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| *Travel Tips>>>Peru Travel Tips |
Can Someone Tell Me What Is The Typical Peruvian Food? What Does It Consist Of? |
Travel Info I want to try to understand Peruvian culture a little bit. I want to know what Peruvian people typically eat on a day-to-day basis. How about what they eat for "fine dining"? Travel Tips When I was there we at a lot of fish sauteed in citrus. White rice and a veg of some sort. I ate this everywhere around Peru. Traditional meat? Guinea Pig. Yes Guinea Pig. Not something you find on the menu but go out into the country and every yard has at least a dozen running around. Of course, international dishes have made their way in across the country. I had Fettuccine Alfredo in Cuzco for Thanksgiving. Source(s): Personal experience. http://www.cookbookwiki.com/peruvian_cui... Other Travel Tips IT kinda looks like a pile of Vomit... No offence My former nanny was from Peru. She was telling me about a dish they eat, it's beef (like a thin steak) and a fried egg and sliced tomato all on top of some french fries. It sounded yummy! She also mentioned some purple potatoes they eat. However, since she did not like to cook, she never made anything while she was with us. She was happy to eat whatever I cooked. My stepbrother had a Peruvian girlfriend, she made really good warm rice pudding with rice, condensed milk and cinnamin sticks. I lived next to a cevicharia when I was there (Cuzco). That's fish cooked lemon juice. Kui (guinea pig) is also very popular. Then there's llama, and alpaca. It varies quite a bit. I have a friend from Peru and he always tells me about Peruvian cuisine. It is the best one in the world, various and so delicious. The most popular and very traditional in Peru are "ceviche", "Lomo saltado" etc. They like rice, add it to almost every food everyday. Peruvians say that Peru is a paradise for everyone who enjoy good and tasty food. How about drinks? Try Chicha!!! ;-) Chicha de jora is prepared by germinating maize, extracting the malt sugars, boiling the wort, and fermenting it in large vessels, traditionally huge earthenware vats, for several days. In some cultures, in lieu of germination of the maize for release of the starches in the maize, the maize is ground, !!! moistened in the chicha maker's mouth !!! ;-) and formed into small balls which are then flattened and laid out to dry. The diastase enzyme in the maker's saliva releases the starch in the maize. |
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