COCINA PERUANA
La comida peruana está considerada como una de las más deliciosas del mundo. la prensa nacional e internacional lo reconoce. Aqui algunos de los mejores artículos:
Peruvian cuisine is building a following
Eagle Tribune
USA, Agust 02, 2006
When "Mama Doris" opened a sophisticated New Andean Peruvian restaurant in Portland, Ore.'s fashionable Pearl District three years ago, she never imagined the enthusiastic response.
Her family restaurant, Andina, quickly generated a buzz on the national and local scenes. The year after it opened, Gourmet magazine wrote: "A rare Peruvian gem filled with folk art and weavings, this is unique on the West Coast." Last year, The Oregonian, the state's largest newspaper, named it restaurant of the year
Who Needs Clubs When Everyone Is at the Café?
The New York Times
USA, April 16, 2006
<< Eating is the gateway to Lima's social scene, and one day and night, beginning with lunch, is enough to get a feel for the social landscape. >> ...
<< In the same way Americans eat sandwiches for lunch, Peruvians eat ceviche (raw fish soaked in lime juice) or other fish. >>
<< Food is becoming a powerful symbol of what we are, and the most important thing about our food is the mixture. Mr.Gaston Acurio, famous Peruvian chefs said. "We are proud of that mixture now." The word that describes their mixture of Andean, Spanish, Italian and Asian — in both food and culture — is criollo. >>
<< After lunches that are this much fun, one might think Lima night life would be disappointing. But it's a whole other world, with a whole other menu. >>
The Washington Post
USA, May 10, 2006
Take one part Incan and one part Spanish. Mix well. Add influences of African, Chinese, Japanese and Italian. What do you get? Peruvian -- the cuisine that legendary French chef and culinary writer chef and culinary writer Auguste Escoffier called one of the best in the world -- after only French and Chinese.
Considering its status, it's also a cuisine that has been relatively overlooked. Until now.
Alejandro Riveros, head of public diplomacy for the Embassy of Peru, has made it his mission to promote the sophistication, innovation and most importantly, taste, of foods from back home. Last night the embassy invited 1,000 people to sample food and drink at a reception supporting the recent signing of a free trade agreement eliminating import tariffs on goods exchanged between Peru and the United States .
"We want our food to be as well known as Thai is in this country," says Riveros. "We want 5,000 -- no 10,000" -- restaurants in the United States . "We want Peruvian restaurants everywhere." The staples of Peruvian cuisine -- potatoes, yucca, corn and chili peppers -- were provided by the Incas centuries ago. Spanish conquistadors who arrived in the 16th century brought citrus fruit, wheat, rice, cattle and pigs as well as European-style desserts. Africans introduced spicy, vinegar-marinated beef and fish on skewers.
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