The Culinary Institute of America

Whether eaten on the street, at a stylish cocktail party, or as a prelude to Sunday lunch, anticuchos are uniquely Peruvian. Although the most traditional anticucho is made with beef heart, modern cooks have expanded the repertoire to include anticuchos made with chicken livers or chicken breast, beef tenderloin, alpaca, even fish. What distinguishes anticuchos from other brochettes is their fiery marinade, a concoction that varies with each chef but almost always includes chile hot pepper paste and vinegar. For recipes, visit www.ciaprochef.com/WCA  

Whether eaten on the street, at a stylish cocktail party, or as a prelude to Sunday lunch, anticuchos are uniquely Peruvian. Although the most traditional anticucho is made with beef heart, modern cooks have expanded the repertoire to include anticuchos made with chicken livers or chicken breast, beef tenderloin, alpaca, even fish. What distinguishes anticuchos from other brochettes is their fiery marinade, a concoction that varies with each chef but almost always includes chile hot pepper paste and vinegar. For recipes, visit www.ciaprochef.com/WCA   Download Podcast Video

At Huaca Pucllana restaurant, Chef Marilú Madueño reinterprets traditional Peruvian dishes with haute cuisine style. Chef Madueño prepares causa, a signature Peruvian potato dish that invites a chef’s creativity. Legend has it that causa originated during Peru’s battle for independence from Spain, when the wives of Peru’s soldiers would make and sell the dish to earn money for the cause. Think of it as an elaborate layered potato salad, made with finely minced potatoes. The mise en place is simple: starchy yellow potatoes; fragrant peppers, such as the aji amarillo; lime juice; and olive oil; and sometimes cilantro. For recipes, visit www.ciaprochef.com/WCA     Download Podcast Video

At Huaca Pucllana restaurant, Chef Marilú Madueño reinterprets traditional Peruvian dishes with haute cuisine style. Chef Madueño prepares causa, a signature Peruvian potato dish that invites a chef’s creativity. Legend has it that causa originated during Peru’s battle for independence from Spain, when the wives of Peru’s soldiers would make and sell the dish to earn money for the cause. Think of it as an elaborate layered potato salad, made with finely minced potatoes. The mise en place is simple: starchy yellow potatoes; fragrant peppers, such as the aji amarillo; lime juice; and olive oil; and sometimes cilantro. For recipes, visit www.ciaprochef.com/WCA    

At Huaca Pucllana restaurant, Chef Marilú Madueño reinterprets traditional Peruvian dishes with haute cuisine style. Chef Madueño prepares causa, a signature Peruvian potato dish that invites a chef’s creativity. Legend has it that causa originated during Peru’s battle for independence from Spain, when the wives of Peru’s soldiers would make and sell the dish to earn money for the cause. Think of it as an elaborate layered potato salad, made with finely minced potatoes. The mise en place is simple: starchy yellow potatoes; fragrant peppers, such as the aji amarillo; lime juice; and olive oil; and sometimes cilantro. For recipes, visit www.ciaprochef.com/WCA     Download Podcast Video

Peru is the birthplace of ceviche, a dish that has now conquered the world. But although it may seem like a modern creation, ceviche can trace its roots to the Incas. Long before the Spanish introduced limes and other citrus fruits, the Incas were marinating raw fish with acidic fruits from the Amazon, such as tumbo, a type of passion fruit. For recipes, visit www.ciaprochef.com/WCA   Download Podcast Video

Peru is the birthplace of ceviche, a dish that has now conquered the world. But although it may seem like a modern creation, ceviche can trace its roots to the Incas. Long before the Spanish introduced limes and other citrus fruits, the Incas were marinating raw fish with acidic fruits from the Amazon, such as tumbo, a type of passion fruit. For recipes, visit www.ciaprochef.com/WCA  

Peru is the birthplace of ceviche, a dish that has now conquered the world. But although it may seem like a modern creation, ceviche can trace its roots to the Incas. Long before the Spanish introduced limes and other citrus fruits, the Incas were marinating raw fish with acidic fruits from the Amazon, such as tumbo, a type of passion fruit. For recipes, visit www.ciaprochef.com/WCA   Download Podcast Video

Lima is Peru’s capital, its commercial hub, its beating heart. More than a third of the country’s population lives in Lima, 11 million people whose appetites and ethnic diversity nourish an especially lively dining scene. Limeños like to eat, a fact evident on the street, where vendors sell the skewered and grilled meats called anticuchos and Andean corn on the cob, known as choclo, with its plump white kernels. For recipes, visit www.ciaprochef.com/WCA   Download Podcast Video

Lima is Peru’s capital, its commercial hub, its beating heart. More than a third of the country’s population lives in Lima, 11 million people whose appetites and ethnic diversity nourish an especially lively dining scene. Limeños like to eat, a fact evident on the street, where vendors sell the skewered and grilled meats called anticuchos and Andean corn on the cob, known as choclo, with its plump white kernels. For recipes, visit www.ciaprochef.com/WCA  

Lima is Peru’s capital, its commercial hub, its beating heart. More than a third of the country’s population lives in Lima, 11 million people whose appetites and ethnic diversity nourish an especially lively dining scene. Limeños like to eat, a fact evident on the street, where vendors sell the skewered and grilled meats called anticuchos and Andean corn on the cob, known as choclo, with its plump white kernels. For recipes, visit www.ciaprochef.com/WCA   Download Podcast Video

Like the richly patterned textiles worn by Peru’s indigenous people Quechua-speaking peoples, the nation’s table weaves together strands that you might think incompatible—Chinese and African, Spanish and Japanese, Italian and native Quechua. Peru’s cultural diversity, the result of waves of immigration, contributes to a culinary scene that celebrates fusion. Every arriving immigrant group has left its mark on the Peruvian kitchen and enriched it with techniques and ingredients. For recipes, visit www.ciaprochef.com/WCA   Download Podcast Video

Like the richly patterned textiles worn by Peru’s indigenous people Quechua-speaking peoples, the nation’s table weaves together strands that you might think incompatible—Chinese and African, Spanish and Japanese, Italian and native Quechua. Peru’s cultural diversity, the result of waves of immigration, contributes to a culinary scene that celebrates fusion. Every arriving immigrant group has left its mark on the Peruvian kitchen and enriched it with techniques and ingredients. For recipes, visit www.ciaprochef.com/WCA  

Like the richly patterned textiles worn by Peru’s indigenous people Quechua-speaking peoples, the nation’s table weaves together strands that you might think incompatible—Chinese and African, Spanish and Japanese, Italian and native Quechua. Peru’s cultural diversity, the result of waves of immigration, contributes to a culinary scene that celebrates fusion. Every arriving immigrant group has left its mark on the Peruvian kitchen and enriched it with techniques and ingredients. For recipes, visit www.ciaprochef.com/WCA   Download Podcast Video

Home of the legendary Inca culture and the lost city of Machu Picchu, Peru stirs the imagination of all who are captivated by the past. But today, Peru faces forward, and its restaurant scene is luring international travelers who seek the culinary world’s cutting edge. Visitors who make the trek will find a land of astonishing contrasts, with landscapes ranging from coastal desert to high plains to jungle. Few countries can match Peru for biodiversity, whether the focus is plant life, wildlife or the ethnic heritage of its people. For recipes, visit www.ciaprochef.com/WCA   Download Podcast Video