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Peru - the Latin American Gourmet capital |
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The new interestingness according to the British experts are... the Peruvian Indians cuisine. Chicharones - the pork, burning on the carbons, under the hot sauce made from 4 species of the local chilly - with a glass of the local Chicha de Jora (fermented maize beer) - that is exactly the way how they advice to meet the sunset in Peru. But the first place of the culinary aesthetic has been given to the fish. The country, having such a splendid access to the Pacific shore - could not do it in any other way. Not far away from the capital Lima - there is a small paradise, formerly being a place of rest for the local aristocracy - Ancon. Here, the freshest fish, shrimps, squids and other seafood are mixed up on a huge grill and are roasted on the open fire in the special brazier and after that are served under the special sauce made of a dozen of various herbs and spices. Higher, in the Ands, the cuisine is totally different. Wankaio is the next stop for a real gourmand. Here, the dense yellow sauce, made of several kinds of cheese is mixed up with spicy chilly and is served with potatoes of several various colors baked in a special clay oven. The next stop is Arequipa. The cream soup made of crayfish, maize, shrimps and potato has made the town famous. Afterwards Cusco, where the smell of the meat being fried on the carbons will seduce you on every corner. The feature of the city menu is the beef heart, cooked on a brochette with hot chilly sauce and Ands herbs. The Peruvians widely use the coca leafs - as a cure for oxygen lack, general stimulator or laxative. More than 35 kinds of maize are being cultivated in Peru and about 4 thousands (!) of potato, huge amount of exotic fruits that cannot be found anywhere else. Besides, this country produces also wine. According to the experts that have tasted the products of the Peruvian winers, it is as good as the best Chilean masterpieces. |
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