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 PERUVIAN GASTRONOMY

Reflects local practices and components, influenced by ancient populations including the Inca and cuisines brought in with immigrants from Europe (Spanish cuisine, Italian cuisine, German cuisine), Asia (Chinese cuisine and Japanese cuisine) and West Africa. Without the familiar ingredients from their home countries, immigrants modified their traditional cuisines by using ingredients available in Peru.

The US food critic Eric Asimov has described it as one of the worlds most important cuisines and as an exemplar of fusion cuisine, due to its long multicultural history.

Ceviche

Fish fillet cut into pieces cooked with lemon, onion and hot Limo chilies.

Cau-cau

Stewed mondongo (tripe) cut into small pieces with potato, palillo and mint.

Causa rellena

Yellow potato dough seasoned with ground chilies and filled with tuna or chicken.

Escabeche (pickle)

Fish or chicken, marinated in vinegar and slow-cooked in a pot crammed full of onions.

Anticuchos

Brochettes of cow hearts marinated in vinegar and Panca chilies, roasted on the grill.

Choros a la chalaca

Mussels with onions and a pinch of chili pepper, seasoned with lemon juice.