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
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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