Chalona is a kind of cured meat. Originally made from alpaca, lamb is often used these days. It is salted and dried in the sun and out at night when it is much colder for as long as a month.
Chairo is a kind of soup made from a traditional type of freeze-dried potato, chillies, sweet [...]
Filed under: Cuisine on May 26th, 2011 | No Comments »
Peruvian food is by necessity different up in the Andes, where a corn and potato based diet is supplemented with meats such as alpaca and guinea pig.
Pachamanca is a famous dish where the meat in question is marinated in spices and then baked with potato and perhaps a few vegetables. The earthenware pot is placed [...]
Filed under: Cuisine on May 26th, 2011 | No Comments »
Peruvian coastal cuisine is quite distinct, drawing on multiple influences. The Spanish influence is the most obvious, but Japanese, Chinese and African elements are also apparent.
Ceviche, a seafood dish, is incredibly popular and comes in many varieties. It is made of raw fish soaked in citrus juices and chilli, possibly with the addition of onion [...]
Filed under: Cuisine on May 19th, 2011 | No Comments »