A Bite of Peru

5th November 2018

Articles

It is said, “use what god provides for us”, the people in Peru are lucky to got the Pacific Ocean, which the seafood is basically their daily cuisine.

俗話說,靠山吃山,靠水吃水,秘魯這片土地上的子民靠的就是他們身邊的汪洋大海。在秘魯人的餐桌上,海鮮是必不可少的。

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Due to the immigration from countries many years ago, such as Spain, China, and Japan, the local food has mixed with the elements from all parts of the world, forming a unique Peruvian taste.

由於早期一些國家的移民,像是西班牙、中國、日本,當地的美食不斷加入了來自世界各地的元素,形成了獨特的秘魯風味。

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Peruvian cuisine can be regarded as a fusion cuisine.

秘魯菜,可以算是真正意義上的融合菜了。

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Give yourself a try with the most popular Peruvian cuisine Ceviche when you go to Peru, just like you can’t miss the Beijing Roast Duck in China.

來這兒,一定要點盤檸檬醃生魚,就像你來中國,一定吃一次北京烤鴨。

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本期FacetoFace,我們邀請到來自秘魯的大廚Mr. Vargas,來給我們上演一道秘魯盛宴。

Last week we had the chef Mr. Vargas from Peru at [Face to Face], who gave us a Peruvian feast.

採訪嘉賓:明星廚師Eduardo Vargas

Guest: Eduardo Vargas

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Eduardo Vargas once tutored by Alice Water, the famous American chef and restaurateur when he started his cooking journey. In the mid-1990s, the award-winning chef began his own journey of global exploration, showing the finest cooking art in many countries far from his homeland such as Seychelles, Singapore, and China.

Since 2003, Eduardo has opened a series of restaurants, which not only attracted the many guests and gourmets, but also won the award-winning international awards, including “The World’s Top 60 restaurants" by the world's top journal Conde Nast Traveler.

Eduardo Vargas初入廚藝界就在美國當紅大廚和餐飲企業家Alice Water門下做學徒。在1990 年代中期,這位屢獲殊榮的大廚開始了自己的環球探索之旅,在塞舌耳、新加坡、中國等遠離故土的國家裡展現精到的烹飪藝術。2003年起,Eduardo還陸續開設了一系列自己的餐廳,不但俘獲了許多食客和美食家的心,更贏得了令人堪羨的國際大獎,包括世界頂級刊物《Conde Nast Traveler》評選的“全球66家頂級餐廳”等。

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採訪地點:重慶解放碑威斯汀

Place: The Westin Liberation Square

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Q: Is this your first time came to Chongqing?

A: Yeah, I live in China for 16 years. I’ve been to many cities in China.

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Q: 16 years! I bet you can speak Chinese very well.

A: Mamahuhu

Q: Have you tasted the local food in Chongqing?

A: Yes… and no, I tried Sichuan food once it was delicious. I didn’t have the chance to explore here too much. But the food here is very similar to Peruvian food, we also put chili.

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Q: I’ve heard that you own many restaurants and Colca is one of the famous Peruvian restaurants in Shanghai

A: Colca is really successful, it’s busy, we do around 200 people every night.

Q: What kind of food do you like?

A: I like Thai food a lot, and also Japanese, I like to go to the southeast Aisan restuarant, yesterday I went to a Vientnan restaurant called PHO INN, it’s near the Staff Room, it’s very good.

Q: In this special occasion - “HATS OFF” in the Westin hotel, what will you prepare for us?

A: Peruvian food, the most famous food in my country is Ceviche, basically it’s raw fish salad influenced by the Japanese who moved to Peru 50 or 60 years ago, when they came to Peru, they bring the sashimi, so that’s how the dish came from. It’s all base in seafood, typically made from fresh raw fish cured in citrus juices, such as lemon or lime, and spiced with chili. You can also put other seasonings such as chopped onions, salt, and cilantro.

