Amazing Peruvian Fish Soup -Chilcano de cortesia at Nostramar!
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August 29th, 2020 - Still dealing with the pandemic here in Lima Peru!
Yesterday, I was privileged to try the Chilcano de cortesia, which is a Peruvian fish soup. Let me tell you something, it was amazing! It was so fresh, it blew my mind and brought me back in time to my great grandmothers food by the Gulf of Mexico in La Porte, Texas.
Chilcano is a broth made from fish heads and bones, typical of the gastronomy of Peru. Onion, yellow pepper, oregano, potatoes, parsley, some pieces of fish and lemon juice are usually added.
It is a spicy broth made since pre-Hispanic times by fishermen from the coastal area of Peru, who made a spicy fish-based stew with some sour element. Its name comes from the town of Chilca, south of Lima. According to Mejía Xeespe, the original name of the dish is chalwa chupe chilcano, Quechua words that mean soup (chupe) of fish (chalwa) choleric (chillca).
It is a broth that is usually accompanied by ceviche and is also associated with a theoretical potential to alleviate the symptoms of hangovers.
I really appreciate Moise's Marquina and his staff for really providing great customer service and treating me so well! Eventually, I will be recording at his location for theweritoshow and Tigotv.
Thank you so much Nostramar for everything! Please check out their location when you have a chance! Below is their information and some great pictures!
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29 de agosto de 2020 - ¡Todavía lidiando con la pandemia aquí en Lima, Perú!
Ayer tuve el privilegio de probar el Chilcano de cortesia, que es una sopa de pescado peruana. Déjame decirte algo, ¡fue increíble! Era tan fresco que me voló la cabeza y me trajo al pasado a la comida de mi bisabuela en el Golfo de México en La Porte, Texas.
El chilcano es un caldo a base de cabezas y espinas de pescado, típico de la gastronomía del Perú. Se le suele añadir cebolla, ají amarillo, orégano, patatas, perejil, algunos trozos de pescado y zumo de limón.
Es un caldo picante elaborado desde la época prehispánica por los pescadores de la zona costera del Perú, que realizaban un potaje picante a base de pescado con algún elemento agrio. Su nombre proviene del pueblo de Chilca, al sur de Lima. Según Mejía Xeespe, el nombre original del plato es chalwa chupe chilcano, palabras quechuas que significan sopa (chupe) de pescado (chalwa) colérica (chillca).
Es un caldo que se suele acompañar de cebiche.También se asocia a un potencial teórico para aliviar los síntomas de la resaca.
¡Realmente aprecio a Marquina de Moise y su personal por brindar un excelente servicio al cliente y tratarme tan bien! Eventualmente, grabaré en su ubicación para theweritoshow y Tigotv.
