It was our second day on Mistura and we just started to find our way on the gastronomic fair. We decided to taste as many Peruvian specialties as possible, should they be regional or come from the so called “fusion cuisine”.
Discovering fusion cuisine with Ku-Mar
I think that my favourite memory on the gastronomic fair Mistura was to discover fusion cuisine with the cook Kumar Paredes. Fusion cuisine is a mix between the know-how of Peruvian and of other international cuisines, most of them being Asian. A lot of Asian cooks who came to live in Peru have created new dishes inspired from their native cuisine, incorporating the ingredients of Peruvian food. Kumar owns a cevichería fusión, that is to say a restaurant where he mostly prepares the so famous fish ceviche, but with his little Asian touch.
Kumar’s dish that we tasted on Mistura is called Rachi de Lapa. The lapa, which means limpet in English, is in fact a mollusc little known in Peru. Kumar’s secret is to make the mollusc macerate in an anticucho dressing (beef heart), which is another major Peruvian specialty. It is then pan-fried in a warm Chinese wok, which enables to retain its juice. The Rachi de Lapa is served with potatoes on its anticucho dressing, a few onions and a little pepper cream to get it a little spicier! A real gastronomic dish full of surprises and flavours.
Gohan’s fusion makis & sushis
We keep discovering fusion cuisine with the foodtrucks which are now proposing more and more sophisticated dishes. Unusual encounter with the Gohan Sushi foodtruck which is completely revolutionizing the Japanese concept adding its little Peruvian touch. Today, you’ll find the gohan roll on the menu, a maki very different from all others since it is not made of fish but of chicken and avocado, with a pepper dressing usually served in the Peruvian dish ají de gallina. The makis are served in little punnets, sprinkled with homemade chips. I usually don’t very like Japanese food because of raw fish but I really enjoyed this new dish from fusion cuisine. Of course it is much more gourmet and heavier than any other Japanese course but it is so delicious! Fusion completed! 😉
Meeting the Peruvian cuy
We keep on visiting Mistura looking for new flavours. A stand is particularly catching my attention: La Matarina is cooking Peruvian cuy! The cuy is the so famous Guinea Pig really appreciated in the Andes and which very often intrigues foreign tourists visiting Peru. I start tasting…
The cuy is served “crunchy”, with Peruvian potatoes (papas nativas), a few onions, a little tomato, quinoa and a few fresh cheese cubes from Cajamarca. The Peruvians really appreciate the spicy pepper dressing (ají), which is always proposed with every course. The pepper quantity varies depending on the cook so be careful if you’ve got a delicate stomach! Should I describe the taste of cuy’s meat, I could say that it is more or less similar to rabbit meat, a white meat rather tender and light. It is normally served entire as finger food! (much more practical) 😉