb(102, 0, 0);font-size:130%;" >cebichería</span><span style="color: rgb(102, 0, 0);font-size:130%;" >' is spelled with a '</span><span style="font-weight: bold; color: rgb(102, 0, 0);font-size:130%;" >b</span><span style="color: rgb(102, 0, 0);font-size:130%;" >' and not a '</span><span style="font-weight: bold; color: rgb(102, 0, 0);font-size:130%;" >v</span><span style="color: rgb(102, 0, 0);font-size:130%;" >'. And although, '</span><span style="font-style: italic; color: rgb(102, 0, 0);font-size:130%;" >cebichería</span><span style="color: rgb(102, 0, 0);font-size:130%;" >' is correctly spelled with an accent on the final '</span><span style="font-weight: bold; color: rgb(102, 0, 0);font-size:130%;" >i</span><span style="color: rgb(102, 0, 0);font-size:130%;" >', in this manifestation, that written accent mark has been dropped.<br /><br />No one has done as good a job of documenting the progress of San Francisco's La Mar than <a href="http://sf.eater.com/tags/la-mar-cebicheria-peruana">Eater SF</a>, from which we are republishing the following photographs. At their <a href="http://sf.eater.com/tags/la-mar-cebicheria-peruana">site</a> there is a wealth of information about the details on the development of this exceptional project.<br /><br />Oh, and the opening date? According to the property owner's <a href="http://thepierssf.com/">website</a>, the most recent date for the grand opening is September 18.<br /><br />We can't wait. How about you?</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQGL48P6G9Vu-h4VbbSlBNKJHc6Jose9oUYaOCSpuEVUP-cU2BSLtLAqda3de7yJFoTWTAL_tp-ctmNrsU_vTlz9Nx1ysB3unKCJD9RP3OcfL0UG1y0la_dLdfuXUN6wRUKuOm/s1600-h/10.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQGL48P6G9Vu-h4VbbSlBNKJHc6Jose9oUYaOCSpuEVUP-cU2BSLtLAqda3de7yJFoTWTAL_tp-ctmNrsU_vTlz9Nx1ysB3unKCJD9RP3OcfL0UG1y0la_dLdfuXUN6wRUKuOm/s400/10.jpg" alt="" id="BLOGGER_PHOTO_ID_5239843665930225154" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhghcH6HGWpZOE19uPl2WDgTJqHztxIUfHXUbFdDLTaU0566kuplC_mgbQUy3Ow9dWxhH6xKQP2nAv3xJsvcGnKBWcA_16tXjDH2v5xyEC_o_IAPFO1XTImS94B6QWRjzQ9KhyphenhyphenG/s1600-h/4.jpg"><img style="margin: 0px auto 10px; 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display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2kwABctVex-pOXwkyxb7r-t8f-IL_ZgzjrU8AxkggXAXcNyFkR9x5dyPMFNfS1AbCw6kMXJFKskHYOIqHvm2BtALy4EMGVJtaRuFkPGPvXySeY_kePzMDKuOPVX7mMCJiHSxG/s400/2785496400_afa66f597a_o.jpg" alt="" id="BLOGGER_PHOTO_ID_5239840050628194898" border="0" /></a><span style="color: rgb(51, 0, 0); font-weight: bold;font-size:85%;" ><div style="text-align: center;">All Photos: <a href="http://sf.eater.com/tags/la-mar-cebicheria-peruana"> SF Eater</a></div><br /><br /><br /><br /><br /><div align="center"><span style="color: rgb(51, 0, 0);font-size:130%;" ><strong><a href="http://perufood.blogspot.com/">Click here for the Peru Food main page.</a><br /></strong></span><br /><span style="color: rgb(153, 153, 153);font-family:arial;font-size:85%;" >TAGS: Peru, Peruvian, food, cooking, cuisine, cocina, comida, gastronomía, peruana</span></div></span>Unknownnoreply@blogger.com12tag:blogger.com,1999:blog-21560560.post-54132603134081910742008-08-27T19:42:00.000-07:002008-08-31T21:43:41.560-07:00On The Blogs: Lima Cafés @ Professor Zero<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNyUSH6_z_lkZIEE8_C1Nf8JMRzv2ULUV6RIxTW0Dxkj3NCpHCuLXJ8Nmq1wEyWB_8ElnG74uRz6UEfBZJUuU3RJ5Ems-VXYge6yZjqjQMNVkBHWBwcuSrkHTet_m4HoO3ZK9S/s1600-h/etringita.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNyUSH6_z_lkZIEE8_C1Nf8JMRzv2ULUV6RIxTW0Dxkj3NCpHCuLXJ8Nmq1wEyWB_8ElnG74uRz6UEfBZJUuU3RJ5Ems-VXYge6yZjqjQMNVkBHWBwcuSrkHTet_m4HoO3ZK9S/s400/etringita.jpg" alt="" id="BLOGGER_PHOTO_ID_5238642418696204050" border="0" /></a><span style="font-weight: bold; color: rgb(51, 0, 0);font-size:85%;" >Photo: <a href="http://www.flickr.com/photos/etringita/">etringita</a></span><br /></div><span style="color: rgb(102, 0, 0);font-size:130%;" >Professor Zero is the <span style="font-style: italic;">nom de plume</span> of an academic living and working in Peru, <a href="http://profacero.blogspot.com/2006/07/professor-zero-and-me.html">who explains</a>: "I blog pseudonymously because I want to write in a voice other than my academic one, because I secretly want to be a journalist and memoirist, and because 'journaling' has always seemed solipsistic to me."<br /><br />Her blog, also named <a href="http://profacero.wordpress.com/">Professor Zero</a>, reads like a collection of essays examining life in Peru, culture, race, literature, among other topics. Her posts are sometimes scholarly, other times more practical, always thoughtful and captivating.<br /><br />She has kindly allowed us to republish <a href="http://profacero.wordpress.com/2008/08/18/fancy-cafes-of-lima-open-thread/">a recent post</a> about cafés in Lima, and between her post and her reader's comments, emerges a good list of places to visit, some with Wi-Fi, others without, where amidst the hubbub of the city, a good cup of coffee and solitude can be had. (For an older post about Lima cafés, click <a href="http://perufood.blogspot.com/2006/01/lonche-english-tea-time-in-lima.html">here</a>.)<br /><br />Feel free to continue to add to this list by leaving a comment, either here or at the <a href="http://profacero.wordpress.com/2008/08/18/fancy-cafes-of-lima-open-thread/">original post at Professor Zero</a>.<br /><br /><span style="font-weight: bold;">Note</span>: When Professor Zero mentions Lima 1, she is referring to historic Central Lima.</span><br /><br /><div style="text-align: center;"><span style="color: rgb(102, 0, 0);font-size:130%;" ><a href="http://profacero.wordpress.com/2008/08/18/fancy-cafes-of-lima-open-thread/">Fancy Cafés of Lima: Open Thread</a></span></div><span style="color: rgb(102, 0, 0);font-size:130%;" >We already know that of things one can have done to oneself at low prices in Lima, I prefer acupuncture over beauty services. We also know that I almost never go to restaurants, and that when I do, they are cheap ones, that I like Lima 1, and that I shop in the central market although the rest of my household is afraid to go in.<br /><br />I have also nearly given up on the bus system, in favor of cabs, until further notice (i.e. until they finish the current <span style="font-style: italic;">obras</span> [construction projects] which cause so many main arteries to be torn up and incapacitated) - because it just takes too long to ride buses around all the detours and through the congestion, because I am too lazy to re-learn all the road maps so that I can be an efficient taker of buses in these circumstances, because I can, or am willing to walk further than people from Lima can or are, and because, when faced with the choice of taking two buses at 1 <span style="font-style: italic;">nuevo sol</span> apiece or one cab for 5 <span style="font-style: italic;">nuevos soles</span>, I go for the cab, saying, “It is just a dollar” (really it is a little more, and over time these dollars add up, but still [and notice, I think in dollars because it is in dollars that I am paid]).<br /><br />The other extremely bourgeois thing I do is sit in fancy cafés, the topic of this post.<br /><br />I want to know about more of them since I currently only go to three and a half on a regular basis. (I used to go to various others in Lima 1, but I do not live there now. There are other cafés I go to occasionally, but which I think of more as bars or restaurants and suspect it would be invasive of me to use as offices). Because I only go to three a half and want to go to more, we are having an open thread on fancy cafés of Lima (good and bad).<br /><br />Disqualified from the outset are Starbuck’s, the McDonald’s café (yes, it serves espresso), any café in a mall, and the café of the bookstore CRISOL. This last café looks good but is ultimately too flashy, and the wait staff appears never to have been customers in a café, so they do not know what they are doing. Now I will review the cafés I like.</span><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhubackTlep7p_iMaPb717S0HrjMkXhrvypHoPSLSmo4sc20cUOspJrl7wFmHzctNB25buHo6efy-FjZ9Ot2FgFwBG01pUSn7WwecEFIvpF19AUT0VdAz8-z2ZvN2p5fzgGSXB6/s1600-h/steveburt.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhubackTlep7p_iMaPb717S0HrjMkXhrvypHoPSLSmo4sc20cUOspJrl7wFmHzctNB25buHo6efy-FjZ9Ot2FgFwBG01pUSn7WwecEFIvpF19AUT0VdAz8-z2ZvN2p5fzgGSXB6/s400/steveburt.jpg" alt="" id="BLOGGER_PHOTO_ID_5238644265455988994" border="0" /></a><span style="font-weight: bold; color: rgb(51, 0, 0);font-size:85%;" >Photo: <a href="http://www.flickr.com/photos/sburt/">Steve Burt</a></span><br /></div><span style="color: rgb(102, 0, 0);font-size:130%;" >The HAITI on the Parque Kennedy is the most traditional and is probably everyone’s first choice. It’s an old fashioned café like those in Spain, with a professional wait staff and a varied restaurant menu too (expensive). <span style="font-style: italic;">Café con leche</span> is currently $2.25 here and, give or take a few cents, in all other cafés of this level. This café is good for conversation and for reading, for study groups, and for writing in notebooks. I do not think it would look right there to set up a laptop, and I have not seen people do it; for me it is too noisy and busy there to be writing on a laptop, anyway. Maybe one could at a back table, late at night. It might be possible to hook into the wi-fi hot spot that is the park. The HAITI always gives change in brand new coins, which is fun.<br /><br />A friend always goes to the CAFE DE LA PAZ on the other side of the Parque Kennedy. Having obviously been named after the CAFE DE LA PAIX in Paris, which is somewhat right bank, shall we say, this café appeared too expensive to me for years. However, it is superior to the HAITI in that its infusions ($1.85) are made of real herbs and grasses, not tea bags. It has a lot of tables outdoors that are well enough covered with umbrellas so that you can really sit there in the rain, and these tables are pleasant at night with candles. To go by myself or to read or work, though, I still strongly recommend the HAITI. The CAFE DE LA PAZ, although good for what it is, is the least useful to me of the cafés under review here, although perhaps the inside seats, during the day, could be useful for my purposes. I am rating it third, and its neighbor right next door whose name I forget but which is very similar, fourth. Both, I am assuming, are able to catch the public wi-fi.<br /><br />The HAVANNA, on Miguel Dasso in San Isidro, has the very great advantage of being next to the LIBRERIA VIRREY bookstore. This, in addition to its wi-fi and its comfortable chairs, place it second, as a marvelous place to study, read and write, despite (or perhaps because of) the overly bourgeois aspect of the neighborhood which truly forces one to concentrate on one’s book (although they also have a good set of current newspapers and magazines on a rack for you to read). This café, however, is part of an Argentine chain and shows worrisome signs of Starbucksification. The wait staff is semi professional, trained by HAVANNA to push the addition of caramel syrup and other things like that to your coffee, or to supersize it. They want you to order their pastries and chocolates, or a four dollar tray of chocolates, juice, and coffee. Unlike the other cafés reviewed here, they do not have a full restaurant waiting behind the scenes, but they do have expensive breakfast and <span style="font-style: italic;">merienda</span> [tea time] sandwiches, and they want to sell them. Whenever you order, numerous suggestions for additions to your plan will be made. You have to negotiate and insist, no, I really only want an espresso (or whatever it is you want).</span><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjktCjAi-KwykjLAHkynSTEKBDhyphenhyphen0kIAqMDNNTIByul-c3V7RUJOpT18oQYHoamH4qkzUQ0sgl_RVTVzlO54PzyuSeizBI-_AetzVpmCNS7A6ItrtmC9xk0hyphenhyphenNOXtMrnRO2hooq/s1600-h/guillermo.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjktCjAi-KwykjLAHkynSTEKBDhyphenhyphen0kIAqMDNNTIByul-c3V7RUJOpT18oQYHoamH4qkzUQ0sgl_RVTVzlO54PzyuSeizBI-_AetzVpmCNS7A6ItrtmC9xk0hyphenhyphenNOXtMrnRO2hooq/s400/guillermo.jpg" alt="" id="BLOGGER_PHOTO_ID_5238642426190774818" border="0" /></a><span style="font-weight: bold; color: rgb(51, 0, 0);font-size:85%;" >Photo: <a href="http://www.flickr.com/photos/grdloizaga/">Guillermo Ruiz de Loizaga</a></span><br /></div><span style="color: rgb(102, 0, 0);font-size:130%;" >Because of the areas they are in (RITZY), a lot of foreigners go to all of these cafés, but most of the clientele is still local. I may be overly suspicious but I think I have seen some rendezvous related to discreet, very high class sex tourism take place at the HAVANNA. And as I say, I used to have various haunts in Lima 1, but I have lost them (and wish to restore them). Perhaps I should buy an old building, restore it as a marvelous café, and live upstairs.<br /><br /><span style="font-weight: bold;">Comments:</span><br /><br /><span style="font-style: italic;">Jon, August 18, 2008 at 2:20 pm</span>:<br /><br />I like all the three you mention, for different reasons. The Café de la Paz is the place for a pisco sour, I reckon. (At least in Miraflores.) The Haiti is the place for people-watching. And Havanna is the place to look over the books you’ve just bought at the Virrey.<br /><br />You’ve missed out the ritziest of all: The Tiendecita Blanca, opposite the Haiti.<br /><br />The good thing about the Haiti is that you can snag the free Wifi from the McDonalds next door.<br /><br />The place I like most to work (and I sometimes spend hours and hours there) is Café XXI, on Larco (I think it’s called… a few blocks away from the Haiti). This is quiet, the waitstaff don’t bother you. The only thing is that it doesn’t have wifi.<br /><br />There’s a new, trendy place further towards the sea, the Café Zeta.<br /><br />And don’t forget Café Café.<br /><br />In San Isidro, the News Café.<br /><br />I made a habit of doing a tour of the fancy cafés once a week, book and/or laptop in hand.