Food can be a bridge to a culture. Recently, I had a unique opportunity to learn about authentic Peruvian cuisine and its rich history. Chef Lizardo Becerra, owner of Raphaël Peruvian Cuisine and winner of the 2024 Canadian Culinary Championship, gave a Masterclass where he demonstrated several of Peru’s iconic dishes. The event was hosted by the Embassy of Peru and held at Raphaël Peruvian Cuisine on Elgin Street. Ambassador Talavera introduced the Masterclass and told us that Peru has more than 180 microclimates that span its coastal, jungle and mountainous regions. This diversity of microclimates offers a wide variety of food products from land and sea.
Chef Lizardo kicked off the Masterclass by demonstrating how to make a perfect Pisco Sour, which is Peru’s flagship cocktail. It is made with Pisco quebranta, which I learned is a grape variety. Fresh lime juice adds refreshing citrus notes and Angostura bitters add a dash of spicy heat. Egg whites create a creamy texture and a foamy topping. We all enjoyed a delicious glass of Pisco Sour as a delightful start to lunch.
Next, Chef Lizardo made Causa rellena, a traditional dish with a strong historical connection. During the Pacific War, this dish was developed by Peruvian women in order to feed soldiers who walked through the country from the south to the north. When hungry, they would knock on doors asking for food. Scarce ingredients were gathered in order to provide a quick and nutritious meal for the soldiers. Potatoes and chicken were readily available. It was named Causa Rellena, in support of their cause. It’s made using yellow potatoes, with a filling that can be tuna or chicken salad, seasoned with mayonnaise, aji Amarillo chilis and lime. Aji Amarillo peppers are a type of chili pepper that are frequently used in Peruvian cuisine, for sauces, stews and ceviche. They have a unique fruity flavour and a cayenne-like medium heat level.
What else did we learn?
More than 4,000 registered varieties of potato grow in Peru! Peru is recognized as the birthplace of the potato, where it has been cultivated for more than 7,000 years. At this point, I was glued to my seat with fascination. Potatoes, with their high nutritional value and health benefits, are a key ingredient in Peruvian cuisine. The variety used depends on the dish being prepared.
Did you know these potato facts?
• Vitamin C: The potato peel has antioxidant properties up to 50 times more powerful than vitamin E.
• Potassium: Essential for muscle and nerve function, as well as helping regulate blood pressure.
• Iron and magnesium: Key nutrients for red blood cell production and bone health.
Apparently, my mother was right when she said: Eat your potatoes!
Chef Lizardo next prepared Ceviche, Peru’s national dish. It is made with raw fish or shellfish marinated in lime juice, salt, onions and chili peppers. The resulting juice from this marination is called leche de tigre, or tiger’s milk, and is believed to have restorative and aphrodisiac properties. Its acidity turns the fish from pink to white. Mouthwatering Ceviche has a tangy, spicy flavour with a fresh seafood aroma. Traditionally, it is served with sweet potato, toasted corn, lettuce, yuca and corn. It is a symbol of Peru’s rich culinary heritage and is served in cevicherias across Peru. There’s even a National Ceviche Day, on June 28th.
We finished with two delicious traditional desserts. Rich Suspiro a la Limeña is an ultra-sweet, thick caramel-like cream called manjar blanco, topped with a light meringue. The meringue is flavoured with Pisco and dusted with cinnamon. It’s absolutely perfect with a cup of strong coffee. We also sampled Chocolate and lúcuma truffles. Lúcuma is a fruit native to the Andes with an exquisite flavour. It is known for having excellent nutritional properties and is one of Peru’s celebrated superfoods.
As Ambassador Talavera said, food can be a bridge to a culture. This culinary adventure nourished both our minds and our stomachs by introducing the exquisite cuisine of Peru and its rich history. I highly recommend that you visit Raphaël Peruvian Cuisine soon and discover the fabulous flavours of Peru.
Find Raphaël Peruvian Cuisine at 200 Elgin Street in Ottawa. Open daily from 4:30 p.m. to 10:00 p.m.
For more wine and food discovery from Jane Staples, visit www.bellovinoj.com
Photos: Header image, Peruvian cultural items and Pisco Sour by Jane Staples. Food photos courtesy PromPerú, the Commission for the Promotion of Peruvian Exports and Tourism
