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Potatoes, tomatoes, corn, sweet peppers, and quinoa were all first cultivated on terraced slopes of Peru’s lofty Andean mountains. Not just one species either. Hundred of varieties of each plant were developed and domesticated by the sophisticated Quechua or Incan society that preceded Spanish colonists. These ingredients are the foundation of Peru’s indigenous cooking style still dominating the country’s cuisine and making it one of the most highly evolved in South America. Among Peru’s signature dishes are ceviche and escabeche, both preparations for “cooking” fish in a lime juice or vinegar marinade. Peruvians also enjoy their staple food, potatoes, boiled and eaten with aji, a native chile; topped with cheese; freeze dried, a method invented by the Quechuans; or as causa a la limena, a filled potato cake with hard-cooked egg, olives, shrimp, or corn. Peru’s west coast is blessed by the plankton-rich Humboldt Currant, which nourishes abundant seafood including conchita, an unusual pink and white scallop.
 

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Featured Cook


Cooking Level: Beginning

Home Town: Las Flores, Lima, Peru
Living In: Belleville, New Jersey, USA
About me:
Well I am 21 years old and I have recently gotten the urge to cook but the problem is that i only know a few dishes. I want to learn more. I am also a nursing student and will hopefully graduate next year in May 08

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Newest Cooks

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Ivonne 

Cooking Level: Intermediate
Home Town: Lima, Lima, Peru
About me: Born and raised with Hispanic flavors... Grew up in an Italian kitchen... Curious of worldwide exotic cuisines...

nathalymar 

Cooking Level: Intermediate
Home Town: Miraflores, Lima, Peru
Living In: Logan, Utah, USA
About me: I have been married for almost a year. My mom is an excellent cook and I grew up eating delicious meals and desserts. She's always giving me recipes from International and Peruvia…
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Sandra Plazier 

Cooking Level: Intermediate
Living In: Lima, Lima, Peru
About me: Hellooo....My name is Sandra, Im from Lima, Peru. Im 22 years old, and im studing Hospitality Management, so there is where i discovered how great is coking :)...Im not an expert …
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Newest Reviews

The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.

Teriyaki Chicken

Reviewed on Jun. 16, 2009 by nathalymar 
My husband never gets tired of this one. Just remember to broil the chicken for 3 minutes to get the skin crunchy and delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.

Brown Sugar Chops

Reviewed on Dec. 29, 2008 by nathalymar 
This recipe was a success in my home! I read some of the suggestions for this recipe and what I did was melt the butter on a small pot and then add the brown sugar and soy sauce. Once everything was dissolved I poured the sauce over the pork chops which had been sprinkled with brown sugar. The chops were only partially defrosted and I only let them sit on the sauce for as long as it took to preheat the oven. I baked them at 350 F for 35 min.and flipped them halfway. Broiled for 3 min. Very Good!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.

Cream Cheese Sugar Cookies

Reviewed on Dec. 23, 2008 by Ivonne 
Good and easy recipe but extremely sticky dough... even after leaving the dough in the refrigerator overnight. But, we decided to put the dough in a cookie press and they turned out fantastic!
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