Flavours and history

There are so many gastronomic trends co-existing in Peru being the Creole o Criolla cuisine  the most widespread in Lima with an interesting history behind.

Creole or Criolla dates back to the times when the Spanish Conquerors arrived in Peru, and It´s a mix between native Peruvians with Spanish. Creole cuisine represents the blending of both cultures,  techniques and ingredients, with tasty mains of fish and meat and exquisite desserts as its principal attractions.

Seco de Cordero w/ Peruvian style Carapulcra

One of most popular Creole dishes is the Seco de Cordero, made of braised lamb, white beans and rice, with origins in the north of Peru. The Northern cities of Cajamarca (in the Andeans) and Trujillo (coastal city) both claim to have the best seco.

Carapulcra, Quechua word meaning “food cooked with burning stone” is considered a fusion between Incan cuisine and other gastronomical elements brought in by the Spanish during Vice-royalty times so, If there’s a dish that best sums up the Peruvian history, this would be it.

It was originally  made with tiny bits of potatoes  put through a sun drying process and served with a pepper sauce. With the past of the years, Carpulcra has evolved by adding cure meat, rice or cassava as garnish to accompany the rich potato stew.

Chef Saravia´s version of these two Peruvian dishes is a mix  of flavours and history, with ancient ingredients cooked with new techniques always keeping  his particular touch.

Don´t miss it out!

“A taste of PERú” – Winter Sessions

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