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The most important ingredient in all Peruvian cuisine is the potato, as Peru has the widest variety of potatoes in the world.
Peruvian cuisine reflects local practices and ingredients including influences mainly from the indigenous population, including the Inca, and cuisines brought by immigrants from Europe, Asia and Africa.
The four traditional staples of Peruvian cuisine are corn, potatoes and other tubers, Amaranthaceaes (quinoa, kañiwa and kiwicha), and legumes (beans and lupins).
Many traditional foods—such as quinoa, kiwicha, chili peppers, and several roots and tubers—have increased in popularity in recent decades, reflecting a revival of interest in native Peruvian foods. The most important ingredient in all Peruvian cuisine is the potato, as Peru has the widest variety of potatoes in the world.
Peruvian Steak, Onion, And Tomato Stir-Fry (Lomo Saltado)
Makes 4 Servings
1-1/2 lbs beef sirloin tips, trimmed, cut with the grain into 3-inch pieces and sliced 1/2-inch thick against the grain
1-1/2 tsp ground cumin
Kosher salt and ground black pepper
5 TB soy sauce, divided
Originally, The ancient Incas prepared Cachangas with corn kernel flour. However, today in Urban cities Cachangas are prepared with Unbleached flour.
(Recipe By: Peruvian Chef José Luis Chavez from Cusco, Peru)
Peruvian Fry Bread - Cachangas :
Unbleached Bio All Purpose...
One country that interests me for their food is Peru - mainly since I've never eaten anything Peruvian but I've had people tell me the food there is good!
One recipe that I want to try and make this month is Lomo Saltado, which is basically marinated steak, veggies, and fried potatoes. Sounds...