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For many of Peru's inhabitants, these food stocks allow for adequate nutrition, even though living standards are poor. Abandoning many of these staples during the Spanish domination and republican eras lowered nutritional levels. Peruvian cuisine is often made spicy with ají pepper, a basic ingredient. Peruvian chili peppers are not spicy but ...
Chicha de molle: Fermented liquor of False Pepper fruit (also called Peruvian peppertree or molle) Chicha morada: Alcohol-free drink of purple corn juice. Chimbango de tres higos: Liqueur prepared with red, black, and green figs. Chuchuhuasi: Cordial made from a bitter and astringent root, very popular in western Peru.
An even older recipe had it made of chicken breast boiled in milk, almonds and thickened with flour and was meant as a bland food for the sick and weak. The other element of the Suspiro de Limeña is meringue, also brought to Peru by the Spaniards. The dessert is consumed mainly in Lima and in other coastal Peruvian cities.
Due to the rich variety and the harmony of its flavor and the food used, [39] Peruvian food is constantly winning internationally and the chefs often have international recognition and distinction. [40] [41] One notable element is the constant new innovations and new dishes, especially those that incorporate the food found by experimentation ...
In those days, the Spanish dismissed offal as food for slaves; the Spanish generally cooked with the "prime" cuts only. As a result, many traditional recipes use beef heart and other "off" cuts. In Peru, the tradition continues with the traditional name and ingredients; anticuchos are consumed by all social classes of Peru, and are especially ...
A traditional food from the Andes, it can be found in Bolivia, Chile, Ecuador, Peru, and Argentina. It consists of fresh choclo (Peruvian maize) pounded to a paste, wrapped in a fresh corn husk, and slowly steamed or boiled in a pot of water.
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