身處 南美 洲大西洋沿岸的 秘魯 水產豐富,海鮮佳餚種類繁多,其中最著名的就是Ceviche。Ceviche的樣式千變萬化,但最基礎的做法是用檸檬汁醃制生魚或熟海鮮,加入洋蔥、鹽、辣椒進行調味,搭配玉米或紅薯食用。醃制過的海鮮Q彈爽口,是不可多得的開胃菜。

溫馨提示:為保證食材新鮮,最好選擇午餐時間享用Ceviche。還可以順便點一小杯Leche de Tigre(直譯:虎奶...其實就是醃制Ceviche的醬汁), 足以酸爽整個夏天。

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A: And there’s a soup, usually we do it with big prawns or big shrimps. Parihuala

Then we have the kind of dish that you can eat in the street of Peru, it’s like chuanchuan, it’s called Anticuchos.

燒也是 秘魯 家喻戶曉的美食。無論是餐廳還是街邊的排檔在用餐時間都能聞到香濃的烤肉味。其中最著名的是Anticucho de corazon(串燒牛心)

。勁道的牛心配上醬汁,是可口的下酒菜。

溫馨提示:串燒有很多種口味,最受歡迎的是搭配蒜香洋蔥醬汁。

Duch rice, it’s from the north of my country, which made with cilantro and black beer. It influenced by Chinese.

And with Spanish inflence we have Rice pudding. The normal rice pudding is white, but here we put some wine, and then we cool down the rice pidding.

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Q: Do you think it will appeal to local appetites?

A: For the last 3 days, we had a lot of people come to have the food, and they seemed enjoyed it. All the plates go out empty. It’s north so spicy as the local food, but it has good flavors, so it’s acceptable.

Q: Any fresh ideas you will bring to the Westin?

A: I’ve teached the team, and the chefs were interested in it and one even bought 2 cooking books from Peru actually.

Q: What is the essence of Peruvian cuisine?

A: Multicultural. It’s mix food from different parts of the world.

Q: When traveling around the world and cooking, do you try to incorporate local flavors into your dishes?

A: Yes, because it’s very difficult to bring ingredients from South America to here, so there are no all the ingredients available, so we need to find in local. Of course the flavor is not 100% compared to the food in we made in Peru, but it tastes the pretty mush the same.

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Q: What is the special drink in Peru?

A: Pisco sour. You can have a try in the Staff Room.

Pisco Sour是 南美 著名的雞尾酒。Pisco是葡萄蒸餾釀制而成的烈性酒,搭配青檸汁、糖漿、蛋白、苦酒和冰塊調製而成。 秘魯 和 智利 都以Pisco Sour作為國酒,還曾經為爭奪酒的所有權而幾番撕逼大戰。

Q: After working in the restaurant industry for so many years, what is the best compliment you have ever received?

A: I don’t believe in compliments so much, but what I see is a client who comes 3 times or 4times a week, he spent his birthday, he spent his kids’ birthday, when his parents came in to town he bring them to my restaurant. That kind of clients always comes to my place and for me it’s the best compliment. Even you don’t say anything, they are always there. Whenever they want to celebrate their birthday whenever once a guy he keeps a ring to his girlfriend, to get married, when the all these special moments, they do in my place that’s the best compliment.

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Q: Can you share with us what you think the key to cooking a good dish is?

A: Good ingredients.

Q: Who you would you want to cook for if you had the chance?

A: The president Xi. 

It might be hard to find a Peruvian restaurant in Chongqing, but you can prepare it by yourself! Chef Eduardo Vargas will teach you how to make a delicious CEVICHE. Have a try?

重慶的朋友們,可能現在你還沒有找到可以前去的秘魯餐廳,但是,你可以自己做啊!來自秘魯的大廚Eduardo Vargas親自教你怎麼做一道美味的檸檬醃生魚,你確定不要試試嗎

How to make CEVICHE

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Basic Ingredients:
• super fresh sole or flounder fillet (those are fish)
• octopus, cooked (sub shrimp or scallops)
• lime
• red onions
• salt and pepper, to taste

Instructions:

1. Peel a few layers off the onion. That way you get the sweet flavor without having a too-strong smell of onion. Cut them julienne style. 2. The fish has to be super fresh. Cut the fish fillets sashimi-style. Cut the octopus into small pieces and add to the fish. Add freshly squeezed lime juice, salt, and pepper. Add the onions and mix everything. You have to follow your guts—find the right balance between the salt and the lime. Serve immediately.

Send us your works after you try making it! Or better yet, invite us over for dinner...

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