Tag-Archive for ◊ Peruvian ◊

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• Tuesday, February 07th, 2012

Many kinds of corn grow in Peru, including the giant Andean corn that is used in our Chocolo con Queso,  or corn on the cob with fresh cheese, served as a special at our restaurante peruano. There is also purple corn, which is used to make our Maiz Morado, a fruit and cinnamon flavored drink. But if you love crunchy, salty snacks, try  maiz cancha, or Peruvian toasting corn. Similar to corn nuts, maiz cancha is a delightfully addictive appetizer or treat. It’s often served with ceviche. Just pop the corn in some vegetable oil in a covered pot, and season with salt. Serve warm or at room temperature. You won’t find authentic maiz cancha in every grocery store, but it is available online. Buy maiz cancha by following the link.

Fiesta Limena Peruvian Food

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• Friday, February 03rd, 2012

Peruvian Food is becoming a global phenomenon. The culinary scene in Lima and the rest of Peru keeps improving. Food festivals, such as Mistura, are expanding. Young chefs who have trained in top kitchens in North America and Europe are returning home to open restaurants. In the same regard in North America and Europe Peruvian chefs are being called upon to a greater degree to launch new restaurants. Gastón Acurio is not holding back on his expansion plans. Culinary ideas are being refined from every angle. Here’s what to expect from Peruvian food and restaurants in 2012.
New World Review

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• Friday, January 20th, 2012

The Boston Globe lists Peruvian food as one of the Top 8 Food Trends for 2012, quoting chef Jose Duarte of Taranta. This is just one more mention to add to the list. Which Peruvian dishes have you tried? Many people try Lomo Saltado, Chaufa, or Ceviche when they’re first exploring our Peruvian menu, but there are many more dishes to choose from, as well as daily specials. Follow us on Twitter to learn more about our specials: www.twitter.com/fiestaperufood or scroll through our blog posts to learn about a long list of Peruvian dishes, cooking styles, drinks, recipes, holidays, and traditions. As we welcome 2012, the Year of Peruvian Food, we’ll be sure to update more often to give you the latest information about Fiesta Restaurants and Peruvian food’s rising fame around the world!

Fiesta Limena Peruvian Food

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• Tuesday, January 17th, 2012

A Peruvian court has annulled a sentence against blogger Jose Alejandro Godoy, who was sentenced in 2010 to three years in prison for defamation, daily La Republica reported. In 2009, Jorge Mufarech —a former minister of Labor during the Fujimori government and later Congressman for Peru Posible— filed charges against Godoy for a post published [...]
Peruvian Times

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• Saturday, December 17th, 2011

Though Peruvian food in New York City has seemed to suddenly have become a fascination among culinary minds with the opening of Gastón Acurio’s La Mar in September of 2011, there are dozens of Peruvian restaurants in the five boroughs. The sleeker, trendier ceviche centric restaurants are primarily in Manhattan, though in Brooklyn, Queens, the Bronx and parts of New Jersey where the Peruvian immigrant community mostly resides options for pollo a la brasa, ceviche, and even chifa are plentiful. Here is a run down of New York’s best Peruvian restaurants.
New World Review

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• Wednesday, December 14th, 2011

IMG_5493‘Tis the season for dinners out with family and friends. For a comfortable, casual setting, stop by Fiesta Limena and share an order of jalea, which is big enough for two, three or even four depending how you split it! This lightly battered and fried seafood feast is always a crowd pleaser. Looking for something on the lighter side? Don’t miss the ceviche – available in shrimp, fish, or mixed seafood varieties. If you’re not in the mood for seafood, why not split a plate of lomo saltado and chaufa, the Peruvian version of fried rice? With an affordable menu of homestyle Peruvian food, Fiesta Limena has something for everyone. And don’t forget to finish with dessert! Our homemade flan or fresh alfajores cookies are a sweet way to end a meal with loved ones. Also request Tunki coffee after your meal – a fair trade, organic coffee from Peru. And if you’re introducing your fellow guests to Peruvian food for the first time, you can enjoy the credit for helping them discover this mouthwatering cuisine! Fiesta Limena creates memorable evenings with generous portions in a comfortable setting, all for an affordable price.

Fiesta Limena Peruvian Food

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• Friday, November 25th, 2011

If you love to travel, you probably know the name Frommer’s. As one of the most successful travel publishers in the world, they have recommended the best hotels and attractions to thousands of travelers for more than 50 years. One of their most recent recommendations, of course, is Peru! Frommer’s named Lima the top foodie destination for 2012. That means that out of hundreds of thousands of cities across Europe, North America and Asia, all known for delicious cuisine, Peruvian food has risen to the very top! Of course, we’re not surprised, but we are proud! And while Lima may be the top foodie destination in the world, we like to think of Fiesta Limena as the foodie destination for Fairfield County! We have been ambassadors of Peruvian Food in CT for over 15 years, and we look forward to the next 15, as more and more Americans discover this delicious cuisine.

