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Cuy frito: Guinea pig breaded with corn meal and fried. Cuy relleno: Guinea pig stuffed with parsley, black mint, mint, oregano, green onions, cleaned and boiled innards, and crushed toasted peanuts. [43] [44] Enrollado: Roast beef, rolled and stuffed with ground pork and chicken meat, raisins, and hard boiled egg.
Pollo a la brasa, pollo asado, blackened chicken, or charcoal chicken is a variety of rotisserie chicken especially associated with the cuisine of Peru. [ 1 ] [ 2 ] It was developed in Peru in the 1950s by Swiss immigrants to Peru.
In an article discussing the connection between food and heritage, cultural anthropologist, M. Cristina Alcalde states, “Food is now charged with Peruvian economic and social development, fast becoming a more attractive national marketing feature than Peru’s iconic Machu Picchu.”
Arroz con pollo (Spanish for rice with chicken) is a traditional dish of Latin America. It typically consists of chicken cooked with rice, onions, saffron, and a potential plethora of other grains or vegetables.
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[1] In 2012, Central was named Best Restaurant of Peru by the Peruvian dining guide, SUMMUM. [2] In 2013, Central entered as number 50 in The World's 50 Best Restaurants as awarded by the British magazine Restaurant ., [ 3 ] and in 2014 jumped 35 places receiving "Highest Climber" recognition and ranking as number 15 in the world. [ 4 ]
Aguadito de pollo, also referred to as 'Aguadito', is a traditional chicken soup in Peruvian cuisine consisting of chicken, cilantro and vegetables. [ 1 ] [ 2 ] The dish is prepared using large chunks of chicken and additional ingredients like chicken hearts, livers and gizzards.
Lomo a lo pobre, bistec a lo pobre, or bife a lo pobre is a dish from Peru. The ingredients are beef tenderloin (Spanish: lomo ) topped with one or more fried eggs and French fries . [ 1 ] [ 2 ] Unlike steak and eggs , lomo a lo pobre is eaten as a lunch or dinner.