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Chicharrón is made of pork ribs seasoned with garlic, oregano and lemon. It is boiled then cooked in its own fat, adding beer or chicha to the pot for more flavor. Pork chicharrón is normally served only on Sundays and is eaten with llajwa, a tomato salsa, and mote, a type of corn ().
The majority of Chinese Peruvians have origins in southern China, where Cantonese is spoken. [6] The Comisión Lexicografía de la Academia Peruana (CLAP) proposed that the word chifa is from Cantonese 食飯 喇 (Jyutping: sik 9 fan 6 la 3), lit "to eat cooked rice" ("comer arroz cocido") [2] [6] but usually meant "Time to eat [meal]".
Centro de Información y Educación para la Prevención del Abuso de Drogas (CEDRO) (Spanish for: information- and education-centre for prevention of drug abuse) is a private non-profit institution in Lima which was established by Peruvians in 1986. CEDRO focuses on working with street children, because these are in danger of drug abuse.
Huacas del Sol y de la Luna, located six kilometers south from Trujillo. Peruvian architecture is a conjunction of European styles exposed to the influence of indigenous imagery. Two of the most well-known examples of the Early Colonial period are the Cathedral of Cusco and the Church of Santa Clara of Cuzco.
Sopa de mondongo (also known as Chas) is a soup that originally came from Colombia, Venezuela, Puerto Rico and the Dominican Republic.It is made from diced tripe (the stomach of a cow or pig or a Chas) slow-cooked with vegetables such as bell peppers, onions, carrots, cabbage, celery, tomatoes, cilantro, garlic or root vegetables.
Arepa (Spanish pronunciation:) is a type of flatbread made of ground maize dough stuffed with a filling, eaten in northern parts of South America since pre-Columbian times, and notable primarily in the cuisine of Colombia and Venezuela, but also present in Bolivia, Ecuador, and Central America.
Chuño (Spanish pronunciation:) is a preserved potato product traditionally made by Quechua and Aymara communities of Bolivia and Peru, [1] and is known in various countries of South America, including Bolivia, Peru, Chile and Northwest Argentina.
Camote cue or camotecue is a popular snack food in the Philippines made from camote (sweet potato). Slices of camote are coated with brown sugar and then fried, to cook the potatoes and to caramelize the sugar. [1] It is one of the most common street foods in the Philippines, along with bananacue and turon. [2]