Peruvian Cuisine Routes Guide: Peruvian Restaurants in the United States |
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Author:
| Gonzales-Lara, Jorge Yeshayahu Peruana, La Diaspora |
ISBN: | 979-8-4145-4244-5 |
Publication Date: | Feb 2022 |
Publisher: | Independently Published
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Book Format: | Paperback |
List Price: | USD $40.00 |
Book Description:
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Find your favorite Peruvian restaurant in thirty-two cities in the United States. There you can find Peruvian cuisine and various Peruvian products, such as ceviche, lomo saltado, ají de gallina, grilled chicken, green noodles, corn with cheese, rice with chicken, salchipapas, anticuchos, ocopa, papa a la huancaína, arroz chaufa, parihuela, chupe de camarones, jalea peruana, dried meat with beans, sweaty fish, causa limena, sweets the purple mazamorra, pantheons for the Christmas...
More DescriptionFind your favorite Peruvian restaurant in thirty-two cities in the United States. There you can find Peruvian cuisine and various Peruvian products, such as ceviche, lomo saltado, ají de gallina, grilled chicken, green noodles, corn with cheese, rice with chicken, salchipapas, anticuchos, ocopa, papa a la huancaína, arroz chaufa, parihuela, chupe de camarones, jalea peruana, dried meat with beans, sweaty fish, causa limena, sweets the purple mazamorra, pantheons for the Christmas holidays. And the classic drinks Cristal beer, Pilsen beer, Cuzco beer, Inca cola, chicha morada, pisco sour among which stand out. These Peruvian dishes, desserts and drinks represent the gastronomy of different cities in Peru such as Lima, Huancayo, Piura, Arequipa (Rocoto Relleno), Trujillo (Seco de Cabrito), Chiclayo and Cuzco. Peruvian restaurants have flourished around the world and most notably in the United States more than 1,025 restaurants in 32 cities, where Peruvians have established their place of residence. Peruvian cuisines have become the new gastronomic boom of the XXI century, thanks to the Peruvian chefs, Gastón Acurio, Javier Wong, Teresa Izquierdo, Virgilio Martínez, Pedro Miguel Schiaffino, Toshiro Konishi, Franco Noriega who have spread our cuisine to the world. Highlights include the book Quinoa Cinco Continentes and its creators, the chef, Irina C Herrera Díaz, the gastronomic journalist, Alejandra Feldman, and the ingenious work of Alfonso Velásquez Tuesta and the office of Commercial Affairs of Peru, and Sierra Exportadora, also highlighting the work of the Consulates of Miami, New York, and New Jersey and the Ministry of Foreign Affairs of Peru, Peruvian institutions, gastronomic fairs, Peruvian Chambers of Commerce (PERUSA)