When Unesco gave special heritage status to Mexican and French cuisines in 2010, Peru complained, “hey, what about us?” Some observers chuckled. But after chef Gastón Acurio won the biggest accolade in the world of gastronomy this summer, no one is laughing anymore.
Even the casual observer of the foodie universe can’t have missed Peru’s meteoric rise of the last several years: the global proliferation of pisco bars and cevicherias; the first Peruvian showing in the top five of the World’s 50 Best Restaurants list (by a chef who’s also earned a Michelin star in London and a Chef’s Table episode on Netflix); and, of course, the publication of the all-important Phaidon tome. And then, this summer, the godfather of the renaissance of Peruvian food got a serious endorsement.
Peruvian chef Gastón Acurio won what is perhaps the biggest accolade in the world of gastronomy: the Diners Club Lifetime Achievement Award (previous winners include Alice Waters and Paul Bocuse).
Acurio opened his flagship restaurant in 1994 with the basic idea that haute and indigenous cuisines weren’t mutually exclusive. Since then, he’s won “the hearts and stomachs of worldwide gastronomes with his unparalleled ceviches, his unique Peking-style guinea pig pancake and desserts inspired by his childhood,” among other accomplishments that landed him on the lifetime achievement roster.
A globetrotting Peruvian food ambassador himself, Acurio has also mentored an entire culinary diplomatic corps: chefs who bring their own takes on the nation’s coastal, jungle and highland cuisine—with all its European, Chinese, African and Japanese immigrant influences—to the likes of Bali, Los Angeles and Dubai. So wherever you turn up in the world (and yes, especially Lima), you’re likely not far from their offerings.
Peruvian food is so varied (there are thousands of species of indigenous potatoes alone) that as you’re getting to know it, you should do your taste buds the favor of genre-hopping.
Here are three must-try dishes.
Virgilio Martinez’s new outpost, Mil, is above a remote Inca agricultural ruin in Peru’s Sacred Valley, where he focuses on high-altitude cuisine. Amazing. Seriously.
Amaz is a yucca-, plantain- and coconut-forward Amazonian restaurant in Lima by acclaimed chef Pedro Miguel Schiaffino.
Mitsuharu “Micha” Tsumura, the most celebrated of Peru’s Nikkei chefs, is the driving force and inspiration behind Lima's Maido. Oh yeah, and it currently ranks seventh on the World’s 50 Best Restaurants list.
Can't travel to Peru? That's OK. Try Austin's Yu Yo Peruano, where executive Chef Maribel Rivero—who’s worked with Pedro Miguel Schiaffino and Virgilio Martinez—applies her learnings to super tasty ceviches, anticuchos and Peruvian desserts (try the chica morada sorbet).
In Portland, Oregon, Andina deliciously interweaves the ideas and techniques of both Criollo and Novo-Andean cuisines.