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Bread - Pasta - Cheese - Rice Sauces - Soups - Desserts Herbs and spices Other ingredients Image File history File links Title_Cuisine_2. ... Cuisine (from French cuisine, cooking; culinary art; kitchen; ultimately from Latin coquere, to cook) is a specific set of cooking traditions and practices, often associated with a specific culture. ... For other uses, see Bread (disambiguation). ... Percentages are relative to US recommendations for adults. ... Cheese is a solid food made from the milk of cows, goats, sheep, and other mammals. ... For other uses, see Rice (disambiguation). ... For other uses, see Sauce (disambiguation). ... For other uses, see Soup (disambiguation). ... Not to be confused with Desert. ... For other uses, see Herb (disambiguation). ... For other uses, see Spice (disambiguation). ... Food is any substance, usually composed primarily of carbohydrates, fats, water and/or proteins, that can be eaten or drunk by an animal for nutrition and/or pleasure. ...
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Culture of Peru

Architecture Cinema Comic books Cuisine Dances Literature Music Poetry Sculpture Television Theater Visual arts Asian cuisine is a term for the various cuisines of South, East and Southeast Asia and for fusion dishes based on combining them. ... See the individual entries for: // Belarusian cuisine Bulgarian cuisine Czech cuisine Hungarian cuisine Jewish cuisine Polish cuisine Romanian cuisine Russian cuisine Slovak cuisine Slovenian cuisine Ukrainian cuisine British cuisine English cuisine Scottish cuisine Welsh cuisine Anglo-Indian cuisine Modern British cuisine Nordic cuisine Danish cuisine Finnish cuisine Icelandic cuisine Lappish... Caribbean cuisine is a fusion of African, Amerindian, French, Indian, and Spanish cuisine. ... South Asian cuisine includes the cuisines of the South Asia. ... Latin American cuisine is a phrase that refers to typical foods, beverages, and cooking styles common to many of the countries and cultures in Latin America. ... The term Middle Eastern cuisine refers to the various cuisines of the Middle East. ... North American cuisine is a term used for foods native to or popular in countries of North America. ... Cuisine of Africa reflects indigenous traditions, as well as influences from Arabs, Europeans, and Asians. ... Cooking is the act of preparing food. ... This is a list of food preparation utensils, also known as kitchenware. ... In recipes, quantities of ingredients may be specified by mass (weight), by volume, or by count. ... A kitchen is a room used for food preparation and sometimes entertainment. ... For the coarsely ground flour, see flour. ... The Culture of Peru was shaped by the relationship between Hispanic and Amerindian cultures. ... Image File history File links No higher resolution available. ... Machu Picchu is a worldwide known example of peruvian architecture. ... Marinera Norteña, the most representative dance in Peru. ... In the history of Peruvian literature, the oral indigenous tradition and the technical resources of writing (incorporated by Spaniards) converge in each other. ... Peruvian music is an amalgamation of sounds and styles drawing on the Perus Andean musical roots and Spanish musical influences. ... This article discusses the visual arts of Peru; for customs and way of life, see Culture of Peru. ...

Peruvian cuisine is considered one of the most diverse in the world and is on par with French, Chinese, and Indian cuisine. In January 2004, The Economist said that "Peru can lay claim to one of the world's dozen or so great cuisines" [1], while at the Fourth International Summit of Gastronomy Madrid Fusión 2006, regarded as the world's most important gastronomic forum, held in Spain between January 17 and 19, Lima was declared the "Gastronomic Capital of the Americas" [2]. The Economist is an English-language weekly news and international affairs publication owned by The Economist Newspaper Ltd and edited in London. ... is the 17th day of the year in the Gregorian calendar. ... For other uses, see Lima (disambiguation). ... Gastronomy is the study of the relation between culture and food. ...

Thanks to its pre-Inca and Inca heritage and to Spanish, Basque, African, Sino-Cantonese, Japanese and finally Italian, French and British immigration (mainly throughout the 19th century), Peruvian cuisine combines the flavors of four continents. With the eclectic variety of traditional dishes, the Peruvian culinary arts are in constant evolution, and impossible to list in their entirety. Suffice it to mention that along the Peruvian coast alone there are more than two thousand different types of soups, and that there are more than 250 traditional desserts. For the a general view of Inca civilisation, people and culture, see Incas. ... Language(s) Basque - few monoglots Spanish - 1,525,000 monoglots French - 150,000 monoglots Basque-Spanish - 600,000 speakers Basque-French - 76,000 speakers [4] other native languages Religion(s) Traditionally Roman Catholic The Basques (Basque: ) are an indigenous people[5] who inhabit parts of north-central Spain and southwestern... A world map showing the continent of Africa Africa is the worlds second-largest and second most-populous continent, after Asia. ... Famous Chinese or Chinese-speaking/writing people. ... Cantonese people (Traditional Chinese: 廣東人; Simplified Chinese: 广东人; Pinyin: GuÇŽngdōng rén; Jyutping: gwong2 dung1 yan4), broadly speaking, are persons originating from the present-day Guangdong province in southern China. ... Alternative meaning: Nineteenth Century (periodical) (18th century — 19th century — 20th century — more centuries) As a means of recording the passage of time, the 19th century was that century which lasted from 1801-1900 in the sense of the Gregorian calendar. ... For other uses, see Soup (disambiguation). ... Not to be confused with Desert. ...

There are many restaurants specializing in Peruvian cuisine in many different cities throughout the world.

The great variety in Peruvian cuisine stems from three major influences:

• Peru's unique geography, 84 of the 104 possible life zones according to Holdridge
• Peru's openness and blending of distinct races and cultures
• The incorporation of ancient cuisine into modern Peruvian cuisine

Holdridge life zone classification scheme. ...

Diverse crops

Grains of Quinoa

Peru is considered an important center for the genetic diversity of the world's crops: Photograph of a spoonful of raw, organic quinoa by methylsoy. ... Photograph of a spoonful of raw, organic quinoa by methylsoy. ... Binomial name Willd. ... Genetic diversity is a characteristic of ecosystems and gene pools that describes an attribute which is commonly held to be advantageous for survival -- that there are many different versions of otherwise similar organisms. ...

• Maize (AKA corn), 35 varieties
• Tomatoes, 15 species
• Potatoes, 4,000 varieties. The International Potato Center, which goes by its Spanish name's initials (CIP short for Centro Internacional de la Papa) that is devoted to the investigation and genetic conservation of the potato, is located in Lima, Peru.
• Sweet potatoes, 2,016 varieties

Peanuts are found as decorative pieces made of gold in several pre-Columbiam tombs. They were later taken by Spanish and Portuguese merchants to Africa. Thereafter peanuts were introduced in the American south by African slaves. This article is about the maize plant. ... For other uses, see Tomato (disambiguation). ... For other uses, see Potato (disambiguation). ... Binomial name (L.) Lam. ...

