“I think we’re going to see a lot more Peruvian ingredients,” says chef Jamie Bissonnette of New York and Boston’s Toro restaurants.
We asked chefs to peek into their crystal balls and tell us what foods we’ll be talking about in the next five years. Here’s what they predicted.
“I think we’re going to see a lot more Peruvian ingredients,” says chef Jamie Bissonnette of New York and Boston’s Toro restaurants. “Like aji panca—a red pepper that’s often used in powders like cayenne or espelette—or some of those eclectic Peruvian potatoes.” Here, five incredible recipes with fantastic Peruvian flavors that will help you get ahead of the trend.
1. Peruvian-Style Pasta Bolognese
Inspired by tallarín saltado, a classic Peruvian comfort food, this dish combines garlicky soy-flavored noodles with a rich meat sauce spiked with ají amarillo paste.
2. Peruvian Shrimp-and-Corn Chowder
This soup is based on a traditional Peruvian dish made with shrimp, corn, squash and potatoes.
3. Fluke Ceviche with Peruvian Corn
Peruvian corn has been cultivated for at least 3,000 years. An especially starchy variety, the corn is a little hard to find in the US but well worth seeking out for this recipe.
4. Peruvian Steak and Potato Stir-Fry
This simple stir-fry is a great way to show off colorful Peruvian potatoes.
5. Peruvian Anticuchos with Red Salsa
Anticuchos (grilled skewers of marinated meat) are a street-food staple in Peru. The recipe here combines cubes of hanger steak with a salsa that gets its kick from ají limo chile paste.