When Guest of a Guest asked Todd English what “currently turns [him] on about food,” he replied: “I just came back from Peru, where the chefs are doing incredible things. I think Peruvian food is going to be the next big thing.”

Seems like English just said this in passing—he doesn’t share any specific evidence to support his statement—but everybody loves a trend, and now bloggers across America are getting all riled up about it. In response to Grub Street’s post on English’s prediction, one commenter argues that Peruvian dishes like ceviche and Peruvian chicken are old hat and can’t be the next big thing. More interesting new options may be “cui on every table” or “the chifa style of cooking (creole food of Lima–Chinese mix).”

In case you aren’t familiar, cui is a roasted guinea pig dish; and according to A Taste of the World, one of the most famous chifa dishes is lomo saltado, “stir-fried beef with onions and peppers.” Neither dish seems to have enough star power to become “the next big thing,” but Bon Appétit’s Andrew Knowlton thinks that English may have a point. Knowlton lists all his favorite stateside Peruvian restaurants in his new BA Foodist blog and calls out “Peruvian celebrity chef Gaston Acurio”—who is opening his first American restaurant, La Mar Cebicheria Peruana, in San Francisco—as a potential pioneer of this Peruvian culinary movement.

Meanwhile, Peru Food, a blog that may inspire you to catch the next plane to Lima, simply says, “We told you so.”

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