Want to know more about Peruvian Food Culture? Maybe you’ve heard that
Peruvian Cuisine is the next biggest thing.
Peruvian food is a cuisine of opposites: hot and cold on the same plate. Acidic tastes melding with the starchy. Robust and delicate at the same time. This balance occurs because traditional Peruvian food relies on spices and bold flavors, ranging from the crisp and clean to the heavy and deep. Each flavor counters or tames the other. While many people see Peru as a land of cloud-topped mountains and ruins of ancient civilizations, Peru’s true treasure is its rich culinary heritage.
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Peruvian cuisine is massively influenced by its three diverse geographies. On the Pacific Coast and in the Amazon Rainforest, it’s about fish. In the Andean highlands it’s about potatoes—lots and lots of creamy, yummy potatoes!
Peruvian cuisine is a creation based on fusions of cultural elements which include Spanish, Asian, African and Incan cooking techniques and ingredients. These combinations have become so popular that they are creating sub-cuisines within the culinary world. For example, the Japanese and Peruvian fusion took off so much that the sub-cuisine Nikkei was created to support the demand for this cultural combination. The Chinesse and Peruvian fusion is well know as Chifa.
|Peruvian Chinesse||Peruvian Japanesse||Peruvian Spanish/Italian/African||Amazon Rainforest ingredients combined in all styles|
Ceviche from Wigglyline Productions on Vimeo.
images sources (my friends instagrams 😀):
@nicolasbiondi | @laobsesionada | @dj_brujo_peru | @viajacomeypunto
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