Celebrating Peru: A Month of Flavors, Traditions, and Culture
As part of my ongoing celebration of Hispanic Heritage, I dedicated the past month to exploring the vibrant culture and rich traditions of Peru. It’s been an incredible journey, and I’m excited to share some of the most interesting things I learned about this amazing country, especially as they relate to food, family, and traditions.
1. Peruvian Cuisine: A Fusion of Cultures
Peruvian food is a beautiful blend of indigenous traditions and influences from Europe, Africa, and Asia. I found that Peru’s unique geography plays a huge role in shaping its culinary diversity—think fresh seafood from the coast, hearty potatoes from the Andes, and exotic fruits from the Amazon. The combination of these regions has created a national cuisine that’s rich in flavors and textures.
2. Potatoes: A Peruvian Legacy
Did you know Peru is home to over 4,000 varieties of potatoes? That’s right—this humble tuber, which originated in the Andean region of Peru, plays a central role in the country’s cuisine. One of my favorite discoveries this month was the dish papa a la huancaína, a creamy, spicy potato appetizer topped with a rich sauce made from yellow ají peppers and fresh cheese. It’s the perfect way to appreciate Peru’s potato heritage while savoring the bold flavors that define its cuisine. Keep scrolling to read my interview with Chichi’s kitchen where we made this delicious potato dish.
3. A Taste of History: The Incas’ Culinary Influence
The influence of the ancient Incan civilization can still be felt in Peru’s food today. Corn, quinoa, and potatoes were staples of the Incan diet, and these ingredients continue to form the backbone of many traditional Peruvian dishes.
4. Pisco: Peru’s National Spirit
No celebration of Peruvian culture is complete without mentioning pisco, Peru’s beloved grape-based brandy. I learned that Peruvians are quite proud of their pisco sour, a cocktail made with pisco, lime juice, simple syrup, and egg white. The frothy drink is a perfect balance of sweet, sour, and smooth—ideal for toasting to a month of exploration! Trying my hand at making this drink at home was both fun and delicious, and it’s now one of my favorite cocktails.
5. The Festivals of Peru: Celebrating Through Food
Peruvians love to celebrate, and food is always at the center of these festivities. One of the festivals I learned about this month was Inti Raymi, the Festival of the Sun. This annual celebration, held in Cusco in honor of the Incan sun god, includes grand feasts, colorful processions, and a deep connection to ancestral traditions. Even though I couldn’t attend in person, I made rocoto relleno (stuffed spicy peppers) as a way to bring a taste of the festival into my kitchen.
6. Learning from Peruvian Chefs: A Culinary Exchange
One of the highlights of this month was connecting with Peruvian chefs who shared their stories and passion for food. I had the opportunity to learn from Chi Chi, a Peruvian chef who creates both traditional dishes and innovative fusions that bring together her heritage and modern tastes. Her story of perseverance and creativity is an inspiration, and her love for using fresh, high-quality ingredients is something I will carry forward in my own cooking.
7. Peru’s Love for Family and Tradition
Finally, one of the most heartwarming aspects of Peruvian culture that I encountered this month is the strong connection between food and family. Meals are not just about eating—they are about coming together, sharing stories, and passing down traditions from one generation to the next. This is something I deeply relate to, and it reminds me that food is a powerful way to stay connected to our roots.
This month has been a wonderful deep dive into the vibrant world of Peruvian food and culture. From discovering new ingredients to learning about the country’s rich history, I’m left inspired by the warmth, creativity, and love for tradition that defines Peru. I can’t wait to incorporate more of these dishes and stories into my blog moving forward, as we continue celebrating Hispanic Heritage throughout the year!
Thank you for following along, and stay tuned as we explore even more countries!
Interview with Chi Chi: A Journey of Culinary Passion and Resilience
In this interview, I sat down with Chi Chi, a talented Peruvian chef based on Long Island who has been offering catering services for the past several years. She shared her incredible journey from cooking in Peru as a young girl to pursuing her culinary dreams here in the United States. Her story is one of passion, resilience, and love for food.