<br /><br /><span style="font-style: italic;">profacero, August 18, 2008 at 10:30 pm</span>:<br /><br />Jon, thanks a million!!! Café Café, I keep forgetting, Tiendecita Blanca, I walk by constantly and never figured it out, News Café, I keep hearing about but never go, Zeta, I’ve never even seen … obviously there are reasons to hang out more in Miraflores and S.I. !!! I’m obviously bourgeoise BUT not the type of bourgeoise for my current neighborhood, I need to get café busy!!! XXI, that sounds like the #1 best - there are good reasons to exile oneself from wi-fi part of the time.</span><br /><br /><br /><br /><blockquote style="font-weight: bold; color: rgb(51, 0, 0);"><span style="font-size:100%;">Peruvian food seems to be everywhere these days. On The Blogs is a feature here at Peru Food in which I comment and link to what other bloggers are writing and posting about Peruvian food.</span></blockquote><br /><br /><br /><br /><br /><br /><div align="center"><span style="color: rgb(51, 0, 0);font-size:130%;" ><strong><a href="http://perufood.blogspot.com/">Click here for the Peru Food main page.</a><br /></strong></span><br /><span style="color: rgb(153, 153, 153);font-family:arial;font-size:85%;" >TAGS: Peru, Peruvian, food, cooking, cuisine, cocina, comida, gastronomía, peruana</span></div>Unknownnoreply@blogger.com11tag:blogger.com,1999:blog-21560560.post-5654358046705087622008-08-25T18:48:00.000-07:002008-08-25T18:57:52.611-07:00Kotosh At Kamiyama Peruvian Food & Sushi In Lomita.<center><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKwZWXe-utb_UftJhyf2au7noXf4g97lWtEnahoAmubxeGpzXoIHwFuLVm1B4pSQZF0tqt5qUZB6krl_aWmBa5xOpisdQq3YjA8G_rvr5cy_snF_yNj_uw33I1RoxC-5Nt6FZ9/s1600-h/kotosh.gif"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKwZWXe-utb_UftJhyf2au7noXf4g97lWtEnahoAmubxeGpzXoIHwFuLVm1B4pSQZF0tqt5qUZB6krl_aWmBa5xOpisdQq3YjA8G_rvr5cy_snF_yNj_uw33I1RoxC-5Nt6FZ9/s400/kotosh.gif" alt="" id="BLOGGER_PHOTO_ID_5238538893210776466" border="0" /></a></center><br /><br /><span style="color: rgb(102, 0, 0);font-size:130%;" ><a href="http://en.wikipedia.org/wiki/Lomita,_California">Lomita</a> is a small town tucked between the Harbor Freeway and the Palos Verdes Penninsula in the South Bay area of Los Angeles County, and a place I had only passed through prior to visiting this unique Peruvian Japanese restaurant.<br /><br />A Nikkei Peruvian friend of mine, who knows I love seafood, first told me about Kotosh At Kamiyama, and insisted I had to check it out.<br /><br />One of the defining features of Peruvian food is the fact it is a fusion cuisine, borrowing and melding elements from native pre-Columbian, Spanish, African, Italian, and Asian traditions. Peru is home to a large community of Nikkei Peruvians, Peruvians of Japanese descent.<br /><br />Having said that, it is no surprise that Kotosh (named after the <a href="http://www.perutravels.net/peru-travel-guide/huanuco-temple-kotosh.htm">temple of the same name</a> in the Huánuco region of Peru, which at 5,000 years old is among South America's oldest) offers both traditional Peruvian cuisine as well as Japanese sushi.<br /><br />One of the hallmarks of this restaurant is the quality of the ingredients used as well as the friendliness of the staff, many of whom are Japanese Peruvians. Despite being a compact space, the atmosphere is warm and welcoming.<br /><br />On both occasions I visited, Kotosh was full. There must be a reason so many people make the trek (or should I say pilgrimage?) to the unremarkable, and a bit hard-to-find, mini-mall where it is located.<br /><br />Quite frankly, if Kotosh were not so far from where I live, I would be a regular customer, and eat my way through the entire menu.<br /><br />I'm not Kotosh's only fan.<br /><br />In a recent review, <a href="http://thedistrictweekly.com/print/food-drink/restaurants/broken-borders/">The District Weekly</a>, says, "Even if you were to erase one country from its cookbook, Kotosh would function just fine—better, in fact, than other restaurants that focus on a single cuisine. More remarkable is that the restaurant truly does work best with both, easily breaking the boundaries of typical fusion food."<br /><br /><a href="http://www.circleoffood.com/blog/2007/09/27/global-diningkotosh-peruvian-food-and-sushi-lomita-los-angeles/">Circle of Food </a>writes, "It’s been almost two weeks since I’ve been to Kotosh and the food memories are still floating around in my head." At <a href="http://www.insiderpages.com/b/3710337792">Insider Pages</a>, reviewers call Kotosh, The Best of Two Worlds.<br /><br />Finally, if you prefer the Japanese side of the menu, <a href="http://www.laweekly.com/2008-08-14/eat-drink/the-way-california-rolls/">Jonathan Gold</a>, one of Southern California's most well-known food critics, calls Kotosh, "a cheerful South Bay sushi mecca."<br /><br />Numerous reviewers at <a href="http://www.yelp.com/biz/kotosh-lomita">Yelp</a> sing Kotosh's praises. I particularly enjoyed this: </span><blockquote style="color: rgb(102, 0, 0);"><span style="font-size:130%;">"I've stayed away from this place for a long time. Peruvian and sushi? It just sounded like all kinds of wrong.<br /><br />"Not so," a coworker of mine informed me. In her foodie ways, she went on to describe the delicious dishes. Still, the idea of this combo scared me.<br /><br />Finally one night, I was in the mood for something different. So, to Kotosh I went. And waited. And waited. It seemed like an excruciatingly long time before I got to put my order in on a Saturday night.<br /><br />That's when a patron approached me. "Give this place a chance," he said. He went on to say he probably would have left if he were me, but that I should stay because "the food is rockin." Then he recommended the tallarin saltado (spaghetti with sauteed onions and tomatoes) and the Peruvian Slur (crab asparagus roll, topped with salmon, avocado and the tasty Peruvian green sauce).<br /><br />Fair enough. At his enthusiastic recommendations, I ordered them. Then, in time, I devoured them. There was not a scrap to take home to enjoy later. I was that greedy and it was that good! The patron had been absolutely right: The Food is Rockin!!!<br /><br />Since then, I have been back and have enjoyed other delights. The Peruvian food makes my taste buds dance in joy. The sushi is also very good and fresh. The staff is friendly, and even when super busy (like my first Saturday night experience), they will greet you with a smile.<br /><br />I've just learned to order ahead..."</span></blockquote><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgULEpKCy9p8KK90fPpQQP3cgmBfzC31Fm_gLOrEhyiWa0Hz3SCQWzJF-AWi3LLQ8u5D5yL6RJam6M7iEGGjOqOrBUIrxFnnEkwvq8C7pFseHnL2qp8MU4zv2JXkkF21HDP0MO-/s1600-h/5.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgULEpKCy9p8KK90fPpQQP3cgmBfzC31Fm_gLOrEhyiWa0Hz3SCQWzJF-AWi3LLQ8u5D5yL6RJam6M7iEGGjOqOrBUIrxFnnEkwvq8C7pFseHnL2qp8MU4zv2JXkkF21HDP0MO-/s400/5.jpg" alt="" id="BLOGGER_PHOTO_ID_5238538677095669362" border="0" /></a><center style="font-weight: bold; color: rgb(51, 0, 0); font-style: italic;"><span style="font-size:85%;">Leche de Tigre</span></center><br /><span style="color: rgb(102, 0, 0);font-size:130%;" >On our recent visit, I had to order <span style="font-style: italic;">leche de tigre</span>, which is off the menu, but the staff was more than willing to prepare. Literally, Tiger's Milk, this is a glass of the juice in which the ceviche is marinated, a tart and spicy marriage of lime, garlic, and the Peruvian hot pepper <span style="font-style: italic;">rocoto</span> that explodes in the mouth and opens up the taste buds.<br /><br /></span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghXb9ePHTqTPv-DFTLnbfg9BjwMthSZByWTI9E_c-vJVFYzPrEsNCoMBE9UsBf5GdNS6Jli4Tl2hpAviBksF3yIuwdeSkDenLvQndSk897UuJ0IpLIKg1yxPLp4KBBDYaXkyi2/s1600-h/6.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghXb9ePHTqTPv-DFTLnbfg9BjwMthSZByWTI9E_c-vJVFYzPrEsNCoMBE9UsBf5GdNS6Jli4Tl2hpAviBksF3yIuwdeSkDenLvQndSk897UuJ0IpLIKg1yxPLp4KBBDYaXkyi2/s400/6.jpg" alt="" id="BLOGGER_PHOTO_ID_5238538680864151282" border="0" /></a><center style="font-weight: bold; color: rgb(51, 0, 0); font-style: italic;"><span style="font-size:85%;">Tiradito de Lenguado</span></center><br /><span style="color: rgb(102, 0, 0);font-size:130%;" >We also sampled the sashimi-like halibut <span style="font-style: italic;">Tiradito de Lenguado</span> (at our initial visit we tried the almost sinful <span style="font-style: italic;">Tiradito de Atún</span>, with tuna sliced so finely it melted in our mouths).<br /><br /></span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOFLkQ0Kwb1OgVOd6LlxJSYg7ID0uFAGhKOHpPY7HgtIjgmaI9s_9x28grcYmXxYJxUhtPYFNYQhOSTRtVNSkExlnneajZDyBW6pyIjqG4IQLjR2PqAhzBAnm0PRAGXY40ypX9/s1600-h/7.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOFLkQ0Kwb1OgVOd6LlxJSYg7ID0uFAGhKOHpPY7HgtIjgmaI9s_9x28grcYmXxYJxUhtPYFNYQhOSTRtVNSkExlnneajZDyBW6pyIjqG4IQLjR2PqAhzBAnm0PRAGXY40ypX9/s400/7.jpg" alt="" id="BLOGGER_PHOTO_ID_5238538685684537586" border="0" /></a><center style="font-weight: bold; color: rgb(51, 0, 0);"><span style="font-size:85%;"><span style="font-style: italic;">Tiradito de Atún</span><br />Photo: Rosheila Robles at <a href="http://thedistrictweekly.com/print/food-drink/restaurants/broken-borders/">The District Weekly</a></span></center><br /><span style="color: rgb(102, 0, 0);font-size:130%;" >The <span style="font-style: italic;">Ceviche de Pescado</span> is excellent, the fish is fresh and firm, and not too spicy. In case you want to tart it up a little, there is Kotosh's version of the ubiquitous <span style="font-style: italic;">ají verde</span>, Peruvian green hot sauce, which is a bit milder and creamier than at other Peruvian restaurants in the Los Angeles area.<br /><br /></span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnopaVbXUDIAQgqDD8M8HTxLJeiZAyEARDd4U0ueHwJTdMar6TxC_AO0K3JmVbT0lHH72SVqGcTD5_ydX0-ieZIlnBgj4eglIRrQtQW4CYnouZG3P-sfwZte6ytohxLZPQUkZ-/s1600-h/1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnopaVbXUDIAQgqDD8M8HTxLJeiZAyEARDd4U0ueHwJTdMar6TxC_AO0K3JmVbT0lHH72SVqGcTD5_ydX0-ieZIlnBgj4eglIRrQtQW4CYnouZG3P-sfwZte6ytohxLZPQUkZ-/s400/1.jpg" alt="" id="BLOGGER_PHOTO_ID_5238537942785629202" border="0" /></a><center style="font-weight: bold; color: rgb(51, 0, 0); font-style: italic;"><span style="font-size:85%;">Ceviche de Lenguado</span></center><br /><span style="color: rgb(102, 0, 0);font-size:130%;" >We also ordered the classic <span style="font-style: italic;">Lomo Saltado</span>, which itself is a fusion of Peruvian and Chinese cuisines. It was a solidly prepared dish and the meat was a bit better quality than in many other local Peruvian restaurants.<br /><br /></span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCM7Hk9ei0hXIio77OpB5QhuMEB26aJn4I6hXEzIGb9pORIzeG73VjCW9DRiKnEjiHJaT5UVutyWb7U0ecW_Wb1e_pE09NGWvwz5i5tHr_PL-MfAUqEhR9L-PXX17PBqu9cx0n/s1600-h/2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCM7Hk9ei0hXIio77OpB5QhuMEB26aJn4I6hXEzIGb9pORIzeG73VjCW9DRiKnEjiHJaT5UVutyWb7U0ecW_Wb1e_pE09NGWvwz5i5tHr_PL-MfAUqEhR9L-PXX17PBqu9cx0n/s400/2.jpg" alt="" id="BLOGGER_PHOTO_ID_5238537944926152658" border="0" /></a><center style="font-weight: bold; color: rgb(51, 0, 0); font-style: italic;"><span style="font-size:85%;">Lomo Saltado</span></center><br /><span style="color: rgb(102, 0, 0);font-size:130%;" >The crab-stuffed Spider Roll was the perfect complement to the Peruvian dishes. And there was an <span style="font-style: italic;">Arroz Chaufa de Mariscos</span>, mixed seafood fried rice, that was so good it disappeared before we had a chance to take a picture.<br /><br /></span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi98vtaYH_JhyphenhyphenqBorJm7_TGAfQvUc-uckYQ9r-dY1lUTUpNyRjf0mftlepw2klBuKNtaIDNBYhVeqjQRSvDsrbEJo6XDk_NzINKpj4qETTnlnQ-WFS8avUscseV6Q3GTDdhVupK/s1600-h/3.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi98vtaYH_JhyphenhyphenqBorJm7_TGAfQvUc-uckYQ9r-dY1lUTUpNyRjf0mftlepw2klBuKNtaIDNBYhVeqjQRSvDsrbEJo6XDk_NzINKpj4qETTnlnQ-WFS8avUscseV6Q3GTDdhVupK/s400/3.jpg" alt="" id="BLOGGER_PHOTO_ID_5238537947921764194" border="0" /></a><center style="font-weight: bold; color: rgb(51, 0, 0);"><span style="font-size:85%;">Spider Sushi</span></center><br /><span style="color: rgb(102, 0, 0);font-size:130%;" >People rave about the Peruvian Slur roll, which is a crab and asparagus roll, topped with Norwegian salmon, and a dollop of Peruvian green hot sauce, as well as the <span style="font-style: italic;">Tallarín Saltado</span>, which is stir-fried spaghetti with onions and tomatoes and your choice of chicken, fish or beef.<br /><br />They're on our list for a future visit.<br /><br /><br /><br /><br />Photos (unless otherwise noted): Canelita<br /><br /><br /><br /><span style="font-weight: bold;">Kotosh At Kamiyama Peruvian Food & Sushi</span><br />2408 Lomita Blvd., Suite #C<br />Lomita, CA 90717<br />(310) 257-1363<br />Website: <a href="http://www.kotoshrestaurant.com/">Kotosh</a></span>Unknownnoreply@blogger.com16tag:blogger.com,1999:blog-21560560.post-4353429321979787142008-08-24T22:04:00.000-07:002008-08-24T22:04:56.994-07:00Off Topic: BlogDay 2008 On August 31<center><a href="http://www.blogday.org/" target="_blank"><img src="http://www.blogday.org/images/badge_blue.gif" alt="Blog Day 2008" height="130" width="455" /></a></center><br /><span style="color: rgb(102, 0, 0);font-size:130%;" >It's that time of year again to celebrate BlogDay, the brainchild of <a href="http://nirofir.com/">Nir Ofir</a> who started this global blogging event in 2005.<br /><br />In an <a href="http://www.blogherald.com/2008/08/15/blogday-2008-a-short-interview-with-nir-ofir/">interview</a>, Nir explains he started BlogDay because he "noticed ... that blog readers usually stick to their regular blog reading list and don't go and search for new blogs to read. The overflow of information is the main cause for that - it is just too hard to find new good blogs to read [so] I decided to create a day ... for bloggers to recommend other blogs to their blog visitors."<br /><br />If you're a blogger, or a reader of blogs, it's easy to participate. Here's some further information and what you have to do:</span><br /><blockquote style="color: rgb(102, 0, 0);"><span style="font-size:130%;"><b>What is BlogDay?</b><br /><br />BlogDay was created with the belief that bloggers should have one day dedicated to getting to know other bloggers from other countries and areas of interest. On that day Bloggers will recommend other blogs to their blog visitors.