Join us for an evening filled with delicious food, great drinks and good company at Raymi on March 31, 7:00 pm. Taste several different recipes from one of the best Peruvian restaurants in New York City and learn about our food! Peru’s culinary scene is currently booming after winning the Best Culinary Destination in the World award which is why we have created a series of events related to Peruvian food.Read More
For this wonderful evening – 7 Piscos 14 Cocktails – we’re paying homage to Pachamama (the Earth Mother) who receives a pago de tierra (payment to the earth) of Pisco before any bottle is filled. Our Pisco is produced from eight of the finest grape varieties grown in Pisco, Peru. With three styles -- Puro (all one grape), Acholado (blended grape varietals), and Mosto Verde (in which the fermentation process is halted) close to 8 kilos are needed to produce a liter of the finest Piscos.Read More
Each year on the first Saturday in February, Peruvians and Pisco lovers around the world celebrate Pisco Sour Day with pride. This year, New York will host Pisco Sour Week, a weeklong "happy hour" celebration, from February 7 to 13. During the week, Peruvian and non-Peruvian restaurants and bars in the New York area will offer Pisco Sour cocktail specials. Pisco Sour Week 2015 is a joint effort of the Trade Commission of Peru, Pisco brands, and New York restaurants and bars.Read More
The Trade Commission of Peru in New York and LatinLover Food & Travel Magazine invite you to join thePeruvian Picante Restaurant Week 2014; a "ten-day week" during which eight of the best Peruvian restaurants in New York City will showcase a Prix-Fixe Dinner Menu. They will feature the most exciting dishes, desserts and drinks made with aji amarillo — one of the key ingredients of Peruvian cuisine.Read More
Ceviche: The savory citrus-marinated fish/seafood dish sits proudly on every Peruvian restaurant’s menu as the country’s classic contribution to the culinary world. First prepared by the Moche, Peru’s indigenous people, and the Incas, ceviche is quite possibly the only cold seafood dish with a national holiday of its own.
Tiradito: New kid on the menu is the tiradito. Like ceviche, tiradito is a raw fish dish; this one a presentation of sliced Japanese inspired sashimi-style fish, dressed in a sauce made from the bounty of Peru’s vegetable harvest and garnished with Peruvian corn, cancha, and one or more of Peru’s 4,000 variety of potatoes.Read More
Un Verano en Nueva York! From June 30 - July 16
35 options for great ceviche. Where will you eat next?
Ceviche a staple of Peruvian cuisine, is a fresh and healthy option to be enjoyed especially on Summer, come by to your favorite Peruvian restaurants to take advantage of special promotions and dishes featured during this promotion!Read More