Skip to main content

About Peru, a marvelous place

Charming, magical and culturally rich, Peru is a large territory country located in western South America. It is bordered on the north by Ecuador and Colombia, on the east by Brazil, on the southeast by Bolivia, on the south by Chile, and on the west by the Pacific Ocean. In fact, this land was home to the Chavin and Mochica civilizations, some of the oldest in the world, and to the Inca Empire, the largest state in Pre-Columbian America. The Spanish Kingdom reach these lands to conquer the region in the 16th century. The King established a Viceroyalty, which included most of its South American colonies. After achieving independence in 1821, July 28th, Peru has undergone periods of political unrest and fiscal crisis as well as periods of stability and economic success. Info and Facts: Capital city: Lima Important cities: Trujillo, Piura, Cuzco, Arequipa Official languages: Spanish Independence declaration: July 28th, 1821 Land surface area: 1,285,220 km² Population estimate: 29,180,900 Currency: Nuevo Sol Currency symbol: S/. Time zone: PET (UTC-5) Car traffic: Drives on the right Internet TLD: .pe International Calling code: 51
Labels:

Comments

egiftbasket said…
I don't think I have had Peruvian cuisine but reading these recipes and seeing these photos makes me want to run out and make each one right now!
June 29, 2011 at 10:56 AM
Post a Comment

Popular posts from this blog

Recipe: Peruvian Caldo de Gallina (Chicken Soup)

A soup from the coast of Peru, made with chicken and noodles. It has a strong taste and people usually eat it in the morning, specially after a party night. Ingredients for Caldo de Gallina: 1 5–6-lb. stewing chicken or hen 2 leeks, trimmed, roughly chopped, and washed well 2 ibs celery, roughly chopped 2 carrots, roughly chopped 1 1" piece ginger, peeled and smashed 1 head garlic, halved crosswise 6 medium yukon gold potatoes, peeled and left whole 6 oz. dried egg noodles Kosher salt, to taste 6 hard-boiled eggs, peeled and halved 2 tbsp. chopped cilantro 4 scallions, thinly sliced 2 limes, quartered 1 fresh red chile (such as fresno), stemmed, seeded, and finely chopped Preparation: We must start by rinsing the chicken under cold water and remove and discard giblets (or set aside for another use). Put chicken, leeks, celery, carrots, ginger, garlic, and 5 quarts cold water into an 8-quart stockpot. Bring to a boil over high heat; reduce heat to mediu...
Post a Comment
Read more

Recipe: Rocoto Relleno (Stuffed Hot Peppers)

Hot, delicious and unique. One of the most well known rocoto dishes in Peru is the rocoto relleno . This is a traditional entree from the Andean city of Arequipa , made with rocoto (chili pepper). Besides the meat, it can be stuffed with many another ingredients. As for the ideal stuffing, this beef mix contains beef, pork, onion, garlics, margarine (or butter), cream, peacans and it will be a heaven meal. Ingredients: • 7 rocotos with a wide base • 3/4 cup of red vinegar • 200 g (1/2 lb) of ground beef • 100 g (1/4 lb) of ground pork • 3 tablespoons of olive oil • 3 tablespoons of tomato sauce • 1/2 glass of dry white wine • 2 tablespoons of cream • 1/4 cup of ground peacans • 1/2 cup of beef stock • 1 tablespoon of aji panca paste • 6 small potatoes, cooked and peeled • 1 red onion, chopped • 2 cloves of garlic, ground • 1/4 cup or margarine or butter • 1/2 tablespoon of flour • 3/4 cup of mozzarella cheese • 1/2 cup of grated parmesan cheese • 2 tablespoo...
12 comments
Read more

Recipe: Cau Cau

There's one very particular dish in Peruvian cuisine that stands out for it's ingredientes and cooking process, and that is  Cau Cau . It is a stew commonly prepared with chopped potatoes, yellow pepper and chicken or tripe (cow stomach). The origin of this dish, as well as that of its name, has several theories and not everyone agrees. In the first place, the creation of the cau cau is associated with the time of the Spanish colony, where Indian slaves and non-white people had limited access to ingredients and only had the frequently discarded parts. Hence the use of liver, intestines and stomach of the cow. Is it a coincidence that the pronunciation of the name Cau Cau sounds very similar to "Cow Cow"? Perhaps, but it also leads to amusing speculation about the origin of the recipe. Cau Cau Ingredients: 1.6 pounds tripe (mondongo) 2 tablespoons butter 2 sprigs spearmint Oil1 chopped onion 1 teaspoon garlic 1 cup diced carrots and peas 3 tablespoons yellow pepper ¼ ...
Post a Comment
Read more