Peruvian cuisine

In Peru, ceviche is a traditional dish, widely consumed and highly valued,  be considered formally as the nation’s cultural heritage. Its history dates back to pre-Columbian times. The dish is …

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One of the many benefits that hundreds of years of waves of immigration has brought to Peru is new ingredients, flavours and cooking styles that have added to the already …

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For the ceviche: 1 kilo of fresh white fish fillets, skin and bones removed (tilapia or sea bass work well) 150 ml lime juice (approx 7-8 limes) 2 tablespoons of …

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Corn (maíz in Spanish) in all its forms is a big deal in South America. There is a huge number of varieties, from corn on the cob like we have …

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Papa seca, or ‘dried potato’, is a traditional Peruvian ingredient with its roots firmly in the past. These crystal-like nuggets of potato have been produced by Andean peoples for thousands …

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For me, a big part of the fun of traveling is experiencing life as a local. Below are six drinks you should taste to experience life as a local during …

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The Sanctuary of Machu Picchu is located between the saddle of two mountains in a very remote (but beautiful) location, so space is limited and choice for restaurants and places …

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Mmm… Lomo Saltado, Cebiche or Causa! Peru boasts the finest cuisine in Latin America. Recipes such as cebiche (raw fish marinated in lemon juice), pachamanca (meat and vegetables cooked underground), …

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A simple cocktail and a cheers to good fortune can turn acquaintances into friends. That’s exactly what the Peruvian government hopes to do, writes The Washington Post. The problem is …

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Revelers around the world celebrating the Chinese New Year recently rang in the Year of the Horse and among them were Peruvians, many of whom have ties to the Asian …

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