A Serving of Causa

By David Knowlton

A mystery, language is clear like a moonlit night and shrouded in dense fog all at the same time. The name of a popular Peruvian dish, causa a la limeña, is an excellent example. A terrine-like dish involving a layer of mashed yellow potatoes, a filling, and at least one more layer of potatoes, it forms part of the canon of Peruvian cuisine and its name suggests an entire world of complexity, one that can be quite intimate. Read the rest of this entry

A Bunch of Asparagus in Cuzco

By David Knowlton

Peru is to asparagus these days what Saudi Arabia is to oil. It is the world’s leading exporter of the delight of spring. Yet, strangely, almost none of that bounteous crop is used in Peru, even though you can find asparagus on the menus of fine restaurants in Cuzco and elsewhere. This paradox demands an explanation. Read the rest of this entry

Pavo al Horno with Mashed Potatoes

By the Sunday Chef (translated by David Knowlton)

Every year in December, people begin to absorb the spirit of Christmas. Children jump with joy, knowing they will get the gift they have hoped for all year long because they have behaved well. Their parents will make sure their dreams come true. Their houses get decorated with trees, manger scenes, and multicolored lights that in sum create the Christmas scene. Read the rest of this entry

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

Ceviche in Cuzco

By David Knowlton

The boom in Peruvian food brought a lot of attention to a well-deserving cuisine. At the same time it has led to an explosion of of confusing terms. Restaurants may style themselves as novo-Andean, traditional, regional, national, popular, creole, typical and it is not clear what exactly they offer. Despite the differences in terms they may serve the same few dishes from the basic code of Peruvian cuisine, although with different touches. This can’t but leave visitors to Cuzco confused as they look for places to eat. Read the rest of this entry

Ceviche and Chilcano

Peru was named the winner of the World Travel Award “South America’s Leading Culinary Destination” for 2012 as part of the lead up to the 19th global World Travel Awards. Read the rest of this entry

The Red and White of Peru

Red and white, the colors seem omnipresent in Cuzco today. Where a month ago the rainbow seemed to appear on ever post and on many balconies, now the bicolor dominates. Today Peru celebrates its independence and itself as a country. While the focus is on Lima, every city, including Cuzco, has celebrations. Read the rest of this entry

Maracuya Sours Made with Pisco

Today Peru celebrates it banner drink, a brandy called Pisco.  Obtaining recognition  for this beverage named after the region of Pisco, south of Lima, has been an important part of Peru’s official push for the recognition of its gastronomy.  As a result, Pisco increasingly claims place throughout the world as a spirit to enjoy.   Read the rest of this entry

Fresh Ceviche with Shell Fish

By David Knowlton

What can be simpler than fresh fish, or other sea food, in lime juice. Yet, when well done, it is so much more than the sum of the ingredients. It becomes an experience in texture and a synergy of taste that is so much greater than the sum of the dish’s parts. This is ceviche, or cebiche, the classic dish of coastal Perú, which is celebrated today. Read the rest of this entry

Huachana Sandwich with French Fries and Soda

By David Knowlton

The Haucaypata, Cuzco, the main square where idols from all over the empire would be set in a coat of sand that covered the entire square while chicha was offered and other ritual performed, now offers a range of international fast food.  But the first was Bembos with its Peruvian themed hamburgers. Read the rest of this entry