Perú has one of the most amazing kitchens in South America.
To be honest, I was going to Perú 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.
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.
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.
And this is Alpaca salted (yes, I ate multiple times this cute animal in Cusco, Perú):
The meat taste something between cow meat and horse meat, has a very soft texture and a really nice taste.
“ Ceviche Peruano “ is thé traditional dish of Perú
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.
This recipe is made by my friend’s chef and was published in a cook book.
The chef and owner, Heine Herold, from restaurant Catalina 555 in Lima and me, with his published Cachema-recipe.