By Luis Mantegini for Caminosdelvino.com
To taste and to learn, thats the task. Flavours, ingredients and gastronomy that are already in Mendoza: Peruvian food. It was an interesting and recommendable experience the one I had in "Manos Morenas" in Chacras de Coria, Luján de Cuyo, where they combine the typical dishes and drinks (such as Pisco) and wine. This combination has to be tried to start understanding the different eating options available in Mendoza.
Sommelier's Advice
I would like to propose the option of just putting yourself in the hands of the Chefs, by starting with the "piqueo" (chinese spoons of octopus with olive oil), also by having "Huancaína" potatoes or different kind of "ceviche". All these dishes are joined by a Peruvian Pisco Sour, or a glass of wine or maybe some champagne. These drinks will help you enjoy more the creamy and slightly spicy food.
More options to eat and which drinks to have with them
The options are various: for the lovers of “Mondongo”, I recommend trying the casserole “Cau-Cua” that also contains potatoes, beans, yellow paprika and cilantro. This very delicious and high-calory dish is recommended to be eaten with a fresh glass of white wine, such as a young Sauvingnon Blanc (not older than 2010).
An other option is the “Chaufa” rice: fried rice, chicken, scrambled eggs, sesame oil and a little bit of red sauce. It’s a very good dish to be eaten cold or hot and also to be eaten with a glass of Bonarda or Malbec.
For the ones that prefer the sweet dishes, the possibilities are many. One that could be tried is the “Suspiro Limeño”: a little shock of evaporated condensed milk, cream, and buds with a touch of cinnamon. This dish is so sweet that it should be joined with a Pisco Sour or an extra brut champagne.
The Menu
The gastronomic view of it is quite varied, not every dish is Peruvian. We can find some local ones, for those who want to order them. The same thing happens with the drinks. Besides the Piscos, other classic drinks and wines from different wineries are available.
The preparation in the hands of experts
The hands of two woman are responsible for the process of creating the dishes. One of them is Alicia Ríos. She was born in Lima, Peru. The other woman is Doris Fiuris, a specialist in the particular gastronomic area of Peruvian food. There is no one better than them to prepare the dishes.
Argentina Wines and peruvian food
The Peruvian flavours are so complex that they can be combined with Argentinian wine so that they make perfect sense. We only need to understand the ingredients (pepper, cilantro, lemon), the sauces, the casseroles, the soups and then relate them to our wines and champagnes.
How is the service?
You will find in the restaurant that the chefs are kindly willing to explain the preparation of the dishes. I also had a good impression from the waiter staff.
Indeed I can suggest you many more things, but the objective is that you live the experience yourselves. Wine, Piscos, and typical dishes make a true excellent meeting with peruvian food.
