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The vals criollo (English: Creole waltz), or Peruvian waltz (Spanish: vals peruano), is an adaptation of the European waltz brought to the Americas during colonial times by Spain. In the Viceroyalty of Peru, the waltz was gradually adapted to the likings of the Criollo people. In the 20th century, the genre became symbolic of the nation's ...
Paco Maceda was born on January 15, 1933, in the Peruvian province of Piura. [2] At 16 years old, Maceda first started experimenting with guitars and the vals criollo genre. In 1954, Maceda, along with Juan Jiron and Juan Ruiz, formed "Los Ruiseñores." In 1955, Paco Maceda teamed up with Luis Abanto Morales to write the hit song "Nunca Podran."
The song "Que nadie sepa mi sufrir", was composed in 1936 by Ángel Cabral, with Spanish lyrics by Enrique Dizeo, both of Argentine origin, as a Peruvian waltz.Peruvian waltz, also known as vals criollo ("creole waltz"), was a popular genre in Hispanic America between the 1930s and 1950s, and the song, initially covered by Argentine singer Hugo del Carril, became a regional hit.
In Hispanic America, many Creole dishes are named with the ending a la criolla, such as pollo a la criolla or colitas de res a la criolla [5] or simply with the adjective criollo/a, as in vinagre criollo (Creole vinegar) or chorizo criollo. Also in French, the terms à la créole or just créole are used, such as in pâté créole.
El Vals Criollo (Vals peruano) is a subgenre and musical adaptation of the original European waltz, originated in Peru or also called a genre of Afro-Peruvian Creole music. Huaconada (Wanka) is a ritual dance that is represented in the town of Mito, Concepción Province, Junín Region, located in the Central Andes of Peru.
Tallarín rojo - Peruvian spaghetti bolognese with chicken and tomato, garlic and carrot sauce. Tallarín saltado - Peruvian stir-fried noodle. Tallarín saltado criollo - Peruvian stir-fried noodle with more Peruvian style. Tallarines verdes - Peruvian green spaghetti usually served with steak or breaded steak.
Salsa criolla is often associated with Peruvian cuisine, but also found in Cuban, Puerto Rican, [2] Nicaraguan, Uruguayan, and Argentinian cuisine. [3] In Peru, salsa criolla is a cold sauce typically used to accompany meat. The base composition is onion, red bell pepper and tomato, lime juice or vinegar and oil.
"Lima de veras" was Granda's first published song. [1] [2] The song was written in 1948 when two Colombian friends, Armida Cárdenas Moreno and Simón Arboleda, challenged her to a competition in which Granda was to compose a waltz while they composed a bolero.