On March 22nd, the Organization of American States (OAS) hosted an event celebrating the history and significance of Peruvian cuisine. Peru's Deputy Minister of Cultural Heritage, Bernardo Roca-Rey, accepted formal recognition of the award. Roca-Rey, a seasoned journalist and President of the Peruvian Gastronomy Association, spoke with passion and mastery about the origins of Peru’s cuisine.
He discussed the various cultures, including Japanese, Italian, French, and Chinese that influenced Peruvian gastronomy and helped to create what is today regarded an “artisan” and “creative” cuisine.
Following the lecture, a selection of time-honored dishes prepared by Chef Felipe Ossio were served to guests. The culinary options included yucca, mini crab causa, a variety of ceviche, a version of lomo saltado, alfadores, and truffles. These delights were complimented by Peru’s popular drink, the Pisco Sour, along with the Maracuya Sour, a cocktail mixed with fresh passion fruit juice and Pisco.
He discussed the various cultures, including Japanese, Italian, French, and Chinese that influenced Peruvian gastronomy and helped to create what is today regarded an “artisan” and “creative” cuisine.
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