Ceviche & Pisco Sours with Chef Gaston Acurio

Anyone who has been paying close attention to the culinary trends of right now is very much aware that the next “it” cuisine is that of Peru, a cuisine that has been slowly and quietly trying to break into the American palate for at least a decade. A handful of chefs and food writers had heralded the advent of Peruvian cuisine in this country years ago, but it had been premature, and many food enthusiasts were left waiting for a wave of Peruvian restaurants - both haute and humble - that never seemed to arrive. This country wasn’t ready yet. Not only did we lack the food culture that we have today with all its foodie bloggers and gourmet food trucks, it was almost as if gringos had yet to resolve their issues with Latin American cuisine. Although many Latin Americans were already fans of the varied and sophisticated cuisine of Peru, the general American population still thought that Latino cuisines were either confined inside a tortilla or served with a heap of rice, beans, and plantains. Peruvian cuisine did not fit neatly into any of those compartments. With the rise in Latino chefs and the spread of Nuevo Latino cuisine, Americans began to understand that Latin American cuisines could be elegant and sophisticated and complex. We began enjoying spicier, bolder flavors. We started to become huge fans of ceviche to the point that almost every menu now features it. We were also about to be introduced to a chef who was steadily building momentum in Peru and who would introduce the rest of the world to Peruvian cuisine.

Peruvian Independence Day 'Tails at Sushisamba

Get unified with your South American brother for Peruvian Independence Day this weekend. Both NYC Sushisamba locations will be offering awesome specials on Saturday and Sunday.

Pisco Porton, the number one distiller of Peru's national spirit, has teamed up with Sushisamba for a weekend full of fun. Four specialty drinks will be flowing with Pisco Porton, so it's up to you to make your way through each. The cocktails are only $8. Check out the fun cocktails celebrating freedom below:

Sushi Samba's Peruvian Happy Hour
Among many South Americans, Peruvian cuisine is considered to be the the most extensive, most diverse, most sophisticated, and most elegant cuisine of the Americas. With influences from Spain, France, Italy, North and West Africa, China, Japan, and the native peoples of Peru, Peruvian cuisine is one that offers a great complexity of flavors that is unique to this country. Nevertheless, outside of Latin America, it is seldom understood or appreciated in full other than the disappointing experience of an overcooked ceviche or greasy rotisserie chicken.
The Perfect Peruvian Pisco Sour

Cuba has the Mojito, Brazil has the Caipirinha, Mexico has the Margarita, and Peru has the Pisco Sour. The Pisco Sour is a refreshing cocktail made from lime juice, sugar syrup, and Pisco, which is a clear brandy distilled from grapes brought over from Europe during the colonial period, and is instantly recognized by its frothy head topped with a few dashes of bitters. In Peru, Pisco is mainly produced in the southern region of Ica around the town of Pisco, from which the liquor received its name. Chile also claims to be the originator of Pisco, and the issue has been increasingly politicized over the years and has even been brought forth to the World Intellectual Property Organization, resulting in nine Latin American countries recognizing Pisco as being solely Peruvian. Regardless of the country of origin, Peruvian laws require that Pisco be made in the artisanal fashions that have existed for hundreds of years, whereas Chilean Pisco tends to be more industrially manufactured.