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Aguadito de pollo: a traditional chicken soup in Peruvian cuisine consisting of chicken, cilantro, vegetables and spices. [12] Arroz con pato a la Limeña: Like Arroz con pato a la Chiclayana but the salad contains mashed avocado, carrot, mayonnaise, and other ingredients.
Peruvian Ají peppers are virtually unknown outside of the Andean region of South America. Maize: Maize ("Indian" corn), is native to Mesoamerica and Peru; the varieties used in Europe and most of the world are from Central America. The corn grown in Peru is sweet and has large kernels. However, it is not widely consumed outside of Peru.
Ceviche, cebiche, sebiche, or seviche [a] (Spanish pronunciation: [seˈβitʃe]) is a cold dish consisting of fish or shellfish marinated in citrus and seasonings.Different versions of ceviche are part of the culinary cultures of various Latin American countries along the Pacific Ocean [4] where each one is native, including Chile, Colombia, Costa Rica, Ecuador, El Salvador, Guatemala ...
Chuño (Spanish pronunciation:) is a preserved potato product traditionally made by Quechua and Aymara communities of Bolivia and Peru, [1] and is known in various countries of South America, including Bolivia, Peru, Chile and Northwest Argentina.
Olluquito with pork (con cerdo) and white rice from the Uco District, Huari Province, Ancash, Peru Olluquito with chicken and white rice from Lima, PeruOlluquito, olluquito con carne (with meat) and olluquito con ch'arki (with dried llama meat) are traditional dishes in Peruvian cuisine made with ulluku (Quechua, hispanicized spellings ulluco, olluco) a root vegetable that also has edible leaves.
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.
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.
It is a variation of Andean Peruvian cuisine, although it maintains some typical cultural traits of southern Peru. Although the list of typical dishes may vary among individuals, Tapia and García present a list of foods and beverages usually found in a Cusco picantería: [ 56 ]