As you might know, Peruvian cuisine is one of the most exotic and attractive in the world. But, what makes Peruvian Food Recipes so delicious? If you want to take a delightful journey through some of the best peruvian restaurant in Miami, you’ve come to the right place.
A little bit of history behind Peruvian Food Recipes
Talking about Peruvian cuisine is talking about history and tradition. For over hundredths and hundredths of years, this Andean culture has carefully nourished its gastronomical importance. The tradition of their ingredients and their culinary traditions can take us back to the Inca Empire! The multifaceted geography and soil of the Peruvian territory were certainly a valuable asset for the ancient civilization. They took all the advantage they could get from the never ending variety of herbs, spices, tubers, legumes and vegetables typical of the Andean region.
Oh, and let’s not forget their vast Pacific coast and the extensive amount of rivers provides a wide-ranging diversity of seafood since their first settlements. Talking about meat, they also learned how to cook Guinea Pigs, also known as “Cuys,” and Llamas and Alpacas as well. The Inca Empire also saw the birth of the famous “Chicha,” which is a beer made out of corn. Its fabrication is a tradition that has been dated 1,000 years old!
The colonial time then arrived, and with it, lots of new ingredients and traditions were added to the already rooted and diverse culture. The planting, growing, and harvesting of onions and pepper were very important, as they would later become essential ingredients in later dishes. Cattle, pork, and chicken were brought by the Spanish colonists as well, hence, adding yet more elements to the list of Peruvian cuisine. Once the Spanish crown took African slaves to South America, they would influence the culinary customs too, introducing techniques for their stewing and frying. Picarones too!
Time kept going, and new immigrants arrived in Peru; among them, a notable Chinese and Japanese wave of immigrants entered the country towards the XIX century and later. Sweet and sour flavors were added to the menu by the Chinese, like the very popular Soy sauce. Rice was already a part of the Peruvian food recipes of the time, but it was immensely popularized by the Chinese, turning it into a must have a garnish. The Japanese contributed techniques and ingredients as well. The Tiraditos and several other variations to sushi and ceviche Inca are the evidence of such influence.
A national tradition among the best gourmet recipes from Peru
So we already know about diversity. But do you need to travel through the whole country of Peru to get to know at least a good part of the Peruvian food recipes? That sounds like a gigantic task that sometimes money or time (or both) can’t afford. The good news is that, if you visit Peru, you can set your hopes on its capital Lima, considered the Gastronomic Capital of South America. That should do! What can you find there? Let’s find out!
Let’s start from the top: Appetizers. This is a no-brainer; we need to start talking about one of the Peruvian cuisine jewels: the Ceviche ! This is the Peruvian national dish, and one of its most popular ones, I mnIight add, as it’s one of the finest dishes representing the Pacific coast of Peru.
The ingredients you need to make Ceviche are white-fleshed sea water fish, lime juice, salt, Peruvian chili peppers (Aji limo), and onions. You need to cut the fish into small bite-sized chunks and cut the limes in half evenly. Slice the onions into thin strips, and devein and chop the ajis. Put three ice cubes in your bowl.
Everything looks set to make these Peruvian food recipes happen. Now you can put your bite-sized fish and the onions into the bowl. Cook your fish bites in the lime juice and then add the chili pepper, keeping in mind both flavors (acid and spicy) need to complement each other in a carefully balanced manner. Now is time to add the seasoning with the chopped aji and a little bit of salt. Squeeze into the bowl only half of the limes to avoid the dish being too bittersweet. Remove the ice cubes before their melting point, stir your bowl and leave to marinate in the fridge for 7 to 10 minutes.
Place your ceviche on your plate. You can garnish it with sweet potatoes, corn, and lettuce. Sprinkle a little bit of parsley or coriander, and you’re ready to go!
A main course prepared with Asian techniques and Peruvian Food Miami
Now that we have already started a fantastic meal with a wonderful appetizer let’s go straight to the main course. Loved by many, and considered one of the most traditional and popular, I give you the Lomo Saltado. Remember when we talked about the Chinese influence in the Peruvianfood recipes? Well, there you go. The Lomo Saltado comes from the “Chifa,” which is the culinary tradition of merging Chinese Cantonese elements with Peruvian ingredients. Chifa comes from the Cantonese “饎飯” which means “to eat rice or to have a meal.”
Lomo Saltado is a stir-fried dish made in a wok. Its ingredients include beef tenderloin, yellow Peruvian chili pepper, onions, tomatoes, soy sauce, balsamic vinegar, coriander, salt, and pepper. French fries and rice go along with the dish as well. The Lomo Saltado is a dish you can find anywhere in Peru, from grandmas kitchen to upscale restaurants.
