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Did you know….
The Peruvian cuisine is an important expression of its own culture just as its ceramics, textiles, music and literature. Thanks to Peru’s three regions and ocean there are an abundance variety of fresh ingredients that satisfied not only the most sophisticated chef.
Many Inca dishes have make it practically unchanged to the XXI century, and are cooked just like 500 years ago. The best examples are probably carapulca and pachamanca.
During the Spanish Viceroyalty, which spanned over 3 centuries, the Iberian introduced many culinary techniques and ingredients, such as olives, grapes, dairy products, beef, chicken, and rice. Although native and Spanish cultures -and cuisines- were at first unconnected, they began to gradually mix, until they successively fused in Creole culture. New Criollo cuisine took the better of the two worlds to create dishes like Aji de Gallina or papa a la Huancaina, where hot peppers, cheese and milk gently blend in delicious sauces.
Spanish though didn’t come alone. They brought with them African slaves, many of whom worked in the cuisines of the noble and the wealthy. Over the years African influence proved essential to Peruvian culture, particularly regarding music and cuisine. Their talent in creating delightful dishes from poor, discarded ingredients has produced two of Peru’s best: Anticuchos and Tacu Tacu.(peruadventurestours.com)
Around $14 – $17 for an entree
Lomo Saltado, Tacu -Tacu con Carne
It’s Friday and time to kick the weekend off with a bang!
Virginia and I decide to do something different so she suggests Peruvian food.
I just had a hardcore workout and I am starving so let’s do it!
Let me just say this is my first time tasting Peruvian food and let me also say that it won’t be my last.
Let’s talk about it…