Wake the Dead with Fish Soup, Chilcano

Sunday, April 14th, 2013 at 11:29 am 
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Chilcano with Corn and Herbs

Chilcano with Corn and Herbs

By Arnold Fernandez Coraza (translated by David Knowlton)

While the ancient, Inca city of Cuzco is known for its indigenous Andean food, it also has food that originates on the coast. Even in Inca times, there were tales of ch’askis, runners, bringing fresh seas food from the coast to the inca capital. Now a days airplanes perform that task. As a result, the people of Cuzco have developed a taste for fresh ceviche–fish “cooked” in lime juice–and a seafood soup called chilcano. These are exquisite when prepared well and delight the palate of Cuzco’s people. Read the rest of this entry

Twitt

Sunday’s Chef: From Tradition to Fusion, Coastal Style Tiradito

Sunday, January 20th, 2013 at 12:05 pm 
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Tiradito Served and Ready to Eat

Tiradito Served and Ready to Eat

By the Sunday Chef (translated by David Knowlton)

Fine and subtle, the tiradito costeño, one of Peru’s amazing fish dishes, has a great presence from the moment it leaves the kitchen.  It emanates freshness wherever it goes.  This dish from the sea is one of the main first courses whether in small, “ma and pa” restaurants, or in five star ones found in the most exclusive of places.  Read the rest of this entry

Twitt

Chef’s Sunday: Peruvian Ceviche

Sunday, November 4th, 2012 at 11:40 am 
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Classic Peruvian Ceviche on the Coast

Classic Peruvian Ceviche on the Coast

By the Sunday Chef (translated by David Knowlton)

Just hearing the word “ceviche” opens our appetite and transports us to Lima, Peru where this fabulous dish originated.  But, what is it that makes it so brilliant since it is only a union of good, fresh fish and above all lime from the Peruvian north?  With a mixture of flavorings it can make whoever tastes it delirious with its flavor.  Read the rest of this entry

Twitt

Fresh Fish in the Garden, The Laguna Azul

Thursday, September 8th, 2011 at 6:19 am 
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Families at the Piscigranja

Families at the Piscigranja

By David Knowlton, Walter Coraza Morveli, and Hebert Edgardo Huamani Jara

Above Cuzco, on the edge of the great Inca complex of Sacsayhuaman, with its massive, zigzagged wall, sits a different complex that draws Cuzqueños young and old.  To an outsider , its adobe walls and tile roof might look old, but this follows modern trends that have spread through Peru like a hurricane from the coast.

Simply, and romantically called Laguna Azul, the “Blue Lagoon”, it shares a name with an old film of teenagers coming of age while stranded on an idyllic pacific atoll, but locals often call it the “piscigranja” or “fish-farm” because its man made pond roils with trout. Read the rest of this entry

Twitt

From Persia to Inca-ish Peru, Escabeche

Wednesday, April 27th, 2011 at 8:14 am 
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Chicken Escabeche, Cuzco

Chicken Escabeche

By David Knowlton

Though Persian in origin, escabeche has become thoroughly Peruvian. And in Cuzco it has morphed again, to become Andean.

Served cold, this dish which combines lightly pickled vegetables with pre-cooked meat that also spends time taking on the flavor of the pickling juice was a hit at the recent Cusco Come–Tukuy Mijuy festival in Cuzco and graced the tables of many homes. Read the rest of this entry

Twitt