Peruvian food, and especially the food of Cusco’s streets, hotels, homes and restaurants, is fantastic fare. The San Pedro Market, host to many of its fine ingredients, is the perfect place to explore. A window to the culture, it gives a unique perspective on Peru, its people and its food.
Let’s take a closer look at the Mercato San Pedro, now that we have a deeper understanding of the geographic, historical and ethnic influences on Peruvian cuisine that have made it into the wonderful fusion sensation that it is today…
What do the US Civil War of the 1860s, cotton picking, Chinese migrants, a Japanese insistence on six minutes, super-aggressive Californian trout and a terrible rain storm have to do with Peru, let alone the development of Peruvian cuisine?
We’ve seen a bit of the hustle and bustle of the San Pedro Farmers’ Market in Cusco’s historic old town, with its incredible stalls and the wide variety of produce and products that is sells there in its quite organized chaos. And we’ve explored the historical and geographical influences that have helped make the Peruvian food of Cusco so incredibly delectable. Now let’s delve a little deeper…
Chef José Luis proudly proclaimed, in a candle lit corner of his Uchu Restaurant, over an incredibly beautiful dish of ceviche, “In Peru we do not eat. We taste.” Sitting at a small table, tucked away in a corner, getting to know Chef José, I looked down into the bowl of ceviche that had just been placed before me. It was stunning. What a way to begin our evening!
But it was not just that the bowl of ceviche was visually beautiful; its tastes were remarkable as well. Each bite was different. The flavours danced and played in our mouths while the ideas that he shared with us about the development of Peruvian fusion cuisine swirled in our minds. It was a tremendous way to start an evening, an evening of exploring Peruvian cuisine during a culinary tour of the city’s restaurants and street food stands.