In its latest edition, Viajar mentioned that the fabulous fish and shellfish of the Pacific, besides the endless variety of potatoes, chilies, cereals, fruits and vegetables are ingredients that Peru has had since ancient times.
The Spanish magazine pointed out that an interesting feature of food and cuisine in Peru is the fusion of Chinese, Japanese and Creole dishes.
“Certainly, it's not new the combination of so many native products with the oriental cuisine, which since the XIX century, mixed their flavors with the Andean cuisine”, the magazine says.
In addition, Viajar declared the Peruvian chef Gaston Acurio as the ambassador of the Peruvian cuisine in the world.
“He is the owner of the restaurant Astrid y Gaston, in Lima and Madrid. Likewise he has branches of this restaurants in half a dozen South American capitals.”
“Thanks to the culinary talent of Acurio, followed by a last batch of innovative chefs, Lima has become the gastronomic capital of America and the Peruvian cuisine is venerated as one of the best in the world.”
The dishes
The magazine also mentioned that the best dishes of the Peruvian gastronomy are the different kinds of cebiche, the chupes de camarones, causa a la limeña, lomito saltado, aji de gallina, anticuchos, tiradito and the desserts like the “suspiro a la limeña”.
“All of them make the trip to Peru a first class gastronomic getaway”.
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