Peru 2013- Lima Market

    Every year for the last ten years I've been saying that my next big trip would be to Peru but I had not made it until now and not a minute too soon.   I invited my dear friend,  most entertaining travel companion nd wonderful travel photographer, Pedro de Aguinaga to join me in exploring the culture and gastronomy of this fascinating and spectacularly beautiful country. Peruvian food is fast becoming the new "hot" cuisine of New York and that  popularity uis  locally mostly fueled by pioneering, cause-driven Chef Gaston Acurio. This most admired and admirable chef is a phenomenon.  I've known about him for years but have never met him. His reach is far and wideu.The steward on the plane  explained that Peru is a very fractious country but that Gaston had succeeded in uniting  the three main regions through food. The tour guide told me that he helped food service cart and stand owners get financing to open their own places.   Maria Elena Cornejo, a  reporter and blogger revealed that he had called on her and other members of the food press and industry to go sweep and clean the rat-infested downtown  market and turned it into a viable resource for native ingredients. Maria Elena Cornejo and Marta  Nunez, organized my Lima culinary adventures.  First stop: Market Fresh scallops Aji Amarillo Choclo negro Perfect fish for ceviche Choclo.  Everywhere we went to eat toothsome, satisfying cooked choclo kernels or rounds of choclo on the cob decorated the plates or served as snacks. According o a food writer, they have 28 varieties of corn in Peru; the guide said 45.  Either way it is impressive and depressing that we basically only have one boring variety of edible corn available in the US. Caigua- They steam, stuff and batter-fry the caigua much like we do chiles rellenos. Mr friend Marta tells me that in her home they slice it very thinly raw and add a dressing,  Here is a link to a traditional way of preparing this exotic vegetable http://www.yanuq.com/buscador.asp?idreceta=1095&cod=37 Cocona Sachatomate (on right) Lisas