Posts Tagged ‘peruvian’
Just as the white wine, the red wine, the champagne, etc. have their own glass design to correctly appreciate and savor their kindness to the taste, the pisco has its own specially designed glass designed and produced by the world renowned Austria house Riedel.
Chosen among 29 final prototypes, the exclusively designed crystal glass for Peruvian pisco was presented in Vienna on May 11, 2006, and shipped to Peru on July 24, 2006. It is a tulip-shaped glass.
Click here top watch a video that walks you through the Riedel headquarters in Vienna, Austria and how they produce their unique designs, including the pisco glass. Although the video is in Spanish, it includes an interview in English with the Riedel’s House President George Riedel at the beginning of the video, and then further comments on minute 6:50.
If you want to learn more about pisco, click here for a great website in English (click each of the yellow icons on the bottom of the site). Click the icon with the glass image in the middle bottom row to get the specs/measurements of the Riedel glass.
Instead of writing a post about pisco and its origins, here is a two-part video named “Pisco, cultural heritage of Peru” that walks you through the origins of pisco, including locations where it is produced in the south coast of Peru, official documents from centuries ago proving pisco is authentic from Peru (and nowhere else — others claimed to be pisco are really a totally different liqueur not 100% from grapes — a key characteristic of the authentic pisco), as well as interesting recipes you can make with pisco. You might also want to take note of the locations mentioned in this video which are great places where you can visit and see how pisco is produced.
- The history
- The old cellars
- The name
- Pisco tourism
- Bar and Kitchen — includes commentary from Peruvian top chefs Isabel Alvarez, Gaston Acurio and Pedro Schiaffino
- Cultural Heritage
“Pisco Day” Special Weekend Edition: Sour Haas Pisco Drink Recipe Exclusively From Las Canteras Restaurant
It’s finally here! Every first Saturday in February, Pisco Day is celebrated in Peru and around the world to commemorate such a delicious liqueur, and the basis for preparing what people are claiming to be the hottest drink in 2009: the Pisco Sour.
Throughout this weekend, we will be publishing several pisco-related posts to celebrate this special day, including pisco recipes exclusively from Gary Lee – the co-owner of Washington, DC-based Peruvian restaurant Las Canteras – who is an expert on creating innovative pisco-based drink recipes, exclusive interviews, as well as tips on where to get good pisco sours, among other fun things.
This morning, we are kicking off the Pisco Day Special Edition with a recipe for Sour Haas, named after Hass avocados, one of the key ingredients. It’s designed to be a delicate balance between avocado, mint, pineapple juice and Pisco. Thanks to Gary for sharing this recipe with us! DO try it at home…or stop by tonight at Las Canteras restaurant to get it straight from Gary!
Sour Haas Recipe (1 serving)
According to today’s Associated Press story published in today’s Florida’s Sun Sentinel newspaper, Gaston Acurio – one of Peru’s top chefs and one of the leaders in Peruvian cuisine around the world – announced his empire will be opening more La Mar seafood restaurant locations in Las Vegas, New York and Miami.
“Acurio hopes to inundate the U.S. and European markets with his brands, from a mall-friendly stuffed potato franchise to microwavable Peruvian favorites and seasonings for grocers. Acurio says investors have been eager to back his projects.”
Acurio brings the best of Peruvian cuisine to the palate of the international gastronomy fans — also named “neo Peruvian cuisine” which is a bit different from what traditional native Peruvian cuisine is all about. So how do you know which one is which? Might be a bit tough if you are not Peruvian or you don’t have a Peruvian friend at your table. Let’s see…I will show you the difference from visuals that might help for one of Peruvian cuisine’s most traditional dishes, the Lomo Saltado. The photo above is the traditional-styled Lomo Saltado which is more home-y, more rustically served, this is how Peruvians eat it every day. Now check the picture in the AP story and you will see it is a bit more refined and styled up. Neither of them are right or wrong, just two different styles. If you want to have the authentic one, you might want to try the traditional style of course. That is how many Peruvians have enjoyed their cuisine for many generations.
There is no question about how Acurio’s efforts have benefited and promoted tremendously the Peruvian gastronomic art (yes, it is an art) around the world. And if you want to learn more about Gaston Acurio, get a refresher of the postings I did earlier, one on his new La Mar restaurant opening in California, and another posting about its ratings.
Look forward to trying the new locations! And if you are a local in any of these three cities, let us know how was your experience!
Great to read that Peru’s geographic landscape will be witnessing such a nice gesture for mentally disabled people in the UK.
Sara Burden, a woman native from Belper, United Kingdom, will be treking the Peruvian Andes in September 2009 to raise funds for the Mental Health Foundation, a
Burden states in the article:
“The trek is seven days across the Andes. We will trek for eight or nine hours a day and will train for 16 weeks.”
How can you support her? If you are in the UK, you might want to stop by at her art auction at “The Little Gallery” on Bridge Street from February 7 – 21.
Good luck on your treking adventure in Peru, and congratulations on such a nice gesture!
lared and Fulbright Commission in Peru Sign Agreement to Benefit Young Peruvians via Scholarships to Learn English for Free
One of my favorite things is to work to benefit Peruvians with limited resources who cannot afford to have the education that I was able to get since my early years. I have always believed that education is certainly a critical factor that needs immediate attention in order to fight poverty, hunger, quality of life, and establish strong values to young Peruvians.
Through this post, I am delighted to share great news that will benefit many young Peruvians with limited economic resources in several provinces of Peru. A not-for-profit group of young professionals living abroad to which I belong, lared, has just announced an agreement with the Fulbright Commission in Peru to manage and assign the funds we generate through different events and activities for educational scholarships to study English.
Although in Spanish, here is a link in Fulbright’s website already promoting and calling applicants.