<br />With the goal in mind, on this day every blogger will post a recommendation of 5 new blogs. This way, all blog readers will find themselves leaping around and discovering new, previously unknown blogs.<br /><br /><b>What will happen on BlogDay?</b><br /><br />One long moment on August 31st, bloggers from all over the world will post recommendations of 5 new Blogs, preferably Blogs that are different from their own culture, point of view and attitude.<br /><br />On this day, blog readers will find themselves leaping around and discovering new, unknown Blogs, celebrating the discovery of new people and new bloggers.<br /><br /><b>BlogDay posting instructions:</b><br /><br />1. Find 5 new Blogs you find interesting.<br /><br />2. Notify the 5 bloggers that you are recommending them as part of BlogDay 2008.<br /><br />3. Write a short description of the Blogs and place a link to the recommended Blogs.<br /><br />4. Post the BlogDay Post (on August 31st).<br /><br />5. Add the BlogDay tag using this link:<br /><br />http://technorati.com/tag/BlogDay2008<br /><br />and a link to the BlogDay web site:<br /><br />http://www.blogday.org</span></blockquote><span style="color: rgb(102, 0, 0);font-size:130%;" >Peruvian bloggers are celebrating BlogDay 2008 on August 29 with an event that hopes bring together as many Peruvian bloggers as possible, further information about that event can be found at <a href="http://blogdayperu.blogspot.com/">this link</a>.</span><br /><br /><br /><br /><br /><br /><div align="center"><span style="color: rgb(51, 0, 0);font-size:130%;" ><strong><a href="http://perufood.blogspot.com/">Click here for the Peru Food main page.</a><br /></strong></span><br /><span style="color: rgb(153, 153, 153);font-family:arial;font-size:85%;" >TAGS: Peru, Peruvian, food, cooking, cuisine, cocina, comida, gastronomía, peruana</span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-21560560.post-39092093059465179512008-08-24T03:00:00.000-07:002008-08-24T03:39:28.216-07:00Peruvian Food Video: Even Nerds Like Peruvian Food<span style="color: rgb(153, 51, 0);font-size:130%;" >We've been having some major problems with our OS in these last few days, so many it might be time to ditch this CPU for a new one.<br /><br />Given that fact, we can certainly appreciate a nerd tekkie geek right now, someone like <a href="http://chris.pirillo.com/">Chris Pirillo</a>, Internet nerd personality if ever there was one.<br /><br />A few months back, Chris read an e-mail from Peruvian geek Arturo Puente, who turned him on to his top five Peruvian food dishes.<br /><br />Watch Chris read and discuss Arturo's list in his own inimitable style, weird accent, hiccups, and all.<br /><br />And, if this blog disappears in the next few days, now you know why. Sigh!</span><br /><br /><center><object height="349" width="425"><param name="movie" value="http://www.youtube.com/v/tWHc5hcXkm0&hl=en&fs=1&color1=0x3a3a3a&color2=0x999999&border=1"><param name="allowFullScreen" value="true"><embed src="http://www.youtube.com/v/tWHc5hcXkm0&hl=en&fs=1&color1=0x3a3a3a&color2=0x999999&border=1" type="application/x-shockwave-flash" allowfullscreen="true" height="349" width="425"></embed></object></center><br /><br /><br /><br /><br /><br /><div align="center"><font style="color: rgb(51, 0, 0);" size="4"><strong><a href="http://perufood.blogspot.com/">Click here for the Peru Food main page.</a><br /></strong></font><br /><font style="color: rgb(153, 153, 153);" face="arial" size="2">TAGS: Peru, Peruvian, food, cooking, cuisine, cocina, comida, gastronomía, peruana</font></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-21560560.post-78979306642418250132008-08-20T01:43:00.000-07:002008-08-28T01:49:08.070-07:00On The Blogs: Puno Restaurants @ Audre & Dimitri's Traveling Love Affair<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBjJUEFlpPfFrMqhCV2FUpySogUCZBruHDvLHKOwlaXnUOwh1v6cWajSNZO8bF8nVBtqVo5o13Q-vsKqBW4lJisG86zAFC5Di9O-iysmroOOFei1f0bNZqPz0lLoIgOAiIjjVR/s1600-h/zzzzzmp.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBjJUEFlpPfFrMqhCV2FUpySogUCZBruHDvLHKOwlaXnUOwh1v6cWajSNZO8bF8nVBtqVo5o13Q-vsKqBW4lJisG86zAFC5Di9O-iysmroOOFei1f0bNZqPz0lLoIgOAiIjjVR/s400/zzzzzmp.jpg" alt="" id="BLOGGER_PHOTO_ID_5236514498406484738" border="0" /></a><span style="color: rgb(153, 51, 0);font-size:130%;" >Audre and Dimitri continue their love affair with traveling, which they document at their blog, <a href="http://travelingloveaffair.blogspot.com/">Audre & Dimitri's Traveling Love Affair</a>.<br /><br />They, and their unique story, were originally featured at Peru Food at <a href="http://perufood.blogspot.com/2007/05/globetrotting-gourmands-audre-dimitris.html">this link</a>.<br /><br />Currently living in Cuzco, they recently posted about their culinary adventures in Puno, the Peruvian city known as the jumping-off point to explore Lake Titicaca.<br /><br />Their restaurant reviews are always very detailed and highly informative.<br /><br />These excerpts are about one of their favorite restaurants in Puno:</span><blockquote style="color: rgb(153, 51, 0);"><span style="font-size:130%;">"We were in Puno for about a week and ate out for every meal. While Puno is not the gastronomic capital of Perú, we had some very nice meals.<br /><br />Our Favorite: Casa Andina Private Collection Puno<br /><br />We went to this restaurant twice and had two good meals.<br /><br />It's a little out of town, but the taxi ride is only S/.8 at most. The room is lovely, with 2 fireplaces, and the service is quite good.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeU7lLznqkHdjv1x-K0XWBGn4hqAo8AtByTUmg8MrYTgHjtgWoRQrgQCv6w9AvmP0vuEN6BQmfE9M5RcKo7W_GjIltFksHt_z5lyWepKFTQEfL5ttEdcM9s-7RMA-1EPkOSV4U/s1600-h/zzzzzmp2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeU7lLznqkHdjv1x-K0XWBGn4hqAo8AtByTUmg8MrYTgHjtgWoRQrgQCv6w9AvmP0vuEN6BQmfE9M5RcKo7W_GjIltFksHt_z5lyWepKFTQEfL5ttEdcM9s-7RMA-1EPkOSV4U/s400/zzzzzmp2.jpg" alt="" id="BLOGGER_PHOTO_ID_5236514501380134002" border="0" /></a><br />We shared everything and ordered a Peruvian Tacama Chardonnay, Sauvignon Blanc + Vigonier (S/.50) that was surprisingly good.<br /><br />At one of our meals, our starter was the <span style="font-style: italic;">Raviol de ragout cordero con gelatina de menta - Muña y jugos del cocción</span> (S/.30). It was one big lamb ravioli and it was delicious. The reduced sauce was very good.<br /><br />For our main dish, we shared the <span style="font-style: italic;">Trucha de lago en chutney de recotos y manzana sobre mini tacu-tacu de pallares</span> (S/.38).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1uUdEFAkzLTGQrZ0qyyd0WVnLtMOSJEMlLLb7OOGjOKB6-Vo93sNpCpgGi6XMxW07V9gDBwSnPAzNPw4Ar2H6jfaqTTKkoWbFTDhomVCZABLxJP4n_h2BJj0JXnRzE_E54j2e/s1600-h/zzzzzmp3.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1uUdEFAkzLTGQrZ0qyyd0WVnLtMOSJEMlLLb7OOGjOKB6-Vo93sNpCpgGi6XMxW07V9gDBwSnPAzNPw4Ar2H6jfaqTTKkoWbFTDhomVCZABLxJP4n_h2BJj0JXnRzE_E54j2e/s400/zzzzzmp3.jpg" alt="" id="BLOGGER_PHOTO_ID_5236514504070744594" border="0" /></a>It was very good even though the trout was too dry for our taste. The <span style="font-style: italic;">tacu-tacu de pallares</span> is a purée of <span style="font-style: italic;">pallares</span>, which is a delicious white broad bean.<br /><br />I really like <span style="font-style: italic;">pallares</span> and have started to make a dip of <span style="font-style: italic;">pallares</span> at home as an <span style="font-style: italic;">aperitivo</span>.<br /><br />Wikipedia translates <span style="font-style: italic;">pallares</span> as lima beans or butter beans but I'm not sure that's correct.<br /><br />The chef came to our table (which we love) to ask us about our meal. That makes a meal quite special for us.<br /><br />For dessert we shared the <span style="font-style: italic;">Caneloni rellenos de mousse de caramelo y castaña camotes confitadoes en miel y gelatina de Bailey's</span> (S/.25). The dessert was unusual and we liked it.<br /><br />We had one <span style="font-style: italic;">agua </span>(S/.7) and one tea <span style="font-style: italic;">de muña</span> (S/.14). Tea <span style="font-style: italic;">de muña </span>is made with a local herb that looks and tastes like oregano."</span></blockquote><br /><span style="font-size:130%;"><span style="color: rgb(153, 51, 0);">Audre and Dimitri discuss some of their other favorite restaurants in Puno, as well as restaurants that were barely passable, and their do-not-go list.<br /><br />They even post a recipe for </span><span style="font-style: italic; color: rgb(153, 51, 0);">Sopa Incaica</span><span style="color: rgb(153, 51, 0);">, an Inca-derived soup, as served at one of their favorite restaurants.</span><br /><br /><span style="color: rgb(153, 51, 0);">To read the full Puno restaurant review, visit <a href="http://travelingloveaffair.blogspot.com/2008/08/2008-roadtrip-puno-peru-restaurant.html">the Puno post</a> at <a href="http://travelingloveaffair.blogspot.com/">Audre & Dimitri's Traveling Love Affair</a>.</span><br /><br /><br /><blockquote style="font-weight: bold; color: rgb(51, 0, 0);"><span style="font-size:100%;">Peruvian food seems to be everywhere these days. On The Blogs is a feature here at Peru Food in which I comment and link to what other bloggers are writing and posting about Peruvian food.</span></blockquote></span><br /><br /><br /><br /><br /><div align="center"><span style="color: rgb(51, 0, 0);font-size:130%;" ><strong><a href="http://perufood.blogspot.com/">Click here for the Peru Food main page.</a><br /></strong></span><br /><span style="color: rgb(153, 153, 153);font-family:arial;font-size:85%;" >TAGS: Peru, Peruvian, food, cooking, cuisine, cocina, comida, gastronomía, peruana</span></div></span>Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-21560560.post-37327456629896861562008-08-18T14:50:00.000-07:002008-08-18T15:44:04.443-07:00Peruvian Food Photos: A Visit To Chala<span style="color: rgb(51, 0, 0);font-size:130%;" >In all of greater Lima, perhaps the most romantic spot is the </span><span style="font-style: italic; color: rgb(51, 0, 0);font-size:130%;" >Bajada de Baños</span><span style="color: rgb(51, 0, 0);font-size:130%;" >, the natural ravine that leads from the main square of the Barranco district down to the Pacific Ocean.<br /><br />Chala is located in the <span style="font-style: italic;">Bajada</span>, in an historic adobe house with a wide wooden veranda that sits along the cobble-stoned pedestrian walkway which leads from the plaza down to the water. Overhead crosses the most famous bridge in Peru, </span><span style="font-style: italic; color: rgb(51, 0, 0);font-size:130%;" >El Puente de los Suspiros</span><span style="color: rgb(51, 0, 0);font-size:130%;" >, The Bridge of Sighs.<br /><br />These photos, courtesy of Peruvian food fan Rich Friedman, are from his visit to this Peruvian coastal fusion cuisine restaurant that blends traditional flavors with a contemporary style.<br /><br />Rich photographed two dishes at Chala.<br /><br />The first is of sesame seed-covered </span><span style="font-style: italic; color: rgb(51, 0, 0);font-size:130%;" >ají de gallina</span><span style="color: rgb(51, 0, 0);font-size:130%;" > croquettes, sprinkled with parmesan cheese and served with an </span><span style="font-style: italic; color: rgb(51, 0, 0);font-size:130%;" >ají panca</span><span style="color: rgb(51, 0, 0);font-size:130%;" > sauce.<br /><br />The main dish is an asparagus-stuffed, pepper-seared tuna steak served over a bed of tomato </span><span style="font-style: italic; color: rgb(51, 0, 0);font-size:130%;" >concassé</span><span style="color: rgb(51, 0, 0);font-size:130%;" > and diced avocado marinated in </span><span style="font-style: italic; color: rgb(51, 0, 0);font-size:130%;" >ají limo</span><span style="color: rgb(51, 0, 0);font-size:130%;" >, with yuca chips on the side.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAy1oRTxlPMZotqJmM8I0FtnY9smI7Twrg9_DnJpC2oBYKfWAEmsoCkZoh7ra5emskVyH_UYXmNngGxHbKfnqm-kTBKnygTPtaBtEEhh-dyFl4v04hXOqWF-bSCEhlJk1KchGS/s1600-h/zxc1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAy1oRTxlPMZotqJmM8I0FtnY9smI7Twrg9_DnJpC2oBYKfWAEmsoCkZoh7ra5emskVyH_UYXmNngGxHbKfnqm-kTBKnygTPtaBtEEhh-dyFl4v04hXOqWF-bSCEhlJk1KchGS/s400/zxc1.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5235984431211402930" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPaNUMiIwJSf8hRQlXnWaB4fs3cJugGsi6uJh43L6sdPIZCewCXQ2aidZTolLUPuvZRTiO6k3GKT6eBw0xNt5ppglKqYIqoFuZKmsprHegxxVwTsS6Z7st_S1dZoAAV4shBtRV/s1600-h/xc2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPaNUMiIwJSf8hRQlXnWaB4fs3cJugGsi6uJh43L6sdPIZCewCXQ2aidZTolLUPuvZRTiO6k3GKT6eBw0xNt5ppglKqYIqoFuZKmsprHegxxVwTsS6Z7st_S1dZoAAV4shBtRV/s400/xc2.jpg" alt="" id="BLOGGER_PHOTO_ID_5235967144680054642" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh34l2xlBeAqeGEcnB_kAo1YexwoJpQa4kYxle1vAItiGWrBU9nO7jV8rjqbAKy5daT7PuFfMgRfFajcqhnUt6y370DhE7MJyzvWkoPp9-UVH-va5X-ZFz-0InnQ3xpTwNZEdCU/s1600-h/xc3.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh34l2xlBeAqeGEcnB_kAo1YexwoJpQa4kYxle1vAItiGWrBU9nO7jV8rjqbAKy5daT7PuFfMgRfFajcqhnUt6y370DhE7MJyzvWkoPp9-UVH-va5X-ZFz-0InnQ3xpTwNZEdCU/s400/xc3.jpg" alt="" id="BLOGGER_PHOTO_ID_5235967150691196226" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3UzedU91Z5Ccoxgoj6s-GNDT0ZugeyA4xLo1aNoh7FayU8BEdvxN6X292DhCylabowh9_iG0_bs_fj7F0aM6PK46p6y0yQ6ks_ZSHbHHnBEZapHQqg9j5GKhd3sOhUtbShAzF/s1600-h/xc5.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3UzedU91Z5Ccoxgoj6s-GNDT0ZugeyA4xLo1aNoh7FayU8BEdvxN6X292DhCylabowh9_iG0_bs_fj7F0aM6PK46p6y0yQ6ks_ZSHbHHnBEZapHQqg9j5GKhd3sOhUtbShAzF/s400/xc5.jpg" alt="" id="BLOGGER_PHOTO_ID_5235967152563301586" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir8K6KTNr8pJPwdt4zqMbIC8NOaE46PthefwgTjU4P-PTq5zAGDTG3ib8eZjVUd5aT1Rf-Yr-hfdlF7M6triKsdqBqcjYRcslnyzB2dU86g_gd_YLg3AOcThhmhWAtwRN2efIn/s1600-h/xc4.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir8K6KTNr8pJPwdt4zqMbIC8NOaE46PthefwgTjU4P-PTq5zAGDTG3ib8eZjVUd5aT1Rf-Yr-hfdlF7M6triKsdqBqcjYRcslnyzB2dU86g_gd_YLg3AOcThhmhWAtwRN2efIn/s400/xc4.jpg" alt="" id="BLOGGER_PHOTO_ID_5235967147310394818" border="0" /></a><br /><br />More information about Chala at <a href="http://www.chala.com.pe/">their website</a>.