Peruvian cuisine is becoming a global brand, and its popularity is bringing hundreds of thousands of people to its annual gourmet food festival.
• A local, slice-of-life story from a Monitor correspondent.
When the chairman of Peru's Gastronomy Society set out to research the history of Peru's famous seafood dish, cebiche – raw fish marinated in lemon juice, spices, and julienned onions – his goal was twofold: to explain the context from which it was born and to internationalize it.
“We're building a global brand for Peruvian cuisine,” says Mariano Valderrama, author of “The Roots and Flavors of the Cebiche.” “Gastronomy will serve as the locomotive to push Peru's trains of agriculture and tourism.”
Restaurants serving Peruvian gourmet fare have popped up in such countries as Chile, Mexico, Argentina, Colombia, Panama, Ecuador, and Venezuela during the past five years. Food guru Anthony Bourdain has declared Lima the “gastronomical capital” of South America.