Pisco, the famous Peruvian drink, is more than only a drink. Every Peruvian feels Pisco is a culture, lifestyle and history. Soon Pisco will also win the heart of Belgium.

To make the famous Pisco even more popular, Peru’s Foreign Trade and Tourism Ministry and the Trade Office based in Belgium, have launched the first “Pisco College” in Brussels, Belgium. The main goal of those colleges is boosting the internationalisation of the Inca country’s drink. (more…)

Peru is in the process of applying their famous dish ceviche to be a part of the UNESCO world cultural status, the Representative List of the Intangible Cultural Heritage. This list composes of cultural cuisine from all over the world. Cuisine must represent the culture and have rich significance to the nation that it originates. After years of attempts, Peru’s best shot may be now.

Ceviche is a seafood dish that some experts argue originated in Moche, along the coastline of northern Peru. Ceviche has existed since the time of the Incas. (more…)

Second to Mexico, Peru is the largest exporter of avocados in the world. And the avocado industry in Peru is about to rise to a new level. With Peru planning to increase its harvesting grounds from 31,000 hectares to 33,000, they will continue to establish themselves in the global market.

Avocados will make their way to Asian markets such as Philippines, Korea, Malaysia and Thailand. In addition to these Asian markets, Peruvian avocados will also make a statement in Latin American countries such as Colombia. (more…)

A very popular website in the U.S, Eater.com, designed an interactive map of Washington D.C. “Where to eat Peruvian food around Washington D.C. This map encourages the readers to explore the delicious cuisine of Peru.

The website Eater.com has more than 11 million visitors each month and has a team of critics, editors and videographers who are specialized in gastronomy in the U.S.

This portal highlights the Peruvian gastronomy by compiling a special list of 10 Peruvian restaurants in D.C. (more…)

There comes from Chiclayo, Peru a whale of a tale. Or perhaps, a ‘fish’ of a tale. Or a whale of a tortilla? Yesterday, in honor of their 321st anniversary, eighty chefs and fish processors from Chiclayo cooked up a tortilla of ‘raya’ fish that was approximately 120 meters long. Now that is a whale of a tortilla.

The massive tortilla was stuffed with 370 kilos of raya fish, 3,500 eggs, 2 kilos of peppers, 80 kilos of green onions, 120 kilos of red onions, and 4,500 limes. The 80 chefs who created it are the finest from the San Jose district of Chiclayo (more…)

A Peruvian chef, María José Jordán, took home first place in the S. Pellegrino Young Chef 2015 Competition of Latin America and the Caribbean on March 4th. The 24-year old is also known as Majo, a mash-up of María José. She participated in the competition along with fellow Peruvian Aaron Chlimper and a few other select chefs from Latin American and the Caribbean.

By winning the regional competition, Jordán secured a place in the world-wide S. Pellegrino Young Chef 2015 Competition. She beat out eight other chefs from Mexico, Brazil, and Puerto Rico. (more…)

On Wednesday Ollanta Humula, Peru’s President, officially opened the Gastronomic Festival “Los Sabores y Colores del Perú” (Peru’s Flavors and Colors) in Beijing. Traditional Peruvian dishes and desserts were served.

At the event, Humula said: “The gastronomy is another of Peru’s strengths. Food unifies us. It is one of mankind’s most ancient elements for socializing. Peru provides the best of his cuisine to share with the whole world.”

The trip was also organized to strengthening bonds between Peru and China. (more…)

National Geographic recently published an article of the 10 best specialties of Peruvian cuisine, which is known to be one of the worlds finest.

Included are meals which mainly consist of meat, for example cuy – baked or barbecued Andean guinea pig, which is served with head and legs – or anticuchos; grilled meat, mostly beef heart, served in restaurants or as street food. Many restaurants offer alpaca and the pollo a la brasa, meaning roasted chicken marinated with a smoky and salty dressing, which is often served with French fries. (more…)

Carlos Delgado, a Peruvian chef, runs a restaurant in Washington, called Ocopa. He has taken the traditional Peruvian flavors to the capital of the United States. Delgado was born in Callao, Peru but moved to the United States when he was eleven. He started working in kitchens as a teenager. Now he is 24 and he is the chef of his own restaurant. He serves traditional Peruvian dishes like ceviche, canchita and pollo a la brasa with a modern twist to it.

The young chef remains humble despite his success. The restaurant’s website is worth a visit: http://www.ocopa.kitchen (more…)

National Geographic Travel Magazine says Lima is the world’s 16th smartest city. The capital of Peru outsmarts cities such as Amsterdam, Bogota, Buenos Aires, Kigali, Mexico city, Seoul, Taipei and Vancouver. According to National Geographic Lima is the World’s Most Edible Burg because of its rich gastronomy influenced by a wide variety of other ethnic cuisines.

José Andrés, chef and restaurateur, says on the magazine’s website: “As a chef, I’ve always been fascinated to see not only how food can be a bridge between cultures but also its connection with history and politics”. (more…)

Mistura Food Festival in Lima, Peru, became since its first edition in 2008 Latin America’s largest gastronomic fair.

The fair planning committee expects that more than 30 000 foreigners will visit Peru in September to attend the fair this year.

According to the head of Mistura’s Tourism Committee, Manuel del Solar, the majority of these visitors from abroad will attend for professional reasons, such as professional chefs, food journalists, researchers and culinary students. Also representatives from various international companies have confirmed their visit.
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