<br /><br />Photos: Rich Friedman</span><br /><br /><br /><br /><br /><br /><div align="center"><span style="color: rgb(51, 0, 0);font-size:130%;" ><strong><a href="http://perufood.blogspot.com/">Click here for the Peru Food main page.</a><br /></strong></span><br /><span style="color: rgb(153, 153, 153);font-family:arial;font-size:85%;" >TAGS: Peru, Peruvian, food, cooking, cuisine, cocina, comida, gastronomía, peruana</span></div>Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-21560560.post-39831056748785890882008-08-12T12:35:00.000-07:002008-08-12T12:43:03.151-07:00Peruvian Food Video: Food And Fashion At Cuy Festival<span style="color: rgb(102, 51, 0);font-size:130%;" ><span style="font-weight: bold;">Caution</span>: This post not recommended for the squeamish.<br /><br />Yesterday's <a href="http://perufood.blogspot.com/2008/08/amazonian-grub-so-suri.html">post about the Amazonian grub <span style="font-style: italic;">suri</span></a>, reminded me the Third Annual Cuy Festival had just been held in the town of <a href="http://en.wikipedia.org/wiki/Huacho">Huacho</a>, about 150 kilometers north of Lima.<br /><br />Or, maybe I just have bizarre Peruvian foods on my mind.<br /><br />We've posted about <a href="http://perufood.blogspot.com/2007/09/seor-cuy-in-san-isidro-yes-peruvians.html">cuy</a> many times before at Peru Food. Shhh! It's the lowly, yet cuddly, guinea pig.<br /><br />But this video of the Third Annual Cuy Festival held recently in Huacho takes cuy to a whole other level.<br /><br />We must say the festival got a lot of publicity: it was picked up by <a href="http://itn.co.uk/news/bacd2679d9c9414b167d4918787703f2.html">ITN</a>, <a href="http://www.telegraph.co.uk/news/picturegalleries/howaboutthat/2439745/Guinea-pig-festival-in-Peru.html">The Telegraph</a>, <a href="http://ac360.blogs.cnn.com/2008/08/06/the-shot-guinea-pig-festival/">Anderson Cooper</a>, and <a href="http://news.sky.com/skynews/Home/Strange-News/Guinea-Pig-Festival-In-Huacho-Peru-Rodents-Dressed-Up-For-Fashion-Show/Article/200807315047608?lpos=Strange%2BNews_2&lid=ARTICLE_15047608_Guinea%2BPig%2BFestival%2BIn%2BHuacho%252C%2BPeru%253A%2BRodents%2BDressed%2BUp%2BFor%2BFashion%2BShow">Sky News</a>, among others.<br /><br />Yes, it </span><span style="font-weight: bold; color: rgb(102, 51, 0);font-size:130%;" >was</span><span style="color: rgb(102, 51, 0);font-size:130%;" > billed as </span><span style="font-weight: bold; color: rgb(102, 51, 0);font-size:130%;" >both</span><span style="color: rgb(102, 51, 0);font-size:130%;" > a Fashion Show and Cook Off by the town of <a href="http://www.huacho.info/?p=57">Huacho</a>, and ... well, why don't you see for yourself:</span><br /><br /><br /><center><object height="370" width="450"><param name="movie" value="http://www.liveleak.com/e/7b6_1183053937"><param name="wmode" value="transparent"><embed src="http://www.liveleak.com/e/7b6_1183053937" type="application/x-shockwave-flash" wmode="transparent" height="370" width="450"></embed></object></center><div style="text-align: center;"><span style="font-weight: bold; color: rgb(51, 0, 0);font-size:85%;" >Video: <a href="http://itn.co.uk/">ITN</a> via <a href="http://www.liveleak.com/">LiveLeak</a></span></div><br /><br /><span style="color: rgb(102, 51, 0);font-size:130%;" >Personally, I like cuy but I don't want to see it dressed up before I eat it.</span><br /><br /><br /><br /><br /><br /><div align="center"><span style="color: rgb(51, 0, 0);font-size:130%;" ><strong><a href="http://perufood.blogspot.com/">Click here for the Peru Food main page.</a><br /></strong></span><br /><span style="color: rgb(153, 153, 153);font-family:arial;font-size:85%;" >TAGS: Peru, Peruvian, food, cooking, cuisine, cocina, comida, gastronomía, peruana</span></div>Unknownnoreply@blogger.com6tag:blogger.com,1999:blog-21560560.post-6285068713037195072008-08-11T09:22:00.000-07:002008-08-11T14:37:36.869-07:00Amazonian Grub: So ... Suri<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRDV91RVH9m6sZjgwiAoCUxy382V4W9rj9eSq41OKSXt5kOGNXGMKIKxG_GjhH9-30Wc1geod4n-2G8jFrFO_t1ZZlFI3zvIyWyza4cfLvQ9JSAcgP0mU-d-oyiUSGJlWBHM_C/s1600-h/probando+suri.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRDV91RVH9m6sZjgwiAoCUxy382V4W9rj9eSq41OKSXt5kOGNXGMKIKxG_GjhH9-30Wc1geod4n-2G8jFrFO_t1ZZlFI3zvIyWyza4cfLvQ9JSAcgP0mU-d-oyiUSGJlWBHM_C/s400/probando+suri.JPG" alt="" id="BLOGGER_PHOTO_ID_5165196821485125202" border="0" /></a><span style="color: rgb(51, 0, 0); font-weight: bold;font-size:85%;" >Photo: <a href="http://gloriux.blogspot.com/2007/10/el-suri-en-iquitos.html">Brava Ragazza</a></span></div><br /><span style="color: rgb(102, 51, 0);font-size:130%;" ><span style="font-weight: bold;">News Flash</span>: Suri is not just the name of Tom Cruise and Katie Holmes' <a href="http://en.wikipedia.org/wiki/TomKat">daughter</a>.<br /><br />In Peru, <span style="font-style: italic;">suri </span>is the name for the larvae, or grub, of <a href="http://www.pherobase.net/database/species/species-Rhynchophorus-palmarum.php"><span style="font-style: italic;">Rhynchophorus palmarum</span></a>, a palm weevil commonly found in the Amazon.<br /><br />You probably thought the most bizarre food eaten in Peru was <a href="http://perufood.blogspot.com/2007/09/seor-cuy-in-san-isidro-yes-peruvians.html"><span style="font-style: italic;">cuy</span></a>.<br /><br />You were wrong.<br /><br />In the Amazon, people love to eat <span style="font-style: italic;">suri</span>, those Amazonians grubs, and having had them myself, I can tell you why: they're both delicious and nutritious.<br /><br /></span><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYuvBrtHzflVJ0X5oOhr3M3KCggSaYuU5PpqClTdwoSyYBKMgj4-o5U2MaGfEwWp1_6AUXTAXF_ne5PPCOUsuNh0PyRe0k0d_A90k71s6F77YmJHI98hLGx34zVWNlLDGf-zHs/s1600-h/platillos2.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYuvBrtHzflVJ0X5oOhr3M3KCggSaYuU5PpqClTdwoSyYBKMgj4-o5U2MaGfEwWp1_6AUXTAXF_ne5PPCOUsuNh0PyRe0k0d_A90k71s6F77YmJHI98hLGx34zVWNlLDGf-zHs/s400/platillos2.JPG" alt="" id="BLOGGER_PHOTO_ID_5165198668321062530" border="0" /></a><span style="font-weight: bold; color: rgb(51, 0, 0);font-size:85%;" >Photo: <a href="http://platillostrovadores.blogspot.com/2007/05/iquitos-suri-en-el-mercado-bellavista.html">Platillos Trovadores</a></span><br /></div><br /><span style="color: rgb(102, 51, 0);font-size:130%;" >Grubs are eaten in many parts of the world, particularly in the tropics<br /><br />In Malaysia, people eat the<a href="http://en.wikipedia.org/wiki/Sago_worm"> sago worm</a>, in Central Africa <a href="http://findarticles.com/p/articles/mi_m1594/is_2_17/ai_n16107631">grubs are a highly-prized source of protein</a>, and here in California any wilderness survivalist will tell you to <a href="http://www.liveleak.com/view?i=76c_1217554105&c=1">search for grubs</a> if you're ever lost and hungry in a forest.<br /><br />In fact, many experts feel that grubs, and other insects, are <a href="http://aviewfrommybalcony.wordpress.com/2008/02/24/the-solution-to-hunger-eat-bugs-says-un/">one way to combat world hunger</a>.<br /><br />While grubs may not make an appearance at local restaurant near you anytime in the near future, they're certainly available in Peruvian Amazonian cities like Iquitos.<br /><br />The reason is simple: they're very prevalent because their main food source is prevalent as well, the <span style="font-style: italic;">aguaje</span> palm, <a href="http://en.wikipedia.org/wiki/Moriche_Palm">Mauritia flexuosa</a>.<br /><br /></span><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYE-CJvOB2k7kokd_rXX3gZMv9PJFG5Vs81UaIQbccWpAfqK3NFiSO51Eyr9fHZ_7bHpW1nroAoDGdrw8ERkixEe96Lvjh0jwMJogRuo3WDFaGz2KFopk3RzfLJ3uNQjaUMdm0/s1600-h/Mauritia.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYE-CJvOB2k7kokd_rXX3gZMv9PJFG5Vs81UaIQbccWpAfqK3NFiSO51Eyr9fHZ_7bHpW1nroAoDGdrw8ERkixEe96Lvjh0jwMJogRuo3WDFaGz2KFopk3RzfLJ3uNQjaUMdm0/s400/Mauritia.jpg" alt="" id="BLOGGER_PHOTO_ID_5233284982290615010" border="0" /></a><span style="font-weight: bold; color: rgb(51, 0, 0);font-size:85%;" >Photo: <a href="http://en.wikipedia.org/wiki/Moriche_Palm">Wiki</a></span></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJHRechJrsZ4pT8_9Af29J745JaLo84BPt_2do5GcD7ojBPPKE_s4flqi-cT9GwpaCvFlZ_5Dh1D1us1c0L3GMACupYerXsvKG27JkqTHOZi9Z5RaIRCmuqdNKBHntxCul8ELG/s1600-h/800px-Buritis_em_Vereda.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJHRechJrsZ4pT8_9Af29J745JaLo84BPt_2do5GcD7ojBPPKE_s4flqi-cT9GwpaCvFlZ_5Dh1D1us1c0L3GMACupYerXsvKG27JkqTHOZi9Z5RaIRCmuqdNKBHntxCul8ELG/s400/800px-Buritis_em_Vereda.JPG" alt="" id="BLOGGER_PHOTO_ID_5233285797491131746" border="0" /></a><span style="font-weight: bold; color: rgb(51, 0, 0);font-size:85%;" >Photo: <a href="http://en.wikipedia.org/wiki/Moriche_Palm">Wiki</a></span></div><br /><span style="color: rgb(102, 51, 0);font-size:130%;" >In the Amazon, there are countless <span style="font-style: italic;">aguajes</span>. In fact, because of their ubiquitousness on the Amazonian landscape, the <span style="font-style: italic;">aguaje</span> is often considered one of the symbols of the Amazon, which is why there are so many Amazonian restaurants called <a href="http://paginasamarillas.com.pe/viewMore.do?status=P&advertiseId=202607&addressId=414924">El Aguaje </a>or <a href="http://perufood.blogspot.com/2006/09/london-amazonian-food-festival.html">El Aguajal</a>.<br /><br /></span><span style="color: rgb(102, 51, 0);font-size:130%;" ><span style="font-style: italic;">Aguajes</span> thrive in flooded soils, forming a dense gathering called an <span style="font-style: italic;">aguajal</span>. Of course, they're susceptible to many types of insects, mainly the palm weevil, called a <span style="font-style: italic;">cocotero</span> in Peru.<br /><br />The <span style="font-style: italic;">cocotero </span>bores deep holes in the trunks of the <span style="font-style: italic;">aguaje</span>, where it lays its eggs. When the egg hatches, the grub, <span style="font-style: italic;">suri</span>, appears and starts eating its way outward through the spongy wood. The more palm bark it eats, the fatter, and oiler, the <span style="font-style: italic;">suri</span> becomes. The <span style="font-style: italic;">suris</span> are then harvested, and cooked, usually roasted.<br /><br />If the <span style="font-style: italic;">suri</span> is not harvested, it reaches adulthood and becomes a <span style="font-style: italic;">cocotero</span>, starting the whole process over again. However, <span style="font-style: italic;">aguajes</span> are now being grown as a a cash crop since <a href="http://en.wikipedia.org/wiki/Image:Aguajefruit.jpg">their fruit</a> is highly marketable. So, in a way, eating<span style="font-style: italic;"> suri</span> is a way of helping the Amazon and its economy.<br /><br /></span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAZfogZrimKVv6xwrVsrSshR7qo1WjEgOLl-VLWRPlF544HB4t1B05iNWjZOn5DkKja3yxvYhOBcPnhnwtVC0XU_nAA2KltH3rUPxm3YVRT3VoWo583j-s0ToY9SGhULZ7FToL/s1600-h/aguaje.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAZfogZrimKVv6xwrVsrSshR7qo1WjEgOLl-VLWRPlF544HB4t1B05iNWjZOn5DkKja3yxvYhOBcPnhnwtVC0XU_nAA2KltH3rUPxm3YVRT3VoWo583j-s0ToY9SGhULZ7FToL/s400/aguaje.jpg" alt="" id="BLOGGER_PHOTO_ID_5230553940519552130" border="0" /></a><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5mZBXGG0zt4cpcq0EX-pxN-i_kc1HZ7FdvWLCXvhktG7BjLpvehM2HDp8p8nvB2Dbv9AEW_nWofFq7TSdEg2V10mIS683neci1O6iSXM_0J2y5-eTjaWQG3WqxDYUiHC53-NK/s1600-h/suri1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5mZBXGG0zt4cpcq0EX-pxN-i_kc1HZ7FdvWLCXvhktG7BjLpvehM2HDp8p8nvB2Dbv9AEW_nWofFq7TSdEg2V10mIS683neci1O6iSXM_0J2y5-eTjaWQG3WqxDYUiHC53-NK/s400/suri1.jpg" alt="" id="BLOGGER_PHOTO_ID_5165196808600223282" border="0" /></a><span style="font-weight: bold; color: rgb(51, 0, 0);font-size:85%;" >Photos: <a href="http://gloriux.blogspot.com/2007/10/el-suri-en-iquitos.html">Brava Ragazza</a></span></div><span style="color: rgb(102, 51, 0);font-size:130%;" >In Iquitos, <span style="font-style: italic;">suri </span>can be eaten at the Mercado de Belén, as well as the port of Nanay. Often they are prepared like anticuchos, brochettes on a skewer, and grilled over hot coals. Many tourists who come to the Amazon enjoy sampling <span style="font-style: italic;">suri</span>.<br /><br />So, what do they taste like? They're very rich-tasting, soft, mushy, and simply delicious.<br /><br />It doesn't surprise me considering palm oil is also very flavorful as well as being rich in beta carotene. I've been told <span style="font-style: italic;">suri </span>has curative properties, as well.</span><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqK2p7wCPuOUfkP4dfG4u-obGtKS0MV8RaOgq68rjm5SzyJyxW3Mo7-5-wSWlZNMGcmW_NB7KSmxnYbNZsARGqF_Q31ibTB2NLM2OShn5eRt0KwjMhXehkHS4LPamd3nYeaFcP/s1600-h/xyzsuri2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqK2p7wCPuOUfkP4dfG4u-obGtKS0MV8RaOgq68rjm5SzyJyxW3Mo7-5-wSWlZNMGcmW_NB7KSmxnYbNZsARGqF_Q31ibTB2NLM2OShn5eRt0KwjMhXehkHS4LPamd3nYeaFcP/s400/xyzsuri2.jpg" alt="" id="BLOGGER_PHOTO_ID_5230555359399342514" border="0" /></a><span style="font-weight: bold; color: rgb(51, 0, 0);font-size:85%;" >Photo: <a href="http://arellanos.blogspot.com/2008/05/exquisiteces-loretanas.html">Globalizado</a></span></div><br /><span style="color: rgb(102, 51, 0);font-size:130%;" >Usually, <span style="font-style: italic;">suri</span> are served <span style="font-style: italic;">anticucho</span>-style, but in conducting research for this post, I came across another recipe for <span style="font-style: italic;">suri</span>.<br /><br />If you have any grubs around, this may be a way to wow your guests at your next dinner party with this dish from <a href="http://recetasricasdelaselvaucayalina.blogspot.com/2007/11/chicharon-de-suri.html">Recetas Ricas de la Selva Ucayalina</a>:<br /><br /><span style="font-weight: bold;">Chicharrón de Suri</span><br /><br />Ingredients (feeds 6)<br /><br />1 kilo of <span style="font-style: italic;">suri</span><br />1 tablespoon of garlic<br />1 cup vegetable oil<br />5 green plantains<br />Salt to taste<br /><br />Preparation: Wash the <span style="font-style: italic;">suri</span> well and season with the crushed garlic and salt. Let rest 20 minutes. Fry in hot oil. Separately, boil 4 green plantains (can also be fried plantains). Serve <span style="font-style: italic;">suri</span> with the plantains and a <a href="http://en.wikipedia.org/wiki/Solanum_sessiliflorum">cocona </a>salad.