Atlanta, Georgia, USA

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Perú, mucho gusto (español)

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About us

The Peruvian Gourmets of Atlanta, Georgia, USA, was created on November 12, 2007 by a group of Peruvians and friends of Peru, who appreciate highly good food and Peruvian food in particular.


The network was born with the philosophy of being a meeting point between the restaurants and chefs specialized in the delicious and varied cuisine of Peru, as well as collaborating with the efforts that are being implemented by the government and private sector to internationalize the Peruvian Gastronomy, as well as maintain the prestige of our delicious and varied food.

Peruvian gastronomy

Peruvian cuisine is considered one of the most diverse in the world. In January 2004, The Economist said that "Peru can lay claim to one of the world's dozen or so great cuisines", while at the Fourth International Summit of Gastronomy Madrid Fusión 2006, regarded as the world's most important gastronomic forum, held in Spain between January 17th and 19th, Lima was declared the "Gastronomic Capital of the Americas"


Thanks to its pre-Inca and Inca heritage and to Spanish, Basque, African, Sino-Cantonese, Japanese and finally Italian, French and British immigration (mainly throughout the 19th century), Peruvian cuisine combines the flavors of four continents. With the eclectic variety of traditional dishes, the Peruvian culinary arts are in constant evolution, and impossible to list in their entirety. Suffice it to mention that along the Peruvian coast alone there are more than two thousand different types of soups, and that there are more than 250 traditional desserts.


It is already common knowledge throughout the world that the Peruvian cuisine has already found a place inside the world's most widely recognized cuisines. Anyone who travels as a tourist in Peru, is immediately taken over by the local culinary flavors, and he/she is a gourmet, will always look for the excuse to return and enjoy some new flavor to his/her demanding palate. (Para ver video sobre el ceviche, hacer clic aquí ) (To see video on ceviche, clic here )


Source: Peruvian cuisine in Wikipedia (clic here)


History of Peruvian cuisine


Potatoes are probably the main contribution of the Incas to the world. By the early XVI century, when Spaniards arrived, Peruvian natives had already domesticated some 1000 varieties of the tuber. Although potatoes were fundamental to their diet, Inca cuisine also comprised cereals like quinua and corn, meats like alpaca and cuy (a native guinea pig), fruits, and obviously hot peppers -their most significant gift to Peruvian cuisine. Many Inca dishes have make it practically unchanged to the XXI century, and are cooked just like 500 years ago. The best examples are probably carapulca and pachamanca. 


During the Spanish Viceroyalty, which spanned over 3 centuries, the Iberian introduced many culinary techniques and ingredients, such as olives, grapes, dairy products, beef, chicken, and rice. Although native and Spanish cultures -and cuisines- were at first unconnected, they began to gradually mix, until they successively fused in Creole culture. New Criollo cuisine took the best of the two worlds to create dishes like ají de gallina or papa a la huancaína, where hot peppers, cheese and milk gently blend in delicious sauces. 


Spanish though didn't came alone. They brought with them African slaves, many of whom worked in the cuisines of the noble and the wealthy. Over the years African influence proved essential to Peruvian culture, particularly regarding music and cuisine. Their talent in creating delightful dishes from poor, discarded ingredients has produced two of Peru's best:  anticuchos and tacu-tacu.


After independence (1821), a consistent wave of European immigrants arrived in Peru, and their cuisines -in particular French and Italian- provided an additional twist to the culinary melting pot.


However, the real gastronomic revolution arrived from the Far East. First were the Chinese, brought during the mid XIX century as cheap labour, mainly for working in cotton and sugar-cane plantations. Chinese fervently conserved their cultural identity and traditions, and when their contracts expired many moved to Lima, establishing in a zone that was eventually dubbed Chinatown. They opened small eating places that captivated limeños -yet only after the initial distrust was overcome. Chinese, who were mostly from the Canton region, introduced new frying techniques and ingredients like soy or ginger. Peruvian classic lomo saltado is possibly where their influence is most evident.


Paradoxically, when Japanese immigrants began to arrive at the turn of the century -also to work on plantations-, limeños looked down on fish and seafood. Meat, they believed, was more refined. By the 1950s nisei cooks had eradicated this prejudice. Their restaurants served delightful fish and seafood dishes that few could resist. Indeed, it was their subtle culinary touch to recreate ceviche and tiradito as we know them today.


Source: The Peru Guide (clic aquí)