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Peru boasts one of the finest cuisines in Latin America. Recipes
such as cebiche (raw fish marinated in lemon juice), pachamanca
(meat and vegetables cooked underground), chupe de camarones
(shrimp soup), ají de gallina (spicy chicken) and juane
(cornmash pastries) are just a few of the mouth-watering dishes
served up in Peru. The quality and variety of dishes in Peru
are due to several reasons.
First, Peru's ecological and climactic diversity (Peru is
home to 84 of the 104 eco-systems existing on Earth) has given
rise to a major supply of fresh produce, which any chef would
be ecstatic about. The rich Peruvian fishing grounds abound
in fish and shellfish species, the heart of the succulent
coastal gastronomy; rice, fowl and goat, meanwhile, are the
key ingredients of Peru's north coastal cooking. In the Andes,
meanwhile, delicious ingredients such as the potato and sweetcorn
in all its varieties, plus cuy (guinea pig) and ají
chili pepper are the basis of highland cooking and are to
be found across the country. The jungle adds its own touch,
wild game with a side serving of fried banana and manioc root.
Local fruit varieties such as chirimoya (custard apple) and
lucuma produce incomparable deserts.
The second reason is the rich mix of Western and Eastern cultural
traditions. Over the course of centuries, Peru has felt the
influence of Spain in stews and soups, Arab sweets and desserts,
African contributions to Creole cooking, Italian pastas, Japanese
preparations of fish and shellfish and Chinese culinary methods
which have given birth to one of the most popular gastronomic
traditions in Peru: chifa. But the originality of Peru's cuisine
does not stem just from its traditional cooking -rather, it
continues to incorporate new influences, preparing exquisite
and impeccable dishes that have been dubbed the New Peruvian
Cuisine. It is a veritable privilege to experience Peru's
cooking. Bon appetit.
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