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Peru: The Future of Gastronomy
- fexl 12y agoWe traveled to Lima a few years ago, and the variety and quality of the food in the grocery stores and restaurants was astounding. For the equivalent of 2 to 5 bucks, you could get a lunch that would cost easily six times that in the U.S. -- if you could find anything equivalent.
- BigChiefSmokem 12y agoPeruvian cuisine is one the finest in the world. It's almost like the "melting pot" of cuisines, much like New York is the melting pot city of the world. A place where everything from American (Lomo Saltado), Italian (Tallarin Verde), Asian (Arroz Chaufa), and everything in between are elevated to their grandest stage with the help of all the varied ingredients cultivated in the Andean nation. Also, you've never really had ceviche until you've had Peruvian ceviche - sweet potato and all! Also, Peru is a trip especially if you're into archaeology and Mesoamerican history as I am.
- abrowne 12y ago> Peru [...] Mesoamerican history ... Pre-Columbian history, maybe? (Mesoamerica is Mexico and Central America.)
- BigChiefSmokem 12y agoCorrect. Sorry, I was thinking of Maya instead of Inca.
- clueless123 12y agoSmall correction: Lomo saltado is actually a chineese stir-fry with soy sauce as a main ingredient.
- Uhhrrr 12y agoHm - I visited Peru (Lima, Arequipa, and Cuzco) 15 years ago, and with the exception of sopa criolla and some good fish, nothing was especially exciting. Cui (guinea pig) was interesting. But then, it wasn't that long ago that one's decent choices in London were mostly Indian/Pakistani, and the situation's much improved now. So good on Lima for evolving.
- clueless123 12y agoLima didn't evolve.. restaurants did. like the article says, these foods have always been there, Gaston just brought them to the fancy restaurants.
- tony_landis 12y agoThis is no exaggeration. Peruvian is by far my favorite cuisine.