Peru’s Gastronomic

Peru’s Gastronomic:

The cuisine of Peru is the world's most diverse, as evidenced by the fact that the largest number of dishes in the world, adding these 4911 and according to various understandings reached a level equivalent to that of French food, Chinese and India.

Peruvian cuisine is the initial melting of the culinary tradition of ancient Peru, with its own techniques and dishes, Spanish cuisine with its variant strongly influenced by 762 years of Moorish presence in Iberia and important contribution of the customs culinary brought from the Atlantic coast of sub-Saharan Africa by slaves. Subsequently, this mixing was influenced by the culinary traditions and customs of French chefs who fled the revolution in their country to settle in number in the capital of the viceroyalty of Peru. Equally crucial was the influence of immigration of the nineteenth century, which included Cantonese Chinese, Japanese and Italian, among other mainly European origins.

As the exclusive special cuisine of Peru, there are foods and flavors from four continents in a single country and this, from the second half of the nineteenth century.

Peruvian culinary arts are constantly evolving and this, coupled with the variety of traditional dishes, makes it impossible to establish a complete list of representative dishes. It is noteworthy that along the Peruvian coast, there are over 2500 registered different types of soups, there are also more than 250 traditional desserts.

Reasons:

The kitchen has been the meeting point of different cultures, thanks to the penchant for mixing that has characterized the history of Peru. Classic Peruvian cuisine is often attractive because of its colorful and sometimes its hue spicy chili, this being an ingredient gravitating. However, some peppers are not spicy and are used to give color to the presentation of the dishes or to make them more comfortable. Rice is a food that accompanies many dishes from this popular country mainly from the nineteenth century with the Chinese-Cantonese influence.

Main Ingredients:

Potato, sweet potato, Chili, tomato, chirimoya, lucuma, achiote, fish, lupine, corn, amaranth.

Coastal cuisine

Marine Cuisine:

-Ceviche

-The shrimp soup, dish of the department of Arequipa,

-Mussels to chalaca are a popular snack in the summertime.

Creole Cuisine:

-In Tacna, its main course: the spicy to Tacna.

-Among the main dishes of Creole cooking

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