TAITAS PERUVIAN COOKING

. TAITAS, BACK TO PERUVIAN TRADITIONS

This is not the geographic location that makes of Peru a unique country. Peru’s fame has something to do with its cooking.

I went to Taitas to probe Peruvian foods and dishes.

At a glance, I was a little bit reluctant. I’ve  always been acquainted with Haitian preferences and taste. But, seeing others leaning on Peruvian recipes can make everybody mouth-watering.

Taitas is a king of walk ins restaurant from which you can watch the buzzing life on West Flager St. It is even a passageway to nearby streets and stores. But, set up with an artistic touch by the owner, a open and nice guy in the late 30s, Taitas is a relaxing place.

It don’t take long for the customer to be served and sat at the table.  The scenic is typical with unfolded flag and  local symbols from this Andean country. In the while, chiefs and helpers go back and forth in the kitchen, an open one where you can observe your food being prepared. Few time later, a colorful dish is yours with salad, meat and several other preparations.

I have heard about empanadas, ceviche, bread of anis, all of them from Peru. Although I never go that far in eating Peruvian food, it seems that Peru has one the best cooking in the world, with Spanish, Inca, Asian and African influences. As Ms Marian Blazes wrote , “Some of Peru's most popular dishes are part Asian in origin, such as arroz chaufa (Peruvian fried rice) and lomo saltado, a beef and potato stir-fry.”In fact, across food-filled dish, one can perceive so many aspects and past remains that eating at Taitas is like travelling back to prehistoric times. It is said that even today Inca traditions survive in the daily cooking. Really, history has another way to repeat itself and it is across our taste and belly.

Taitas has a human touch too. Waiters, chiefs have an engaging way of treating clients, even those who stop buy just for a beer. Delivery service is available. The boss there has even a few times left for chatting with a passerby