Taste & See: Experience Perú
In our last post, I introduced a new series I have been dreaming up for a long time. If you missed it (you can find that post here), we will be traveling virtually to different countries by experiencing the food and flavors of that place. This is a crazy time and all of our travel for the year has been put on hold. While we cannot visit these places in person, by experiencing the tastes and stories of a place, we can experience each culture in a whole new way.
For a bit of background, this idea first started when my husband and I found ourselves in a rut of cooking the same meals over and over again. I have about 10 meals I feel like I can make decently, but goodness do they get old after awhile. One night, my husband thoughtfully suggested we should pick a different country every month and explore a recipe from that country. A lightbulb went off in my brain and I started getting excited at the possibilities this idea presented for Gather. It slowly morphed into this Taste & See Series. We will explore the flavors and history of a different country each time, feature one recipe in particular, and interviews/stories related to said country. So thank you my love! :)
This month, we are experiencing Perú! The country of Machu Picchu, the heart of the Incan Empire, llamas and guinea pigs and alpacas, and so much more. I thoroughly enjoyed learning more about Perú’s history and culture. For a quick snapshot of Perú’s history, Spanish Conquistadors arrived in Perú in 1532. At the time of their arrival, the Incan Empire had been expanding and thriving for hundreds of years. And so began a battle for control of land and riches that rivals Game of Thrones. The Conquistadors publicly executed many Incan Emperors and the Incans in turn led uprisings and Spanish leaders were assassinated. The Spanish sent spies to infiltrate Incan cities deep in the Amazon so as to kill the Incan leaders, and so on. Due to the many diseases the Europeans brought with them, the Incan population shrank dramatically.
It is not a warm and fuzzy story, but I cannot think of many conquests that could be conveyed as such. It is important to note however as the culture in Perú is heavily influenced by both Incan culture as well as Spanish culture. In Perúvian cities such as Cuzco, visitors can see Incan architecture alongside traditional Spanish design. The same is true of Perúvian cuisine - it is a melting pot of the various flavors immigrants have brought from all over the world. Japanese, Chinese, Spanish, and Italian influences can be seen in the flavors of Perú, along with Arabian techniques and flavors and Creole touches from various African countries. Put simply - Perúvian food offers one of the most eclectic and delicious collections of tastes and flavors.
I was a picky eater growing up and it took me a long time to branch out to try new things. In the midst of my trying to branch out, I visited a Latin Fusion restaurant with friends and they ordered the Ceviche. I made myself promise to try at least one bite, but I couldn’t commit to eating a full plate of raw fish cooked in citrus juices. I didn’t even understand how that could work and I doubted that the fish was truly cooked. I took my one bite, and the explosion of flavor was overwhelming in the best sense. I hadn’t experienced anything like it. The citrus juices combined with the fish and cilantro (the style from this particular restaurant) was to die for and I was sold.
Although I don’t see many Perúvian restaurants in my area, when we went to Madrid we had some delicious Perúvian food we loved. We enjoyed Papas Rellenas at a Perúvian stand in the market, which are a kind of potato dumpling/balls stuffed with a meat and vegetable mixture. We tried Anticucho de Corazon de Res (Beef Heart in a kind of skewer) and Leche de Tigre (translates to “Tiger’s Milk” and is the liquid from Ceviche) with fried fish and potatoes. We drank Chicha Morada, a juice made from purple corn with cloves, cinnamon, and quinces for added flavor. My friend Kuky is from Arequipa and makes Alfajores (shortbread cookies sandwiching a layer of dulce de leche) that are to die for. So far, I have loved everything that I have tried and I feel like I could eat Perúvian every day and be happy.
In experimenting with Perúvian cooking, I was delighted to find recipes that blend Asian and South American flavors. This Peruvian Roasted Chicken recipe with spicy green sauce from The Gourmet Gourmand (you can find the recipe here) uses soy sauce, ground chilli pepper, and jalapenos to combine into a mouthwatering dish.
We enjoyed this recipe with roasted potatoes and brussel sprouts and it was delicious. The green sauce alone is worth trying with roasted potatoes if you like a slightly spicy kick. Serve Pisco Sours (like this one from Perúvian Chef Gaston Acurio) or Chicha Morada, play our Perúvian Dinner playlist, and experience a mini Perúvian escape.
If you want to learn more about Perú, here is some additional reading to consider:
Turn Right at Machu Picchu by Mark Adams - I loved this travelogue and account of the Author’s trek to Machu Picchu. He shared Perúvian history in detail, especially in terms of the “discovery” of one of the world’s most awe inspiring wonders. Readers get to experience Perúvian culture from the author’s perspective and his sense of humor and ease with laughing at himself makes the reading experience delightful.
Perú: The Cookbook by Gaston Acurio - This extensive cookbook features an in-depth look at Perúvian flavors and recipes that I absolutely loved. Chef Gaston Acurio explores his country’s recipes in great detail, from appetizers to desserts and drinks, with an entire chapter dedicated to Ceviche alone.
Cultures of the World: Perú by Kieran Falconer and Lynette Quek - Yes, this book is written for children but it gives a great overview of the history, culture, and traditions of Perú. I loved the snapshot it offered of the country.
What Perúvian dish is your favorite? Are there any countries you are dying to experience from home that you would like for us to feature? As always, let us know in the comments and we look forward to hearing your thoughts!
Top Photo by Chelsea Cook from Pexels, all other photos by Courtney Jolly Bezich.