<br /><br />Finally, what would this post be without a video showing <span style="font-style: italic;">suri</span> in all its facets, alive, grilled, and ready to eat?<br /><br />The following is from <a href="http://enlacenacional.com/">Enlace Nacional</a>, and lasts just 01:40, but gives you the full effect. My translation of the transcript appears below.</span><br /><br /><center><div><object height="336" width="420"><param name="movie" value="http://www.dailymotion.com/swf/x32zsg&v3=1&related=1"><param name="allowFullScreen" value="true"><param name="allowScriptAccess" value="always"><embed src="http://www.dailymotion.com/swf/x32zsg&v3=1&related=1" type="application/x-shockwave-flash" allowfullscreen="true" allowscriptaccess="always" height="336" width="420"></embed></object><br /><span style="color: rgb(51, 0, 0); font-weight: bold;font-size:85%;" ><a href="http://www.dailymotion.com/video/x32zsg_rematan-suri-iquitos_news">Rematan Suri - Iquitos</a><br />Video: <a href="http://www.dailymotion.com/enlacenacional">Enlace Nacional</a></span></div></center><br /><br /><span style="color: rgb(102, 51, 0);font-size:130%;" ><span style="font-weight: bold;">Anchor:</span> In Iquitos, a traditional food with great nutritional value is <span style="font-style: italic;">suri</span>, a larvae found in the <span style="font-style: italic;">aguaje</span> trunk, which due to its overpopulation is being sold by residents in the lower Belen zone. The normal price is 50 cents [of a Peruvian sol] for each one.<br /><br /><span style="font-weight: bold;">Reporter:</span> Are you familiar with <span style="font-style: italic;">suri</span>? Do you know its nutritional value and where it comes from? This morning, our cameras in Loreto [Iquitos] went to the Belen Market in search of this delicious regional food. <span style="font-style: italic;">Suri</span> looks like a worm and is found in the trunk of the <span style="font-style: italic;">aguaje</span>. <span style="font-style: italic;">Suri</span> is one of the tourist attractions of Amazonian cuisine.<br /><br />As we see here, we have <span style="font-style: italic;">suri </span>prepared an <span style="font-style: italic;">anticucho</span>, here we have fried <span style="font-style: italic;">suri</span> ready for sale; and here,. we can see them live. This is a type of sawdust in which they can stay alive for a number of hours.<br /><br /><span style="font-style: italic;">Suri </span>is also considered helpful in fighting bronchial infections in children.<br /><br /><span style="font-weight: bold;">Man with child:</span> Yes, after cooking them, you take out its fat and give it just like that, they told me to give it like that.<br /><br /><span style="font-weight: bold;">Reporter:</span> We talked with Cristina, a young <span style="font-style: italic;">suri </span>vendor whose parents have been in the <span style="font-style: italic;">suri</span> business for a number of years.<br /><br /><span style="font-weight: bold;">Cristina:</span> Yeah, there are probably 200, 250 <span style="font-style: italic;">suri</span> here.<br /><br /><span style="font-weight: bold;">Reporter:</span> 200, 250 <span style="font-style: italic;">suri</span>. But, there are a lot of people who eat them live, aren't there?<br /><br /><span style="font-weight: bold;">Cristina:</span> Yes.<br /><br /><span style="font-weight: bold;">Reporter:</span> Have you ever eaten them live?<br /><br /><span style="font-weight: bold;">Cristina: </span>No.<br /><br /><span style="font-weight: bold;">Reporter:</span> Why not?<br /><br /><span style="font-weight: bold;">Cristina:</span> Because I'm afraid to eat them alive.<br /><br /><span style="font-weight: bold;">Reporter:</span> Do they bite?<br /><br /><span style="font-weight: bold;">Cristina:</span>Yes, they bite.<br /><br /><br />Enjoy <span style="font-style: italic;">suri</span>! And remember, eat <span style="font-style: italic;">suri</span>, save the Amazon.</span><br /><br /><br /><br /><br /><br /><div align="center"><span style="color: rgb(51, 0, 0);font-size:130%;" ><strong><a href="http://perufood.blogspot.com/">Click here for the Peru Food main page.</a><br /></strong></span><br /><span style="color: rgb(153, 153, 153);font-family:arial;font-size:85%;" >TAGS: Peru, Peruvian, food, cooking, cuisine, cocina, comida, gastronomía, peruana</span></div>Unknownnoreply@blogger.com11tag:blogger.com,1999:blog-21560560.post-81092888971011098212008-08-08T10:21:00.000-07:002008-08-23T15:38:12.532-07:00Off Topic: Peru At The Beijing Olympics<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKyUw7UkYErMyeUSgwTm66_k061arkYtwv4tM_AyWUz-jU9PQM-89Fhc9L71Q4sscupoE0TsZaw6zlm3WfrNt7bZHTO3TQpJb0YaApwhJB_7RE57FvETG8-c4C0dlUUExLGk7H/s1600-h/800px-Olympic_flag.svg.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKyUw7UkYErMyeUSgwTm66_k061arkYtwv4tM_AyWUz-jU9PQM-89Fhc9L71Q4sscupoE0TsZaw6zlm3WfrNt7bZHTO3TQpJb0YaApwhJB_7RE57FvETG8-c4C0dlUUExLGk7H/s400/800px-Olympic_flag.svg.png" alt="" id="BLOGGER_PHOTO_ID_5232181322471351554" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2Y4oqxQ9Ybv6AMdGAp9-Jt8w4H8htIbwrSq8Mcxnw3RkbR9Egs4bPXO6Do_77rF6DDLKfMqM__ci_Y251g30NQOE7cvkfGXxh_5qQI4gUpm52t7NSJ3dzsSEjhiy9YezjzU0i/s1600-h/pict.php.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2Y4oqxQ9Ybv6AMdGAp9-Jt8w4H8htIbwrSq8Mcxnw3RkbR9Egs4bPXO6Do_77rF6DDLKfMqM__ci_Y251g30NQOE7cvkfGXxh_5qQI4gUpm52t7NSJ3dzsSEjhiy9YezjzU0i/s400/pict.php.jpg" alt="" id="BLOGGER_PHOTO_ID_5232181323860496066" border="0" /></a><span style="font-weight: bold; color: rgb(102, 0, 0);font-size:85%;" >Photo: <a href="http://www.rpp.com.pe/2008/08/08/delegacion_peruana_desfila_en_beijing_vestida_de_chalan_/nid_133301.html">RPP</a></span><br /></div><br /><span style="color: rgb(51, 0, 0);font-size:130%;" >Despite any controversy about the Beijing Olympics, I admit I've always loved the Olympics and will be glued to the television in these next two weeks.<br /><br />Peru has a small delegation of just thirteen lucky athletes. At the opening ceremonies in Beijing today, the Peruvian team was dressed in the traditional clothing of northern coastal Peru, with large hats typically worn by the <a href="http://www.go2peru.com/webapp/ilatintravel/articulo.jsp?cod=1998833">chalán</a>.<br /><br />Here is profile of each of the 2008 Peruvian Olympic athletes:<br /><br /></span><div style="text-align: center;"><span style="color: rgb(51, 0, 0);font-size:130%;" ><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpOBp1uqhRX17cOzo8FJcJ1ZkBpMi-I7o53Dfey0-qQ2CcF64lBCvgFj-co3lGRTcDmthVGz6fefPU09MfarwVuxtXwMj9syEsmyE3g_-zDA_0yk6fMU5tg4Yv0EejRnmT5LJG/s1600-h/peter.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpOBp1uqhRX17cOzo8FJcJ1ZkBpMi-I7o53Dfey0-qQ2CcF64lBCvgFj-co3lGRTcDmthVGz6fefPU09MfarwVuxtXwMj9syEsmyE3g_-zDA_0yk6fMU5tg4Yv0EejRnmT5LJG/s400/peter.jpg" alt="" id="BLOGGER_PHOTO_ID_5232183890888536578" border="0" /></a>Peter López, Tae Kwon Do</span></div><span style="color: rgb(51, 0, 0);font-size:130%;" ><br />26 years old. A Peruvian American, he participates in the under 68 kilo category. For six years, he represented the United States. This is his first appearance representing Peru. He is the first Peruvian tae kwon do athlete to classify for the Olympics.<br /><br /></span><div style="text-align: center;"><span style="color: rgb(51, 0, 0);font-size:130%;" ><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy3V093_PG1GW0OmV7JVlDfsv0SgkaPEyKKsVHVYtRd0yvIJJkT7CLDsN9uirs8HZNMt7ZmPLBVbkJXVgdtLh639jfwWuTnFWdo8FUAS9qsOFK-30rvDx5XP_r_z4a_hGi8VZf/s1600-h/sixto-barrera.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy3V093_PG1GW0OmV7JVlDfsv0SgkaPEyKKsVHVYtRd0yvIJJkT7CLDsN9uirs8HZNMt7ZmPLBVbkJXVgdtLh639jfwWuTnFWdo8FUAS9qsOFK-30rvDx5XP_r_z4a_hGi8VZf/s400/sixto-barrera.jpg" alt="" id="BLOGGER_PHOTO_ID_5232183896050496914" border="0" /></a>Sixto Barrerra, Wrestling</span></div><span style="color: rgb(51, 0, 0);font-size:130%;" ><br />23 years old. He competes in the 74 kilo category. He began wrestling at age 13. Currently, he studies Physical Education at San Marcos University, and classified for the Olympics after winning a gold medal at the Pan American Games.<br /><br /></span><div style="text-align: center;"><span style="color: rgb(51, 0, 0);font-size:130%;" ><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoUjjqi95XUsBjfDgdA-R-oS9SUzl3eWbDDzaeW_R63cOXcjXV1m6cTNvr7HuFLCR4GIFZEuvwUCttT3-QDozjIYc4IFHODvYqgJ7EmucKzwZp-MGay_S6NAvy57vrkkgLDuzN/s1600-h/valeria.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoUjjqi95XUsBjfDgdA-R-oS9SUzl3eWbDDzaeW_R63cOXcjXV1m6cTNvr7HuFLCR4GIFZEuvwUCttT3-QDozjIYc4IFHODvYqgJ7EmucKzwZp-MGay_S6NAvy57vrkkgLDuzN/s400/valeria.jpg" alt="" id="BLOGGER_PHOTO_ID_5232183897488958482" border="0" /></a>Valeria Silva Merea, Swimming</span></div><span style="color: rgb(51, 0, 0);font-size:130%;" ><br />22 years old. She began swimming at age seven at the Lima Club Regatas. Her parents, Javier Silva and Luisa Merea, are also athletes who were on the Peruvian national volleyball team, and her brother Matías is a professional tennis player. She is the only Peruvian athlete at these Games who was previously an Olympian, having represented Peru at Athens 2004.<br /><br /></span><div style="text-align: center;"><span style="color: rgb(51, 0, 0);font-size:130%;" ><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrl4RqqBQt5qHkhBQXTtCc6Sb_kHUAtC1YasOpACjW942QO4QpXNN3CYQCvlqKLkJf6R_Yb78XkONkSyHKhxWUWmERXQ7YrxnOeF-DFEQsN4P8vGIJ26WIG6VUhDKWG6UNC3TD/s1600-h/louis-tristan.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrl4RqqBQt5qHkhBQXTtCc6Sb_kHUAtC1YasOpACjW942QO4QpXNN3CYQCvlqKLkJf6R_Yb78XkONkSyHKhxWUWmERXQ7YrxnOeF-DFEQsN4P8vGIJ26WIG6VUhDKWG6UNC3TD/s400/louis-tristan.jpg" alt="" id="BLOGGER_PHOTO_ID_5232183237821096114" border="0" /></a>Louis Tristán Panizo, Long Jump</span></div><span style="color: rgb(51, 0, 0);font-size:130%;" ><br />24 years old. In school, his teacher convinced him to switch from basketball to the long jump. He is currently one of the favorites of the Peruvian team.<br /><br /></span><div style="text-align: center;"><span style="color: rgb(51, 0, 0);font-size:130%;" ><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAfeI5fgvFzgZazkgnv-UfgzYpjbRfzn6x5TCJtOz3dTqRRajbkvPla4X8Ndxl89y2KfjK6GCfxHxZiD3Cb6vcPtBVHSHr1LqD-K0KRcLMa0RYQS_pvAZhOEQZ2UkU3kwf9v-t/s1600-h/marco-matellini.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAfeI5fgvFzgZazkgnv-UfgzYpjbRfzn6x5TCJtOz3dTqRRajbkvPla4X8Ndxl89y2KfjK6GCfxHxZiD3Cb6vcPtBVHSHr1LqD-K0KRcLMa0RYQS_pvAZhOEQZ2UkU3kwf9v-t/s400/marco-matellini.jpg" alt="" id="BLOGGER_PHOTO_ID_5232183235233813922" border="0" /></a>Marco Matellini, Skeet Shooting</span></div><span style="color: rgb(51, 0, 0);font-size:130%;" ><br />36 years old. He has been shooting since age 14. He is currently one of South America's top-ranked skeet shooters.<br /><br /></span><div style="text-align: center;"><span style="color: rgb(51, 0, 0);font-size:130%;" ><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp-p7lKCG-hzhF41gDBryYt3wf65xSU_jFO9jb5JjLrwz3iSvZ0tSBlbgeFCIhgTZIJlnG-FsUmrtlGU_jSm7UK2oaZuz6QaRvsNQr2Jjosm64WfD-fH52oUzI2PmPavyIBW9f/s1600-h/maria-luisa.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp-p7lKCG-hzhF41gDBryYt3wf65xSU_jFO9jb5JjLrwz3iSvZ0tSBlbgeFCIhgTZIJlnG-FsUmrtlGU_jSm7UK2oaZuz6QaRvsNQr2Jjosm64WfD-fH52oUzI2PmPavyIBW9f/s400/maria-luisa.jpg" alt="" id="BLOGGER_PHOTO_ID_5232183235154210162" border="0" /></a>Maria Doig, Fencing</span></div><span style="color: rgb(51, 0, 0);font-size:130%;" ><br />16 years old. She has been fencing since age five. Despite not being able to compete due to an injury at the classification meet in Mexico earlier this year, her prior record earned her a place on the Peruvian team.<br /><br /></span><div style="text-align: center;"><span style="color: rgb(51, 0, 0);font-size:130%;" ><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUigm4Sri17EyisNL4ZCsXGFV5K_Z042_FjEWQQQsJxVoXFJa2vuCV7rolsMQe-yTTpzYfcstfswJ-gle3QRDN4tvniCi3N0RpWbDdiB-507qAfROx1KuKsLV1SINNDmSjhMA-/s1600-h/maria-portilla.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUigm4Sri17EyisNL4ZCsXGFV5K_Z042_FjEWQQQsJxVoXFJa2vuCV7rolsMQe-yTTpzYfcstfswJ-gle3QRDN4tvniCi3N0RpWbDdiB-507qAfROx1KuKsLV1SINNDmSjhMA-/s400/maria-portilla.jpg" alt="" id="BLOGGER_PHOTO_ID_5232183235119789890" border="0" /></a>Maria Portilla, Marathon</span></div><span style="color: rgb(51, 0, 0);font-size:130%;" ><br />36 years old. From Apurímac, she currently lives and trains in the United States. She classified for the Olympics thanks to her placement at the Salt Lake City Marathon at 2:40 hours.<br /><br /></span><div style="text-align: center;"><span style="color: rgb(51, 0, 0);font-size:130%;" ><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtA2uoA2v8KIB9qiRnf7_-91iPQyZwnTiTejTcLUaHSwyEF-So9BPVh0h4_tW8Tiui6GY8NnsE1HtT0FV2cEtHeNf-tnmqcLGgGZnSFyxRxWdN5m6PVMgDZLJmxCA-Ptjw5FQI/s1600-h/paloma.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtA2uoA2v8KIB9qiRnf7_-91iPQyZwnTiTejTcLUaHSwyEF-So9BPVh0h4_tW8Tiui6GY8NnsE1HtT0FV2cEtHeNf-tnmqcLGgGZnSFyxRxWdN5m6PVMgDZLJmxCA-Ptjw5FQI/s400/paloma.jpg" alt="" id="BLOGGER_PHOTO_ID_5232183234723833234" border="0" /></a>Paloma Schmidt, Sailing</span></div><span style="color: rgb(51, 0, 0);font-size:130%;" ><br />21 years old. From Lima, she obtained a spot on the team thanks to her placement at the World Sailing Competition in New Zealand.<br /><br /></span><div style="text-align: center;"><span style="color: rgb(51, 0, 0);font-size:130%;" ><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhygzq9y16Sh6j3QwePgrllOaOUBKyCezNk6R4f0XuXo39DSC1K69oitsjDBfFXm-t35sWHUFUv9OYowFU7EC00EVTuzh3nhl0ILW7DKUfjnoMm4jPDTwRBAUU5fyYLutiyjmRG/s1600-h/carlos-zegarra.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhygzq9y16Sh6j3QwePgrllOaOUBKyCezNk6R4f0XuXo39DSC1K69oitsjDBfFXm-t35sWHUFUv9OYowFU7EC00EVTuzh3nhl0ILW7DKUfjnoMm4jPDTwRBAUU5fyYLutiyjmRG/s400/carlos-zegarra.jpg" alt="" id="BLOGGER_PHOTO_ID_5232182361093526322" border="0" /></a>Carlos Erick Zegarra Presser, Judo</span></div><span style="color: rgb(51, 0, 0);font-size:130%;" ><br />23 years old. He weighs 100 kilos and is 2.01 meters tall, but his friends call him <span style="font-style: italic;">Chiquito</span>, which means Shorty. He has trained in Peru and Spain.