• Fish, 2,000 species of fish, both freshwater and saltwater (more than any other country on Earth)
• Fruit, 650 native species

It is also famed for its large number of species of bananas. The variety of climate itself can provide for the bringing of fruits from all the world. For other uses, see Fish (disambiguation). ... For other uses, see Fruit (disambiguation). ... This article or section does not cite its references or sources. ...

From Peru, the Spanish brought back to Europe foods which would become staples for many peoples around the world. For other uses, see Europe (disambiguation). ... This article or section does not cite any references or sources. ...

Peruvian potatoes

• Potatoes: Potatoes, originally from Peru, were considered livestock feed in Europe until French chemist Antoine-Augustin Parmentier began serving dishes made from the tubers at his lavish banquets. His guests were immediately convinced that potatoes were fit for human consumption. Parmentier's introduction of the potato is still discussed in Europe today.
• Maize: Maize is native to all of Central and South America.
• Tomatoes: Tomatoes were introduced to Europe from Latin America.
• and many other food products.

From its interaction with Africa through Spain, Peru imported diverse foods such as bananas, and yams. Image File history File links Download high-resolution version (2864x1861, 1195 KB) The potato is the vegetable of choice in the United States. ... Image File history File links Download high-resolution version (2864x1861, 1195 KB) The potato is the vegetable of choice in the United States. ... Sheep are commonly bred as livestock. ... Fodder growing from barley In agriculture, fodder or animal feed is any foodstuff that is used specifically to feed domesticated livestock, including cattle, goats, sheep, horses, chickens and pigs. ... A chemist pours from a round-bottom flask. ... Antoine Parmentier Antoine-Augustin Parmentier (Montdidier August 12, 1737 – December 13, 1813) is remembered as a vocal promoter of cultivating the potato as a food source (for humans) in France and throughout Europe. ... State Banquet. ... For other uses, see Central America (disambiguation). ... South America South America is a continent crossed by the equator, with most of its area in the Southern Hemisphere. ... Yams at Brixton market Yam is the common name for some species in the genus Dioscorea (family Dioscoreaceae). ...

Cultivation of ancient plants

Peruvian corn

Some plants that were cultivated by the ancient societies of Peru have now been rediscovered by modern Peruvians and are carefully studied by scientists. Due to the characteristics of its land and climate and due to the nutritional quality of its products, some Peruvian plants will play a vital role in the nutrition of the future: this is true for quinoa, which is an excellent source of essential amino acids, and kañiwa which appear to be and are prepared like cereals but are not cereals. Root vegetables such as maca and real cereals like kiwicha are also plants nutritionists are researching today. Wikipedia does not have an article with this exact name. ... Wikipedia does not have an article with this exact name. ... Binomial name Willd. ... First, what is an amino acid? Amino Acids are chemical substances that make up protein. ... Binomial name Chenopodium pallidicaule Aellen Kañiwa is a species of goosefoot, similar in character and uses to the closely related to quinoa. ... Root vegetables are underground plant parts used as vegetables. ... Binomial name Lepidium meyenii Walp Maca (Lepidium meyenii) is a herbaceous biennial plant or annual plant grown at altitudes from approximately 12,500-14,500 feet in the Andes in Peru. ... Species See text The amaranths (also called pigweeds) comprise the genus Amaranthus, a widely distributed genus of short-lived herbs, occurring mostly in temperate and tropical regions. ...

For many of Peru's inhabitants, these foodstocks allow for adequate nutrition even though living standards are poor. The abandoning of many of these staples during the Spanish domination and republican eras has brought down nutritional levels in the country.

Some of these foodstocks have been used since 1985 by NASA for astronaut food, like quinoa, kiwicha and maca. The National Aeronautics and Space Administration (NASA) (IPA [ˈnæsə]) is an agency of the United States government, responsible for the nations public space program. ... For other uses, see Astronaut (disambiguation). ...

Peruvian cuisine is often made spicy by means of ají pepper, a basic ingredient. Some Peruvian chili peppers are not spicy but serve to give color to dishes. Rice often accompanies dishes in Peruvian cuisine, and the regional sources of foods and traditions give rise to countless varieties of preparation and dishes. The Ají pepper, also known as Peruvian hot pepper, is a unique species of chili pepper, Capsicum baccatum, containing several different breeds. ... For other uses, see Rice (disambiguation). ...

Fine Peruvian cuisine emphasizes the mix of colors and ingredients, in a dynamically growing restaurateur industry and trends led by young and talented chefs.

The following are just a few of the many dishes which are generally popular with the Peruvians. Some of these originated in other parts of Peru but most are well known and can be found in some part of Lima. For other uses, see Lima (disambiguation). ...

Regional differences

Peru is a country that holds not just a variety of ethnic mixes since times ranging from the Inca Empire, the Viceroyalty and the Republic, but also a climatic variety that sometimes is not believed by outsiders: 28 of a possible 32 world climates. The mixing of cultures and the variety of climates differ from city to city so geography, climate, culture and ethnic mix determine the variety of local cuisine. For the a general view of Inca civilisation, people and culture, see Incas. ... Created in 1542, the Viceroyalty of Peru (in Spanish, Virreinato del Perú) contained most of Spanish-ruled South America until the creation of the separate viceroyalties of New Granada (now Colombia, Ecuador, Panamá and Venezuela, the last-named previously in the Viceroyalty of New Spain) in 1717 and Río... Look up republic in Wiktionary, the free dictionary. ...

The cuisine of the Coast

Ceviche de mariscos

The cuisine of the coast can be said to have four strong influences: the Moorish, the African, the Chinese and the local native. Image File history File links Download high-resolution version (1024x768, 432 KB) File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Ceviche Culture of Peru Peru Peruvian cuisine ... Image File history File links Download high-resolution version (1024x768, 432 KB) File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Ceviche Culture of Peru Peru Peruvian cuisine ... Peruvian ceviche with lobster and shrimp Ceviche (also spelled as cebiche, seviche or cevice) is a Peruvian Dish, a form of citrus marinated seafood salad that originated in the northern region of Peru. ... For the terrain type see Moor Moors is used in this article to describe the medieval Muslim inhabitants of al-Andalus and the Maghreb, whose culture is often called Moorish. For other meanings look at Moors (Meaning) or Blackamoors. ... World map showing location of Africa A satellite composite image of Africa Africa is the worlds second_largest continent in both area and population, after Asia. ... The term indigenous people has no universal, standard or fixed definition, but can be used about any ethnic group who inhabit the geographic region with which they have the earliest historical connection. ...

