The Chilcano:Know all about it, and the origin

GRAPPA OF THE PISCO
The history of this popular drink is not entirely clear and there are several theories about its origin. "The chilcano derived from the Italian custom of drinking grappa [Italian pomace brandy] with Canada Dry [or ginger ale] with a slice of lemon. The Italians call it buon giorno and was a popular drink at the beginning of last century, "says Manuel Cadenas, director of culinary journalist website "LA YEMA DEL GUSTO" .

In his book, "Cocktails in the United States," the researcher Jose Antonio Schiaffino tells us that the drinks as chilcano, simple preparation and served in tall glasses, are known as a highball.

The publication explains that even before the Second World War, one of the most popular drinks in the United States was the whiskey with ginger ale, so it is possible that this is the origin of one of the drinks most Peruvians.

Another version that could inspire the popular gin & gin, a mixture of gin and ginger ale. This must have been adapted by a barman in Peru in the late forties with pisco and ginger ale.

Pisco is a Peruvian spirit and ginger ale is a soft drink invented in Ireland which is prepared with ginger (here we call this root KION) and relieves stomach disorders. The ginger ale was used as a "mixer" at the cocktail world and came to Peru in 1936.

"My father told me that he served in the bars , but covertly.
After many years, this drink is served and enjoyed in bars like the English Bar.

CLASSIC CORNERS
Since its adaptation pisco in the forties, the chilcano has been present in Peru's popular bars. Some old places still remain pisco. That is the case of "the Bolivariano" and "Queirolo" of Pueblo Libre, two landmarks where so far the customers come to enjoy its traditional response of pisco in their old tables and remember old times.

The RES OF PISCO is a combination of brandy from a bottle of ginger ale and one of brandy, and accompanied by sliced lemons for you and your companions are preparing their own Chilcano in the table according to your taste.

Then went to live chilcano most luxurious bars, such as the Country Club Hotel. "In the letters of the most stylish bars used to go international cocktails pisco sour except that it appeared, so that neither the Maury or chilcano Bolivar was served," said Roberto Melendez , head of the English Bar Bar Country Club Hotel.

CHILCANO CON FIRMA Chilcano WITH SIGNATURE
After the age of the pisco sour, many clubs, for its practicality, began serving Chilcano. The bartenders, inspired by the 'boom' Gourmet , began to diversify the traditional drink and achieved amazing results.

That was what made Gino Guerrero, bartender of The 550 of Miraflores. He developed syrups spices and herbs, reinvented over and over again this simple cocktail. His chilcano apple is a favorite of women, while men prefer prepared marinated with coca pisco.

Another "point" to enjoy an author version of The Jealous, a new bar Miraflores that has become famous for its handmade chilcano. Their bartender makes its own ginger ale with fresh ginger, which gives your chilcano incomparable intensity.

Other bars are also experimented with new versions. Ese es el caso de la barra del Mangos. That is the case with bar "MANGOS". There his bartender Ignacio Manayay proposed chilcano the house, a refreshing pisco preparation, passion fruit juice, and ice hypnoctic, as well as the traditional version, with a touch of Angostura bitters.

"PICAS", the hot spot in Barranco, invites us to try on your terrace fresh combinations of brandy, ginger ale and fruit jungle.

Whatever your favorite, or one of the traditional versions of the author, not limited to what the menu offers. Ask your favorite bar bartender giving free rein to their creativity or offer to design their own version and enjoy this appetizer Peru.

Peruvian Food in the world: In San Francisco also have Peruvian Ceviche

A long time ago that the restaurants of Peruvian food abroad ceased to be such huariques creeks to which he had to come with a compass and that had a decoration, to put it hurt sensibilities "picturesque.

It is now increasingly meet local, its location and style, set the stage looking more "cool" to provide our food .

This is the case of La Mar Cebicheria Peruana in San Francisco (USA) recognized this year by The Wall Street Journal "as an example of design in luxury restaurants.

This restaurant is located at Pier 1 1 / 2, a beautiful area that stands opposite the sea and offers visitors a postcard view. From day: blue sky always impresses Lima unaccustomed to this. At night: the stars and the boats tied to the dock slowly swaying over the water.