Let’s start cooking! First, you cut your beef into small pieces (you’ll need around 500g to feed four people) and place it in a bowl. Now you add 1 to 2 teaspoons of soy sauce and add pepper al dente. Stir it and let it marinate. Cut the tomatoes, the yellow Peruvian pepper, and the onions into strips. (Remember to deseed the tomatoes and the peppers first). Place them and stir them in the bowl while adding two tablespoons of balsamic vinegar. Let it marinate.
Now let’s work with the potatoes. It’s time to peel them and fry them to ready our French fries. Aside, start preheating a big wok and then add the meat and stir-fry it for 3 minutes. Save that juice! Add the onions, the Peruvian yellow pepper, and the tomatoes, and after a minute or two, add the juice you saved. Then add two tablespoons of soy sauce and 2 of red wine vinegar. Keep Stir-frying until the vinegar gets evaporated. Add the coriander and a bit of lime juice. Then add the French fries and add the rice, of course. Now you’re ready to taste a symbol of the traditional Peruvian cuisine!
We saved some space in our bellies for a Peruvian dessert In Miami!
History lessons are finally coming out of the kitchen in forms of marvelous Peruvian food recipes! Get ready for this one; you’re in for a treat. Remember when we talked about the colonial times? Yes, it’s time to talk about the Picarones. This delicious doughnut-like dessert was inspired after the Spanish buñuelos and made by African slaves of the time. The most important ingredients are sweet potato and squash. The chanchaca, a kind of sweet sauce-syrup, is also very important when serving a Picaron. You can find them virtually anywhere, and you can buy them even on the street.
To prepare Picarones, you’ll need 1 pound uncooked pumpkin (or 3/4 cup of canned pumpkin). 1 pound of sweet potatoes, three cinnamon sticks, two full teaspoons of anise seed. One full teaspoon of cloves, one tablespoon of instant yeast, one tablespoon of sugar. 2 eggs, 1/4 cup Pisco or other brandy, 3 cups flour, 1-quart of vegetable oil. 1/4 cup of molasses, 1 and 1/2 cups of light brown sugar, one orange, two limes, and 1/2 cup water.
First, you’ll need to boil water in a large bowl. Add two of the three cinnamon sticks plus the teaspoons of cloves and anise seeds. Then cut large chunks of sweet potatoes (after peeling them, of course). Cut some large chunks of fresh pumpkin as well. Now you need to add the sweet potatoes and the fresh pumpkin into the bowl with boiling water until they are soft. The pumpkin will surely cook faster, so you’ll need to remove it before the potatoes. Remember to save a half a cup of that boiling water and let it cool.
Ok, when they are cool enough to handle, run them through a food mill (or just mash them, they won’t care). Let them cool. You will need 3/4 cup of sweet potato purée and 3/4 cup of pumpkin purée. Now you can use the bowl of a standing mixer to dissolve the yeast and sugar in the half cup of water you saved earlier. Make sure it’s cool enough before doing this step! Let it rest for about five minutes.
Time to add the eggs, the salt, the cooled sweet potato, the purée cooled pumpkin purée, and the Pisco and mixed with the dough hook attachment until they are well mixed. Now gently, add the flour and mix it with the dough hook until it is smooth and sticky. If you need more consistency on the dough, you can always add more flour to the mix. Now you can cover it and let it rise for about two hours. Peruvian Food recipes are time-consuming to execute, but they are worth every minute at the time to eat!
Squeeze the limes and the orange and save the juice. Now, while stirring, place the remaining cinnamon stick together with the lime and orange juices, the molasses, the lime and orange rinds, one teaspoon of cloves, sugar, and 1/2 cup of water in a large saucepan. Let boil while stirring.
Once boiled, let’s lower the heat until the mixture thickens. You’ll notice the more it cools, the more it thickens. Carefully strain to remove the rinds and spices. Once the dough has raised, heat the oil in a pot to 350 F. Get your fingers wet in the salted water and give forms to the doughnuts by taking a small handful of dough and stretching it into a ring around a couple of fingers, then placing the dough into the oil.
Cook briefly for about 20 seconds and then flip the doughnuts. Cook the doughnuts in the oil until they turn golden/brown, and then remove them to a paper towel-lined plate. Drizzle with the warm syrup and serve!
Where to try the best Peruvian food recipes come true in Miami
There are amazing places to go and try the wonderful Peruvian cuisine in the magic city. Do you know any peruvian restaurant in Miami Lakes? You can find pretty decent Peruvian food near Brickell. You can even find more Peruvian food in Downtown Miami. As the Peruvian gourmet community grows, the number of places increases both in number and quality. But where to find Peruvian food in Miami Beach? From our part, you will always be welcome to experience how the most brilliant Peruvian food recipes become exquisite feasts at El Gran Inka Restaurants. Remember you can visit us at Aventura at 3155 NE 163rd St. North Miami Beach FL 331608, and Key Biscayne at 606 Crandon Blvd. Key Biscayne FL 33149. El Gran Inka Restaurant, the Best Peruvian food in Miami Beach!