Mix It Up For National Ceviche Day with Pizco y Nazca's Peruvian Tiradito

Mix It Up For National Ceviche Day with Pizco y Nazca's Peruvian Tiradito
  • Pisco y Nazca chef Miguel Gomez shares his ceviche recipe for National Ceviche Day June 28th

  • Foodable goes Live in this Smart Kitchen episode to talk Peruvian flavors.

    On this episode of Foodable’s Smart Kitchen, we went LIVE in anticipation of National Ceviche Day, June 28th! Executive Chef Miguel Gomez of Pizco y Nazca, a Peruvian gastrobar in Miami, stopped in to show us his Tiradito Ceviche, a modern take on Ceviche Tradicional.

    Native to Peru, Chef Miguel reviews classic Peruvian flavors and how to make them shine. We talk fish sourcing, leche de tigre, and what makes a ceviche, a ceviche. Watch the playback above and check out the full recipe below!

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Menu Trends to Watch For: South American 3.0 Flavors are Here to Stay

Menu Trends to Watch For: South American 3.0 Flavors are Here to Stay

By Rick Zambrano, Trend Analyst & Foodable Industry Expert

Toro Toro, a Pan-Latin concept from Richard Sandoval Restaurants, recently opened in Washington, D.C. to much anticipated buzz. The growing penchant for Latin American cuisine shows an American palate heating up to foods beyond Mexican cuisine. This restaurant opening in particular is aligned with a time of accelerating interest in South American flavors that include those from Argentina, Brazil, Chile, Ecuador, Peru, and more.

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Next Hot Culinary Trend: Latin Food, Say Leading Chefs

People are perking up to Peruvian food. From ceviche to anticuchos, the international cuisine is gaining more notoriety. Most recently, leading chefs like Rick Bayless and Alain Ducasse have spoken out for their appreciation of the Peruvian culinary scene.

    Last May, at the National Restaurant Association Show in Chicago, we were fortunate to meet LA-based Chef Ricardo Zarate. With a beaming trifecta of restaurants in Los Angeles (PiccaMo-Chica and Paiche), Zarate has proven himself as a chef and has certainly done what he set out to do: bring authentic Peruvian cuisine to the States.

    His sense of pride for his country was palpable amidst all the ruckus. And it's that same passion that has taken him from LA's Peruvian Prince to an ambassador of authentic, modern international cuisine. Within the past few years, Americans have embraced Peruvian food that has filled the restaurant landscape. Read More