Oh Yeah! So far, Gaston Acurio’s cookbook “Peru the Cookbook” is my favorite. However, the Peruvian names for dishes is lacking in the English version’s index; so, if you look up Lomo Saltado, it doesn’t appear in the index! The Peruvian names do appear on the recipe pages, but it’s harder to locate a recipe this way. I started a spreadsheet/index with the proper names, which is what everyone uses.
Hanger steak should work fine in Lomo Saltado. Tenderloin is typical, but hanger steak is one of the best cuts.
Aside from fresh ingredients, the “secrets” in Peruvian cuisine often are specific seasonings which are uncommon outside of Peru. Huacatay/Black mint, Aji Amarillo, and Aji Panca (an odd, dried brown pepper) are central. Some vegetables, like Olluco (Ullucus tuberosus) and even Papa Amarilla (THE Yellow Potato) are nearly impossible to find in the US and other countries. These tubers need a very cool climate and are grown at high elevation. Another hot pepper, Rocotto, also needs very cool growing conditions, or it goes pollen-sterile.
Ceviche in Peru is top-notch. When there, I have it daily, at least once. Giant freshwater shrimp are caught in the Urubamba river, which is a cold, churning and oxygen-rich waterway. Aside from “Chupe de Camarones”, a delicious soup made with the shrimp, fantastic trout, which feed on the shrimp, appear on local menus.
During certain months, (Dec.-March?) Cherimoya (Annona cherimola) fruits come into season and should not be missed. Peru has many varied climates and can grow a staggering variety of fruits and vegetables, many unique to Peru. There are over 3,000 varieties of potato alone! This is remarkable, since the ancient Peruvian farmers started with wild potatoes, which are toxic.
These days, Peruvian chefs are creating new, fusion-style dishes which are amongst the best anywhere. I’ve spoken with more than one food critic/writer who echoed this sentiment. The multicultural makeup and a long history of great cuisine is bending dishes in new directions. It’s one of the most exciting places to dine, whether a beachside ceviche shack or fine restaurant.
