Media gets a taste of Peruvian cuisine at Hilton Hotel
WILLEMSTAD – Hilton Hotel Curaçao officially inaugurated its Peruvian Food Festival by inviting the local media to taste some of the South American country’s popular Ceviche dishes.
With its cosmopolitan flavors and rich palette of ingredients, Peruvian cuisine has surged onto the global food scene in recent years. For the third year in a row, the South American country’s cuisine has been named as the world’s best.
Peru is known for its original ingredients, including quinoa, alpaca, guinea pig and aji peppers, and dishes like ceviche (raw fish marinated in lime) and lomo saltado (a beef stir fry). It has been called fusion cuisine, with influences from Europe, Africa, Asia and the Americas.
Executive sous chef and Peru native Gonzalo Pacheco unveiled secrets of the Peruvian cuisine for the local media to savor. The evening started with a Pisco Sour. This is a cocktail typical of Peru. The drink’s name comes from pisco which is its base liquor, and the cocktail term sour, in reference to sour citrus juice and sweetener components. The Peruvian pisco sour uses Peruvian pisco as the base liquor and adds Key lime (or lemon) juice, syrup, egg white and Angostura bitters.
Then we were treated to a seafood dish popular in the coast regions of Ecuador, Colombia, Chile and of course Peru, the Ceviche. This dish is typically made from fresh raw fish in citrus juices, such as lemon or lime, and spiced with aji or chili peppers.
Sous chef Pacheco did a tremendous work with the Ceviche.
Don’t miss this opportunity to try some of the dishes made by the Chef Pacheco and Executive Chef Vanessa Tweeboom.
For further information or reservations to experience authentic Peruvian cuisine, call 462-5000 or e-mail firstname.lastname@example.org. Advance reservations are recommended.