The Pacific Ocean is the principal source of aquatic resources for Peru. Peru is one of the world's top two producers and exporters of unusually high-protein fishmeal for use in livestock/aquaculture feed. Its richness in fish and other aquatic life is enormous, and many oceanic plant and animal species can only be found in Peru. As important as the Pacific is to Peru's biodiversity, freshwater biomes such as the Amazon River and Lake Titicaca also play a large role in the ecological make-up of the country. For other uses, see Export (disambiguation). ... This article is about the river. ... Lake Titicaca sits 3,812 m (12,507 feet) above sea level making it the highest commercially navigable lake in the world. ...

Every coastal region, being distinct in flora and fauna populations, adapts its cuisine in accordance to the resources available in its waters. In Botany a Flora (or Floræ) is a collective term for plant life and can also refer to a descriptive catalogue of the plants of any geographical area, geological period, etc. ... Fauna is a collective term for animal life. ...

Ceviche, with its many different variations (pure, combination, or mixed with fish and shellfish) is a good example of this regional adaptation. Ceviche is found in almost all Peruvian restaurants specialized in this country's world renowned fish and seafood. Lima alone holds thousands of them, from the simple to very fancy ones. Typically served with camote, or sweet potato. Peruvian ceviche with lobster and shrimp Ceviche (also spelled as cebiche, seviche or cevice) is a Peruvian Dish, a form of citrus marinated seafood salad that originated in the northern region of Peru. ...

The chupe de camarones (shrimp cioppino) is one of the most popular dishes of Peruvian coastal cuisine. It is made from a thick freshwater shrimp (crayfish) stock soup, potatoes, milk and chili pepper. Regarded as typical from Arequipa (a beautiful southern andean city in Peru), Chupe de Camarones is regularly found in Peruvian restaurants specialized in Arequipan cuisine. A glass of cows milk. ... For other uses, see Chili. ...

The cuisine of Lima and Central Coast

Lomo saltado

A center of immigration and centers of the Spanish Viceroyalty, Lima and Trujillo have incorporated unique dishes brought from the arrival of the Spanish Conquistadors and the receiving of many waves of immigrants: African, European, Chinese, and Japanese. Besides international immigration—a large portion of which happened in Lima—there has been, since the second half of the 20th century, a strong internal flow from rural areas to cities, in particular to Lima. This has strongly influenced Lima's cuisine with the incorporation of the immigrant's ingredients and techniques (for example, the Chinese extensive use of rice or the Japanese approach to preparing raw fish). Image File history File linksMetadata Download high-resolution version (2560x1920, 2500 KB) Description: Peruvian cuisine Name: Lomo saltado Country : Peru Photographer: © Manuel González Olaechea y Franco Shot date : January, 5th , 2007 File links The following pages on the English Wikipedia link to this file (pages on other projects are... Image File history File linksMetadata Download high-resolution version (2560x1920, 2500 KB) Description: Peruvian cuisine Name: Lomo saltado Country : Peru Photographer: © Manuel González Olaechea y Franco Shot date : January, 5th , 2007 File links The following pages on the English Wikipedia link to this file (pages on other projects are... For other uses, see Lima (disambiguation). ... Motto: La Ciudad de la Eterna Primavera (The City of Eternal Spring) Location in Peru Coordinates: Country Peru Region La Libertad Province Trujillo Province Founded 6 December 1534 Government  - Type Democracy  - Mayor César Acuña Peralta Area  - City 1,768. ...

Creole cuisine is the most widespread in this cosmopolitan city. Some international cuisines with a large presence include Chinese (known locally as Chifa) and Italian. The city's ubiquitous bakeries are another culinary treasure, where you may find just out of the oven bread from 6 to 9 am and from 4 to 6pm. Few coastal cities bakeries produce "bollos", which are loaves of stone and wood-oven baked bread from the Andes, the great Peruvian mountains. The term Creole and its cognates in other languages — such as crioulo, criollo, créole, kriolu, criol, kreyol, kriulo, kriol, krio, etc. ...

Anticuchos are brochettes made from a beef heart marinated in a various Peruvian spices and grilled, often sided with boiled potatoes and corn. They are commonly sold by street vendors and served shish kabob-style, but you may find them in creole food restaurants. Anticuchos Anticuchos (singular anticucho) are a popular Peruvian dish consisting of small pieces of skewered meat. ...

Also frequently sold by street vendors are tamales: boiled corn with meat or cheese and wrapped in a banana leaf. They are similar to humitas, which consist of corn mixed with spices, sugar, onions, filled with pork and olives and finally wrapped in the leaves of corn husks. Tamales are a common breakfast food, often served with lima and/or "Salsa Criolla." For the city in Ghana, see Tamale, Ghana A tamale or tamal (from Nahuatl tamalli) is a traditional Mexican foodstuff that begins with corn (maize) flour mixed with water and lard. ...

Anticuchos

Another favorite food to be found in many restaurants is Papas a la huancaína (Huancayo-style potatoes), a dish consisting of sliced boiled potatoes, served on a bed of lettuce with a slightly spicy cheese sauce with olives. Even if the name says that it is from Huancayo, it is actually from Chosica, in Lima, made by a "Huancaina" (a person from huancayo) Image File history File links Download high resolution version (1024x768, 164 KB) Peruvian traditional plate: Anticuchos. ... Image File history File links Download high resolution version (1024x768, 164 KB) Peruvian traditional plate: Anticuchos. ... Huancayo is the capital of the Junín Region, in the central highlands of Peru. ...

Ceviche, often spelled "cebiche" in Peru, is the flagship dish of coastal cuisine, and one of Peru's favorites. It is the quintessence of fusion: Andean chili peppers, onions and acidic aromatic lime, of a species imported by the Spanish, though with origins in Northern Africa ("limon" in Spanish). A spicy dish, it consists generally of bite-size pieces of white fish (such as corvina or white sea bass), marinated raw in lime or lemon juice mixed with chilis. Ceviche is served with raw onions, boiled sweet potatoes (camote), toasted corn (cancha), and sometimes a local green seaweed yuyo. Leche de tigre (tiger's milk), is the Peruvian colloquial name for the juice produced from the ingredients of ceviche. It has a light spicy flavor and serves as a good reconstituent. Local custom recommends ceviche as a breakfast for sleepwalkers, a hangover cure and as an aphrodisiac. Unlike ceviche from Mexico and Ecuador, it does not have tomatoes, and unlike that of Tahiti it does not use coconut milk, though both are abundant in Peru. A variation available in Callao replaces mango for fish. Peruvian ceviche with lobster and shrimp Ceviche (also spelled as cebiche, seviche or cevice) is a Peruvian Dish, a form of citrus marinated seafood salad that originated in the northern region of Peru. ...

