An Interview with Peruvian Chef Virgilio Martínez Véliz: Part 2
The Daily Meal: In a recent interview with Grant Achatz regarding the perception that Peruvian cuisine is the next cuisine to be popular, he suggested that it was uncertain if it would be in the same position as Nordic or Spanish. What do you feel — is Peruvian cuisine the next thing and has it already arrived?
Virgilio Martínez Véliz: I don't think Peruvian cuisine is going to play that role or its influence is going to be that drastic. Peruvian cuisine is going to take its time to become familiar, just like the potato and tomato traveled unobtrusively over time from Peru to different parts of the world. This is a delicate way to express how Peruvian cuisine can conquer the world unlike what a lot of journalists are prone to suggesting. Through our potatoes, quinoas, ceviches, and tiger’s milk our concepts are slowly becoming known and we have an opportunity now to show our creativity and our traditions. We are going to be a part of worldwide gastronomy but just one part like French or Italian while being different, like for example Japanese cuisine that is so pervasive. I do feel that our cuisine is having a definite impact in the world.
Does Peruvian cuisine translate well when it travels?
There is a constant push for something new all the time and Peruvian cuisine is a part of that new thing. It does not translate in the right way every time and it's becoming more of a business. People without any Peruvian background are delving into it and not doing it right, and it risks becoming a fusion or a trend, but as we know trends sell as people are pushing for the new to feed the demand for it. Our cuisine though is more delicate and evolving though we are growing too fast. This cuisine is based on our diversity and we have been exploring it slowly at Central. We have also been exploring our vast territory and that is the key to our cuisine which is not possible to take abroad.
What is the basis of or key elements of Peruvian cuisine?
The authenticity of our people; we are not very pretentious people, we are very real. There are no special effects involved and when we invite you to our home we show you our reality. Our biodiversity is another important element with hundreds of varieties of corn and thousands of varieties of potatoes, herbs, and everything else that comes from the Amazonia, Andes, and Pacific coast. We have all these microclimates which are the key to our bounty of products. Then there is our mix of Japanese, Chinese, Spanish, Italian, Inca, and other people who make up our population. All these are unique and are the important elements of our cuisine. We have diversity in our people, our products and the other important thing is tolerance. In other cultures this tolerance is not as visible, but in Peruvian gastronomy there is a lot of it, though in politics it is another situation.
Has the tourism board helped in spreading the world about Peruvian Gastronomy?
We are a country usually connected with anthropology and archaeology because of sites like Machu Picchu and other ancient sites. So PROMPERU is focused more on these things and earlier they were supporting artisans in other fields. We the cooks started to ask why not us because we are artisans too and gastronomy should be getting that support too. So now the tourism board is supporting visits to local markets, encouraging tourists to visit restaurants serving this produce, to visit fishermen, but that help is not enough and the restaurant industry definitely needs more exposure. People are visiting all these historic sites like the Sacred Valley, Machu Picchu, and we need to encourage them to discover our cuisine and in this area we need to work together. If they can travel to Machu Picchu, why not come for a good meal at our restaurants in Cusco or Lima?