Monday , September 25 2017
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Peruvian gastronomy in the three regions of Peru

Peruvian gastronomy

Peruvian cuisine, considered one of the most privileged in the world, inherited from history its ingenuity, its mestizaje and its flavor. The fusion of its cuisine is due to the cultural exchange through time, where they emphasize the Spanish, African, Chinese, Japanese and Italian immigration. The variety of its dishes was born as the mestizaje grew or while the migrants arrived at the port of Callao.
The mestizaje stands out the unequaled anticucho of heart, while the tacu-tacu and the carapulcra have African heritage. The nutritious pasta arrived by Italian migrants, whose adaptations resulted in homemade dishes like green or red noodles. Ceviche, Peruvian flag dish, is born by the fusion with the Japanese cuisine. Finally, the novoandina current shows the native ingredients served on white tablecloth, in this way the national flavor of which we feel fully identified is rescued.

How do you see Peruvian cuisine in the world?
For Ferrán Adriá, Chef owner of the restaurant El Bulli in Spain and recognized as one of the best cooks in the world: “I know that Peruvian cuisine has a lot of tradition and a great variety of products that would surely surprise me. It is a very personal kitchen, with a lot of tradition but also accepts the change “. While Juan Mari Arzak, Chef owner of restaurant Arzak, distinguished with three stars of the Michelin Guide, says: “I have read a lot about its gastronomy and I think it is considered one of the great cuisines. It’s a kitchen with heritage, it has roots. ”

 

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