Tiradito is the younger brother of ceviche, and shows more clearly the influence that Japanese cooks have had in Peru's seafood cuisine (though some suggest that it's closer to Italian carpaccio, popularized by Genovese immigrants). The fish is sliced in fine strips (about 6 cm by 2 cm) that are similar to sashimi, and then marinated in a mix of lime juice, ginger and ají limo. Unlike ceviche, tiradito lacks onions, which translates into a subtler taste. Carpaccio is a dish of raw beef, veal or tuna traditionally thinly sliced or pounded thin served as an appetizer. ... Assorted sashimi Sashimi (Japanese: ) is a Japanese delicacy primarily consisting of very fresh raw seafoods, thinly sliced into pieces about 2. ...

Causa

Papa rellena (stuffed potato): mashed potatoes stuffed with ground (minced) meat, eggs, olives and various spices and then deep fried. Image File history File links Download high resolution version (2450x1435, 2165 KB) Description: Peruvian cuisine Name: Causa Country : Peru Photographer: © Manuel González Olaechea y Franco Shot date : July, 29th , 2005 File links The following pages link to this file: Peruvian cuisine ... Image File history File links Download high resolution version (2450x1435, 2165 KB) Description: Peruvian cuisine Name: Causa Country : Peru Photographer: © Manuel González Olaechea y Franco Shot date : July, 29th , 2005 File links The following pages link to this file: Peruvian cuisine ... Papa rellena Papas rellena (stuffed potato in Spanish) is a Peruvian dish consisting of mashed potatoes stuffed with ground (minced) meat, chopped hard boiled eggs, olives and various spices and then deep fried. ...

Sancochado: A hearty beef and vegetable stew which includes yuca (cassava) and camotes (sweet potatoes). Yuca redirects here. ...

A local staple found in many cheaper, as well as more up-market, restaurants is lomo saltado, sliced beef (if made from the tenderloin it is "lomo fino") sauteed with onion, tomato, soy sauce, vinegar, chili (aji) and served or mixed with French fried potatoes (aka "chips"), and accompanied with rice.

Lima has an abundance of Peruvian-style Chinese restaurants or "chifas" as they are known locally; indeed, arroz chaufa or Chinese style rice is one of the frequently sampled dishes that has found its way into Peruvian cuisine.

Arroz con pollo, or rice with chicken, is enjoyed for its rich-flavored rice combined with chicken.

Chupe de pescado or fish cioppino is popular in Lima and along the coast.

Lima butter bean (pallares) salad: a salad made with (obviously) Peruvian Lima butter beans (called pallares in Perú), boiled (but still whole) and mixed (when cooled) with a "salsa" of onions, slices of tomatoes, and green ají (chili), marinated in green Peruvian lime juice, oil, salt, and vinegar. Lima butter beans (pallares) have been part of the Peruvian cuisine for at least 6,000 years.

Butifarras: a sandwich in a hamburger-type bread roll and consisting of Peruvian ham with a special spicy sauce consisting of sliced onions, sliced chili peppers , lime (or lemon) and sat pepper and oilb.

Papa rellena

Causa in its basic form is a mashed yellow potato dumpling mixed with lemon, onion, chili and oil. Varieties can have avocado, chicken, tuna (typically canned) or even shellfish added to the mixture. Also Causa is very popular in Lima which distinguishes this dish by saying Causa Limeña Causa is usually served cold with hard boiled eggs and olives. Download high resolution version (1024x768, 170 KB) Wikipedia does not have an article with this exact name. ... Download high resolution version (1024x768, 170 KB) Wikipedia does not have an article with this exact name. ...

Carapulcra is an appetizing stewed dish of pork and chicken, dried potatoes, red chilis, peanuts and cumin. The version from the Afro-Peruvian Ica region uses fresh potatoes.

Empanadas peruanas (Peruvian pastries/meat pies. These are not to be confused with the meat pies found in many northern Western countries. They can be filled either with chicken, beef, cheese or be strictly vegetarian. They have a unique taste due to the addition of olives and sometimes hard boiled eggs and raisins).

Ají de gallina (chili chicken) is thin strips of chicken served with a creamy yellow and spicy sauce, made basically with ají amarillo (yellow chilis), cheese, milk, bread, and walnuts. Traditionally from non-laying hens, but today almost exclusvely made from more tender chickens. This article is about the walnut tree. ...

Escabeche criollo (pickled fish): "Escabeche" when the word is used alone normally refers to escabeche of fish. Other varieties can use duck or chicken. The escabeche dishes rely in the cooking on the heavy use of vinegar and onions together with other spices and chili.

Empanadas

Cau Cau (at position 3 o'clock on the plate)

Cau cau is a meal consisting of mondongo or tripe stew and accompanied by rice. There are a number of versions of Cau-Cau. In general cau-cau is a style of cooking being there seafood cau-cau, shellfish cau-cau, etc. Two noteworthy styles are the creole style simply called Tripe Cau-Cau, and the Italo-Peruvian style. The creole is made with strips of previously cooked tripe, seasoned by a mixture of sauteed onions, garlic, yellow aji, a pinch of turmeric, salt and pepper and chunks of boiled potatoes. The mixed is allowed to cook together to blend the tastes and acquire consistency. It is then sprinkled with spearmint or mint. The other common version is the "Italian" style. It consists of strips of precooked tripe sauteed with a mixture of red onions, peeled tomatos, tomato paste and dried mushrooms (Porcini). After the flavors blend is is seasoned with parsley and mixed with fried potato strips just prior to serving. Some chefs add a few tablespoons of wine or pisco following the sautee step. These recipes may have African and Chinese influence as well as Italian. Image File history File linksMetadata Download high resolution version (1600x1200, 374 KB) Summary Empanadas Free stock photo from the Stock XCHNG by Ale Olguin Licensing File history Legend: (cur) = this is the current file, (del) = delete this old version, (rev) = revert to this old version. ... Image File history File linksMetadata Download high resolution version (1600x1200, 374 KB) Summary Empanadas Free stock photo from the Stock XCHNG by Ale Olguin Licensing File history Legend: (cur) = this is the current file, (del) = delete this old version, (rev) = revert to this old version. ... Download high resolution version (1024x768, 162 KB) Wikipedia does not have an article with this exact name. ... Download high resolution version (1024x768, 162 KB) Wikipedia does not have an article with this exact name. ... Tripe in an Italian market Look up tripe in Wiktionary, the free dictionary. ...