<br /><br /></span><div style="text-align: center;"><span style="color: rgb(51, 0, 0);font-size:130%;" ><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggkdGEZoxJG_Zew-5VV49z5-m3loJX8CC7HAlmSfs8lJlLJCYPE78eHF9LktDCeCAe9GXnWM3lvFnx2ZKYhCWelCWQ7P_4JMjIA0vhE2Oculy5k2Ra-7CFi1dK4qh3O6odn39T/s1600-h/claudia-rivero.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggkdGEZoxJG_Zew-5VV49z5-m3loJX8CC7HAlmSfs8lJlLJCYPE78eHF9LktDCeCAe9GXnWM3lvFnx2ZKYhCWelCWQ7P_4JMjIA0vhE2Oculy5k2Ra-7CFi1dK4qh3O6odn39T/s400/claudia-rivero.jpg" alt="" id="BLOGGER_PHOTO_ID_5232182364107877074" border="0" /></a>Claudia Rivero Modenesi, Badminton</span></div><span style="color: rgb(51, 0, 0);font-size:130%;" ><br />23 years old. She began playing badminton at age 10. She left her studies at the University of Lima to travel and train in Germany. She is the first Peruvian to earn her spot at the Olympics in badminton due to her ranking and not a wild card or invitation.<br /><br /></span><div style="text-align: center;"><span style="color: rgb(51, 0, 0);font-size:130%;" ><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil5rtZDBtJThiFVIcuEldzCV-N44hjY8-lUoQNiu1uXYcM3k7esnLJdw7txuY2BL6Tz0P4uM5evqDAMzm3B3JZMoQzW3kgI1kLJ_NZv6_t3MWbJu5hQ1ijeLitZuaGcRuEuP7l/s1600-h/constantino-leon.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil5rtZDBtJThiFVIcuEldzCV-N44hjY8-lUoQNiu1uXYcM3k7esnLJdw7txuY2BL6Tz0P4uM5evqDAMzm3B3JZMoQzW3kgI1kLJ_NZv6_t3MWbJu5hQ1ijeLitZuaGcRuEuP7l/s400/constantino-leon.jpg" alt="" id="BLOGGER_PHOTO_ID_5232182363886942946" border="0" /></a>Constantino León, Marathon</span></div><span style="color: rgb(51, 0, 0);font-size:130%;" ><br />32 years old. Born in Huancavelica, he trains in Canada. His time of 2:17:41 in the Pre-Olympics earned him his place on the team.<br /><br /></span><div style="text-align: center;"><span style="color: rgb(51, 0, 0);font-size:130%;" ><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR9XA64d1zC_0RaR86ubaFVjoQXG89UnvcdP0pSL0R6S70huBHXh5tYNTEM6KL4je0gIXptUa9NW5rFinpc3gD-hiEQnDar87lXvER0qmta8L0Wa9_ex0oko_AjcOMRoz9-Sy7/s1600-h/cristina-cornejo.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR9XA64d1zC_0RaR86ubaFVjoQXG89UnvcdP0pSL0R6S70huBHXh5tYNTEM6KL4je0gIXptUa9NW5rFinpc3gD-hiEQnDar87lXvER0qmta8L0Wa9_ex0oko_AjcOMRoz9-Sy7/s400/cristina-cornejo.jpg" alt="" id="BLOGGER_PHOTO_ID_5232182365071488450" border="0" /></a>Cristina Cornejo, Weight Lifting</span></div><span style="color: rgb(51, 0, 0);font-size:130%;" ><br />22 years old. She participates in the +75 kilo category. She is one of the top forty female weightlifters in the world, and is current South American champion in her category.<br /><br /></span><div style="text-align: center;"><span style="color: rgb(51, 0, 0);font-size:130%;" ><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtnh17c-JA_DICCFQy8L8pBdPKlwHB0Et33XmM5JsoAgY2R6PngeYuA3egM8mAipIzoziJF6LUftUyh4I4pdy2WQo0XR4WHNiOV6FjPvPU_xfLRLDTLdoiqeiiNtfZ3AklJhV6/s1600-h/joseemmanuel.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtnh17c-JA_DICCFQy8L8pBdPKlwHB0Et33XmM5JsoAgY2R6PngeYuA3egM8mAipIzoziJF6LUftUyh4I4pdy2WQo0XR4WHNiOV6FjPvPU_xfLRLDTLdoiqeiiNtfZ3AklJhV6/s400/joseemmanuel.jpg" alt="" id="BLOGGER_PHOTO_ID_5232182366111736306" border="0" /></a>José Emmanuel Crescimbeni, Swimming</span></div><span style="color: rgb(51, 0, 0);font-size:130%;" ><br />17 years old. Born in the US, he has been competing for the past three years. His specialty is the 200 meter butterfly.<br /><br /><center><object width="425" height="349"><param name="movie" value="http://www.youtube.com/v/HBkitKF_Bv0&hl=en&fs=1&color1=0x3a3a3a&color2=0x999999&border=1"></param><param name="allowFullScreen" value="true"></param><embed src="http://www.youtube.com/v/HBkitKF_Bv0&hl=en&fs=1&color1=0x3a3a3a&color2=0x999999&border=1" type="application/x-shockwave-flash" allowfullscreen="true" width="425" height="349"></embed></object></center></span><div style="text-align: center;"><span style="color: rgb(51, 0, 0);font-size:130%;" >Peru In The Parade Of Nations</span><br /></div><span style="color: rgb(51, 0, 0);font-size:130%;" ><br /><br /><span style="font-weight: bold;">Go Peru!</span><br /><br /><br />Athlete Photos and Bios: <a href="http://www.skyscrapercity.com/">DiegoXD<br /></a></span><br /><br /><br /><br /><br /><br /><div align="center"><span style="color: rgb(51, 0, 0);font-size:130%;" ><strong><a href="http://perufood.blogspot.com/">Click here for the Peru Food main page.</a><br /></strong></span><br /><span style="color: rgb(153, 153, 153);font-family:arial;font-size:85%;" >TAGS: Peru, Peruvian, food, cooking, cuisine, cocina, comida, gastronomía, peruana</span></div>Unknownnoreply@blogger.com10tag:blogger.com,1999:blog-21560560.post-31548665778390289532008-08-07T07:07:00.000-07:002008-08-07T07:22:44.375-07:00Sipan Cocina Peruana & Pisco Bar In Buenos Aires<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ7PwL5EWL41gaQR1s4_6U8nktkbugN5Fq0HKlVHpLlW2c1SdVzjr63LWPB8WtIC9RgZ9WoiXVln8PQwB2bbakzIET_lhlmcfIV2rXg2HPwXRIpbgY48lcUU35cxORL9Lqutd3/s1600-h/sipan3.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ7PwL5EWL41gaQR1s4_6U8nktkbugN5Fq0HKlVHpLlW2c1SdVzjr63LWPB8WtIC9RgZ9WoiXVln8PQwB2bbakzIET_lhlmcfIV2rXg2HPwXRIpbgY48lcUU35cxORL9Lqutd3/s400/sipan3.jpg" alt="" id="BLOGGER_PHOTO_ID_5231759921000888146" border="0" /></a><div style="text-align: center;"><span style="color: rgb(102, 0, 0);font-size:130%;" ><span style="font-weight: bold;font-size:85%;" >Photo: <a href="http://guiaoleo.com/detail.php?ID=3610">Guía Óleo</a></span></span><br /></div><span style="font-size:130%;"><br /><span style="color: rgb(204, 0, 0);">One city in which Peruvian cuisine had a bit of a challenge in gaining a culinary foothold is Buenos Aires.</span><br /><br /><span style="color: rgb(204, 0, 0);">As Jorge Gobbi explained in his </span><a style="color: rgb(204, 0, 0);" href="http://www.blogdeviajes.com.ar/">travel blog</a><span style="color: rgb(204, 0, 0);">, Peruvian food in that city was initally seen as a cheap dining option, primarily found in mom-and-pop establishments geared more to the thousands of Peruvian immigrants who live and work in Buenos Aires.<br /><br />Back in 2006, Gobbi </span><a style="color: rgb(204, 0, 0);" href="http://www.blogdeviajes.com.ar/articulos/comida-peruana-en-buenos-aires-sobre-la-subordinacion-en-el-campo-culinario/">wrote</a><span style="color: rgb(204, 0, 0);">, "to become a gourmet option, Peruvian food needs to transform itself, both in its preparation and presentation, and refine itself to the elements of <span style="font-style: italic;">haute cuisine</span>."</span><br /><br /><span style="color: rgb(204, 0, 0);">It appears that in the interim of the past couple of years, the Peruvian food boom has reached Buenos Aires, and there are now various high-end options for Peruvian food in the Argentine capital.</span><br /><br /></span><div style="text-align: center;"><span style="font-size:130%;"><a style="color: rgb(204, 0, 0);" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAhg0B1cZvomtPkOG0tYR5pH61PsA1TMy6ZzSDKUXlAT-KASE5C3lbUdhjhGDBitXPNtzsVsIu8g8zgmJS1hyphenhyphen-rT8_3qPGPEhaOZwtg5_5a-q7lbDAbd89tkX8JRPOTdAyDrJf/s1600-h/sipan.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAhg0B1cZvomtPkOG0tYR5pH61PsA1TMy6ZzSDKUXlAT-KASE5C3lbUdhjhGDBitXPNtzsVsIu8g8zgmJS1hyphenhyphen-rT8_3qPGPEhaOZwtg5_5a-q7lbDAbd89tkX8JRPOTdAyDrJf/s400/sipan.JPG" alt="" id="BLOGGER_PHOTO_ID_5230124171672408562" border="0" /></a><span style="color: rgb(102, 0, 0); font-weight: bold;font-size:85%;" >Photo: <a href="http://www.sipan.com.ar/">Sipan Cocina Peruana & Pisco Bar</a></span></span><br /></div><span style="font-size:130%;"><br /><span style="color: rgb(204, 0, 0);">A </span><a style="color: rgb(204, 0, 0);" href="http://www.lanacion.com.ar/catalogos/restaurantes/ficha.asp?e_id=1785&es_id=2630">recent review</a><span style="color: rgb(204, 0, 0);"> in the Buenos Aires daily, </span><a style="color: rgb(204, 0, 0);" href="http://www.lanacion.com.ar/">La Nación</a><span style="color: rgb(204, 0, 0);">, features Sipan Cocina Peruana & Pisco Bar, located in the Retiro district of the city.<br /><br />Named after the </span><a style="color: rgb(204, 0, 0);" href="http://en.wikipedia.org/wiki/Sipan">Moche archaeological site </a><span style="color: rgb(204, 0, 0);">in northern Peru, famous for the tomb of </span><a style="color: rgb(204, 0, 0);" href="http://en.wikipedia.org/wiki/Lord_of_Sip%C3%A1n">The Lord of Sipán</a><span style="color: rgb(204, 0, 0);">, the La Nación note highlights the culinary trajectory of owner José Castro Mendivil, formerly of the Japanese Peruvian restaurant </span><a style="color: rgb(204, 0, 0);" href="http://www.osaka.com.pe/">Osaka</a><span style="color: rgb(204, 0, 0);">, and the Marriot Marquis Hotel in New York City.</span><br /><br /></span><div style="text-align: center;"><span style="font-size:130%;"><a style="color: rgb(204, 0, 0);" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUcQFvZWfuIAJP0-rbNuH1ZB4bMji8eHyeawlV2WGFDy5fCseI_mOC-bBOyTBT2eBy_Qysn9Ak6_eMRknYNwNdT4GMRzLd6GX54__MkHj8a_q19Tb5e2Ssg3fGEo7FykmPeqxj/s1600-h/sipan2.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUcQFvZWfuIAJP0-rbNuH1ZB4bMji8eHyeawlV2WGFDy5fCseI_mOC-bBOyTBT2eBy_Qysn9Ak6_eMRknYNwNdT4GMRzLd6GX54__MkHj8a_q19Tb5e2Ssg3fGEo7FykmPeqxj/s400/sipan2.JPG" alt="" id="BLOGGER_PHOTO_ID_5230124171686985570" border="0" /></a><span style="color: rgb(102, 0, 0); font-weight: bold;font-size:85%;" >Photo: <a href="http://www.sipan.com.ar/">Sipan Cocina Peruana & Pisco Bar</a></span></span><br /></div><span style="font-size:130%;"><br /><span style="color: rgb(204, 0, 0);">The restaurant offers a full Nikkei Peruvian sushi bar, which also features the sashimi-like <span style="font-style: italic;">tiraditos</span>, such as salmon in passion fruit, or octopus with a cilantro mayonnaise. Sipan also serves <span style="font-style: italic;">chifa</span>, which is Peruvian-style Chinese food, as well as offering a wide variety of fine piscos, such as Biondi, Payet, Ocucaje, Queirolo, Centenario Najar and Gran Cruz.<br /><br />Sipan was also mentioned by </span><a style="color: rgb(204, 0, 0);" href="http://www.clarin.com/">Clarín</a><span style="color: rgb(204, 0, 0);">, another major Buenos Aires daily, which </span><a style="color: rgb(204, 0, 0);" href="http://www.restaurantes.clarin.com/ficha.aspx?ID_Restaurante=1094">mentions</a><span style="color: rgb(204, 0, 0);"> the restaurant's decoration, focused around the color red "which represents the fusion of Peruvian, Chinese, and Japanese cuisine as well as the rich cultural legacy of Peru, including the discovery of the tomb of the Lord of Sipan."</span><br /><br /></span><div style="text-align: center;"><span style="font-size:130%;"><a style="color: rgb(204, 0, 0);" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-J_bqzpyEzSIZSqoRUuwo5DckuxgDYLBDwqLwXftIGAO4s2GcqI-NJwefZvLbjfGGaYjXC9k6SlCVfkoHsR1qa-yloMvjSCb1o_oTG11vDrpE8Yw1t_5OHZ78hx3XaIQrs01K/s1600-h/SIPAN_foto4.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-J_bqzpyEzSIZSqoRUuwo5DckuxgDYLBDwqLwXftIGAO4s2GcqI-NJwefZvLbjfGGaYjXC9k6SlCVfkoHsR1qa-yloMvjSCb1o_oTG11vDrpE8Yw1t_5OHZ78hx3XaIQrs01K/s400/SIPAN_foto4.jpg" alt="" id="BLOGGER_PHOTO_ID_5231759924045175714" border="0" /></a><span style="font-weight: bold; color: rgb(102, 0, 0);font-size:85%;" >Photo: <a href="http://www.sipan.com.ar/">Sipan Cocina Peruana & Pisco Bar</a></span></span><br /></div><span style="font-size:130%;"><br /><span style="color: rgb(204, 0, 0);">In the Buenos Aires restaurant guide, </span><a style="color: rgb(204, 0, 0);" href="http://guiaoleo.com/">Guía Óleo</a><span style="color: rgb(204, 0, 0);">, we found the following most-recent customer reviews of Sipan in the </span><a style="color: rgb(204, 0, 0);" href="http://guiaoleo.com/detail.php?ID=3610">comments section</a><span style="color: rgb(204, 0, 0);">:</span><br /><br /><span style="color: rgb(204, 0, 0);">"It's really been a while since I had truly enjoyed a meal in a restaurant in Buenos Aires, in a restaurant that breaks with the tradition of what we usually eat here (grilled meats, breaded steaks, and pastas) which eventually becomes routine. The pisco sour was magnificent, although expensive, and the flavor of the dishes was very delicious and different, as well having a good presentation."</span><br /><br /><span style="color: rgb(204, 0, 0);">"A low-key locale but very pleasant. The piscos are not only very good but help you relax to enjoy the good food. The menu is impeccable. There is a varied and well-balanced selection of dishes. It's hard to choose because quality and flavor are present in all the options. Desserts are worth a special mention. My dining companions happily enjoyed their <span style="font-style: italic;">suspiro limeño</span>, while I had the <span style="font-style: italic;">tres leches</span>, which was truly exquisite. The decoration is fine, but nothing out-of-this-world. I don't recommend it for romantic dinners."</span><br /><br /><span style="color: rgb(204, 0, 0);">"The food (<span style="font-style: italic;">tiradito</span> and fried rolls) were excellent and this meal allowed us to escape from the routine and try a different cuisine from the traditional type found in Buenos Aires. The service and recommendations were very good. The dining area was very comfortable. I recommend it."<br /><br />The blog, <a href="http://katiadocumet.wordpress.com/">Cocineros Impunes</a>, also has a review in Spanish of Sipan at <a href="http://katiadocumet.wordpress.com/2008/08/06/sipan-las-cuatro-cocinas-del-peru-en-un-solo-lugar/">this link</a>.<br /></span><br /><br /><br /></span><span style="font-weight: bold; color: rgb(204, 0, 0);font-size:130%;" >Sipan Cocina Peruana & Pisco Bar</span><span style="font-size:130%;"><br /><span style="color: rgb(204, 0, 0);">Paraguay 624, corner of Florida</span><br /><span style="color: rgb(204, 0, 0);">Retiro, Buenos Aires</span><br /><span style="color: rgb(204, 0, 0);">Phone: 4315-0763</span><br /><span style="color: rgb(204, 0, 0);">Website: </span><a style="color: rgb(204, 0, 0);" href="http://www.sipan.com.ar/">Sipan Cocina Peruana & Pisco Bar</a></span><br /><br /><br /><br /><br /><br /><div align="center"><span style="color: rgb(51, 0, 0);font-size:130%;" ><strong><a href="http://perufood.blogspot.com/">Click here for the Peru Food main page.