Wednesday, February 04, 2009

Transcript of Unveiling the Peruvian Cuisine at TEDU2009

In 3 minutes I will show you a personal selection of the Peruvian cuisine that is turning Lima in one of the gourmet capitals of the world.

Let me introduce you the yellow potato from more than 7000 types, the chilli peppers, the Peruvian corn maybe the largest in the world and our exotic fruits . These are only a few of the ingredients that are part of what you will experience now.

It is not just food, it is also design and technology applied and re-invented by a group of young Peruvian chefs, who are turning the Peruvian cuisine into a global brand and a national pride.

Start the experience taking a pisco sour our national cocktail and then

Quoting James Joyce "God made food; the devil the cooks."
At Pescados Capitales only the letter S makes the difference in spanish between the word fish and the word sin, I recommend here a dish called the Original Sin which is the famous Cebiche of Sole fish - Cebiche de Lenguado our Peruvian flagship dish: Small pieces of sole in lemon marinade with onions and a touch of chilli. Served with sweet potato and corn.

A deconstruction and reconstruction of a northern Peruvian dish at Rafael, were you can get a marvellous rice and duck:Made as an aromatic coriander rice with the most delicate duck .

As glorious as the place called La Gloria where you can have seabass with Peruvian potato scales served with asparagus in delicate orange sauce:Glorious broiled seabass with potato scales serve with sparragus and zuccinis in an orange sauce.

Now “seco” that means dry at Jose Antonio but it is the opposite of this dish. Combines tender baby goat marinated in fermented corn beer called chicha de jora stewed with coriander and chilli peppers and served with “canary beens” and white rice.

The fusion of Italy and Peru with the Andean Raviolis at la Bodeguita:Were pasta is stuffed with Peruvian sweet potato serve with pork medallions in a white wine.

Combining all with Chicha morada, made with blue corn tasty and really healthy.

From Arequipa, to keep in memory an appetizer, called “Ocopa”: A family recipe from Arequipa. Creamy peanut and chilli pepper hot sauce served over steamed peruvian potatoes
at Memoria del Sabor.

Japanesse fusion, Peruvian sea food with Andean natural ingredient maca scallops with flying fish caviar at Toshiro: Maca Scallops and flying fish caviar with lemon, avocado, egg yolt , limo chili pepper and mayonnaise.

Causa: Maybe the new global way to eat potatoes.
A variety of Peruvian causas made with our huamantaga yellow potato, and fill with shrimp, avocado, tuna, vegetables, chicken etc. at Tanta called causachis.

A jump of flavours combining Peruvian and Chinese cuisines we called it Lomo Saltado - Jumping Steak:Morsels of tender beef seasoned with spices, onions, tomatoes, served with with fried potatoes and rice at Astrid&Gaston.

A fusion of Italian risotto and our Lomo Saltado turning into the Risotto Creolle:Morsels of tender beef seasoned with spices, onions, tomatoes (Lomo Saltado), with risotto at la Trattoria.

Not so hot but tasty you have to try chicken in aji sauce “Aji de Gallina”:A unique sauce made with shredded chicken breast, roasted nuts, “mirasol” chilli pepper an spices. Served with white rice and slices of yellow potato at Señorio de Sulco

I love sweet and here is my selection and the places where you can order them:
- Lucuma Mousse with chocolate and vanilla sauce @La Tratoria.
- Chocolate Mille-feuille with rum banana and pistachio icecream @La Gloria
- Suspiro de Limeña, Lima Sigh @La Bodeguita
- Banana Cheese Cake @Rafael
- Cherimoya Mousse with chocolate sauce @Pescados Capitales
- Tasting Selection @Cala

Finally as a pusse Café order a pure Pisco our Peruvian quebranta grape aguardiente.

There are thousands of reasons to get in love with my country and here you have free e-book to download of the first 101 reasons at

You may be hungry now, please come to Peru and discover all this taste.