Chicharrones: a dish consisting of deep-fried (in its own fat) and heavily salted pork. There are at least two kinds of chicharrones: pork skins, and country style ribs first boiled until dried and until they render their own fat where the continue the browning process required for them to be called chicharrones. There are other types of chicharrones including deep fried squid, and other seafoods.

The cuisine of the Northern Coast

The cuisine of the northern coast offers a difference in style from the central and southern varieties. This is not only due to the coastal native Indian influence (less Andean), the Moorish and Spanish influence, the African and the Gypsy influence (Hindustani); but also to the warmer coastal seas, hotter climate and immense geographical latitude variety.

The widely different climates between Tumbes, Piura, Lambayeque, La Libertad, Cajamarca and San Martin contributes to the variety of dishes in these areas.

Northern Style Dishes:

Shambar Considered the most traditional meal in Trujillo s gastronomy, shambar is a soup that blends many indredients, tastes, and seasonings from Spanish, Criollo and Andean cultures. ...

Chinguirito

Pez Guitarra

Seco de Cabrito (goat stew, but goat is often substituted by lamb, chicken, or beef) is ed in a pot after marinating with chicha de jora or beer and other spices including fresh coriander leaves (cilantro) and garlic. This is most popular in the northern coast especially in Cajamarca and Lambayeque. Chicha served with pipeño Chicha is a Spanish word for any variety of fermented beverage. ... Binomial name Coriandrum sativum Coriander (Coriandrum sativum) is an annual herb commonly used in Middle Eastern, Mediterranean, Indian, Latin American and Southeast Asian cooking. ... This article is about the city of Cajamarca. ... The name Lambayeque originates from Llampayec, an idol that was worshipped in northern Peru. ...

Seco de Chavelo (typically from Catacaos - Piura is a type of seco that is made of cecina stewed and dried meat that has been clotted and dried along with bananas, yuca, aji panca and the addition of Clarito (from Chicha de Jora the Piurano style). Catacaos is a town in the Piura Province, Piura Region, Peru. ... Piura: Plaza de Armas Piura is a city in northwestern Peru. ...

Majao de Yuca

Pasao al Agua

Cebiche de Conchas Negras (ceviche with black shells) is a dish of Piura and Tumbes is also popular along the southern coast of Ecuador due to Peruvian influence. In this version of ceviche, the seafood used in the dish should be black clams accompanied by popcorn and/or toasted corn. Piura: Plaza de Armas Piura is a city in northwestern Peru. ... Tumbes is a city in northwestern Peru. ... Categories: Pages needing attention | Animal stubs ...

The cuisine of the Southern Coast

The cuisine of the Andes

The pachamanca is served

Ocopa

In the valleys and plains of the Andes, the locals' diet continues to be based on corn (maize), potatoes, and an assortment of tubers as it has been for many hundreds of years. Meat comes from indigenous animals like alpacas and guinea pigs, but also from imported livestock like sheep and swine. File links The following pages link to this file: Peruvian cuisine ... File links The following pages link to this file: Peruvian cuisine ... Pachamanca Pachamanca is a traditional Peruvian dish based on the baking, with the aid of hot stones, of lamb, mutton, pork, chicken or guinea pig, marinated in spices. ... Download high resolution version (1024x768, 168 KB) Wikipedia does not have an article with this exact name. ... Download high resolution version (1024x768, 168 KB) Wikipedia does not have an article with this exact name. ... This article is about the mountain system in South America. ... This article is about a breed of domesticated ungulates. ... For other uses, see Guinea pig (disambiguation). ... Species See text. ... Binomial name Sus scrofa Linnaeus, 1758 Synonyms The domestic pig is usually given the scientific name Sus scrofa, though some authors call it , reserving for the wild boar. ...

As with many rural cultures, most of the more elaborate dishes were reserved for festivities, while daily meals were simple affairs. Nowadays, the festive dishes are consumed every day, although they tend to be on the heavy side and demand a large appetite. Sign in a rural area in Dalarna, Sweden Qichun, a rural town in Hubei province, China Rural areas (also referred to as the country, countryside) are settled places outside towns and cities. ...

The pachamanca is a very special banquet in and of itself. Cooked all over the Andean region of Peru, is made from a variety of meats (including pork and beef), herbs and a variety of vegetables that are slowly cooked underground on a bed of heated stones. It demands skillful cooks to create and a large number of guests to consume. Because of its tedious preparation it is normally only done for celebrations or festivals in the Andes, though recent years have seen the appearance of many "campestre" restaurants outside Lima where urban families can escape to spend an afternoon in the fresh air eating pachamanca. Such as in Cieneguilla.Places for Pachamanca in Lima Surroundings Pachamanca Pachamanca is a traditional Peruvian dish based on the baking, with the aid of hot stones, of lamb, mutton, pork, chicken or guinea pig, marinated in spices. ...

Andean cooking's main freshwater fish is the trout, raised in fisheries in the region. Rainbow trout, Oncorhynchus mykiss Biwa trout (or Biwa salmon), Oncorhynchus masou rhodurus Trout is the common name given to a number of species of freshwater fish belonging to the salmon family, Salmonidae. ...

Currently, ostrich meat is being raised from farms in Arequipa, although its consumption is not widespread and limited to urban areas. Binomial name Linnaeus, 1758 The present-day distribution of Ostriches. ... For the cactus genus, see Oreocereus. ...

Cuy chactado: A dish more popular in the highlands is this meal of fried guinea pig. Often the indigenous women of the Peruvian Andes will raise the guinea pigs in their huts where they run around loose on the floors of the dwellings. Prior to consumption they can reach a surprisingly large size. Besides the use of guinea pigs as separate meals, they are often cooked in a Pachamanca with other meats and vegetables. For other uses, see Guinea pig (disambiguation). ... Pachamanca Pachamanca is a traditional Peruvian dish based on the baking, with the aid of hot stones, of lamb, mutton, pork, chicken or guinea pig, marinated in spices. ...

Olluquito con charqui is another typical Andean dish. Olluco is a yellowish tuber (Ullucus tuberosus) domesticated by pre-Inca populations, and is visually similar to colorful small Andean potatoes, but with a distinct crunchy texture when cooked. Charqui is the technique employed in the Andean highlands to cure meat by salting, then dehydration. Incidentally the word "jerky" in English is derived from this Andean (Qechuan) phoneme. The dish is a stew of finely diced ollucos with charqui pieces (traditionally alpacea, or less frequently llama meat, though today it is also very commonly made from sheep), served with white rice.

