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Chuchuhuasi: Cordial made from a bitter and astringent root, very popular in western Peru. Coconachado: Made from the cocona fruit, sugar, and cordial. Guarapo de caña: Fermented and sweetened sugar cane juice. Huarapo: Fermented sugar cane juice. Huitochado: Made with the "huito" fruit, sugar, and cordial.
Ceviche is found in almost all Peruvian restaurants on the coast, the shortly marinated seafood morsels are typically served with camote (sweet potato), and kernels of Peruvian choclo serrano. It can also be spelled "cebiche" in Peru. It is the flagship dish of coastal cuisine, and one of the most popular dishes among Peruvians.
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[10] [11] On the other side, it may also be possible that causa limeña was a patriotic dish during the Peruvian-Chilean Pacific war. At the time, women would help the soldiers by offering them this cold dish. [12] While this dish is called causa in Lima, in the northern city of Trujillo the name is used to designate any spicy dish. [7]
The dish is considered a popular Peruvian comfort food, and the name translates to "chicken chili" or "hen's chili" in English. [2] Ají de gallina is composed of a sofrito base made by sautéing red onion , garlic , and ají amarillo together, and adding shredded poached poultry and stock .
While anticuchos can be made of any type of meat, the most popular are made of beef heart [2] (anticuchos de corazón). Anticuchos usually come with a boiled potato at the end of the skewer. A similar dish, shish kebab, is found in Mediterranean cuisine. In Peru, anticuchos are linked to the procession of Señor de los Milagros. [3]
The juane is one of the main dishes of the cuisine of the Peruvian jungle and is widely consumed on June 24, the feast of St. John the Baptist (), hence the name. [1] It is known that after the arrival of the Spanish people to Incan lands, missionaries popularized the biblical account of the beheading of St. John.