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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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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.