Foodie: Peruvian Heaven ๐Ÿ‡ต๐Ÿ‡ช๐Ÿด๐Ÿฅ•๐Ÿ—

Perรบ has one of the most amazing kitchens in South America.

To be honest, I was going to Perรบ to see Machu Picchu, llamas & alpacas and some culture, but thanks to my Peruvian friends, they all introduced me to their kitchen … it was pure heaven.

Travel enriches your life.

 

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On the left, you see ‘ anticucho ‘ is a popular and inexpensive meat dish that originated in the Andres during the pre-Columbian era (Antisuyu of the Inca empire). The modern version of this dish was adapted during the colonial era between the 16th and 19th century.

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On the left you see ‘ yuca ‘ or ‘ cassava ‘ is a vegetable that you will only find in South America and the States. Also the white corn (choclo, Peruvian corn) is something very typical about the Peruvian kitchen.

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And this is Alpaca salted (yes, I ate multiple times this cute animal in Cusco, Perรบ):

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The meat taste something between cow meat and horse meat, has a very soft texture and a really nice taste.

 

โ€œ Ceviche Peruano โ€œ is thรฉ traditional dish of Perรบ ๐Ÿ ๐Ÿ‹๐Ÿฅ”๐Ÿ‡ต๐Ÿ‡ช

Ceviche is composed of chunks of raw fish, marinated in freshly squeezed key lime of bitter orange juice, with sliced onions, chili peppers, salt and pepper and some potatoes.
> Barra Chalaca has a waiting line where the real foodies will wait a while to eat at this great restaurant.

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Cachema-recipe ๐ŸŸ

This recipe is made by my friend’s chef and was published in a cook book.

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The chef and owner, Heine Herold, from restaurant Catalina 555 in Lima and me, with his published Cachema-recipe.

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