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2. Peruvian cuisine - Wikipedia

   en.wikipedia.org/wiki/Peruvian_cuisine

   In Peru, they are filled either with chicken, beef, or cheese. Olives, and sometimes hard boiled eggs and raisins gives them a unique taste. Ají de gallina (chili chicken or Peruvian creamed chicken) consists of thin strips of chicken served with a creamy yellow and spicy sauce, made with ají amarillo (Peruvian yellow chilis), cheese, milk ...

3. Lomo saltado - Wikipedia

   en.wikipedia.org/wiki/Lomo_saltado

   A 1903 Peruvian cookbook (Nuevo Manual de Cocina a la Criolla) included a short description of lomo saltado, an indication of the assimilation of Chinese cooking technique in Peruvian cuisine. The culinary term saltado is unique to Peru, and did not exist in other Latin countries of that era, nor was it used in any Spanish cuisine terminology ...

4. List of Peruvian dishes - Wikipedia

   en.wikipedia.org/wiki/List_of_Peruvian_dishes

   Chicha de molle: Fermented liquor of False Pepper fruit (also called Peruvian peppertree or molle) Chicha morada: Alcohol-free drink of purple corn juice. Chimbango de tres higos: Liqueur prepared with red, black, and green figs. Chuchuhuasi: Cordial made from a bitter and astringent root, very popular in western Peru.

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6. Gastón Acurio - Wikipedia

   en.wikipedia.org/wiki/Gastón_Acurio

   Gastón Acurio Jaramillo (born October 30, 1967) is a Peruvian chef and ambassador of Peruvian cuisine. He owns several restaurants in various countries, and is the author of several books. In Peru, he is the host of a television program and contributes to culinary magazines. [1] [2]

7. "Half-Baked Harvest: Quick & Cozy" is another excellent ... - AOL

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   Her newest cookbook, “Half-Baked Harvest: Quick & Cozy,” releases tomorrow, November 19. I had the opportunity to chat with Tieghan about her latest cookbook and the best kitchen tools she owns.

8. Capsicum baccatum - Wikipedia

   en.wikipedia.org/wiki/Capsicum_baccatum

   The C. baccatum species, particularly the ají amarillo chili, has its origins in ancient Peru and across the Andean region of South America. [7] It is typically associated with Peruvian cuisine, and is considered part of its condiment trinity together with red onion and coriander.

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