In April, I spent two weeks in Peru and when I wasn’t tracking down beautiful examples of Peruvian rugs, trying my hand at weaving, or paying the requisite visit to Machu Picchu, I was eating. From the national fruit lucuma, dulce de leche filled churros in Lima, ceviches and tacu tacu, I couldn’t get enough. Before I even left Lima, I was looking for a way to bring the flavors of Peru back home to New York, and browsing at a bookstore in Lima I came across The Ceviche Kitchen by Martin Morales. Martin was born in Peru but has lived in London for twenty years. Before opening his London restaurant, he worked with Steve Jobs at Apple as one of the founding members and head of iTunes Pan Europe, he was a board director at Disney in Europe and was a DJ for 15 years performing all over the world. But while he was in the middle of that successful London career that revolved around music and media, he was actually dreaming of opening his own restaurant. So in 2010, he took the leap – left his media career, sold his house and put everything into opening Ceviche. That passion for Peru and for its cuisine is evident in Ceviche, which includes all of my favorite Peruvian foods. I asked Martin to share his recipe for tacu tacu – one of my favorite Peruvian dishes – and for a Pisco Sour. Thanks, Martin! -Amy
A Few Things You May Not Know About Peruvian Food
- Peru has a culinary heritage that dates back 7,000 years and a cuisine that has been shaped by 500 years of fusion.
- Potatoes originate from Peru. From the 3,500 varieties that exist in the world, 2,500 come from Peru.
- Other foods from Peru? The tomato, peanuts, certain types of beans, many tropical fruits like lucuma and physalis and a large variety of chilis, maize and cereals (like quinoa!).
- Pisco, the Peruvian spirit, is the fastest growing spirit in the world.
Click through for all three recipes after the jump!
via Design*Sponge http://ift.tt/1npgziy From Amy Azzarito
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