Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.
Issue link: https://www.e-digitaleditions.com/i/654717
Delgado, executive chef at Tanta, Chicago. The country's heritage comes through in its food—a seductive fusion of Incan roots, Mediterranean cooking traditions, and Asian and African inf luences. At Tanta, sashimi-like tiraditos, street- style meat skewers, whipped potato causitas, pork fried rice in the Cantonese-Peruvian style, and six types of ceviche showcase this range of f lavors. Victoriano Lopez, executive chef at La Mar, San Francisco, says that deep cultural roots provide an opportunity for incorporat- ing creativity into a traditional menu. "Having inf luences from dif- ferent cultures allows me to think outside the box," he says. "Peruvian food is a hidden gem," adds Lopez, noting that gluten-free foods like yucca root and amaranth are attractive to today's health-focused diners. Specialty Imports This year, the National Restaurant Association called out Latin American flavors as a top trend, and many unique ingredients at the heart of the Peruvian kitchen are primed for mainstream attention. Notably, American imports of pisco, the Peruvian spirit, have dou- bled in recent years as the pisco sour joins the ranks of Latin-themed margarita and mojito cocktails. Emerging specialty food companies like Nazqiz, San Francisco- based makers of air-toasted Qancha, are putting a sophisticated spin on traditional foods like cancha, a corn snack. "I'm very proud of the heritage of Peruvian food, and I am so enthusiastic about sharing it," says founder Ronald Flores. Importer Betsy Power, co-founder of Culinary Collective in Lynwood, Washington, is also excited to bring these foods to U.S. customers. She says, "Every region, every farm I visited introduced me to foods I had never tasted before—highly nutritious, heritage foods from small producers who are integral to the health of their lands and communities." The company imports native ingredients and products, including Zócalo Peru brand purple corn f lour and organic ají pepper pods, pastes, and powders. Spicy is the f lavor of the moment, and Technomic reports that the ají amarillo pepper—most often found frozen or canned in the U.S.—is a leading spicy f lavor in innovative appetizers. Chef Presilla, who cooks with a variety of Peruvian peppers at her Hoboken, New Jersey, restaurant Cucharamama, says ají amarillo, ají panca, and ají limo are signature elements of la cocina Peruana. Complex in f lavor yet without overwhelming heat, the peppers are becoming one of Peru's most recognizable culinary products as the cuisine continues to make its mark on the world table.—A.K. like Gastón Acuria, who has brought a taste of modern-day Peru to more than 40 restaurants worldwide, including award-winning Astrid & Gastón in Lima. Getting Its Due As a growing number of U.S. restaurants cater to fans of the bright and flavorful fare, Peruvian cuisine is finally getting its due as the main attraction. Peru is making waves at rotisserie joints serving spit-roasted pollo a la brasa, like Limón in San Francisco, and notable venues helmed by professionally trained chefs with Peruvian roots, like Llama Inn in Brooklyn, New York, and Nazca Mochica in Washington, D.C. "Americans are falling in love with Peruvian cuisine because it extends across different cultures," says Peruvian native Jesus global eats Emily Crowe, Anneliese Klainbaum, and Eva Meszaros are freelance writers and regular contributors to Specialty Food Magazine and Specialty Food News. Deanna Ting is managing editor of Specialty Food Magazine. "Every region, every farm I visited introduced me to foods I had never tasted before—highly nutritious, heritage foods from small producers who are integral to the health of their lands and communities." Peruvian ceviche showcases a range of flavors PHOTO: TANTA 96 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com