introduction to peruvian cuisine

before I met enrique (and really for a while after), i was pretty convinced that peruvian food was boring. like really boring. in world filled with indian, thai, mexican, and mongolian bbq, why would i need to explore chicken, rice and potato? i mean really, who serves rice and potato in the same dish? the answer: i do (and peruvian chefs). repeatedly. and i love it.
if you have ever been backpacking around peru, it is likely that you didn't eat good peruvian food. at least that was my experience. i didn't know what was good. if you live in the united states and haven't been to peru, you probably haven't eaten any peruvian food. why is this? the answer: because it hasn't gained the popularity that so many other "ethnic" foods have and can't easily be found. now there are some exceptions to that, but for the most part, peruvian restaurants haven't made it mainstream. you have to actively seek them out.
i learned that food from peru is yummy, relatively easy to cook at home and exciting.
in los angeles we went out for peruvian food and it was a hit.

i hope to be posting some simple and delicious vegetarian and meaty peruvian recipes over the upcoming months for you to try (if you so fancy). i haven't found a lot of good recipes in english, but enrique got me a wonderful book a few years ago with at least a hundred recipes (in spanish), so i am committing to testing more of them out and sharing the good ones.

ceviche

lomo saltado

lomo saltado, seco de cordero, aji de gallina, arroz con pollo

kristen and seco de cordero