Year 2023: 5 Moments About Peruvian Cuisine in the Year to Go | Center | Ceviche | Gastronomy | Advantage

2023 is a good year for Peruvian cuisine. Many Peruvian chefs, chefs and gastronomic entrepreneurs achieved goals and dreams. Although all was not happy – the economic and political circumstances were against it – we Peruvians learned to withstand stress and look for the bright side of things. Peruvian cuisine continues to be a safe haven that comforts us and creates pride.

Central, world's best

The Peruvian restaurant headed by Virgilio Martinez and Pia Leon was crowned the best restaurant according to The 50 Best. This well-deserved recognition comes after years of hard work, discipline and creativity. Peruvian chef Virgilio Martínez tells El Comercio of the award “It has opened his mind to world cuisines.”

“We understood that if we put our minds to it, we can be world leaders, from our campus, from our location, from Lima, from Cuzco. “It taught me that teamwork, always with discipline, awareness, and above all using the natural values ​​that we have, make things happen. “Collaboration.

And, Martinez reflects on this achievement: “We don't want to be the best restaurant in the world, we want to be the best restaurant in the world to work at.

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Cebiche, cultural heritage

UNESCO declared Peruvian ceviche as Intangible Cultural Heritage of Humanity, which has brought pride to millions of Peruvians, but at the same time represents a great responsibility. Bernardo La Rosa of El Huarique de los Guchitos restaurant believes that this event creates “A positive influence”. “This puts Peru even more on the global cuisine stage“, Collaboration.

“The international community is aware of the merits of our cuisine and it is through recognitions like these that our gastronomy continues to gain the importance and relevance it deserves, attracting new diners from all over the world to enjoy the food and fall in love with our culture. “He fulfills.

For his part, George Wong, Embarcadero41's marketing manager, recognizes that protecting fish and other marine life is essential for ceviche to continue to have a positive impact on the world's food supply. “It is the responsibility of all Peruvians immersed in the world of gastronomy to respect the restrictions on the various inputs that our ocean offers us., Collaboration. Wong says ““A diner should look for the catch of the day when placing an order to avoid hunting endangered species.”. Furthermore, he considers that restaurants should create a culture by informing about these things and whether it is necessary to evaluate other products that do not endanger the fauna and flora of Mar de Gra.

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For Mitsuharu Tsumura, cooking is an “act of love” and he reflects this in every dish he serves his guests. That love, along with a lot of perseverance and teamwork, made it the number one restaurant in Latin America, according to The 50 Best Ladam, a position it has returned since 2019. “Persistence is the most important thing, you have to keep working without thinking about the prizes you can win, but about making the people who go to your restaurant happy. That is the first thing, it is always the most important thing, and everything else comes as a result.“, Collaboration.

Another important area is teamwork. “Have a committed team that feels part of it, not only accomplishes tasks, but goes above and beyond., Collaboration. These entrees and the skill of the chef, Mitsuharu, have ensured that his diners are in for a treat “Happy Place”, A place with good food and a place customers return to because they find everything they need.

According to The 50 Best, Mayta by Jaime Pesaque is one of the 50 best restaurants in the world (47th place); It also entered the top 10 of this year's 50 Best Ladams. Bezak notes that these new achievements in his and his team's careers come after a lot of dedication.

“We must always be in constant evolution, in search of detail, experience; And as a concept for us locally, that's what we do in our proposal and try to make sure that we can take you to every place in Peru with creativity. Trying to build our country by what we do.Collaboration.

increase in price

This year, price hikes due to Hurricane Yaku and the El Nino phenomenon are another event that marks Peruvian gastronomy. Lemon, one of the staples of Peruvian gastronomy, was expensive, which prevented households and restaurants from using it in their preparations. Jessica Human, dean of the College of Nutritionists of Lima, notes that at this time they had to look for alternative foods that were versatile and could meet people's needs.

“For example, oranges or some other fruits like dumbo, camu camu were used. “Diversity should be sought in manufacturing,” he commented. Remember that there was a lot of concern among people and cooks for their products to meet vitamin C requirements. “We did an experiment with tambo, camu camu, passion fruit and a cebicheria with black fish, and the truth is, it was prepared very deliciously.“, Collaboration.

For the professional, it is important to promote home gardens, where you can get aromatic herbs, some vegetables and fruits; It acts as a form of savings and encourages consumption of healthy foods in the face of possible price hikes.

Vegetarian Peruvian food

Plant-based diets grow more every year. According to Veganuary and HappyCow's 2023 ranking, Peru ranks sixth among countries with plant-based options. “We have seen in Peru and other countries in Latin America, more and more people are trying to go vegan, under three main motivations: health, helping the environment or for the animals; this naturally adapts the market to these needs and offers more vegetarian dishes or menus. This is our It is evident in the recent rankings of vegan restaurants and restaurants with options, specifically in Peru, which showed a 50% growth in this business segment compared to the previous year,” says Mauricio Serrano, director of Veganuary Latin America. .

This year alone, three plant-based cafes and restaurants opened in Lima: Gusto Crescent, Amatuer and Chuga. This year, Cusco restaurant Sia was voted the best vegetarian restaurant in the world by TripAdvisor, proving once again that Peruvian cuisine is one of the best in the world.