There are certain trends that strike hot during each calendar year. We’re not talking about ballet flats or skinny jeans, but bacon-wrapped dates, fancy Brussels spouts, or an assortment of sliders. They’re food trends.

Restaurants pay attention to trends the same way the fashion industry does, and based on a recent survey of 1,800 chefs conducted by the National Restaurant Association, there are 198 new trends to watch for 2013. Top of the list: Children’s nutrition at number three, which is always nice to hear (say goodbye to the Sunkist kids).

Also on the list: Peruvian food, which is a rich combination of many influences like Spanish and Chinese cuisine combined with traditional Peruvian ingredients like potatoes (they’re are almost 4,000 types of potatoes in Peru!). Now Peruvian food doesn’t rank quite so high—coming in at number 53 out of 198, but it does come in as top ranking in the category of ‘Ethic Cuisines and Flavors’. Nothing to snark at.

If you haven’t yet wet your whistle on tasty Peruvian favorites like lomo saltado, aji de gallina, or arroz con pollo, it’s time to pop into your local Peruvian restaurant and test any of the following:

Pollo a la Brasa is a classic Peruvian rotisserie-style chicken that’s quite flavorful. It is one of the most eaten dishes in Peru.

Papas a la huancaína, boiled potatoes in a sauce of cheese, chile and herbs.

Anticuchos are tasty meat skewers marinated in vinegar and spices. While they can be made with any meat, they are often made with beef heart–anticuchos de corazon.

Some of Peru’s most popular dishes are part Asian in origin, such as arroz chaufa (Peruvian fried rice) and lomo saltado, a beef and potato stir-fry.

The world famous Peruvian cocktail is known as the Pisco. If you can’t find it make your own! It’s shaken, not stirred.


-Arianna Schioldager


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