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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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Home Town: Lima, Lima, Peru
Living In: Flushing, New York, USA
About me:
I am a happily married working mom with three teenage children.

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Photo by Patricia García-Sayán de King

Patricia García-Sayán de King 

Cooking Level: Expert
Living In: Lima, Lima, Peru
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Cooking Level: Expert
Home Town: Lima, Lima, Peru
Living In: Mclean, Virginia, USA
Photo by Dania Lazares

Dania Lazares 

Cooking Level: Intermediate
Home Town: San Borja, Lima, Peru
Living In: Katy, Texas, USA

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Newest Reviews

Mouth-Watering Stuffed Mushrooms

Reviewed on Mar. 8, 2015 by Liliana   view full review
Easy to make, few ingredients....wouldn't change a thing!

Chef John's Pumpkin Pie

Reviewed on Nov. 18, 2014 by sirife   view full review
I made it step by step like the original one. It is the best I've had so far. Texture, flavor...

Spicy Chicken and Sweet Potato Stew

Reviewed on Nov. 18, 2014 by sirife   view full review
Great flavor and easy to make. I will do it again.

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