“It's the talk of the food trades,” says Maggie Nemser, founder of the restaurant review and deal site BlackboardEats. Credit Chef Ricardo Zarate with energizing the Peruvian food trend at his LA restaurants MoChica (opened 2009) and Picca (2011). Chef Kevin Humphreys of Teton Mountain Lodge in Jackson Hole, WY explains "Peruvian cuisine is melting pot of flavors and techniques.” Japanese, Chinese, Spanish and indigenous Andean all fit in - in preps from potato cakes to stir-fried noodles, skewers to ceviche. Look for ingredients as diverse as yuzu, sweet potatoes (and dozens of other potato varieties), chilies, wasabi, quinoa, tomato, pumpkin and soy sauce beef – any of which might be topped with a fried egg. Chefs nationwide are running with this creative cooking, such as Richard Sandoval at his newest venture, Raymi in New York City.
(Jen SFO-BCN) More from Forbes
: The 10 Best Foods You Can Eat 30 Under 30: Food and Wine The World's Top 10 Cities for Street Food The opinions expressed are solely those of the author and do not necessarily reflect the views of Comcast.