The New York Times praises arroz chaufa and shares its own recipe

The cooking section of The New York Times is known for sharing recipes from different parts of the world with its millions of readers, and its most recent edition was dedicated to the arroz chaufa as a representative dish of the Peruvian gastronomy.

The renowned international media tells the origin of this dish, explaining that it was born from the fusion that took place with the arrival of Chinese citizens in Peru, which gave rise to what is now known as chifa, one of the most prominent categories of the Peruvian cuisine.

"After laborers flocked from China to Peru in the mid-1800s, a blend of Chinese and Peruvian cuisine known as Chifa was born.", reads the introduction in the first lines.

The New York Times presents its own recipe for arroz chaufa

The article presents the version that the American magazine proposes for preparing arroz chaufa and explains, "This simple version of arroz chaufa (fried rice) focuses on chicken thighs and red bell pepper, but other varieties might embrace sliced hot dogs, shrimp or strips of meat." It also provides cooking tips to its readers, "The key to this recipe, and other fried rice recipes, is keeping the cooking surface hot."

This recipe has been very well received by The New York Times audience, who have not hesitated to highlight its delicious flavor and the ease of its preparation. Once again, the Peruvian gastronomy stands out before the eyes of the world.

The arroz chaufa shows the best of the Peruvian and Chinese cuisine fusion. Credit: Shutterstock.

The Origins of Arroz Chaufa

The history of this dish dates back to the arrival of Chinese immigrants in Peru in the late 19th century, known as culíes. These immigrants worked on the Peruvian coastal estates.

As part of the payment for their work, they received a daily ration of rice. They mixed this ingredient with others brought from China, such as soy sauce, seeds, and kion. All of this, along with the custom of using leftovers from the previous day's meals, contributed to the creation of a unique dish that was cooked in a frying pan. This dish was named arroz chaufa, derived from the Cantonese term chaofan, which means fried rice.

Their cooking techniques and the delicious flavor of their recipes quickly caught the attention of the local population, so many culíes decided to leave their jobs and open small restaurants that were very well received. This was the first step of the culinary fusion known today as chifa.

The great popularity of arroz chaufa has allowed its successful adaptation in different regions of Peru. Using local ingredients, original and flavorful recipes have been created, such as seafood chaufa, quinoa chaufa, vegetarian chaufa, or Amazonian chaufa, which show the culinary treasures of each region.

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