Crossing the gates of this place will be met with aromas, colors and familiar flavors. You feel like home, except when he hears customers manage their orders or inquiries to the lads what exactly is a cau cau or anticucho. And it is here, and as a sign of cosmopolitanism of the city, diners mix of different backgrounds. There are the locals, foreigners and Peruvians pass nostalgic for flavors to return them at the time of Mom or Grandma. There are those who celebrate a birthday, the closure of a business or those who want to see why it is so famous Peruvian food.

THE MOST ORDERS

Generalao Andrew, general manager of the business, tells us that visitors to La Mar Cebicheria Peruana fall exhausted to the ceviche , the lomo saltado , the causes and kebabs and the pisco sours going to and from the tables or bar.

Account also had to develop proposals vegetarian , as the Nikkei, with quinoa salad, purple corn and hot peppers, "because the move" veggie "is strong in this area.

Options for all tastes and flavors for love. This is the proposal for this seafood restaurant that is winning more fans to customers in San Francisco.

Vote Now for the Pork (peruvian Chicharron) as the best breakfast on the World

For many families, Sunday begins with a crackling bread . At home in the countryside, on the beach , on the road , in a cafe ... this powerful sandwiches is part of our national charter.

And as a good representative of our cuisine , could not miss in the list of the best breakfast typical of the world, prepared by a reader 20minutos.es , who invited him to vote for their favorite.

In the early hours of the morning, the 22 dishes countries around the world, was led by the chocolate with churros in Spain with 7036 votes. But now (2:30 pm), the first place is the fried pork rinds in Peru with more than 10 000 votes.

Other dishes in contention are the 'pa amb tomaquet' typical Catalan breakfast, the Venezuelan arepa, the croissants in France, the English breakfast tea, fried or scrambled eggs on toast, bacon, sausages and cereal, the Italian latte ; pancakes and American-style bagels, the Irish breakfast: bacon, sausage, black pudding and 'white pudding', made with butter, oatmeal, onions and spices, the tamal Guatemalan Mexican fritters, among many others.

A VOTE FOR CHICHARRON

Our peruvian breakfast is ranked 16 on the list with nearly 1,800 points.

If the ceviche of Peru won as best dish in the world and if Luciana León was the second most beautiful political (both surveys were conducted in the Spanish media), why not make the pork rinds of Peru is in the top ?

Peruvian Cuisine Book will be Translated into Chinese

Secrets of Peruvian cuisine in Chinese characters are revealed. The Embassy of Peru in China, under the auspices of the Interbank Group, has translated into Mandarin the book "History, anecdotes and recipes of Peruvian cuisine," by Berit Knudsen.

The hardcover edition, which includes an English version will be presented July 28 at the Universal Exhibition of Shanghai , during Fiestas Patrias , which in turn coincides with the day dedicated to Peru in this international exhibition.

This is the first book of Peruvian cuisine that the Peruvian State published in this Asian nation. "We were lucky to find this work, which is a primer, friendly and interesting, delicious and tasty with anecdotes about the origin of our food , says the ambassador of Peru in China, Harold Forsyth.

EASTERN CONTRIBUTION

On the first page of the book, the author writes: "As part of our history, Peruvians recognize the great contributions of Chinese immigrants who arrived in Peru in 1849, bringing with them new ingredients, cooking techniques and an endless source of inspiration .

Now is the turn of Peru. With this initiative, the Peruvian Embassy not only seeks to create interest in our kitchen, but also promote the opening of restaurants Peruvians in major Chinese cities. So far, the only option is the string Shanghai pollerías Grilled Chicken and Blue Peruvian dishes from the restaurant, both businesses of the brothers Eduardo and Marco Vargas.

A litmus test is the restaurant La Cocina Peruana, which manages Eduardo Vargas in the flag of Peru in the Universal Exhibition in Shanghai. Due to the good impact when done this fair opens Vargas Chicha, its first store our food oriented.

Knudsen's book translated into Chinese will be distributed freely, according to Forsyth. "You will receive a copy of those linked to the food, hospitality, tourism, trade and business. Also widespread among the wives of ambassadors to the diplomatic life in Beijing on ceviche and the case begins to be part of the daily scene, "he says.

The diplomat stressed that the food is a non-traditional product, which can mean to us the ability to export a number of ingredients that distinguish the Peruvian dishes. The best cuisines in the world are already present in China, which boasts a vast culinary wisdom. Ladies and gentlemen, the table is served.