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have the rum, we have the PISCO !!!!!! If the Peruvian pepper on each

this blog will speak not only food, we also find some tourist tips and some of our typical drinks and a well-known is our Pisco, a grape distillate, pleasant-tasting and peculiar aroma. As some may know he prepared some "drinks" as the Pisco Sour and Algarrobina (then post the descriptions).

The first picture is of a bottle of Pisco, and pretty transparent. In the second we can see the cups Pisco Sour and a couple of cups which serves pure Pisco. In the third Algarrobina is my favorite. At last, apresentar uma outra form or Pisco Sour. Algumas informações no site Encontrei http://www.piscoesperu.com/

Pisco is the Peruvian grape liquor obtained by distillation of the wines fresh, unique fermentation of grape must (grape juice ), following the customary practice in the zones, producing previously recognized and declared as such by national law. The Pisco only producing areas are the coast of the departments of Lima, Ica, Arequipa, Moquegua and the valleys of Locumba, Sama and Tacna Department Caplina in Peru. Several chroniclers
Guaman Poma de Ayala, Pedro Sarmiento Gamboa, Fray Martin de Murua, Bernabé Cobo and Pedro Cieza de Leon, shows the existence of the geographic reference since early colonial times, emphasizing also the grape growing and winemaking and spirits in that area.

also Miguel Cabello de Balboa, in his "Miscellaneous Antarctic" written in 1586 expressly refers to the valleys of Ica, and Pisco Yumay describing the southern coast of Peru. From the seventeenth century, and realize various columnists and other historical sources, there is the interaction of land suitable for grapes, with a technological culture developed in the southern valleys Peru, where Pisco brandy was born.

The history of Pisco is because the story of a mix that enriches our culture and we all recognize as part of our national identity within and outside the borders of Peru. On the coast of Peru are located a valley, a river port and a town called, since early colonial times, Pisco. Pisco linking the Peruvian geography and place names is as indisputable. Pisco brandy, a traditional drink of Peru, and "flagship" offers the world today as a long line and its own roots. Source: Ministry of Foreign Affairs.

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is king Peruvian potato is the queen!!

PEOPLE !!!!!!!!!!!!!!!!!! Nothing like the Peruvian potato, OUR !!!!!!! I'm salivating as I write only to remember the baked potatoes that my mother made with melted butter and a little rocoto, uhmmm What a delight !!!!!!! I miss so much of the potato in my country above all time to prepare dishes for almost all live better or are accompanied by potatoes. We have offered a variety gigantic, we get crazy not knowing which to choose so every potato serves some kind of dish: potatoes for baking, frying, baking, prepare a particular dish with potato determined, for example to prepare the cause, this dish is my specialty, use the yellow potato, which is very matte dry, hopscotch, cute and above all tasty. Look at the pictures!!

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Where's the revenue? More

Many friends have asked me for recipes. Well, I'll post a few to the preparation of some dishes (without my secrets of course) and begin to look at what it takes in an aji de gallina, shredded chicken breast

, onion and dry seasonings, cream, bread shelled, yellow Peruvian pepper, nuts, cheese, oregano. Place the chicken breast to cook in water with a little salt, once ready reserve. Use the broth to disband the bun. Soon saute onion, garlic, salt, pepper, cumin, then saute boat the bun and pepper Peruvian cook. Take the chicken and the pot of stew boat, place the cream, stir and stir a few times. To finish place the cheese, walnuts and oregano. Served with rice, baked potatoes, olives and boiled egg.

Lanie Na Pupe Za Wagary

pepper

burnt beyond Our peppers are very tasty. There are people who eat the pepper alone, even in other bread !!!!!! They are very tasty and the smell is very nice. Here I put some photos: orange pepper is known as pepper on each amarillo, round and red pepper is the rocoto (this takes you to Hell !!!!!!!!!!!!) small and medium red, half orange is the aji limo. Pretty huh?

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Look what characterizes our food!

People can not say anything, with you your majesty: the Peruvian pepper !!!!!

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A great visit!

I'm very late with this business update the blog but never too late, just wanted to comment that on June 23 had the great pleasure to get to my house to Antonia Leite Barbosa, great Sunday magazine columnist for the Jornal do Brazil. I was very anxious about the visit and had a wrong idea because it hoped to find a person Smarty-pants, with no notion and speaking only in quantities of artistic life. My big mistake! Besides being very simple, Antonia's got the girl to surprise you the things you want to know more, that tells his life as if it were the simplest of the planet. We were delighted with it and thank God she loved my food. That day nipped some olives stuffed rocoto, Peruvian pepper and burnt and that she loved and the menu was: Cause of shrimp and a shrimp also suck as first courses, second one with coriander rice cooked in chicken and our delicious dessert mazamorra address . My husband prepared the famous Pisco Sour which was delicious, which ended up as good admirers of Peruvian pisco.

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Want to know the Peruvian food? The Peruvian cuisine

I'm short on time, but whenever I can prepare some dishes for friends and am very happy for the accolades are many. So if any of you have interest to know my taste and seasoning just let me know that we combine a menu, the day and voila, you have at your table the best materials quoted Peruvian dishes from Rio de Janeiro (I just like watching modest, LOL). Also do a good table of Peru with a typical decoration of my country.

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result of the merger virtues, tastes and aromas of other aspects of cooking, live testimony of a food culture that is based on core values \u200b\u200bof the beauty of traditions and customs ancestrais.O Peruvian coast characterized by vast wealth and variety of fish and seafood that already were exploited by pre-Columbian indigenous cultures.
Moreover, the Andean crops cultivated in large scale food plants, among which are: potatoes (more than 3,500 varieties of which more than 300 edible), corn, quinoa, aji (pepper), beans, cassava, beans, sweet potato, peanut, pumpkin, cucumber and fruits such as pineapple, banana, avocado, soursop, watermelon, papaya, guava, quince, fruit of the count, etc..
What we now call the Peruvian cuisine is the result of mixing culinary pre-Columbian, English, Arabic, Italian, Chinese and Japanese, besides the important influence over the African slaves who populated the sugar plantations of the coastal region. One of the best-known dishes from this mixture of origins is the Ceviche

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Who are we?

A Peruvian family that migrated to this country, who feel a tremendous nostalgia for the rich, abundant, delicious, traditional Peruvian food, went looking for her and not finding it decided to meet that need preparing these dishes and sharing them with friends Peruvian and Brazilian that encouraged us to spread them through a personalized service. Thus was born Sabor Peruano that seeks to offer, both for culinary connoisseurs such as for people who enjoy enjoy food from other regions of the world, a diverse menu that contains the main dishes of Peruvian cuisine, using ingredients themselves in Peru.