Lima a dining hot spot thanks to being polyglot - most popular chinese restaurant dishes

LIMA, PERU—
Of all the things that inspired me to travel, food could be at the bottom of my list.
Don't get me wrong I love a great meal and look forward to tasting local dishes anywhere I go, however, my lack of delicacy and familiarity with jargon usually make me eat food.
When I was traveling to Peru, I had not done my cooking homework yet, and I was surprised to find that there is one of the best in the capital of the country --
The world's most respected restaurant scene.
"Our food has become more and more known over the past 20 years," said local tour guide evlin vidalong while traveling in Lima.
Twenty years ago, Lima's restaurant culture began to flourish, partly inspired by the efforts of Gaston Akurio.
After graduating from college, he returned to his hometown and opened Astrid & Gaston with his wife in the fashionable mirafores district.
But it wasn't until about eight years ago that Acurio started the Mistura food festival that Lima started the international wave.
The festival is held in September every year. last year, it attracted 600,000 tourists and became the largest festival in South America.
Today, Lima listed three of the best restaurants on the list of 2016 of the world's top 50 restaurants in San peregrinno, including Central (fourth)
There are also Gaston and stride in Akurio.
In the long run, no restaurant in Canada is on the list.
"The quality of the food has been good for a long time, but it has not been improved," Vidalon said . ".
I don't have much time in Lima, so my ability to taste some better food in town is limited.
One notable exception was the dinner at Hotel B and after three hours my palate was fully stimulatedcourse meal.
However, I did have the opportunity to do cooking/bartending classes at El Senorio de Sulco in Solco, where chef Ricardo konejo introduced me to Peruvian cuisine
One thing that makes Peruvian cuisine unique is that its signature dishes are influenced by a variety of influences from indigenous peoples, China and Japan, Spain, Africa and Arabia.
For example, Chifa is a form of Chinese
Peru's integration can be traced back to the arrival of Chinese immigrants who came to Lima in the late 19 th century and early 20 th century.
Soy sauce was introduced into Peruvian repertoire due to Chinese immigrants, resulting in the creation of lomo saltado.
Simple Peruvian cuisine, basically stir-
Fried beef cooked with onions, tomatoes, peppers and spices is one of three staples that Conejo taught us to cook in a restaurant cooking class.
Conejo is proud to point out that of all the ingredients used in Peruvian cuisine, the country is known for its potatoes, for good reason.
Peru has more than 3,800 kinds of potatoes, more than any other country in the world.
There are all kinds of potatoes
The dishes in the Peruvian recipe, but the most popular one is causa.
The basic thing is that causa is a thick mashed potato pie.
According to Conejo, it became a major weapon in the war between Peru and Chile. When women in small towns distributed small amounts of mashed potatoes to soldiers heading to the front line to fight for "causa.
"The causa that Conejo taught us to make included a chicken salad between two potato pies and a thick layer of fresh avocado on it.
Although the dish sounds bland, its simple taste and flavor are perfectly summed up by the accompanying Chilean lime sauce.
If potatoes are the most common feature of Peruvian cuisine, lime is definitely the second.
Among other things, this is the key ingredient in making sour orange pickled fish, another traditional dish we were taught to make, using only fresh fish, some spices, and of course a lot of citrus.
Severic is popular in South America, and Lima is on the coast, a common feature of the city's many menus.
Like causa and lomo saltado, what makes sour orange pickled fish so appetizing is a simple combination driven by the sour flavor of citrus and pepper.
Lime is also the star of Peru's national cocktail: pescic acid.
Pisco is a fermented fruit-flavored moonlight that was part of Peruvian culture long before the Spaniard conquered the Incas.
But it wasn't until 1900, when an American bartender named Victor Morris prepared a foam citrus cocktail at Murray's hotel in Lima, that the pescco was born.
In a short process of blending, 20-
Martin Honario, a veteran who worked at El Senurio de Sulco for a year, I was told that the perfect pisco acid requires three units of alcohol, one unit of chicken protein, respectively.
The key to getting the perfect foam consistency is to shake all the ingredients in the Cup for no more than 10 seconds at a time to prevent the ice from melting.
When I finished learning how to cook these traditional dishes, I had little room for the lunch we prepared.
But it didn't stop me from enjoying the last bite, with a few refreshing cocktails.
Correction-August 4, 2017: The article was edited from a previous version that incorrectly referred to the name of the restaurant "astrid & gaston" as "gaston and Astride ".
"There is also a version of Virgilio Nitz's name misspelled.
When you go: Eating at: Central is currently considered the fourth best restaurant in the world.
Unfortunately, you have to book a few months in advance if you want to go.
I can't say if the place meets the hype criteria if it hasn't been eaten there, but chef Vigilio Martinez's reputation is second to none.
This year, he was voted the best chef in the world by his peers.
Take a cooking course: if you want to know the secrets behind some of Peru's most famous dishes, then there is no better way to do it than a cooking course.
El Senurio de Sulco offers $80 cooking courses (U. S. )
At least two people per person, including lunch.
Most importantly, you will get a collection of three recipes and a certificate to take home.
Do your research: Cody boatman held a memorial to the story that was not reviewed or approved by PromPeru.