Peruvian Food - The Next Big Thing | Classic Journeys Blog
  • By: Edward Piegza

    9/14/2011

  • I returned from my first trip to Peru several years ago raving about the cuisine. Friends raised their eyebrows and looked at me quizzically, asking if I’d spent too much time in the Amazonian jungle. But I held fast to my culinary stories of tartar of fresh red trout from Langui, on yuca and sesame biscuits, with a touch of wasabi mayo and caviar. (That was just one of the starters at our gorgeous and delicious first night restaurant in Cusco.)

    Now it seems the world is about to experience Peruvian cuisine closer to home as a bevy of the brightest lights in food are headed to Peru for a much-anticipated food festival. And the weekend edition of the Wall Street Journal has a mouth-watering article that is an excellent primer into Peruvian cuisine, titled “The Next Big Thing: Peruvian Food—Ceviches, causas and anticuchos provide flavors that have the world’s top toques raving, experimenting and catching the next jet” by Katy McLaughlin.

    Just like I came back from my Peruvian culinary vacation wanting to tell everyone of my good fortune, Ferran Adria, the unofficial dean of global cuisine, is preparing a documentary film on food in Peru. Combined with new Peruvian restaurants opening in Manhattan (with Danny Meyer’s help), San Francisco, Miami, Los Angeles and Boston, it’s sure to raise the level of public awareness for this cuisine that is a magnificent blend of Spanish, African, Japanese, Chinese and Quechua cultures.

    Classic Journeys’ cultural walking adventure and family journey programs in Peru have always provided travellers an opportunity to experience the best in Peruvian cuisine. Highlights include a private lunch in a gracious and historic hacienda in the Sacred Valley of the Incas, dinner at Inkaterra (recently named the #3 hotel in South America on Travel + Leisure Magazine’s World’s Best List) and even a cooking instruction in local specialties like Tagliolini tinted with squid ink and sautéed with prawns, with a salsa of creamy coconut milk, a hint of ginger, fragrant lemongrass and coriander.

    Enjoy the article. It also has an excellent recipe for sea bass ceviche with leche de tigre, from chef Ricardo Zarate of Picca and Mo-Chica in Los Angeles. And if you’d like to speak with Classic Journeys’ award-wining guest services coordinators about traveling to Peru or any of our 70 regions in 33 countries on 5 continents, call 800-200-3887 or email moreinfo@classicjourneys.com.


     

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