</a><br /></strong></span><br /><span style="color: rgb(153, 153, 153);font-family:arial;font-size:85%;" >TAGS: Peru, Peruvian, food, cooking, cuisine, cocina, comida, gastronomía, peruana</span></div>Unknownnoreply@blogger.com11tag:blogger.com,1999:blog-21560560.post-33881126022795324912008-08-06T07:32:00.000-07:002008-08-06T08:02:22.425-07:00Peruvian Food Blogger Conference, The World's Largest Ceviche, And A Bit Of Shameless Self-Promotion<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrakMWw4A8A0Y1RTzOyXazvfBer2-T8ANqx7QVyKaxEf3JbuVbJWinoApdrg37qpjsIGjDxJ3Oizl8UoqK0qIrgj6AwA2jHG-_InWhGOd0WJdi7ITxozcUHyKpI8uVkOSMz1vy/s1600-h/alex01.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrakMWw4A8A0Y1RTzOyXazvfBer2-T8ANqx7QVyKaxEf3JbuVbJWinoApdrg37qpjsIGjDxJ3Oizl8UoqK0qIrgj6AwA2jHG-_InWhGOd0WJdi7ITxozcUHyKpI8uVkOSMz1vy/s400/alex01.jpg" alt="" id="BLOGGER_PHOTO_ID_5227246802531493890" border="0" /></a><span style="color: rgb(102, 0, 0); font-weight: bold;font-size:85%;" >Photo: <a href="http://arellanos.blogspot.com/2008/07/evento-blogs-y-gastronomia-23-de-julio.html">Globalizado</a></span><br /></div><span style="color: rgb(51, 0, 0);font-size:130%;" >We were not in Lima this past July 23, when Peruvian food bloggers gathered to meet for a conference exploring the connection between blogs, gastronomy, and tourism.<br /><br />The event was organized by a recently launched site, <a href="http://gastroblogs.com/">Gastroblogs</a>, which touts itself as the "Peruvian Food Blogger Community", in conjunction with the Peruvian blog aggregator, <a href="http://www.blogsperu.com/">BlogsPerú</a>.<br /><br />We must say that in the two and a half years we've been blogging about Peruvian food, we've seen many Peruvian food blogs appear in the Peruvian blogosphere. Some are excellent, still exist, and are listed on our left sidebar under the title Peruvian Food Blogs In Spanish. Others, unfortunately, have come and gone, a testament to the challenge of maintaining a blog, mainly time, consistency, and dedication.<br /><br />So, we were pleased to hear about this event, which gave Peruvian food bloggers in Peru an opportunity to come together and share their ideas.<br /><br />In Peru, Peruvian food is not only seen as a type of national treasure, but in a country for which tourism is a major industry, Peruvian food is also seen as valuable commodity, an asset that encourages even more tourism and helps brand the image of the country. It is no surprise that the Peruvian government, as well as private organizations, take Peruvian food very seriously, and look to ways to further promote it.<br /><br /></span><div style="text-align: center;"><span style="color: rgb(51, 0, 0);font-size:130%;" ><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8f-sIMYI01gHnttSVz32Q3uIiias7OI1J5kN2s48lgA1tAfRenPFkJmr43jJdtW9FbD0p4HTcVed-WKM9dJCGTERlfs8S-iX1wXEfuJBcmQjf80VOuDvylmz0WidwFQ7cDGRI/s1600-h/2495299790_926a5fdb87_o.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8f-sIMYI01gHnttSVz32Q3uIiias7OI1J5kN2s48lgA1tAfRenPFkJmr43jJdtW9FbD0p4HTcVed-WKM9dJCGTERlfs8S-iX1wXEfuJBcmQjf80VOuDvylmz0WidwFQ7cDGRI/s400/2495299790_926a5fdb87_o.jpg" alt="" id="BLOGGER_PHOTO_ID_5231403908193168530" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcHJdGwn6fj9Oz5MFbjjYjrvoQ84OGnwd33V26ZFk7PBAPbwb1Zxs41ai4WrLnBAy2fSxXSHGkWv124F4Rt5cn6JHPjQrueSY8Zj-3ihdxO-0AhO9FOYioRhEZOi0cz56cNHUf/s1600-h/logo.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcHJdGwn6fj9Oz5MFbjjYjrvoQ84OGnwd33V26ZFk7PBAPbwb1Zxs41ai4WrLnBAy2fSxXSHGkWv124F4Rt5cn6JHPjQrueSY8Zj-3ihdxO-0AhO9FOYioRhEZOi0cz56cNHUf/s400/logo.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5231416426522625794" /></a><span style="color: rgb(102, 0, 0); font-weight: bold;font-size:85%;" >Photos: <a href="http://www.cebicheguinnes.blogspot.com/">El Cebiche Guinness</a></span></span><br /></div><span style="color: rgb(51, 0, 0);font-size:130%;" >The latest attempt to promote Peruvian food on a global scale is the effort to create the world's largest ceviche in order to set a new Guinness World Record.<br /><br />From what we've read in the<a href="http://www.rpp.com.pe/2008/07/28/peru_alista_a_400_cocineros_para_preparar_el_cebiche_mas_grande_del_mundo/nid_132234.html"> press</a> and at a<a href="http://www.cebicheguinnes.blogspot.com/"> blog</a> dedicated to this feat, the current Guinness World's Record for the Largest Ceviche is held by Mexico, although Peru has previously held this title.<br /><br />Over 400 Peruvian chefs are being convened by Chef Flavio Solórzano who will prepare five-thousand kilos (that's a staggering 11, 023 pounds!) of fish, with equally staggering amounts of the hot pepper </span><span style="font-style: italic; color: rgb(51, 0, 0);font-size:130%;" >ají</span><span style="color: rgb(51, 0, 0);font-size:130%;" >, lemons, and onions.<br /><br />What we haven't ascertained is exactly when this event will be held, possibly in November or December, but as soon as we get further details we'll let you know.<br /><br />And finally, a bit of shameless self-promotion: The </span><span style="font-style: italic; color: rgb(51, 0, 0);font-size:130%;" >other</span><span style="color: rgb(51, 0, 0);font-size:130%;" > Peruvian blog aggregator, <a href="http://www.perublogs.com/">PerúBlogs</a>, along with the <a href="http://paginasamarillas.com.pe/index.do">Peruvian Yellow Pages</a>, is currently holding a contest so blog readers can select the top Peruvian blogs. There are 20 categories, and we received an e-mail from a reader letting us know we had been kindly nominated.<br /><br />Having said, we're just going to copy what we've placed on the right sidebar of this blog. If you find this blog useful or of interest, please take a moment to vote for Peru Food.<br /><br />Voting ends on August 22. The directions on how to vote, as well as the button, which is a direct link to the voting site, appear below, as well as on the sidebar:<br /></span><blockquote style="color: rgb(51, 0, 0);"><span style="font-size:130%;">There is a contest currently underway in Peru to select the best blogs. I got an e-mail telling me Peru Food had been nominated in the </span><span style="font-style: italic;font-size:130%;" >Gastronomía</span><span style="font-size:130%;">, Gastronomy, category. If you like this blog, or find anything useful on it, please take a second to click on the button below and vote. We would be very thankful. The URL is already input, and all you have to do is scroll down the </span><span style="font-style: italic;font-size:130%;" >Categoría</span><span style="font-size:130%;"> section until you get to </span><span style="font-style: italic;font-size:130%;" >Gastronomía</span><span style="font-size:130%;">, then type your e-mail address, and click the gray </span><span style="font-style: italic;font-size:130%;" >Confirmar Mi Voto</span><span style="font-size:130%;"> button. You will receive an e-mail to confirm your vote; otherwise, it will not be counted. Thank you!</span></blockquote><br /><br /><div><center><script src="http://www.20blogsperuanos.com/scripts/20blogs-2.js" type="text/javascript"> </script></center></div><span style="color: rgb(51, 0, 0);font-size:130%;" ><br /><br /><br />Enjoy some Peruvian food today!</span><br /><br /><br /><br /><br /><br /><div align="center"><span style="color: rgb(51, 0, 0);font-size:130%;" ><strong><a href="http://perufood.blogspot.com/">Click here for the Peru Food main page.</a><br /></strong></span><br /><span style="color: rgb(153, 153, 153);font-family:arial;font-size:85%;" >TAGS: Peru, Peruvian, food, cooking, cuisine, cocina, comida, gastronomía, peruana</span></div>Unknownnoreply@blogger.com14tag:blogger.com,1999:blog-21560560.post-27362932939929489182008-08-05T14:28:00.000-07:002008-08-05T14:44:26.664-07:00Todd English: Peruvian Food The Next Big Cuisine<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQV5ki0NWFCr1hnhXEMmRG39f4skEJlGJlKwpfqF8O8tBPJt2ddPTXJZPxjf4NMDmjAVj_TrNhLitAbJOmoEai9QV3P7ri5j6n0tdoq8eLvVyMCKkmhGKq0Xk0au-DZmO5PFAj/s1600-h/toddenglish.gif"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQV5ki0NWFCr1hnhXEMmRG39f4skEJlGJlKwpfqF8O8tBPJt2ddPTXJZPxjf4NMDmjAVj_TrNhLitAbJOmoEai9QV3P7ri5j6n0tdoq8eLvVyMCKkmhGKq0Xk0au-DZmO5PFAj/s400/toddenglish.gif" alt="" id="BLOGGER_PHOTO_ID_5231124317912229922" border="0" /></a><span style="color: rgb(51, 0, 0); font-weight: bold;font-size:85%;" >Photo: <a href="http://www.benemag.com/index.html">Bene Magazine</a></span><br /></div><br /><span style="color: rgb(102, 0, 0);font-size:130%;" >In a recent <a href="http://nymag.com/daily/food/2008/08/todd_english_predicts_peruvian_1.html">article</a> which appeared in the August 4 edition of <a href="http://nymag.com/">New York Magazine</a>, celebrity chef <a href="http://www.toddenglish.com/">Todd English</a> echoes what many chefs and food cognoscenti have been saying, that Peruvian cuisine is poised to explode on the culinary scene.<br /><br />Here's what this well-known American chef had to say in a brief interview, which was picked up by <a href="http://nymag.com/daily/food/2008/08/todd_english_predicts_peruvian_1.html">New York Magazine</a> from <a href="http://guestofaguest.com/nyc-interviews/todd-english-talks-libertine-eva-longoria-and-what-food-turns-him-on/">Guest of a Guest</a>:</span><blockquote style="color: rgb(102, 0, 0);"><span style="font-size:130%;"><a href="http://guestofaguest.com/">Guest of a Guest</a> has a few words with Todd English ... and asks him, "What currently turns you on about food?" [English responds], "I just came back from Peru, where the chefs are doing incredible things. I think Peruvian food is going to be the next big thing."</span></blockquote><span style="color: rgb(102, 0, 0);font-size:130%;" ><br /><br />We told you so ...<br /></span><br /><br /><br /><br /><br /><div align="center"><span style="color: rgb(51, 0, 0);font-size:130%;" ><strong><a href="http://perufood.blogspot.com/">Click here for the Peru Food main page.</a><br /></strong></span><br /><span style="color: rgb(153, 153, 153);font-family:arial;font-size:85%;" >TAGS: Peru, Peruvian, food, cooking, cuisine, cocina, comida, gastronomía, peruana</span></div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-21560560.post-20582254829279446952008-08-05T07:55:00.000-07:002008-08-05T08:00:59.599-07:00A Taste Of Peru: 2008 Gourmet Tour To Peru<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn5QQfqp5gZKpF8yVLxIcgxgPsAqVRWVeLg9miSDk_8yGc5e5wq2RuZOwGKUvvMoBqiWq6mvlfMPMOxHrRXoQ2bRp0ssfZnY4Uwp7Xc6qotsqKoQ3CH6i8wkqtRlF5q6Kv4v-s/s1600-h/zlogo-ATOP.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn5QQfqp5gZKpF8yVLxIcgxgPsAqVRWVeLg9miSDk_8yGc5e5wq2RuZOwGKUvvMoBqiWq6mvlfMPMOxHrRXoQ2bRp0ssfZnY4Uwp7Xc6qotsqKoQ3CH6i8wkqtRlF5q6Kv4v-s/s400/zlogo-ATOP.jpg" alt="" id="BLOGGER_PHOTO_ID_5231043641243860290" border="0" /></a><span style="color: rgb(51, 0, 0);font-size:130%;" ><br />Once again, the two-sister team of Penelope Alzamora and Brisa Deneumostier, about whom we wrote back in 2007, at <a href="http://perufood.blogspot.com/2007/02/taste-of-peru-gourmet-tours.html">this link</a>, are leading a gourmet tour to their native Peru this October. Both sisters are chefs and have professional and family connections to some of Peru's top restaurateurs.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9nGMdSpBg-BUHB9dGmZ2MdVheiRD_PMDcpB0iPFcC1XImoYHcNhqu8gyvrampV_GkfJw2C-mOgyckiYUc1wBmiIGP_rk3xIArhPqBXItyZaXm6FEQQ-eLLR9hVly-YnKymwjT/s1600-h/zpulpo.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9nGMdSpBg-BUHB9dGmZ2MdVheiRD_PMDcpB0iPFcC1XImoYHcNhqu8gyvrampV_GkfJw2C-mOgyckiYUc1wBmiIGP_rk3xIArhPqBXItyZaXm6FEQQ-eLLR9hVly-YnKymwjT/s400/zpulpo.jpg" alt="" id="BLOGGER_PHOTO_ID_5231043632406760930" border="0" /></a><br />As part of their introduction to their gourmet Peru trip, they write:<br /></span><blockquote style="color: rgb(51, 0, 0);"><span style="font-size:130%;">There are many ways to get to know a country, but one of the most gratifying and interesting is through its food. This is especially true of Peru, with the infinity of textures, colors, aromas and flavors that this generous land provides. Peru has ancient traditions and a long-established culinary style which has grown from a variety of roots. It is a hospitable country whose inhabitants enjoy good food and are pleased to share it.</span></blockquote><span style="color: rgb(51, 0, 0);font-size:130%;" ><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-k-Vc2dQxGnXgSxiaI7gL_u7wUF6vWHQTXyW1d4hDqIPjNUU_4e7ZBLxRpyzIxffrxXT1HjOVaRZ1AH-WrHgMZf_gbS_IXDHqWN-wY3kzqC50CIRu66Sx7GsI2bBUI6xBzxL7/s1600-h/zmejillonesmar.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-k-Vc2dQxGnXgSxiaI7gL_u7wUF6vWHQTXyW1d4hDqIPjNUU_4e7ZBLxRpyzIxffrxXT1HjOVaRZ1AH-WrHgMZf_gbS_IXDHqWN-wY3kzqC50CIRu66Sx7GsI2bBUI6xBzxL7/s400/zmejillonesmar.jpg" alt="" id="BLOGGER_PHOTO_ID_5231043629358689010" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB0QpFdDEoIbeDnWkTqm17Eh3T_hCALqIttpPN7vURG_cm-h70R5sJR2OfufifN455BF0NTCYqNegQ__q4rxOAoh-cF3pl9aYGTIzvIn7pycFN96aphmmqRAVNL8fVdLGwNVRz/s1600-h/zmariscos.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB0QpFdDEoIbeDnWkTqm17Eh3T_hCALqIttpPN7vURG_cm-h70R5sJR2OfufifN455BF0NTCYqNegQ__q4rxOAoh-cF3pl9aYGTIzvIn7pycFN96aphmmqRAVNL8fVdLGwNVRz/s400/zmariscos.jpg" alt="" id="BLOGGER_PHOTO_ID_5231043629515093090" border="0" /></a><br /><br />The itinerary includes Lima and Cuzco, with a visit to Machu Picchu. Lodging is at some Peru's finest hotels, and fine dining, including demonstrations of Peruvian cooking en route.<br /><br />This is how the sisters describe some of the tour highlights:<br /></span><blockquote style="color: rgb(51, 0, 0);"><span style="font-size:130%;">The tour commences in Lima, the gastronomic capital of South America. We will dine in the restaurants of Peru’s greatest chefs, visit a local market, have demos and hands on classes, visit historical museums and ruins, and tour the city. Then we will go to the colonial city of Cusco where we will visit Urubamba Valley, a setting of picturesque communities, impressive terraces and important archaeological sites. We will have great dining experiences where we will taste ancient traditional and NovoAndino dishes made with seasonal local produce. Finally, we will tour the Machu Picchu ruins, considered one of the most outstanding archaeological wonders of the world. Back in Lima we will gather for a farewell with a Pachamanca banquet celebration lunch.