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Peruvian Food and Gastronomy in South America
Peru boasts some of the finest cuisines in Latin America and the world. Recipes such as cebiche (raw fish marinated in lemon juice), pachamanca (meat and vegetables cooked underground), chupe de camarones (shrimp soup), ají de gallina (spicy chicken) and juane (cornmash pastries) are just a few of the mouth watering dishes served up in Peru.
The quality and variety of dishes in Peru are due to Peru’s ecological and climate diversity. Peru is home to 84 of Earth’s 104 different eco-systems. This provides a diverse and year-round supply of fresh produce which any chef would be ecstatic about.
The rich Peruvian fishing grounds in the deep cold Pacific off Peru’s coast are rich with fish and shellfish and along with rice, fowl and goat make up the key ingredients of Peru’s north coastal cooking.
Peruvian typical food
Peruvian Food is now considered the one of the world’s greatest cuisines. It is a mix of Spanish and Amerindian foods with strong influences from Italian, African, Chinese, Japanese and Arab cooking. Peruvian gastronomy also lends itself to providing beautiful, colorful, dynamic presentation of its dishes.