Nowhere is the pursuit of style and fashion instead of genuine culinary quality more noticeable than the current gushing hype around all edible things Peruvian. If you have not pensively pecked on a caigua salad with capsicum and lime infused quinoa or tasted a scallop pickled in pisco and tomato juice, you are doomed to status as a foodie ignoramus. The world’s apparent great and misunderstood cuisine – aka Peruvian – has inexplicably passed you by, leaving one in the wake of the missed HMS NextBigThing. The hype is huge, huge and huge.
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