Peruvian: The Next Big Cuisine, Finally?
Peru is considered by many to be the gastronomic capital of the Americas, and for good reason. It boasts 4,000 varieties of potatoes, 2,000 species of fish (that's the most in the world), and blessed us with Pisco, ceviche, and anticuchos (grilled skewered meats often including offal). But for at least 10 years, I've heard that Peruvian cuisine was the next "it" cuisine--and it never happened. At least not the way it did with gastropubs, regional Italian, or tapas. Perhaps what it lacked was an ambassador--a Batali of the Andes, if you will. Someone besides Nobu, who famously spent three years in Lima honing his trend-setting flavors, to introduce us to real, soulful Peruvian cooking. Could Peruvian celebrity chef Gaston Acurio be the savior? Judging by the way the media (Eater SF, SF Chronicle, 7x7), are covering the opening of his first stateside restaurant, La Mar Cebicheria Peruana, in San Francisco, it looks that way. But just to be clear, there are already a number of excellent Peruvian restaurants (both high and low) around the country. Here's a list (by no means complete) of some of the Peruvian spots I've visited and enjoyed:
Dallas: Alo
Denver: Limon
Los Angeles: Mario's Peruvian and Seafood, Los Balcones del Peru
Portland, Oregon: Andina, Choza's Peruvian Food
San Francisco: Piqueo's, Limon, Essencia, and Mochia
Washington, D.C.: Las Canteras
Got a favorite Peruvian place worth checking out? Do tell.
--photo via perumuchogusto.com
More from bon appetit:
Selected Recipe: Tomato, Onion, and Serrano Chile Salsa
Velvety risotto shows off the flavors and textures of young spring produce.A Lesson In Knife Skills
BA Project Recipe Blogger, Chris, gives his expert advice on slicing and dicing.The Well Stocked Kitchen
Everything you need to cook anything you want with this bon appetit guide.