Rocoto relleno: Arequipa dish made from stuffed rocoto chilis. Rocotos are one of the very hot (spicy) chilis of Peru. In this dish they are stuffed with spiced beef or pork, onions, olives, egg white and then cooked in the oven with potatoes covered with cheese and milk. For the cactus genus, see Oreocereus. ... Rocoto peppers A Manzano pepper plant with ripe pods Rocoto flower bud with lots of Trichomes, characteristic that gives this species its name. ...

The cuisine of the Jungle

Naturally, jungle cuisine is made using the products local to the area. Although many animal species are hunted for food in the biologically diverse jungle, two standouts are the paiche (the world's largest freshwater fish) and turtles. Hunting turtles is prohibited in Peru, therefore turtle-based dishes are scarce and expensive and not sold à la carte in restaurants. Binomial name Arapaima gigas (Cuvier, 1829) The Arapaima (Arapaima gigas), also known as the Piracucu or Paiche, is the worlds largest freshwater fish. ... For other uses, see Turtle (disambiguation). ...

Among the fruits of Peru's jungle is the camu camu, which contains 40 times more vitamin C than the kiwifruit. Exotic fruits such as mango and pineapple are also in abundance. Binomial name Myrciaria dubia (H.B.K.) Mc Vaugh. ... This article is about the nutrient. ... Binomial name C.F.Liang. ... Species About 35 species, including: Mangifera altissima Mangifera applanata Mangifera caesia Mangifera camptosperma Mangifera casturi Mangifera decandra Mangifera foetida Mangifera gedebe Mangifera griffithii Mangifera indica Mangifera kemanga Mangifera laurina Mangifera longipes Mangifera macrocarpa Mangifera mekongensis Mangifera odorata Mangifera pajang Mangifera pentandra Mangifera persiciformis Mangifera quadrifida Mangifera siamensis Mangifera similis Mangifera... For other uses, see Pineapple (disambiguation). ...

Cebiche de Dorado

Juane

Tacacho

Other regional dishes

Carne mechada

Yuca chupe

Chalona is a cured meat originally obtained from alpaca but today lamb is often substituted. Its origins are not very clear, but it is presumed that it comes from the Incan empire. It is used as an ingredient in a variety of dishes of the Puno region, Cusco, and Arequipa. It is prepared using recently-cured lamb in which furrows are made with a knife in order for the salt to penetrate into the meat. The process of salt penetration is important, because from this depends how long the cured meat will last. The meat is left to dry in the sun and cold nights for almost one month. Image File history File linksMetadata Download high resolution version (2560x1920, 2316 KB) Description: Carne mechada Subject: Peruvian cuisine Country : Peru Photographer: © Manuel González Olaechea y Franco Shot date : October, 22th , 2005 File links The following pages link to this file: Peruvian cuisine Metadata This file contains additional information, probably... Image File history File linksMetadata Download high resolution version (2560x1920, 2316 KB) Description: Carne mechada Subject: Peruvian cuisine Country : Peru Photographer: © Manuel González Olaechea y Franco Shot date : October, 22th , 2005 File links The following pages link to this file: Peruvian cuisine Metadata This file contains additional information, probably... Download high resolution version (1024x768, 187 KB) Wikipedia does not have an article with this exact name. ... Download high resolution version (1024x768, 187 KB) Wikipedia does not have an article with this exact name. ... This article is about a breed of domesticated ungulates. ... It has been suggested that Lambing be merged into this article or section. ... For other meanings of Inca, see Inca (disambiguation). ... Nickname: Location in Peru Country Peru Region Puno Region Province Puno Province Elevation 3,860 m m (12,421 ft) Population  - City 100 168 Time zone UTC-5 (UTC) Website: PUNO PERU[2] [3]Puno is a city in southeastern [[[Peru]]], located at the edge of Lake Titicaca, the world... This article is the city in Peru. ... For the cactus genus, see Oreocereus. ...

Chairo: A typical soup of the Puno and Arequipa regions, consisting of black chuño, aji panca (red chili pepper), sweet potatoes, meat and chalona. Nickname: Location in Peru Country Peru Region Puno Region Province Puno Province Elevation 3,860 m m (12,421 ft) Population  - City 100 168 Time zone UTC-5 (UTC) Website: PUNO PERU[2] [3]Puno is a city in southeastern [[[Peru]]], located at the edge of Lake Titicaca, the world... For the cactus genus, see Oreocereus. ... Chuño is a freeze-dried potato product traditionally made by Quechua and Aymara communities of Perú and Bolivia, and is known in various countries of South America, including Perú, Bolivia, Argentina, and Chile. ... Binomial name Ipomoea batatas Linnaeus, The sweet potato (Ipomoea batatas) is a crop plant whose large, starchy, sweet-tasting tuberous roots are an important root vegetable. ...

Ocopa: A dish with some similarities to Papas a la Huancaina. It consists of boiled and sliced yellow potatoes covered with a sauce of made of aji (chili pepper), walnuts, a Peruvian herb called "Huacatay" (that gives it a vivid green color), and fresh or white cheese, sided with lettuce, boiled eggs and olives. It is usually served in restaurants specialized in Peruvian Typical or Creole Food[3] or restaurants serving food from Arequipa[4], a southern Peruvian City.

Copús is one of the best known dishes of Piura. Its ingredients are ripe fried bananas, camotes (sweet potatoes), and seasoned hen, turkey, goat, and mutton. The meat is cooked in a furnace under the ground; this method is different from using a pachamanca since the furnace is covered with blankets and clay. Piura: Plaza de Armas Piura is a city in northwestern Peru. ... Pachamanca Pachamanca is a traditional Peruvian dish based on the baking, with the aid of hot stones, of lamb, mutton, pork, chicken or guinea pig, marinated in spices. ...

Yuca chupe or cassava soup is one of the variations in which the Peruvians enjoy cassava. Yuca redirects here. ...

Crema de tarwi (tarwi soup): Tarwi is a vegetable native to the mountains of Bolivia, Ecuador, and Peru. In addition to its use in soup, tarwi is used in much of Peruvian cuisine, including sancochado. Fresh tarwi can be used in stews, purees, sauces, desserts and in a variation of cebiche. In some areas, locals call it chocho. Its cultivation has recently expanded to all the countries of the Andean region. In Peru, it is principally grown in the areas of Cajamarca, Ancash, the Mantaro Valley, Ayacucho, Cusco, and Puno. Binomial name Lupinus mutabilis Sweet Lupinus mutabilis, also called tarwi, tarhui, Andean lupin, South American lupin, or pearl lupin, is a species of lupin grown in the Andes for its edible bean. ... Chocho may mean: Chocho is the most used nickname of the famous Akhil Chauhan, Prince of Delhi. ... This article is about the city of Cajamarca. ... Categories: Peru ... The Mantaro Valley, with its main city of Huancayo, lies east of the capital of Peru, Lima. ... Ayacucho is the capital city of Huamanga Province, Ayacucho Region, Peru. ... This article is the city in Peru. ... Nickname: Location in Peru Country Peru Region Puno Region Province Puno Province Elevation 3,860 m m (12,421 ft) Population  - City 100 168 Time zone UTC-5 (UTC) Website: PUNO PERU[2] [3]Puno is a city in southeastern [[[Peru]]], located at the edge of Lake Titicaca, the world...

