Peruvian cuisine, a gift for the heart.

A distinctive feature of Peruvian cuisine is its extensive use of fresh fruits and vegetables, combined with fresh, healthy ingredients from South America. This creates diverse flavors while providing a large amount of fiber and vitamins to the diet. Furthermore, for Peruvian chefs, in addition to using fresh ingredients, dishes must always be created with joy, dedication, and love. Only then can diners fully appreciate the flavors of the food. That's why Peruvian cuisine offers more than just simple dishes; it's a gift for the heart.

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Pisco Sour, a pure beginning

Pisco Sour is a traditional Peruvian cocktail. Many historical accounts mention that the key ingredient in Pisco Sour is Pisco liqueur, distilled from grapes grown in Peru during the Spanish colonial era. Therefore, after the Spanish occupation ended, both countries considered Pisco Sour a national delicacy.

However, what sets Peruvian Pisco Sour apart is Pisco Peruano, a spirit distilled from grapes sourced from various vineyards across Peru, creating the distinctive Peruano flavor. Carefully selected grapes are first distilled to produce a spirit with an alcohol content of around 50-60%. The spirit is then distilled a second time to achieve a purity level of 40-47%, the ideal concentration for making refreshing glasses of Pisco Sour.

Pisco Sour is an impromptu blend of Pisco Peruano with its grape aroma, the pleasantly sweet and sour taste of lime and sugar syrup, a smooth white foam from whipped egg whites in a shaker, and finally, to leave an unforgettable aftertaste, add a touch of Angostura bitters and a sprinkle of fragrant cinnamon powder on top.

In Peru, Pisco Sour is a popular drink. Before every meal, Peruvians always take a moment to enjoy the slightly bitter yet incredibly pure taste of this drink as an appetizer. If you have the chance to visit Peru and stop by any restaurant, Pisco Sour is also the first name the waiters will ask for to fill in your order – don't miss it!

Ceviche, the salad of pride.

With its long coastline, Peru is blessed with an abundant supply of fresh seafood. Perhaps that's why Ceviche has become a culinary pride for Peruvians, showcasing their skillful preparation of ocean-sourced ingredients. Ceviche combines fresh seafood (traditional Ceviche often uses white-fleshed fish), orange and lemon juice, spices, fresh chilies, pepper, and salt. When enjoying Ceviche, Peruvians typically eat it with raw vegetables, sweet potatoes, and fried corn. The sweetness of the Peruvian fried corn contrasts with the spiciness of the chilies, creating a distinctive flavor for the dish.

Today, Ceviche is so popular worldwide that many mistakenly believe it's a modern dish. However, its true origins date back to the Inca era, even before the Spanish colonization and the introduction of lemons and other citrus fruits to Peru. The secret to its tangy flavor at that time was a sour fruit from the Amazon rainforest – the tumbo (related to passion fruit). However, using tumbo meant marinating the seafood in its juice for several hours. Therefore, nowadays, chefs often use lemons or oranges to reduce cooking time. During the Peruvian Food Week at the Hilton Hanoi Hotel, diners who love this dish also received specific instructions from the chef on how to make a truly delicious Ceviche at home. Besides seasoning all the ingredients properly, the marinating time in lemon juice shouldn't be too long, as this would ruin the entire dish.

With the influx of culture from immigrants, Ceviche, in addition to the traditional Peruvian recipe, has many interesting variations. No two Ceviche dishes are exactly alike, thanks to a slight twist in the ingredients – sometimes a little sesame, sometimes a little mustard, or simply a few drops of oil and vinegar. Ceviche is simple and friendly, yet it always ensures the essence of the dish by preserving the true flavors of each ingredient. The refreshing sourness of lime juice and sugar, the subtle sweetness of seafood combined with the spicy aroma of chili peppers, all permeate every taste bud, making Ceviche not just a simple dish but a symbol of Inca culinary art.

Arroz con Pato, the story of the "happy" ducks

To truly enjoy Arroz con Pato, don't start with your forks, spoons, or tablecloth adorned with vibrant Inca patterns; instead, take a few minutes to listen to the story of the "happy" ducks of the Incas.

Peru is a land bathed in sunshine. And a happy duck is one that is free to bask in that sunshine every day, allowing it to thrive. The tropical sunbeams penetrate its glossy feathers and melt into its strong muscles as it frolics in the cool water. This is something that captive ducks lack, as limited living space causes stress. A "sad" duck is usually not the choice of Peruvian chefs when preparing Arroz con Pato.

After being lightly pan-fried in hot oil, the duck meat is simmered with peas, spices such as garlic, pepper, a little beer, and Pisco Peruano liqueur. This is the secret of Peruvian chefs to remove the gamey smell and make the duck meat more flavorful. Next, the chef adds water and rice to begin the cooking process. To truly capture the spirit of Peruvian cuisine, a type of loose, long-grain rice is used so that the rice doesn't stick to the other ingredients being simmered. Finally, when serving, the chef doesn't forget to add cilantro leaves and a special sweet and sour sauce made from bell peppers and onions to prevent the dish from being too rich for diners.

Arroz con Pato is a dish made from "happy" ducks. When talking about Arroz con Pato, Peruvian chefs always mention family and the love within their own kitchens. The chefs prepare the dish with love, so when enjoying this delightful duck rice dish, experience it with a joyful spirit!

Mazamorra Morada, childhood memories

For many Peruvians, the taste of this purple dish always brings back childhood memories; the head chef of Peruvian Food Week even told me that every Peruvian child could eat several servings of Mazamorra Morada a day because they love it so much.

While Arroz con Pato is distinctly traditional, Pisco Sour is a Peruvian-Chilean fusion, and Ceviche is an effective innovation in the use of imported ingredients, Mazamorra Morada is an incredibly interesting combination of Peruvian purple corn and fresh and dried fruits from around the world. All of this makes it truly difficult for diners to determine whether it's a traditional or modern dish. Perhaps that's why Mazamorra Morada attracts so many customers, from street vendors to upscale restaurants.

Before enjoying Arroz con Pato, diners should take time to learn about the story of the "happy" duck. For Mazamorra Morada, follow the chef as they discover the ingredients that create its unique flavor. First, Peruvian purple corn is simmered until tender, the delightful sensation of watching the corn water gradually turn purple with each passing minute is truly captivating. Then, the chef adds various seasonal ingredients such as apples, mangoes, peaches, apricots, plums, and pineapples to create a tangy yet not overpowering flavor. To mellow the taste of the fruits and make the dish suitable for children, the chef adds a touch of sugar, grape jam, and dried peach jam. Finally, cinnamon powder is an indispensable ingredient that draws customers to every street vendor without any need for advertising.

Mazamorra Morada is a "messy" dish, but trust me, after just one taste of this dish, with its chef's improvisational flair, the distinctive purple corn color, the aroma of cinnamon, and the lovely blend of sweet and sour seasonal fruits, you might very well dream of becoming a Peruvian child so you can enjoy Mazamorra Morada every day!

The Thanh