Wednesday, June 27, 2007

Señor Cuy

My cousin Carla has forwarded a copy of a review of the restaurant newly-opened by her father, Willy, and our aunt Toya: Señor Cuy. Below is my own translation of the article:

Noble Rodent Shines in Countless Recipes Which Surprise the Palate

High-Class Guinea Pig
Cecilia Fernández Sívori

Those who have lived with the unequaled and always crispy guinea pig on the table will not be surprised that there are countless ways of preparing such a delicious meat, which little by little has taken hold of the palates of good diners, to the point that there are 24 bedrock recipes. A sort of guinea pig map which geographically places us in regional products and flavors in order to takes traveling through the different regions of our country.
Although it is true that the it’s the departmental clubs which are the obligatory stopping points on the route of good guinea pig, it is surprising to discover, in the very heart of San Isidro, a sort of gastronomic temple dedicated to the guinea pig.
There, this noble rodent is the king and it is in the kitchen where its flesh shows the reasons for its flavourfulness. We speak of no other restaurant than El Señor Cuy, which, taking a step forward, includes on its menu not only the guinea pig dishes we are familiar with, but also gourmet preparations, and even charming fusions which raise the product to competitive levels.

For All Tastes
Thus, one can try “Guinea Pig Like Back Home”, “Gourmet Guinea Pig”, and “Recipes of the Famous”, each with its distinguishing flavor, as the ingredients for the dishes are brought, sorted, and used strictly so as to provide each diner with the flavors they seek without traveling far.
The presentation of the “Guinea Pig Like Back Home” is as it is prepared in each of Peru’s departments, and with provincial variations. The most requested styles are those of Ancash, Ayacucho, Cajamarca, Moquegua, Huanuco, and Arequipa.
The “Gourmet Guinea Pigs” are none other than Mr. Guinea Pig (battered and fried), Sénior Cuy (Catalan-style), Signore Cuy (with a marked Italian note), Monsieur Cuy (French through-and-through) and the very-Peruvian Señor Cuy, amongst others which fill the menu.
The “Recipes of the Famous” are ways of preparing them from renown institutions and individuals, such as Le Cordon Blue Peru, chefs “Cucho” La Rosa and Jacques Henry Benoit, among others.
Democratically, the diner may also contribute to the menu, as if one arrives and does not find the style that one remembers from one’s hometown, the chef is more than open to making note of the request and including it among the culinary offerings and --why not?--baptizing it with your name.
Another detail about Señor Cuy is the aim of giving new value to the tradition of eating this animal, whose flesh, besides being tasty, is decidedly low in fat and thus easy to digest.
Therefore, if you pop into this new gastronomic point you will also be able to view Colonial artworks, copies of which are to be found in dining room as a way tying art in with such an age-old product.
It is no longer necessary to leave Lima to sample traditional guinea-pig dishes. Now, the offerings are diverse and good place to visit lies in the very heart of San Isidro.

Not bad, eh? Naturally, I am dying to eat there. But how to decide which style to try?

Señor Cuy
Av. Andrés Reyes Nº 144
San Isidro, Lima
441-6568 (built by Danny, by the way)

Tuesday, June 26, 2007

We've Gotten the Itinerary for our Sidetrip to Cuzco

My cousin Juancho (yes, the name's the same) has sent the itinerary provided by the travel agency for the trip that some of us will be taking to Cuzco:

  • 04.00 Be at Jorge Chavez Airport.
  • 06.00 Depart for Cuzco.
  • 07.15 Arrive in Cuzco. Rest of morning free.
  • Afternoon City tour: Plaza, Cathedral, Qorikancha (Inca Sun Temple), Inca ruins at Kenko, Tambomachay, Pucapucara and the fortress of Sacsayhuaman

  • Tour of the “Sacred Valley” (the Urubamba valley) with visit to the craft market Pisaq, and lunch in the area. Followed by visit to the ruins and the town of Ollantaytambo, which has been continuously inhabited since Inca times and preserves the Inca town layout.


  • Return to Lima in the early morning.

It looks like some very full days. I don't know how we're going to fit all that on the first day into the four hours they've allotted for the tour. Each one of those places deserves an hour for proper appreciation.

Nonetheless, it's quite exciting and I'm glad that the kids will get to see a lot of what Cusco and its environs have to offer, especially since who knows when they'll get this chance again? Plus, I've never been to Machu Picchu myself.

Saturday, June 23, 2007

Only 17 Days To Go

Well, here we are with only 17 days to go until we leave for Lima. The kids are very excited, as am I, but the excitement is tempered by the fact that now we know that Liz will not be able to join us, even for just a couple of days.

What is on our lists of stuff to do?

Susana wants to go shopping and to get some good seafood. She also has expressed interest in chifa, and in eating some besos de moza.

Nico wants to head to the store right away to buy some candy and Inca Kola, as well as to El Corralito for some pollo a la brasa. I think they both want to hit a Bembos.

As for me, well, I think some book shopping is on the order of the day. I also am interested in getting some good seafood -cebiche!- and, of course, getting to Señor Cuy.

To guide folks a bit on what experiences Peru has to offer and some of the stuff we'll be seeing in Lima and Cusco, here is a recent TV show I rather like and think does a good job (Please also check out the links to other videos, blogs, and webpages on the right hand side of this page):

"No Reservations: Peru" TV show by NY Chef Anthony Bourdain.

'Anthony Bourdain: No Reservations' is a travel and food show on the Travel Channel. Host Anthony Bourdain visits overseas countries, cities worldwide, and places within the US, where hosts treat him to local culture and cuisine. In this episode, Tony's travels bring him to Peru, where dines in Lima and Cusco, meets members of a Peruvian Eseeja tribe in the jungle, samples ayahuasca, and much more.

Part 1- Lima:

Part 2 - Tambopata (in the Amazon):

Part 3 - Tambopata:

Part 4 - Cusco:

Part 5 - Cusco/Machu Picchu: