Peruvian cuisine

One of the nicest things of studying Spanish in any country where it’s spoken is the cultural immersion. You do not only improve your Spanish language skills but you learn …

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The highly nutritious ‘quinoa’ is known to be the most sacred of grains to the Inca culture, who named it “Chesiya Mama”, meaning the “Mother Grain”. It is said that …

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Street food in Cusco! Should you try it? People back home for sure told you not to and so do some travel guides…. But living in Cusco as a Spanish …

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It´s no secret: Peru is all the rage and Peruvian food, which is quite literally on the tip of everyone´s tongues, has taken center stage. What sets the nation´s dishes …

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What do you think of if I ask you to name a classic British meal? Maybe a Sunday roast or fish and chips. The list goes on. But when I …

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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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