Forbes magazine named Peruvian cuisine one of the leading trends for 2012 in American food and restaurants.
Category: "Peruvian Food"
Satisfying Your Hunger in Cusco – Whatever Your Budget
Although Lima is known to be the best place in Peru for going out to eat, it goes without saying that you might also get hungry while you are in Cusco as well.
Doña Grima’s anticuchos find a new home
After 38 years selling Peru’s most popular street food on the streets of Miraflores, Grimanesa Vargas has finally given in to bricks and mortar.
Tacu Tacu: Peru’s everyday treat
Andrew Kolasinski introduces us to Tacu Tacu, a delicious dish with humble origins.
Peru’s House of Gastronomy Museum
Peru’s standing as a gastronomic center has inspired the spread of Peruvian restaurants around the globe. As the prestige of Peruvian cuisine has become internationally known, Peru’s government has decided to open a museum in order to promote this central element of national culture.
Peruvian Wine – Just not that good?
For The Karikuy blog, Lani Conway explores the vineyards of Ica. She says some people say Peruvian wine is just not that good compared to those of Chile and Argentina. Will wine tasting at several bodegas change her mind?
Peruvian food “classy” in Buenos Aires
Peruvian food is considered ever more gourmet and fashionable in the capital of Argentina.
Sabor Nacional – the history of Inca Kola
Stepping off a ship in the port of Callao in 1910, a British immigrant couple called the Lindleys were starting a new life in the Americas. Little did they know that they’d become an integral part of Peru’s national identity and create one of the greatest modern Peruvian icons.
American to eat only the food that fueled Andean empires
Peru’s most important export, the potato, is the food that fuelled Andean empires including that of the Incas.
Could the potato help reduce rural poverty?
With more than three thousand varieties, could Peru use its native staple to help reduce impoverished campesinos?
La Cocina del Yayo
Tom Filipowicz visits one of many new restaurants that have opened in Chiclayo – but this one stands out.
Meet Pablo Valverde, traditional picaronero
He has been selling picarones for 20 years in the Parque Kennedy of Miraflores, and has gone on to take part in a number of gastronomic fairs including Mistura. He is Pablo Valverde, the picaronero.
![Panettone Madness [Featured]](http://farm4.static.flickr.com/3243/3130365842_175432d5fa_m.jpg)