Fiesta Limena Peruvian Food

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• Friday, November 04th, 2011
about.com

about.com

Many of our customers love ceviche, the dish that has gained the attention of foodies around the world in recent years. Ceviche is a raw fish dish that is “cooked” in a citrus marinade without the use of heat. However, depending on your taste, you can add spicy heat to your ceviche with aji, or Peruvian hot chili peppers. Along with the aji, the others flavors that make ceviche so delicious are key lime and onion. Many cooks are intimidated to make raw fish dishes at home, but if you love the style of ceviche (especially the red onions and bright lime flavor) there is another option for you. Try a recipe like Ensalada de Pallares, a Peruvian lima bean salad (from The Art of Peruvian Cuisine.) Instead of raw fish, start with a pound of large white lima (butter) beans. You’ll also need 1 finely sliced large red onion, 1/4 of a white cabbage, 1 finely sliced aji amarillo pepper (available jarred at mamatinas.com) 8 finely diced radishes, 1 tsp oregano, 2 tbsp olive oil, 1 tbsp red wine vinegar, the juice of 3 key limes, and freshly ground salt and pepper. Cook the beans and peel if desired. Then combine the onion slices, aji amarillo, lime juice, olive oil, and salt and pepper to taste – but save a little bit of the lime juice and olive oil. In a separate bowl, combine the radish, vinegar, oregano and salt to taste. Next slice the cabbage and place it in a colander. Pour boiling water over it, then rinse with cold water. Season the cabbage with salt, white pepper, and the remaining lime juice and olive oil. Combine all of the ingredients on a platter to serve, and garnish with fresh sliced tomato if desired. Let the mixture sit for 10 to 15 minutes to bring out the flavor. The onion, lime and aji flavors will remind you of fresh ceviche, without the hassle of marinading raw fish at home. You can also experiment with many other flavors – I recently tried a fresh vegetable salad with a lime juice base that featured cabbage, baby carrots, tomatoes and corn. All of these flavors and fresh ingredients are intensified by the lime juice. Check back for more tips on Peruvian cooking and information about Peruvian cuisine.

Fiesta Limena Peruvian Food

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• Saturday, September 24th, 2011

Guest post by Erica Handahan

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Part of the Amazon Steam Ship Fleet in port

The stately steamboats of the late 19th and early 20th century navigated the majestic Amazon River. They were crucial to the culture and economy, and changed the scenery from scattered missionary outposts to a network of towns and villages connected by steamship routes.

The Rubber Boom

Steamboats were the heart of the rubber boom, transporting hundreds of millions of dollars of rubber balls from far reaches of the forest to cities, such as Iquitos

Steamships were an essential factor in creating and sustaining newly formed settlements and communities along the river. They supplied towns with food, medicine, tools, and other supplies. All of the settlements along the river were serviced by steam launches and came to rely upon the passing steamers to bring imports from all over the world.

The large merchant houses did considerable business trading along the tributaries. A firm representative would visit rubber estates at frequent intervals and then take the rubber at a valuation depending on the price of rubber in Iquitos. The rubber tapper would then select from the shop carried on each launch.

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The steamship La Republica in 1919

Apart from those directly involved in the rubber trade, steamships served a variety of functions. They were used for transport of people and merchandise, border defense in time of war, mapping and exploration missions.

Ships were also frequently used as hotels. Many were brothels. One of the grandest of Manaus’ brothels was a floating ship, from where “its madam advertised ‘frequent sailings to all parts of the river, with champagne on ice and a gramophone all included.’”

The Rubber Bust

After the rubber bust at the onset of WWI, most steamers were no longer economically viable. The entire Peruvian Amazon felt the effects. As the boats were no longer around to supply the settlements, many of the Amazonian towns dried up and disappeared. The boats themselves were sunk and forgotten.

During the rubber boom, steamships had become a widely accepted mark of prestige for the rubber barons. Steamships were a merchant’s prize possessions and critics of the system blasted the rubber merchants for making a fetish out of ship owning. Ships became rubber merchants’ collectibles and they often acquired more than they needed.

While this was not necessarily a problem throughout the boom, when prices dropped it was no longer economically feasible to utilize ships at anything below full capacity, and many ship-owners preferred to leave their vessels in dry dock rather than operate them at a loss. Others attempted to auction off their fleets, but as local demand was so weak, made little profit. By the onset of WWI, many steamboats were lying idle and local newspapers devoted whole pages to notices for auctions of steamships.

Steamships Today

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The beautifully restored steam ship, the Ayapua

The passage of time has not been kind to the majority of the riverboats from this boom. Any wooden hulled boats have long since rotted in the tropical climate. The steel hulled boats have survived better, though most have been abandoned, rusted or sunk.

The few boats that still exist today, thus, are important historical artifacts from the period. Aside from Iquitos and the boats themselves, there are not many historical remnants of the rubber boom. This is why historical conservation of the rubber boom vessels is so important.

Recent restoration projects by AmazonEco, including the historic launches the Ayaypua, the Clavero, and the Rio Amazonas, are vital in preserving the history of the region. (Articles on each of these three boats to follow).

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These remarkable steamships, the Ayapua and the Clavero, restored by Richard Bodmer and AmazonEco. Beautiful labor of love

Guest post by Erica Handahan

Steamships of the rubber boom; recovering history in the Peruvian Amazon

Hi, Bill Grimes here. If you would like to help recover the history of the Peruvian Amazon, book a cruise on the restored steamships the Ayapua or the Clavero. It’s easy to book your amazon cruise or get more information about it by emailing me, Bill Grimes, president of Dawn on the Amazon Tours and Cruises, at this email;

bill @ dawn on the amazon . com I will respond within 48 hours if humanly possible.

If you would like to read more about these historical steamships of the Amazon, click these links below;

Thank you for your consideration.

Follow the Course of History on the Restored Amazon River Boat, Clavero, since 1876;


Dawn on the Amazon Captains Blog

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• Tuesday, August 16th, 2011

Apart from A-Frame’s incredible Peruvian beer can chicken, I haven’t really had the chance to explore L.A’s Peruvian restaurant scene (though fully intend to). So, I’m letting LA Weekly’s James Beard Award winning restaurant critic Jonathan Gold do it for me. He’s one of my favorite restaurant critics and going through some of his reviews of Peruvian restaurants I think his understanding of the cuisine quite good. Here what he has to say about L.A.’s Peruvian dining scene in his reviews with the weekly paper:
New World Review