The perfect way to start your meal is by opening up your palate and appetite with a fresh Chonta Salad (Fresh hearts of palm salad). Made from delicately shredded palm hearts, its flavor is incredibly subtle but undeniably rich. Enjoy this amazing Peruvian recipe
Enjoy this amazing recipe of octopus in olive sauce. Peru has one of the richest seas in the world. The plenty of plankton is one of the main factors for the wide variety of marine species. This, together with the different customs for each region, give as result one of the best fish/seafood cuisines in the world.
The Tabbouleh has its origins in the Arab world, which contributed many ingredients, spices, and dishes to Spanish cuisine, which in turn brought those ingredients to Peru. So to return the favor, this Quinoa Tabbouleh combines the mother grain of the Incas with lemons, limes, parsley, mint, onions, red peppers, and corn in a chilled salad.
The Caihua or Caigua Rellena (pronounced kai-wa) is a vine in which a gourd like vegetable grows. It is known as caihua, slipper’s gourd and stuffing cucumber, among other names. According to Wikipedia, Caigua it was likely domesticated in the Andes but now grows in parts of South and Central America. Some of the nutritional benefits include cholesterol control, weight reduction, and metabolism regulation.
The Peruvian Humitas (from Quechua humint’a) is a Native American dish from pre-Hispanic times, and a traditional food in Peru. These Peruvian Humitas are prepared with corn wrapped in corn husks and can be cooked in boiling water, placed in a pachamanca oven, or steamed. They can be wrapped in several ways.