Novoandina is a modern style of cuisine

Cuisine

Cuisine is a characteristic style of cooking practices and traditions, often associated with a specific culture. Cuisines are often named after the geographic areas or regions that they originate from...

 from Peru

Peru

Peru , officially the Republic of Peru , is a country in western South America. It is bordered on the north by Ecuador and Colombia, on the east by Brazil, on the southeast by Bolivia, on the south by Chile, and on the west by the Pacific Ocean....

 and Andean countries, which combines modern techniques with traditional raw materials of the Andean and Peruvian cuisine

Peruvian cuisine

Peruvian cuisine reflects local cooking practices and ingredients—and, through immigration, influences from Spain, China, Italy, West Africa, and Japan. Due to a lack of ingredients from their home countries, immigrants to Peru modified their traditional cuisines by using ingredients...

, such as herbs, spices, meats, vegetables and fruits.

History

La gran olla Huacachina is the founding dish of the novoandina cuisine, created by Bernardo Roca Rey in 1986 as an answer to the challenge expounded in the Huacachina lake by a foreign group of chefs whose dishes had been judged by Roca Rey in the festival organized by the Gastronomical Association of Peru (AGAPE). The pioneer of the novoandina cuisine went to the market of the near city of Ica

Ica (city)

The city of Ica is the capital of the Ica Region in southern Peru. While the area was long inhabited by varying cultures of indigenous peoples, the Spanish conquistador Gerónimo Luis de Cabrera claimed its founding in 1563. As of 2005, it had an estimated population of over 219,856...

, and he invented this meal with the ingredients that he could find.

Ingredients and recipes

Ingredients in the novoandina cuisine include achira, arracacha

Arracacha

The arracacha is a garden root vegetable originally from the Andes, somewhat intermediate between the carrot and celery...

, quinoa

Quinoa

Quinoa , a species of goosefoot , is a grain-like crop grown primarily for its edible seeds. It is a pseudocereal rather than a true cereal, or grain, as it is not a member of the grass family...

, coca

Coca

Coca, Erythroxylum coca, is a plant in the family Erythroxylaceae, native to western South America. The plant plays a significant role in many traditional Andean cultures...

 leaves, mashua

Mashua

The mashua is a perennial plant grown in the Andes for its edible tuber, which is eaten as a root vegetable. It is a major food source there. The tuber is rather peppery in flavor when raw, but this quality disappears when cooked...

, maca

MACA

MACA or maca can mean:* Maca * Mongol-American Cultural Association* Multiple Access with Collision Avoidance* Military Aid to the Civil Authorities* Member Australian Counselling Association...

, yacon

Yacón

The Yacón is a perennial plant traditionally grown in the Northern and Central Andes from Ecuador to Argentina for its crisp, sweet-tasting tuberous roots. The texture and flavour are very similar to jicama mainly differing in that yacon has some slightly sweet resinous and floral undertones to...

, Andean potatoes, uchu, olluco, oca

Oca

Oxalis tuberosa is an herbaceous perennial plant that overwinters as underground stem tubers. These tubers are known as oca, oka, or New Zealand Yam. The plant was brought into cultivation in the central and southern Andes for its tubers, which are used as a root vegetable...

, llama

Llama

The llama is a South American camelid, widely used as a meat and pack animal by Andean cultures since pre-Hispanic times....

 meat and Andean peppers (rocoto

Rocoto

Capsicum pubescens is a species of the genus Capsicum , which is found primarily in Central and South America. The name component pubescens means hairy, which refers to the hairy leaves of this pepper. The plants, but especially the fruits, are often referred to as rocoto and locoto...

 and ajies).

Quinotto

Quinotto is the national version of the typical Italian Risotto

Risotto

Risotto is a class of Italian dishes of rice cooked in broth to a creamy consistency. The broth may be meat-, fish-, or vegetable-based; many kinds include Parmesan cheese, butter, and onion...

, eaten with chicken, prawn or shellfish.

Gastón Acurio has proposed plates like trucha marinada con blinis de achira, lomo de atún con crema de arracacha and quinua rosada. Achira is a tubercle that comes from the Amazonian forest. It was cultivated and used by pre-Inca cultures like Chavín, Nasca and Paracas.

Maca

Gastronomical journalist Hirka Roca Rey, in her restaurant called Pantagruel, initiated the internationalization of this cuisine. She created plates like chicharrones en salsa de maca.

Yacón, red pepper

Rafael Piqueras presents the pulpo a la parrilla con vinagreta de yacón and cebiche con espuma de ají amarillo, plates that he presented in Spain

Spain

Spain , officially the Kingdom of Spain languages]] under the European Charter for Regional or Minority Languages. In each of these, Spain's official name is as follows:;;;;;;), is a country and member state of the European Union located in southwestern Europe on the Iberian Peninsula...

, in the gastronomical fair of Madrid

Madrid

Madrid is the capital and largest city of Spain. The population of the city is roughly 3.3 million and the entire population of the Madrid metropolitan area is calculated to be 6.271 million. It is the third largest city in the European Union, after London and Berlin, and its metropolitan...

.

Coca, Mashua

Cucho La Rosa is the intellectual author of the coca sour and the bread of coca and mashua, Coca is the most controversial product inside the Novoandina cuisine.