In light of our up-coming Peruvian dinner outing this Friday (for which a few spots remain, click this link) I thought I would write a bit about the traditional cuisine. This blog also brings back fond memories of my trip to this truly amazing country. Go if you have a chance.
Peruvian cuisine combines the flavors of four continents: South America with its Inca heritage; Europe following the conquest; and Africa and
Probably the most traditional dish is the Ceviche which is found in almost all Peruvian restaurantsâ€¦.including El Limon Verde. In its classic form, ceviche is composed of chunks of raw fish and seafood, lime or lemon juice, sliced onion, herbs and spices. Potatoes abound in
Perhaps less pleasing to our North American palate, the popular Anticuchos (marinated beef heart brochettes), alpaca meat (lamas) and THE Andes specialty of guinea pig, are a common sight on all menus in
The Peruvian beverages can be fun to explore. The traditional cocktail, Pisco Sour, is made from Pisco (a kind of brandy), lemon juice, the white of an egg and sugar. The soft drink of choice is Inka Cola, quite reminiscent of our cream soda. Often found in
Hope that got you all salivating a bit and that we will see you Friday.
Hugs and biscuits,
-‘. I am very thankful to this topic because it really gives up to date information ..:
I use lots of Herbs and Spices on our home cooked food. They make our foods so tasty.:,-
i like to add herbs and spices on the foods i cook.,:*