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Without the familiar ingredients from their home countries, immigrants modified their traditional cuisines by using ingredients available in Peru. The four traditional staples of Peruvian cuisine are corn, potatoes and other tubers, Amaranthaceae (quinoa, kañiwa and kiwicha), and legumes (beans and lupins).
Aguadito de pollo: a traditional chicken soup in Peruvian cuisine consisting of chicken, cilantro, vegetables and spices. [12] Arroz con pato a la Limeña: Like Arroz con pato a la Chiclayana but the salad contains mashed avocado, carrot, mayonnaise, and other ingredients.
A 1903 Peruvian cookbook (Nuevo Manual de Cocina a la Criolla) included a short description of lomo saltado, an indication of the assimilation of Chinese cooking technique in Peruvian cuisine. The culinary term saltado is unique to Peru, and did not exist in other Latin countries of that era, nor was it used in any Spanish cuisine terminology ...
Chupe de camarones is a traditional Peruvian soup from Arequipa that can be found in every picantería in the city. 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.
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 popular as a street food.
Lomo saltado is a dish which originated as part of the chifa tradition, the Chinese cuisine of Peru, though its popularity has made it part of the mainstream culture. [1] Chifa is a Chinese Peruvian culinary tradition based on Cantonese elements fused with traditional Peruvian ingredients and traditions.
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Pachamanca (from Quechua pacha "earth", manka "pot") is a traditional Peruvian dish baked with the aid of hot stones. The earthen oven is known as a huatia. It is generally made of lamb, mutton, alpaca, llama, guanaco, vicuna, pork, beef, chicken, or guinea pig, marinated in herbs and spices.