DINING with
CIRILA
maison 123
WINTER 2024
cirila
peruvian-sous-chef
Can you tell us a little about Peruvian cuisine?
Peruvian cuisine encompasses all the dishes and culinary techniques of Peru that are part of the country’s life and traditions (including its knowledge of food), as well as traditional Peruvian dishes infused with European and other cuisines. Typical Peruvian dishes include ceviche, lomo saltado, and aji de gallina.
How are you inspired by this cuisine?
I love Peruvian folklore and traditions, as well as its flavors and diversity of ingredients. With this cuisine, vegetables and spices come together to create rustic flavors that are totally unique to Peru.
Why did you want to become a cook?
I knew I wanted to become a cook when I was 17. I spent most of my childhood in my mother’s kitchen. Naturally, I learned all about Peruvian traditions and cuisine. Like my mother, I wanted to make colorful dishes with carefully selected ingredients, dishes that made people happy.
Do you have any tips for women who want to get started in the culinary business?
You won’t need a college degree, so don’t worry if you don’t have one. The profession is extremely hard both mentally and physically, but you’ll succeed if you’re passionate about what you do.
What's your best memory related to Peruvian cuisine?
One of my best memories was here in France, when I prepared a caldo de mote pelado and it tasted the same as the one my mother used to make.
What's your favorite typical Peruvian dish?
My favorite Peruvian dishes are ceviche, lomo saltado, and anticucho.
Which dish could you eat every day?
I could eat ceviche, lomo saltado, and papa a la huicaina every day.
Are you inspired by any chefs?
When I moved to Paris, I started watching French cooking shows like “Top Chef” and “Cauchemar en cuisine.” I really love Philippe Etchebest and Hélène Darroze!.
What's your secret ingredient?
My secret ingredient is my love for my parents, my children, and my grandchildren. In other words, the love I feel for my family goes into all my recipes.
RECIPE NO. 1
lomo saltado
PREPARATION TIME: 30 min
INGREDIENTS
Serves 4 people
- 500 g (17.6 oz) beef sirloin
- 1 red onion
- 2 tomatoes
- 2 garlic cloves
- 3 tbsp vegetable oil
- 3 tbsp soy sauce
- 3 tbsp vinegar
- 1/2 bunch fresh cilantro
- 2 tbsp dried Aji amarillo peppers (or 2 fresh chili peppers)
- 1 tsp vegetable oil
Preparation
1. Soak the Aji amarillo peppers in a bowl of water for 15 minutes until they are rehydrated. Blend them with a teaspoon of vegetable oil to obtain a yellow chili paste.
2. Cut the beef into thin strips.
3. Peel then cut the onion into thick slices.
4. Peel and crush the garlic.
5. Cut the tomatoes into thick slices, and if possible, remove the seeds.
6. Chop the cilantro finely.
7. In a large soup bowl, marinate the beef strips with the soy sauce and vinegar. Season to taste (salt and pepper), and mix well until all the beef is covered with marinade. Let marinate for 15 minutes.
8. Remove the beef, and keep the marinade for later.
9. Add 3 tablespoons of vegetable oil to a wok (or frying pan) and cook the beef over high heat for around 10 minutes, stirring regularly to prevent the beef from sticking.
10. Add the onion, garlic, and tomatoes. Let cook for a few minutes, then add the Aji amarillo chili paste and stir well.
11. Add the marinade (soy sauce and vinegar), then mix again. Continue cooking for 2 to 3 minutes, then remove from the heat.
12. Top with cilantro and serve with rice or French fries!