Peruvian Food

NuCuisine, part of Global Chef international chef residency, is having Peruvian chef Carlos Barzola cook at Chicago’s Northwestern University cafeteria for one month.

We would like to show you the menu and schedule he has prepared for all the students that would like to try the  worldly renowned Peruvian cuisine.

Monday, March 1 ~ Dinner at Sargent Dining Location

Featuring:

Solterito Arequipeno Salad

This is Peru’s own version of bean salad made with feta cheese, onion, tomato, chili, lemon, cilantro, corn, fava beans, black olives, sweet peas, yellow pepper and lettuce. It comes to us from the beautiful southern highlands city of Arequipa.

Aji de Pollo Criollo (chicken in a light spicy cream)

Chicken dish served in a creamy sauce made with onion, garlic, milk, sliced bread, pecans, quail egg, parmesan cheese served with potatoes and black olives.

Vegetarian Quinotto with Peruvian style Corn Salsa

Quinotto is the national version of the typical Italian risotto.

Arroz Zambito (Peruvian mulatto sugar loaf)

Peruvian unrefined sugar loaf dissolved in water, rice, anise, walnuts, raisins and a touch of grated coconut.

Tuesday, March 2 ~ Lunch at the 1999 Special at Norris (ground floor)

Featuring:

Ceviche de Pescado (fish ceviche)

A citrus marinated seafood dish originating from the coast of Peru. Although it is a typical dish of Peruvian cuisine, many other countries in Latin America have adopted it. In Peru, it is composed of chunks of raw fish, marinated in lime or lemon juice, sliced onion, chili, salt and pepper

Lomo Saltado (sauteed beef tenderloin)

Tenderloin of beef prepared with onion, tomato, soy sauce and vinegar seasoned with cilantro served with potatoes over white rice.

Tofu and Mushroom Tacu-Tacu

Alfajor de Lucuma

Traditional dessert from colonial times. Made with a soft baking cookie layer with cooked condensed sweet milk and topped with powder sugar.

Tuesday, March 2 ~ Dinner Sampling at Willard Dining Location

Featuring:

Ceviche de Pescado (fish ceviche)

A citrus marinated seafood dish originating from the coast of Peru. Although it is a typical dish of Peruvian cuisine, many other countries in Latin America have adopted it. In Peru, it is composed of chunks of raw fish, marinated in lime or lemon juice, sliced onion, chili, salt and pepper

Wednesday, March 3 ~ Dinner at Allison Dining Location

Featuring:

Chupe de Camarones (shrimp chowder)

A traditional Peruvian soup made with shrimp, potato, milk and eggs. This is such a hearty, filling soup that it’s a meal all in itself.

Pollo a la Brasa (rotisserie chicken Peruvian style)

Chicken marinated in beer, coca cola, garlic, cumin, oregano, black pepper, panca chili paste and vinegar served with French fries and a mixed salad.

Pimiento Relleno (stuffed red pepper)

This is a traditional recipe from Arequipa, made with red peppers. The mix contains tofu, onion, garlic, margarine, cream and pecans.

Mousse de Maracuya (passion fruit mousse)

Passion fruit is very popular in South America, especially in desserts. This is one of the best ways to enjoy its distinctive tropical flavor.

Thursday, March 4 ~ Lunch Sampling at Elder Dining Location

Featuring:

Solterito Arequipeno Salad

This is Peru’s own version of bean salad made with feta cheese, onion, tomato, chili, lemon, cilantro, corn, fava beans, black olives, sweet peas, yellow pepper and lettuce. It comes to us from the beautiful southern highlands city of Arequipa.

Thursday, March 4 ~ Dinner at Foster Walker East Dining Location

Featuring:

Causa de Camaron (shrimp causa)

Mashed yellow potato layered with shrimp, avocado, mayonnaise, jerez, ketchup and quail egg topped with a cocktail chili sauce.

Tallarin Saltado Criollo (Peruvian sauté of spaghetti)

The Italian spaghettis area main part of Peruvian cuisine. This recipe is a mix between beef tenderloin, chicken breast and spaghetti. The result is so good that it is one of the Peruvian people’s favorite foods.

Cau-Cau Vegetariano (vegetarian can-can)

Suspiro de Limena

Mixture of condensed and evaporated milk with vanilla, cinnamon, touch of port wine and meringue topping.

Friday, March 5 ~ Lunch at 1835 Hinman Dining Location

Featuring:

Escabeche de Pescado (pickled fish)

Sea bass dish prepared with garlic, onion, Peruvian yellow chili paste and vinegar seasoned with parsley, oregano, cumin and black pepper served with sweet potato, boiled egg and black olives.

Aji de Pollo Criollo (chicken in a light spicy cream)

Chicken dish served in a creamy sauce made with onion, garlic, milk, sliced bread, pecans, quail egg, parmesan cheese served with potatoes and black olives.

Tallarin Saltado Vegetariano (vegetarian vauté of spaghetti)

Italian spaghetti is a main part of the Peruvian cuisine and is one of the Peruvian people’s favorite foods.

Mazamorra Morada (purple corn pudding)

Dark purple corn pudding with cherries, dried apricot, pineapple, cinnamon, clove and prunes.

Chef Carlos Barzola

Chef Barzola has 10 years of experience covering all areas of the food industry. After he graduated from high school in Peru, he moved to the United States to study management at the Queens College Spanish American Institute and New York Institute of Business Technology. He took courses at the French Culinary Institute in New York, where he followed his passion for all aspects of the culinary arts and interned for fine New York restaurants & caterers. Upon returning to his beloved Peru, he enrolled at Le Cordon Bleu Peru to pursue his education in the Culinary Arts and Hotel Management.

Since completing his formal culinary training, Chef Barzola has directed kitchens for several prestigious restaurants, hotels and cruise ships. He was Junior Sous Chef and Food Production Manager at the JW Marriott Hotel in Lima, and the Executive Chef for APC Corporation, one of the biggest catering companies in Peru. He also worked for Royal Caribbean/Celebrity Cruises in Europe, working alongside other great chefs from around the world.

Chef Barzola joined Sodexo in 2006 and is currently Executive Chef of the Business & Industry and Education segments. Come discover the tastes and culture of Peru with Chef Barzola!

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