You have to taste a culture to understand it. – Deborah Cater
I know its been years that Peruvian cuisine have been introduced to the Philippines.
Did you know that potatoes before are considered only as livestock feed in Europe until French chemist Antoine-Augustin Parmentier began serving dishes made from the tubers at his lavish banquets. His guests then were convinced that potatoes were fit for human consumption. The varieties used in Europe and most of the world, however, derive from a subspecies indigenous to Peruvian Andes, namely Solanum tuberosum.
I remember one of my colleagues telling me to be more adventurous when it comes to trying dishes that I am not familiar of. And I really thank her for telling me that, each new taste I’ve tried and discovered is so exciting, it buoyed me into trying more.
I came across Cocina Peruvia from their very enticing Instagram account, and fell in love with their Galera de Chocolate, it is so pretty and I can’t wait to have the actual thing in front of me.
So, finally, we made it. Looking at their menu list, I really am confused as to what I am having because everything looks so delicious. As a blogger, I should invite more friends to dine with me because if its’ just me and Jen (my foodie/ travel buddy), we can only consume as much.
So what we’ve had are these:
I had Anticucho de Pollo, it came with Chimichurri and Aji Anticucho sauce.
I actually can’t forget those two flavorful condiments. They really enhanced the taste of chicken that was really tender and a hint of smokey flavor coming through.
While according to Jen, she really enjoyed her Seafood pasta because everything she’s craving were on it. And the taste of them all layered together was really exquisite.
we instantly loved our starters, the mixed Patacones.
And since I can’t do without rice, we tried their Cilantro chicken rice as recommended by their attendant being one of their best sellers.
And I must concur with their recommendation, I definitely love the Cilantro rice. We all know for a fact that Cilantro has a very strong pungent flavor, though their version is mildly and tastefully translated. We totally forget the word “diet”.
I can’t find the right word to describe what’s it like after we dined, let’s just say it via a hashtag: #happytummy
You will find the many colors and patterns of Peru creating a festive feel. =)
Next time we visit, we agreed to try Ceviche for Jen which is one of Peru’s staple dishes, the Lomo saltado for me and those attractive Brochetas. Oh, they have their versions of pizza too! =)
Hats off to Chef Him Uy de Baron, clients will keep coming back to Cocina Peruvia. =)
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