World-renowned chef, author and Emmy winning television personality Anthony Bourdain visits Peru in the next episode of "Anthony Bourdain: Parts Unknown," airing Sunday, May 26, at 9 p.m. ET. Follow the show on Twitter and Face...
World-renowned chef, author and Emmy winning television personality Anthony Bourdain visits Peru in the next episode of "Anthony Bourdain: Parts Unknown," airing Sunday, May 26, at 9 p.m. ET. Follow the show on Twitter and Facebook.
Peru's bounty of fresh fish, roasted chicken, fiery chiles and sumptuous cacao packs so much flavor, it would be cruel not to share. Anthony Bourdain invited his best friend, world-renowned chef Eric Ripert to join in his culinary journey across this vast, varied and distinctive land.
Here's where they feasted:
Mercado Modelo (Chiclayo Market)
Ave Jose Balta and Arica
6.766272 S, 79.839075 W
Calle Enrique Leon Garcia 114, Lima, Peru (San Isidro)
+51 1 4706217
Anticuchería Doña Pochita
Av. Ignacio Merino Cdra.23, Lince, Lima
Avenida La Paz 1079, L18 (Miraflores)
+51 1 2219393
Genova 101, Barranco, Lima, Peru
+51 1 2477274
Catch up on Eatocracy's previous adventures in Peruvian food:
– Peruvian food is having a moment
More and more Americans are flocking to Peruvian food and discovering a world of flavor beyond pollo a la brasa (rotisserie chicken). This diverse cuisine, with influences from Andean to Spanish, Japanese and Chinese to African and Italian, is quickly finding its rightful place in the national food scene.
Credit is due in part to Gastón Acurio, the country’s most recognized chef, who acts as the unofficial ambassador of Peruvian cuisine with 34 restaurants in 14 cities worldwide, including the recently-opened La Mar Cebicheria in New York City. In 2008, Acurio, together with Apega, the Peruvian Society for Gastronomy founded Mistura. This 10-day food festival brings together street vendors, herbal stands and high-end chefs showcasing their most popular dishes and attracts over 300,000 every year.
Now, scaled-down versions of this event – complete with quinoa desserts, fresh bread, and traditional herbal drinks – are popping up outside of Peru. Read more.
– South America's pisco enjoys North American revival
Long a fixture in liquor cabinets and bars in Peru and Chile, pisco is popping up in the United States amid an obsession with craft cocktails. From January to July 2011, export sales of the South American grape brandy grew to $2.3 million, up 139% over the same period in 2010, fueled by increased sales in the United States.
As pisco's popularity grows in the United States, its country of appellation remains a topic of dispute in South America. Pisco grapes are grown in Chile and Peru, and both Andean nations have adopted it as a national spirit. The dispute has played out in numerous decrees and regulations from both countries, with Peru claiming the historic upper hand and boasting a commitment to making it the old-fashioned way. The International Organisation of Vine and Wine has urged the two countries to make nice and work together toward a common solution. Mainly, the outcome has been aggressive international marketing campaigns from both countries. Read more.
– Make perfect pisco sours and ceviche
Peru won its independence from Spain in 1824. Every year on July 28th, Peruvians gather to celebrate that independence and they will very likely do it with two of their staples: a citrus-cured seafood delicacy called ceviche and the national drink, the Pisco Sour. We visited a Peruvian restaurant in Washington to see first hand what goes into making the perfect ceviche and Pisco sour. Watch a video tutorial.
Previously on Parts Unknown:
Peruvian food is having a moment
Make perfect pisco sours and ceviche
South America's pisco enjoys North American revival
Breakfast in Libya
Where fast food tastes like freedom
iReport: In Morocco, eating is the spice of life
Street snacking in Morocco
O Canada! Our home and delicious land
Come for the strip bars, stay for the poutine
Colombian cuisine – from aguardiente to viche
Americans just don’t unde