Tarwi can also be found in beverages (such as papaya juice with tarwi flour). Tarwi has been shown to have a higher vegetable protein content than soy. In pre-Incan and Incan times, it was an important part of the mostly vegetarian diet of the region. It was consumed with small quantities of meat and dried fish, providing an abundant source of protein for the population. Tarwi seeds have been found in Nazca tombs and in representations of Tiahuanaco ceramics. Binomial name (L.) Merr. ... Late Intermediate Period Cultures The Nazca culture flourished in the Nazca region between 300 BC and 800 AD. They created the famous Nazca lines and built an impressive system of underground aqueducts that still function today. ... Middle Horizon Tiwanaku (old spelling: Tiahuanaco) is an important Pre-Columbian archeological site in Bolivia. ...

El Chifa

Chifa (from the mandarin words 吃飯 "chi1 fan4", meaning "to eat rice") is the Peruvian term for Chinese food (or for a Chinese restaurant). In the 150 years since its arrival in Peru, the Chinese Peruvian culture has revolutionized Peruvian cuisine, gaining international recognition from those who have had the opportunity to sample it while visiting Peru. China has one of the richest culinary heritages on Earth. ... A Chinese Peruvian is a person of Chinese ancestry born in Peru, or who has made Peru his or her adopted homeland. ...

Chifa reflects a fusion by Chinese Peruvians of the products that the Chinese brought with them to those that they found in Peru, and later cultivated themselves. Even some creole dishes such as tacu-tacu, lomo saltado, and arroz chaufa were influenced by the Chinese.

In downtown Lima, on Capón Street, is the barrio chino (Chinatown). The great variety of savory and sweet dishes there, with different types of meats, vegetables, and soups, created a new culinary alternative for Peruvians. For other uses, see Lima (disambiguation). ... This article is about sections of an urban area associated with a large number of Chinese residents or commercial activities. ...

Sweet dishes and desserts

Small alfajores

Alfajores: a common dessert made in several varieties. The basic recipe makes use of a base mix of flour, lemon rind, margarine, and powdered sugar which is then oven-baked. Alfajores consist of two or more layers of this baked pastry, and is usually filled with either manjar blanco (a caramel-colored, sweet, creamy filling made with milk and sugar) or molasses. Image File history File linksMetadata Download high resolution version (2560x1920, 2417 KB) Description: Alfajores Subject: Peruvian cuisine Country : Peru Photographer: © Manuel González Olaechea y Franco Shot date : October, 22th , 2005 File links The following pages link to this file: Alfajor Peruvian cuisine Metadata This file contains additional information, probably... Image File history File linksMetadata Download high resolution version (2560x1920, 2417 KB) Description: Alfajores Subject: Peruvian cuisine Country : Peru Photographer: © Manuel González Olaechea y Franco Shot date : October, 22th , 2005 File links The following pages link to this file: Alfajor Peruvian cuisine Metadata This file contains additional information, probably... Peruvian alfajores Two alfajores (black and white flavours) An alfajor (Spanish, in IPA: ; plural alfajores) is a traditional cookie in some countries of the Americas , most notably in Argentina. ... Manjar blanco (IPA: ) is a term used to refer to a variety of delicacies in the Spanish-speaking world. ...

Turrones(or nougat) (similar to fudge) are of several varieties. One common variety to be found in Lima is Turrón de Doña Pepa, an anise and honey nougat that is traditionally prepared for the Señor de los Milagros (or Lord of Miracles) procession, during October. Turrones are most commonly made from almonds, and can be found in Spanish-speaking countries all over the world. Nougat is a term used to describe a variety of similar confectioneries made with sugar or honey, roasted nuts (almonds, walnuts, pistachios or hazelnuts are common, but not peanuts) and sometimes chopped candied fruit. ... For other uses, see Fudge (disambiguation). ...

Almost exclusive to Peru is the fruit known as lúcuma. Lucuma juice, ice cream, and corresponding lucuma shakes are very popular throughout Peru. Only lucuma ice cream normally can be found in large US cities (typically in Peruvian restaurants). One popular brand of ice cream in Peru is Donofrio, which is owned by Nestlé. Lúcuma (Pouteria lucuma) is a subtropical fruit of Andean origin, adapted to the subtropical-dry valleys of Peru, Ecuador and central valleys of Chile. ... This article is about the company. ...

Helados (ice cream): Peru has the usual assortment of common ice cream flavors but also some more exotic flavors such as camu camu, guaraná and tuna, the latter being the local name for the fruit of the prickly pear cactus, and not to be confused with the fish. Peru is one of few countries in the world where the third most popular ice-cream (after vanilla and chocolate) is not strawberry, it is in fact the "nutty" flavored, orange colored lúcuma, which is an exotic fruit grown in quantity only in its native Peru, and only in recent years being exported in very limited quantities as a gourmet flavor (for ice cream and savory sauces) to the USA, and available in Europe essentially only in food shows. Binomial name Myrciaria dubia (H.B.K.) Mc Vaugh. ... Species Some 250, see also Example species. ... Lúcuma (Pouteria lucuma) is a subtropical fruit of Andean origin, adapted to the subtropical-dry valleys of Peru, Ecuador and central valleys of Chile. ...

Mazamorra morada: a jelly-like dessert which takes on the color of one of its main ingredients—purple maize. Mazamorra morada is a dessert typical of Peru. A variety of purple corn (maiz morado) grows in Peru that colors and adds a particular flavor to the water in which it is boiled. When that water is cooled and chopped fruit, lemon and sugar is added, and the mixture is served as a beverage, its name is "chicha morada".

Picarones: a sweet, ring-shaped fritter with a pumpkin base; often served with a molasses syrup.

Picarones are pumpkin fritters that are also eaten as late-afternoon street food during El Señor de los Milagros celebrations. This is another dish that has its origins in the colonial period. Some believe they are a local adaptation of Spanish buñuelos. Picarones are made of squash or pumpkin dough and sweetened with chancaca, raw cane sugar melted into a syrup.

