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The Moche civilization (Spanish pronunciation:; alternatively, the Moche culture or the Early, Pre- or Proto-Chimú) flourished in northern Peru with its capital near present-day Moche, Trujillo, Peru [1] [2] from about 100 to 800 AD during the Regional Development Epoch. While this issue is the subject of some debate, many scholars contend ...
Mochica is an extinct language formerly spoken along the northwest coast of Peru and in an inland village. First documented in 1607, the language was widely spoken in the area during the 17th century and the early 18th century.
Chimor (Spanish pronunciation:) was the largest kingdom in the Late Intermediate Period, encompassing 1,000 kilometres (620 mi) of coastline. According to Chimú oral history, the history of Chimor began with the arrival of Taycanamo in the Moche Valley from the sea on a balsa raft.
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 ...
Chiclayo (Spanish pronunciation: [tʃiˈklaʝo]; Mochica: Cɥiclaiæp) is the principal city and capital of the Lambayeque region and Chiclayo Province in northern Peru.It is located 13 kilometers (8.1 mi) from the Pacific coast, 208 kilometers from the city of Trujillo and 770 kilometers (480 mi) from the country's capital, Lima.
Moche (also spelled mochi or muchi; Kapampangan: mutsi) are Pampangan glutinous rice balls with a bean paste filling. Made from galapong (ground-soaked glutinous rice) and filled with mung- or red bean paste, it is shaped into balls or ovals. Bukayo (caramelised grated coconut) may also be used. It is then boiled in water until it floats.
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Rice cake kirimochi or kakumochi Rice cake marumochi Fresh mochi being pounded. A mochi (/ m oʊ t ʃ iː / MOH-chee; [1] Japanese もち, 餅 ⓘ) is a Japanese rice cake made of mochigome (もち米), a short-grain japonica glutinous rice, and sometimes other ingredients such as water, sugar, and cornstarch.