PERUVIAN CUISINE
PERUVIAN
Karen Weisberg
editor@sosland.com
cuisine
T
he National Restaurant Association’s What’s Hot 2013 Chef Survey of more
than 1,800 members of the American Culinary Federation forecast Peruvian
cuisine as having the most impact on menus across the country this year.
And the buzz grows louder by the week as traditional Peruvian recipes and flavors,
some with a North American twist, are “now” and “happening.” In fact, it’s “cool”
even when the heat generated by various peppers has customers reaching their forks
toward the cool respite of causa, a cold mashed potato dish, to reduce the heat.
The interest in Peruvian food may stem from a number of factors, including a growing Hispanic population used to similar flavor profiles and ingredients; more guests
seeking menu items they perceive as healthy; or a number of high profile Peruvian
MARCH 2013 | Culinology |
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Table of Contents for the Digital Edition of Culinology - March 2013