Tejas: candy filled with manjar blanco and coated with a fondant-like shell. Some are also made with a chocolate shell (chocoteja). Peruvian teja cut in half showing filling: manjar blanco and candied lemon rind Tejas (pronounced teh-has) are a popular dumpling-shaped confection from the Ica region of Peru. ... Manjar blanco (IPA: ) is a term used to refer to a variety of delicacies in the Spanish-speaking world. ...

Suspiro Limeño: a dessert made of milk. This classic criollo dessert is said to have been named by the famous Peruvian poet and author José Gálvez whose wife doña Amparo Ayarez was famous for her cooking. When asked what inspired the name, he reportedly replied ‘because it is soft and sweet like the sigh of a woman’. In this case, it would be a woman from Lima, a Limeña.

Beverages

Soft Drinks

Well-known soft drinks include:

• Chicha Morada: a beverage prepared from a base of boiled purple maize to which are added chunks of pineapple, sugar, and ice as it cools. First-timers compare it to Kool-aid, with a pleasant, almost fruity taste. Not to be confused with the fermented beverage chicha (chicha de jora)
• Inca Kola: the brand of a popular fizzy soda drink (gaseosa), which is a cultural icon, served literally on the most humble to the most exclusive tables nationwide, alone or with any type of food. Yellow in color, it is sweet and refreshing. Some compare its flavor to bubble gum. Inca Kola is the only national beverage in the world that beat worldwide Coca-Cola in sales.

Less common are: For other uses, see Pineapple (disambiguation). ... This article is about sugar as food and as an important and widely traded commodity. ... This article is about water ice. ... Chicha served with pipeño Chicha is a Spanish word for any variety of fermented beverage. ... Inca Kola is a very successful cola soft drink made in Peru. ...

• Refresco de camu camu: Refrescos are basically non-fizzy type and simple juices of various flavours often served with the set menu of the day at smaller restaurants. Besides camu camu, there are more common flavours such as orange juice.
• Té de uña de gato: a tea made from a plant from the Amazon, cat's claw (Uncaria tomentosa), known for its healing or medicinal properties.

Binomial name Myrciaria dubia (H.B.K.) Mc Vaugh. ... Species See text Uncaria is a genus of flowering plants in the family Rubiaceae, native to Asia, Africa, and South America. ...

Alcoholic Drinks

Pisco sour.

A selection of Pisco bottles

Pisco, a kind of brandy, is considered by many to be the national drink of Peru. This distilled beverage made from grapes is produced in various regions of the country. Pisco Sour is a cocktail made from pisco combined with lemon juice, the white of an egg and sugar. File links The following pages link to this file: Pisco sour ... File links The following pages link to this file: Pisco sour ... A Pisco Sour is a cocktail from Peru and Chile which contains Pisco (a regional brandy made of Quebranta or Muscat grapes), lemon (green or yellow depending on personal preference), egg whites, simple syrup, and regional bitters (like Amargo bitters, though Angostura bitters work if regional bitters are unavailable. ... Image File history File links Download high resolution version (2560x1920, 2326 KB) Description: Pisco Subject: Some bottles of pisco Country : Peru Photographer: © Manuel González Olaechea y Franco Shot date : July, 29th , 2005 File links The following pages link to this file: Pisco Peruvian cuisine ... Image File history File links Download high resolution version (2560x1920, 2326 KB) Description: Pisco Subject: Some bottles of pisco Country : Peru Photographer: © Manuel González Olaechea y Franco Shot date : July, 29th , 2005 File links The following pages link to this file: Pisco Peruvian cuisine ... For other uses, see Pisco (disambiguation). ... For other uses, see Brandy (disambiguation). ... A distilled beverage is a consumable liquid containing ethyl alcohol (ethanol) purified by distillation from a fermented substance such as fruit, vegetables, or grain. ... This article is about the fruits of the genus Vitis. ... A Pisco Sour is a cocktail from Peru and Chile which contains Pisco (a regional brandy made of Quebranta or Muscat grapes), lemon (green or yellow depending on personal preference), egg whites, simple syrup, and regional bitters (like Amargo bitters, though Angostura bitters work if regional bitters are unavailable. ...

Wines come from many different regions of the country, most notably from the Ica Region. For other uses, see Wine (disambiguation). ... Ica is a region in Peru. ...

Beer as in many countries, is popular in all levels of society. Local brands include Pilsen and Cristal. A couple of regional beers are Arequipeña and Cuzqueña (Cusqueña), from Arequipa and Cuzco, respectively; though Cuzqueña is popular nationwide and is exported worldwide. A common beer drinking ritual among many Peruvian men involves a group sharing one glass. The party holding the bottle waits for the prior person to drink from the glass before receiving that glass, filling it and passing the bottle on to the next in line. While this custom is more common among men of lower echelons of society, people of higher social status, particularly youth and occasionally women, take part in this custom. For other uses, see Beer (disambiguation). ... There are very few or no other articles that link to this one. ... For the cactus genus, see Oreocereus. ... This article is the city in Peru. ...

Chicha or Chicha de Jora is another well-known drink, based on different varieties of fermented maize and different aromatic herbs, depending on the region of the country. Its consumption is mostly limited to the Andes area. Chicha served with pipeño Chicha is a Spanish word for any variety of fermented beverage. ... This article is about the maize plant. ... For other uses, see Herb (disambiguation). ...

Chicha Norteña and Clarito

See also

• Inca cuisine

Pachamanca, a traditional dish consisting of food prepared in a huatia. ...

References

• This article draws heavily on the corresponding article in the Spanish-language Wikipedia, which was accessed in the version of 20 June 2005. It was translated by the Spanish Translation of the Week collaboration.
• Platos Peruanos - A.B.C. S.A. Lima. Peru

External links

Wikibooks Cookbook has an article on

Peruvian cuisine

• Peruvian Government website on Peruvian Gastronomy
• Epicurious An article about Novoandina, a new trend in innovatively prepared Peruvian cuisine
• History Of Peruvian Cuisine
• The Peruvian Cuisine: a fusion of flavors Review of articles in the International media about the Peruvian Cuisine
• The Art of Peruvian Cuisine Selection of recipes and photographs
• Yanuq A selection Of Peruvian Recipes

Image File history File links Wikibooks-logo-en. ... Wikibooks logo Wikibooks, previously called Wikimedia Free Textbook Project and Wikimedia-Textbooks, is a wiki for the creation of books. ...

Video

• "Perú, mucho gusto" short video at YouTube A rich visual review of the most famous dishes of the Peruvian cuisine, and the products that make it possible. Produced by PromPerú, the official Peruvian Commission for the Promotion of Peru.