When In Peru, Take A Peruvian


ELV knows about as much about Peruvian food as he does about Ecuadorian encebollado — which is to say: not much. Having read Raymond Sokolov’s Why We Eat What We Eat years ago, we are aware that this mountainous region is largely credited with being the birthplace of everything from potatoes to peanuts, and that its cuisine is truly a global one — incorporating ingredients and techniques from Asia to Europe. There is also a strong Japanese influence in some of the fish dishes, and fried rice that’s a dead ringer for something you’d find in a Chinese restaurant.

They’re also big on potatoes and huge, starchy kernels of corn.

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