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Maybe one of the key features of Peruvian Cuisine is its historic ability to adopt culinary traditions from all over the world. It has contributed to its international success as the best gourmet secret and to the successful careers of chefs like Jorge Muñoz, one of the few Peruvians to have been awarded a Michelin Star, while he was in charge of cooking at a restaurant in Barcelona. That’s why he would have no trouble matching some of his seafood dishes with a French Chablis wine, for example...
lyrics
“Jorge Muñoz, what drink would you have to digest a delicious meal?”
Jorge:
“Well, I've just mentioned the ají and the bluefish we are preparing here, in the workshop. So, right now, I can imagine a fish dish with some ‘ají mochero', the hot pepper from Northern Peru we are preparing here, some vinegar, and with that I'd serve a Chablis. And that would give you a perfect Franco-Peruvian combo.”
Me:
“What do you think, Luis?”
Luis:
“Well, I'm about to eat my microphone with all those hints and allusions.
Anyway, Jorge, tell me something, imagine Marco arrives here, in Peru, and I pick him up at the airport, and we go straight to your restaurant and say, 'Jorge, we're hungry!'
What sort of dish could you whip up for two hungry travelers who have just arrived?”
Jorge:
“So, given the fact that you'd just have arrived from the airport...
Well, first of all, I have to tell you that I don't really care for Pisco Sour so much. I prefer pure Pisco. And there's a special welcome drink I would offer you with some clams from Tacna, in Southern Peru, which would have to be very fresh and should just have opened.
So, I'd just squeeze some fresh lemon juice over them, and serve them with a Pisco cocktail called Chilcano.”
Luis:
“Santo Dios! My God, this is torture for me!”
Me:
“Right, in five minutes, I'm at the airport!”
Everybody laughs, and then, Luis comments...
“Right, and I can imagine the flavor of the Pisco which you would probably find only at the family estate where it is made...”
Jorge interrupts...
“Yes, but there's something else; we might not have oysters, but we have clams. And we might not have good wine, but we have good Pisco.
So, the combination between the acidity of the lemon juice with the sweetness of the Chilcano cocktail would be just incredible.”
Luis:
“And you'd get a similar combination of flavors with some 'Choritos A La Chalaca' ('Callao-Style Mussels').”
Jorge:
“Right, also with some 'Choritos A La Chalaca'...”
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