</span></blockquote><span style="color: rgb(51, 0, 0);font-size:130%;" ><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNs84qN6H45iPF4-QOjrPNJscGKfjQL6Sb3I1oMZhZuA4Zdr5sK4RyrrPx7_mXhe_GtOvqFTyhfHPfCXzHYmdK31tqU_IuNavrxLTvXmFFwybt87FEjcQX7m8uBNpcem-aMPCZ/s1600-h/zgrupopatio.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNs84qN6H45iPF4-QOjrPNJscGKfjQL6Sb3I1oMZhZuA4Zdr5sK4RyrrPx7_mXhe_GtOvqFTyhfHPfCXzHYmdK31tqU_IuNavrxLTvXmFFwybt87FEjcQX7m8uBNpcem-aMPCZ/s400/zgrupopatio.jpg" alt="" id="BLOGGER_PHOTO_ID_5231043634740695826" border="0" /></a><br />For further information, you can contact them directly, via their website, <a href="http://www.atasteofperu.com/">A Taste of Peru</a>, but time is running out to register for the October trip, so act quickly.<br /><br />Photos: <a href="http://www.atasteofperu.com/">A Taste of Peru</a></span><br /><br /><br /><br /><br /><br /><div align="center"><span style="color: rgb(51, 0, 0);font-size:130%;" ><strong><a href="http://perufood.blogspot.com/">Click here for the Peru Food main page.</a><br /></strong></span><br /><span style="color: rgb(153, 153, 153);font-family:arial;font-size:85%;" >TAGS: Peru, Peruvian, food, cooking, cuisine, cocina, comida, gastronomía, peruana</span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-21560560.post-68504482809758496232008-08-04T07:56:00.000-07:002008-08-07T12:38:21.273-07:00Peruvian Food Photo: Q'ueros Eating Seafood<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAswKsVB8lGhW6Cv2HcKgGB-rQWNpKKygw2BxL2zxoU8FMN_c0bfta1627s8j9lms0pAuFA_j_vPu4-awVjp_J-Guz9LdibRjFUWNxB7aHSYnGwDQMcpXIE6CK-QEHy8mEjgU5/s1600-h/2653867543_55bd90d44b_b.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAswKsVB8lGhW6Cv2HcKgGB-rQWNpKKygw2BxL2zxoU8FMN_c0bfta1627s8j9lms0pAuFA_j_vPu4-awVjp_J-Guz9LdibRjFUWNxB7aHSYnGwDQMcpXIE6CK-QEHy8mEjgU5/s400/2653867543_55bd90d44b_b.jpg" alt="" id="BLOGGER_PHOTO_ID_5230677159427969122" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcJ7QQxB4FLCHOxASj4heAg7sNvFmGAG28VZAbO3Cp2xe59tqnf_v3JHX_qmlwzoPSFSf8d8vzcVyEfYfXcu_x0GY8yh1AQImzqmM4E7QaHmcY2MDawcY7hNcynSu5RhvWfUQ1/s1600-h/2654686282_8aef8930fc_b.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcJ7QQxB4FLCHOxASj4heAg7sNvFmGAG28VZAbO3Cp2xe59tqnf_v3JHX_qmlwzoPSFSf8d8vzcVyEfYfXcu_x0GY8yh1AQImzqmM4E7QaHmcY2MDawcY7hNcynSu5RhvWfUQ1/s400/2654686282_8aef8930fc_b.jpg" alt="" id="BLOGGER_PHOTO_ID_5230677164119448594" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZBa1Zz46uJgeJhCtRxAX927Gi9kntMbBZmRRyTGk-I9YxeJ8oIKKy0YOCHL3QDDuipZSIqhQ8ocq3vUvA84gUUDigB8RQmipEvxWhwGyuJdq6iWD-4ZwgQ4L-6ORIjTBXMDqI/s1600-h/2654661350_9e3923b47e_b.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZBa1Zz46uJgeJhCtRxAX927Gi9kntMbBZmRRyTGk-I9YxeJ8oIKKy0YOCHL3QDDuipZSIqhQ8ocq3vUvA84gUUDigB8RQmipEvxWhwGyuJdq6iWD-4ZwgQ4L-6ORIjTBXMDqI/s400/2654661350_9e3923b47e_b.jpg" alt="" id="BLOGGER_PHOTO_ID_5231862309090417746" border="0" /></a><span style="color: rgb(51, 0, 0); font-weight: bold;font-size:85%;" >Photos: <a href="http://www.flickr.com/photos/22874386@N05/">A Thousand Flavors</a></span><br /></div><br /><span style="color: rgb(51, 0, 0);font-size:130%;" >The first time I saw these photos, I was captivated.<br /><br />The guys at <a href="http://www.thousandflavors.com/">A Thousand Flavors</a> (who took the photos) said:<br /><br />"The Q'ueros are a small Andean community at more than 4.000 meters above sea level in the department of Cuzco.<br /><br />Benito and his uncle were invited to Lima for a meeting of communities, after the meeting I took them to the beach to see the ocean, it was fun as they had never seen the sea."<br /><br />How moving is that?</span><br /><br /><br /><br /><br /><br /><br /><div align="center"><span style="color: rgb(51, 0, 0);font-size:130%;" ><strong><a href="http://perufood.blogspot.com/">Click here for the Peru Food main page.</a><br /></strong></span><br /><span style="color: rgb(153, 153, 153);font-family:arial;font-size:85%;" >TAGS: Peru, Peruvian, food, cooking, cuisine, cocina, comida, gastronomía, peruana</span></div>Unknownnoreply@blogger.com6tag:blogger.com,1999:blog-21560560.post-76827212410915302702008-08-03T22:03:00.000-07:002008-08-03T22:03:26.181-07:00Peru Grand Tasting In New York City: August 17<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr4HxK0qPEVkRf1MSkYW2271WcL17EbDlk0QgrVkp_YXqyAhnAD2_zapE4e-8U3J4dD1gxuj1rih0pYi9okuYRrlt7XwtYTiUKidnj9Wh6FR-fojJ-GJVIIiVFy3Yo0PaEpQUa/s1600-h/2ndPeruGrandTesting.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr4HxK0qPEVkRf1MSkYW2271WcL17EbDlk0QgrVkp_YXqyAhnAD2_zapE4e-8U3J4dD1gxuj1rih0pYi9okuYRrlt7XwtYTiUKidnj9Wh6FR-fojJ-GJVIIiVFy3Yo0PaEpQUa/s400/2ndPeruGrandTesting.jpg" alt="" id="BLOGGER_PHOTO_ID_5230144400913675554" border="0" /></a><span style="color: rgb(51, 0, 0);font-size:130%;" >For those of you in the NYC area, you might be interested to know that this coming August 17 there is going to be a unique opportunity to sample Peruvian food, Peru Grand Tasting. This is the second year in a row this event is being held. This year's edition will be at <a href="http://www.peranyc.com/">Pera Mediterranean Brasserie</a>.<br /><br />Edgar Perez, organizer of the event, is a Peruvian entrepreneur who is spearheading the opening of a new upscale Peruvian restaurant in Manhattan. The featured chef will be Ezequiel Valencia, personal chef to Peru's Ambassador to the United Nations and formerly of Le Bonbonniere in Lima.<br /><br />The meal will include Peruvian cocktails, followed by ceviche, causa, the crispy seafood dish jalea, and lomo saltado. Lucuma ice cream will be served for dessert.<br /><br />Additional information can be found at <a href="http://www.eventbrite.com/event/116977884">this link</a>.<br /><br />Source: <a href="http://elperueshermoso.blogspot.com/2008/07/comida-peruana-transforma-new-york-eeuu.html">El Peru es hermoso</a></span><br /><br /><br /><br /><br /><br /><div align="center"><span style="color: rgb(51, 0, 0);font-size:130%;" ><strong><a href="http://perufood.blogspot.com/">Click here for the Peru Food main page.</a><br /></strong></span><br /><span style="color: rgb(153, 153, 153);font-family:arial;font-size:85%;" >TAGS: Peru, Peruvian, food, cooking, cuisine, cocina, comida, gastronomía, peruana</span></div>Unknownnoreply@blogger.com6tag:blogger.com,1999:blog-21560560.post-16336013470857517172008-08-03T07:04:00.000-07:002008-08-03T09:02:13.991-07:00Cancha: A Brief History<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTQ4nbo2oznzgPVwwox2XY2Y_aMWmoU1ri9barxy8mi6odwEpcq5QX6twmdovVQxi_LUDLGCisKAL5DTv0lwMz41AUPWJppzg8wEvEKhtfpDM4xsX65K-bvXksDYadB8eW7Gj_/s1600-h/canchaparamonguino.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTQ4nbo2oznzgPVwwox2XY2Y_aMWmoU1ri9barxy8mi6odwEpcq5QX6twmdovVQxi_LUDLGCisKAL5DTv0lwMz41AUPWJppzg8wEvEKhtfpDM4xsX65K-bvXksDYadB8eW7Gj_/s400/canchaparamonguino.jpg" alt="" id="BLOGGER_PHOTO_ID_5230278310627507602" border="0" /></a><span style="font-weight: bold; color: rgb(51, 0, 0);font-size:85%;" >Photo: <a href="http://www.flickr.com/photos/qaway/">paramonguino</a></span></div><span style="font-style: italic; color: rgb(102, 0, 0);font-size:130%;" >Cancha </span><span style="color: rgb(102, 0, 0);font-size:130%;" >is the toasted corn that is often served at Peruvian restaurants, as something to nibble on prior, and during, your meal. Sometimes, </span><span style="font-style: italic; color: rgb(102, 0, 0);font-size:130%;" >cancha</span><span style="color: rgb(102, 0, 0);font-size:130%;" > is added as a topping to ceviche, adding a nice crunchy contrast to the dish.<br /><br />At my grandparent's house, where I grew up, in addition to bread, we always had hot, salty, </span><span style="font-style: italic; color: rgb(102, 0, 0);font-size:130%;" >cancha</span><span style="color: rgb(102, 0, 0);font-size:130%;" > as an accompaniment for our main meal, lunch. That combination of bread and </span><span style="font-style: italic; color: rgb(102, 0, 0);font-size:130%;" >cancha</span><span style="color: rgb(102, 0, 0);"> <span style="font-size:130%;">on the table perfectly symbolizes the two essences of Peru: the bread, Spanish, and the </span></span><span style="font-style: italic; color: rgb(102, 0, 0);font-size:130%;" >cancha</span><span style="color: rgb(102, 0, 0);font-size:130%;" >, Andean.<br /><br />In his Dictionary of Traditional Peruvian Gastronomy, Sergio Zapata Acha, (2006 winner at the Gourmand World Cookbooks Awards, as noted at this <a href="http://perufood.blogspot.com/2007/05/peruvian-cookbooks-among-worlds-best.html">link</a> ), tells us a little bit of the history of this simple, yet important Peruvian food:<br /><br />"[The word] comes from the Quechua </span><span style="font-style: italic; color: rgb(102, 0, 0);font-size:130%;" >cancha</span><span style="color: rgb(102, 0, 0);font-size:130%;" >, meaning toasted corn, and according to Rodríguez (1875) 'is a commonly used Peruvianism.'<br /><br />In the Moche language, </span><span style="font-style: italic; color: rgb(102, 0, 0);font-size:130%;" >cancha</span><span style="color: rgb(102, 0, 0);font-size:130%;" > is known as </span><span style="font-style: italic; color: rgb(102, 0, 0);font-size:130%;" >quersu</span><span style="color: rgb(102, 0, 0);font-size:130%;" >.<br /><br /></span><span style="font-style: italic; color: rgb(102, 0, 0);font-size:130%;" >Cancha</span><span style="color: rgb(102, 0, 0);font-size:130%;" > is called '</span><span style="font-style: italic; color: rgb(102, 0, 0);font-size:130%;" >mayz tostado</span><span style="color: rgb(102, 0, 0);font-size:130%;" >' (toasted corn) in the Quechua-Spanish Dictionary by González Holguín (1608).<br /><br />In 1612, Luvovico Bertonio, notes the Aymara word </span><span style="font-style: italic; color: rgb(102, 0, 0);font-size:130%;" >hampi</span><span style="color: rgb(102, 0, 0);font-size:130%;" > for toasted corn.<br /><br />In </span><span style="font-style: italic; color: rgb(102, 0, 0);font-size:130%;" >Advertencias</span><span style="color: rgb(102, 0, 0);font-size:130%;" >, a chronicle from 1545, Juan Ruiz de Arce o Albequerque, tells that in 'Tangaraya' (Tangarará, in Piura): 'They don't eat bread, they eat corn toasted and cooked, and serve this as if it were bread.'<br /><br /></span><span style="font-style: italic; color: rgb(102, 0, 0);font-size:130%;" >Cancha</span><span style="color: rgb(102, 0, 0);font-size:130%;" > is normally prepared as follows: In a clay pot, on a low heat, with a bit of lard, you add yellow corn with a bit of ground salt, and you don't stop moving it around until the grains are golden brown, taking care not to burn them.<br /><br />Antonio Manrique Chávez, auther of </span><span style="font-style: italic; color: rgb(102, 0, 0);font-size:130%;" >El maíz en el Perú</span><span style="color: rgb(102, 0, 0);font-size:130%;" > (Corn in Peru), writes: 'In the Southern regions, they use a clay pot, in which fat is heated, and when it is very hot, they add the dry corn, constantly moving it with a wooden spoon until it is evenly cooked and releases its characteristic odor. [...] In the Central and Northern regions, the cooking is done in pans, and they use oil to cook [the corn] uniformly.'<br /><br />Juan de Arona calls </span><span style="font-style: italic; color: rgb(102, 0, 0);font-size:130%;" >cancha</span><span style="color: rgb(102, 0, 0);font-size:130%;" >, 'toasted corn'.<br /><br />According to Fidelis del Solar, in his 1876 </span><span style="font-style: italic; color: rgb(102, 0, 0);font-size:130%;" >Reparos al Diccionario de Chilenismos</span><span style="color: rgb(102, 0, 0);font-size:130%;" > (Notes to the Dictionary of Chilenisms), the word </span><span style="font-style: italic; color: rgb(102, 0, 0);font-size:130%;" >cancha</span><span style="color: rgb(102, 0, 0);font-size:130%;" > is 'common to all the Hispanic-American republics...', giving Juan de Arona credit for the acceptance of its use. Del Solar even mentions </span><span style="font-style: italic; color: rgb(102, 0, 0);font-size:130%;" >cancha</span><span style="color: rgb(102, 0, 0);font-size:130%;" > in a poem (1876):<br /><br /></span><div style="text-align: center; color: rgb(102, 0, 0);"><span style="font-style: italic;font-size:130%;" >Viva la chicha que ensancha</span><span style="font-size:130%;"><br /></span><span style="font-style: italic;font-size:130%;" >los anímos apocados,</span><span style="font-size:130%;"><br /></span><span style="font-style: italic;font-size:130%;" >Y viva la chomba ancha, </span><span style="font-size:130%;"><br /></span><span style="font-style: italic;font-size:130%;" >Y viva también la cancha,</span><span style="font-size:130%;"><br /></span><span style="font-style: italic;font-size:130%;" >Que es pan comido a puñados.</span><span style="font-size:130%;"><br /><br />Long live </span><span style="font-style: italic;font-size:130%;" >chicha </span><span style="font-size:130%;">(the fermented corn drink) which lifts up<br />Darkened spirts,<br />And long live the wide-mouth </span><span style="font-style: italic;font-size:130%;" >chomba</span><span style="font-size:130%;"> (vessel in which to drink chicha),<br />And also long live </span><span style="font-style: italic;font-size:130%;" >cancha</span><span style="font-size:130%;">,<br />That is bread eaten by the fistful."<br /></span></div><span style="color: rgb(102, 0, 0);font-size:130%;" ><br /><br />And you thought it was just some toasted corn at your table.<br /><br /><br />Source: Sergio Zapata Acha, Diccionario de Gastronomía Peruana Tradicional (Lima, 2006), translated by yours truly.</span><br /><br /><br /><br /><br /><br /><div align="center"><span style="color: rgb(51, 0, 0);font-size:130%;" ><strong><a href="http://perufood.blogspot.com/">Click here for the Peru Food main page.</a><br /></strong></span><br /><span style="color: rgb(153, 153, 153);font-family:arial;font-size:85%;" >TAGS: Peru, Peruvian, food, cooking, cuisine, cocina, comida, gastronomía, peruana</span></div>Unknownnoreply@blogger.com12