Diversity is a pretty good word to describe Peru — its culture, its history, its food. Among the diversity of cultures and races that still remain in Peru are the descendants of the immigration flow from the African continent several centuries ago. Afro-Peruvian music is perhaps one of the most treasured rhythms you might want to learn if you are exploring Peruvian native music.
New York Daily News writes an article about “Novalima”, a new fusion-type of band who will be releasing worldwide their new CD ”Coba Coba” this month and will be performing in New York in March. Click here to watch a video on one of their hit songs “Machete”.
Just so you get a taste of what traditional Peruvian African music is all about (and who served as inspiration to Novalima), click here to listen to the authentic song behind “Machete” called “El Mayoral” performed by Eva Ayllon, one of the most widely known ambassadors to Afro-Peruvian music.
And if you go to Peru, Chincha is a city in the department of Ica (south of the department of Lima) where you will be able to find the oldest generations of original Afro-Peruvian families. You can get to Chincha by driving the Panamericana Sur highway with some nice beaches along the road. One of the most known native family names is the Balleumbrosio’s, and you can click here and here to watch videos on this exotic dance you might be able to enjoy live on your trip!
It is so inspiring when I read stories on experiences foreigners have when they visit Peru but end up actually moving over there captured by its culture, its forest, its food, or any other of its wonders. This is similar to the story from my earlier post on a man from Arkansas who after his trip to the Peruvian Amazon ended up changing his life to take the job of his dreams: become a canoe guide on the Mississippi River.
Click here to read this story I found in a Wisconsin local newspaper The Eagle on Dr. Linnea Smith, a medical practitioner from Wisconsin who ends up leaving her family medical practice in Prairie du Sac to take her doctoring deep in the Amazon rainforest in Peru, and thought to share it with you all.
The story is about how in an adventure of finding out where her plants came from, Dr. Smith decided to travel to Peru’s Amazon where she has lived since 1990. She serves thousands of residents, both children and adult, in very remote areas.
As the story reports, in 1998 she published a book on her experiences titled “La Doctora.” In 2005, the Wisconsin Medical Society chose Smith as the Wisconsin Physician Citizen of the Year. And this fall, she received a Distinguished Alumni Award from the Wisconsin Alumni Association, which takes trips that visit her clinic in Peru.
Take a read, and let me know what you think. Captivating story — and thankful to her for bringing so much love and health support to those kids and their parents who have very limited access to hospital care.
You can ask any Peruvian about Pardo’s Chicken, and I assure you will get an expression of excitement on their face right away! It is one of the well-known local restaurants in Peru, particularly in the capital city Lima, where millions of people gather with friends and family to get a rottiserie chicken, french fries, wonderful steamed and fresh salads, Peruvian-style BBQ, Peruvian soda called Inca Kola, and other dishes and flavors of Peru.
Well, Pardo’s Chicken has just opened a new location in Miami, FL!!!!!
If you are not familiar with Pardo’s Chicken, check out their website from Peru available in English and you can check out their menu!
The exact address is 2312 Ponce De Leon Blvd, Coral Gables, FL 33146, right in the heart of Coral Gables.
TIP: If you have time to kill while in the Miami International Airport, the restaurant is just 20-30 minutes away driving via all LeJeune Rd.
Yay! Can’t wait to get that yummi chicken!!!
While in Boston, I am getting to know great sites and restaurants, but I didn’t expect to learn about Peruvian-related green cuisine! Ladies and gentlemen…let me introduce you to Jose Duarte, a Peruvian successful chef and restaurant owner of Taranta. Jose’s gastronomic style brings the wonders of two of the best cuisines in the world: Italian and Peruvian. I tried a gnocchi made with a culantro-based sauce that clearly reminded me of the Peruvian “seco de cordero”. It was a taste that brought me back home.
Located at the North End in Boston, the entrance door welcomed me with a pair of opening curtains perhaps as a sign I was entering into something new…and it was. I was greeted by Jose who since the beginning was really nice and patient to walk me through his business, his background, and of course his culinary expertise which was very exciting.
According to the Green Restaurant Association, Boston is the second largest green city (after New York) and it was great to know one of its leaders is actually Jose. According to a recent Boston Globe article, here are some of his green achievements:
- The wine list is biodynamic, sustainable, and organic
- The restaurant is eliminating bottled water, putting in its own carbonation and bottling system
- The straws are green – they’re made from a corn-based polymer
- The business cards are made from 100 percent post-consumer recycled paper and printed with soy ink
- He wears an organic chef’s coat
- Uses LED candles instead of wax
And particularly about bottled water, his Taranta “Going Green” blog on a December 4, 2008 post says:
“Just installed our own bottling and carbonation system for water, a very eco friendly alternative to bottled water with a carbon footprint. We will be filling and reusing our own bottles, this will reduce our storage space, less boxes being driven and less bottles to recycle. The flavor is excellent and we are continuing our funding program by donating $1 for each bottle sold to the City of Boston Green Energy Fund. We will also feature an aluminum portable bottle in our Peruvian Culinary Adventure to in March 2009 courtesy of Natura Water.”
Great, huh? But here’s what was also pretty interesting to me: I tried the Peruvian flagship drink Pisco Sour and Jose made me notice something peculiar about it: the foam. His pisco sours are made from powdered egg whites, which ensures health standards are met and avoid viruses such as the salmonella that most other restaurants don’t keep in mind. The taste and body of the pisco sour is great made out of a great quality pisco from Peru. With that excuse, I made sure I had one for dinner after my chat with Jose.
As a Peruvian, it is great to see how he is leading the way on green restaurants. And even more so if you can enjoy a great Italian delicatessen with a Peruvian kick (yum) and support environmental sustainability! Go Jose!
Taranta is located at 210 Hanover Street, Boston, MA.