Best peruvian dish

The Parihuela is a hearty and spicy seafood soup that has modest origins in the fishing communities of Peru and is very popular all along the coast. And now that winter has arrived to the coast of California, it’s perfect for a rainy day in San Francisco. Though it is similar to the French Bouillabaisse from the port of Marseille, its flavors and ingredients are uniquely Peruvian. Two things will guarantee a great Parihuela: using fresh ingredients, and serving it immediately. It’s also important to use a firm flesh white fish as the main ingredient, such as the center cut of a cod or sea bass. But since Dungeness crab are in season in California, I also added some for flavor, contrast, and to enhance the presentation. The inspiration for this recipe comes from Gaston Acurio, while the warmth and spice for this dish comes from the aji panca hot pepper. Combine that spice with cumin, ginger, cilantro, and lime juice, and you’ll enjoy a seafood soup that is flavorful, spicy, crisp, nourishing, and refreshing — exactly what the fishermen from Peru would enjoy after a day at sea.

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Chupe is a generic term used in South America to a variety of stew generally made with chicken, red meat, lamb or beef tripe and other offal, or with fish, shrimp, crayfish or shellfish such as loco, and vegetables, potatoes or yuca.[1][2] Chupe de camarones (made with crayfish) is generally popular among the Southern coastal region of Peru (originally from Arequipa). Although the original recipe calls for crayfish, shrimp chupe has become more widely eaten, as fresh or frozen shrimp become more common. The preparation consists of cooking potatoes and onions in butter, then adding various spices, such as chilli powder. Then, water, tomatoes, and sometimes chicken broth are added. Before serving the broth, it is mixed with milk or cream. Chupe is typical of South American cuisine, but more specifically to the cuisines of Bolivia, Chile and Peru.[3] The city of Arequipa in Peru has a traditional sequence of chupes that are served on specific days of the week. On Fridays, the chupe is meatless because of the religious traditions of the country.

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