Chi Chi: “I learned how to cook when I was 7 years old in Peru! My brother would help me turn on the fire and guide me. He’d tell me which ingredients to add to the rice, the lentils, and so on. That’s how I started, at seven years old.”
Me: Wow, so you were really young when you began cooking!
Chi Chi: “Yes, and I also had an aunt, my mother’s sister, who was a chef. Back in Peru, I loved watching her cook. She made desserts, snacks, everything. It was all so beautiful, and I realized then how much I loved cooking. My aunt lived in Trujillo, a city near Pacasmayo, where I grew up. Pacasmayo is a beach town, very touristy with surfing and all that. Whenever we visited my grandmother in the city, I would watch my aunt work her magic in the kitchen. I learned a lot from her.”
Me: That sounds like such an inspiring environment to grow up in. So, when did you decide to study to become a chef?
Chi Chi: “As I got older, I knew I wanted to be a chef, so I studied it professionally. But in culinary school, they don’t necessarily teach you traditional dishes like papa a la huancaína; they start with the basics, the foundations of cuisine, and encourage you to explore different cultures and create new dishes.”
Me: I see, so it’s more about building skills to create your own unique style.
Chi Chi: “Exactly! And that’s what I did when I came to New York. I created a dish I’m really proud of—chicken with a pickled sauce. It’s a fusion of flavors I came up with, and people here loved it! When I worked at different restaurants, they were all fascinated by this dish. That’s the beauty of being a chef—you take what you learn and create something new.”
Me: How long have you been living in the United States now?
Chi Chi: “It’s been 11 years. We moved here because my daughters wanted to go to college in the United States. My husband and I worked hard to make that happen. We started from the bottom, as many immigrants do, but with persistence, we achieved our goals. Both my daughters are now successful in their fields—They study business administration with a focus on finance.”
Me: That’s wonderful! It must feel great to have supported your daughters while pursuing your own dreams as well. What happened after you got here? You’ve been cooking all this time?
Chi Chi: “I was, but then I had an accident at work. I fell and broke my foot which left me unable to work for three years. During the pandemic, my oldest daughter, María José, suggested I start offering desserts online. She created an Instagram page for me, and we started getting catering orders. It was going well—I wasn’t getting a million followers, but I had 800, and that was enough to keep me busy. I couldn’t keep up with the orders!”
Me: That’s amazing! But I understand you had to take a break after your injury.
Chi Chi: “Yes, for three years I couldn’t do anything, and my followers dropped because I wasn’t active. But now, my case is closed, and I’m starting again. I put so much love into everything I make, as if I were cooking for my family. I always use the best ingredients, no cutting corners to save money. I want people to feel at home when they taste my food.”
Me: That’s such a beautiful approach to cooking. So, what are your business dreams for the future?
Chi Chi: “I’ve always dreamed of opening a restaurant. At first, I wanted it to be a Peruvian restaurant, but now I’m thinking about starting a cozy café. I want it to feel like you’re sitting in your own living room, with homemade sandwiches and hot chocolate. Something warm and inviting, where people can come in for a quick bite or coffee and feel at home.
Me: That sounds like such a great concept! It’s all about creating that homey atmosphere, isn’t it?
Chi Chi: “Yes, that’s exactly it. And if my daughters want to take over the restaurant side of things one day, that would be wonderful. They’re so good with business and finance, so they’d be a big help.”
Me: It sounds like you’ve really instilled a strong sense of entrepreneurship in them. What advice would you give to others trying to follow their dreams?
Chi Chi: “Dreams can come true if you put your mind to it and work hard. We created my Instagram page to help me get back into cooking after my injury, and even though I’ve had setbacks, I’m building it back up again. It’s a slow process, but with dedication, everything falls into place. You just have to keep going.”
Chi Chi’s journey from a young girl learning to cook in Peru to a successful chef in New York is a testament to her determination and passion. Whether through her unique recipes or her future plans for a cozy café, she continues to inspire with her love for food and family.
Check out Chichi’s page here:
Here is a reel of us cooking one of Chichi’s favorite dishes.
Want to read about other countries in my year long Hispanic Heritage Project?
