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Masato: Drink made of cooked, smashed, and fermented yucca cassava, with sweet potato or sugar. Piraña bite: Made with rum and cocona. Ponche Ayacuchano: Drink of peanut, sesame, and other spices. Ponche de maca: Drink made of maca, a local root with energizing properties.
Peruvian cuisine is often made spicy with ají pepper, a basic ingredient. Peruvian chili peppers are not spicy but serve to give taste and 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.
Peruvian drinks (3 C, 27 P) C. Food and drink companies of Peru (5 C, 1 P) Pages in category "Food and drink in Peru" This category contains only the following page.
العربية; Asturianu; Azərbaycanca; বাংলা; Башҡортса; Български; Català; Čeština; Dansk; Deutsch; Ελληνικά; Español ...
Inca cuisine originated in pre-Columbian times within the Inca civilization from the 13th to the 16th century. The Inca civilization stretched across many regions on the western coast of South America (specifically Peru), and so there was a great diversity of unique plants and animals used for food.
Sopa De Fideo. Sopa de fideo is a low-lift Mexican-style soup consisting of toasted fideo noodles in a base made of pureed tomato, onion, and garlic. If you love chicken noodle or tomato soups ...
Chupe de camarones is a traditional Peruvian soup from Arequipa that can be found in every picantería in the city. Due to the rich variety and the harmony of its flavor and the food used, [39] Peruvian food is constantly winning internationally and the chefs often have international recognition and distinction.
Traditional foods and dishes are traditional in nature, and may have a historic precedent in a national dish, regional cuisine [1] or local cuisine. Traditional foods and beverages may be produced as homemade, by restaurants and small manufacturers, and by large food processing plant facilities. [3]