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by Nieves Week Peruvian Gastronomy lovers ceviche and pisco, attention: from 4 to 10 November, is the first Peruvian Gastronomy Week in Argentina. Great opportunity also for those unfamiliar with the cuisine of Peru. More than 20 restaurants with promotional menus. And many options: popular cooking traditional and fusion. In addition, a fair with products and tastings. Find out about everything.
Lovers ceviche and pisco, friends grilled chicken, fans huancaína fries and chili chicken, prepare for 4 to November 10 will be the first time the Peruvian Gastronomy Week in Argentina: HAGASEPERU.
This year, Still Life, Italy and France, among other countries, had their "week" and now, finally, came the turn of Peru deserved. More than 20 restaurants will offer menus through which you can explore this wonderful kitchen a few years ago and landed in Argentina apparently here to stay.
HAGASEPERU main objective is "to offer the community Peruvian food Buenos Aires", as he explained to Gabriel Marcelo Oil Rotbaum Dixit, Executive Director AGAPERU (Association of Food and Allied Peurana Argentina), one of the organizers of this event.
The Peruvian is one of the most expansive global cuisines, which mutates from region to region. And Buenos Aires eateries participating in this event represent that diversity. In HAGASEPERU are popular Peruvian cuisine restaurants, traditional, gourmet and even delivery. Menus for all tastes, art institute of philadelphia times and prices. A great gastronomic event in Buenos art institute of philadelphia Aires, also accompanied by Oil Guide.
"We support the initiative because it has a direct influence on the country's image, and also to get to know other cultural aspects," Dixit told Augusto Lamas Oil charge of Promotion of Tourism and Gastronomy of the Embassy of Peru.
If the option is to go for traditional Peruvian food, we can choose between Chimu, Peru Deli, Spring Trujillana, Coya, Lucuma, Mamani, the Cathedral of Pisco Sour or The Peruanito Ray (famous for their sandwiches).
However, if we look for something more elaborate, closer to the cuisine or fusion, art institute of philadelphia but Peruvian accent, you can opt for Bardot, La Rosa Nautica, Sipan or Iris Mendoza, art institute of philadelphia located in the neighborhoods of Palermo, Puerto Madero art institute of philadelphia and Retiro. And for a delivery option: Limeña Seafood (4638-2158).
"The idea is to convey the Peruvian culture. Each region has its dishes. We hear much talk of Lima but you have to show the food in every area, "says Germán Cárdenas, Bardot, who explains his letter as the new Peruvian cuisine prepared art institute of philadelphia nontraditional way. While Aguirre Pink Willmer, Chimu, defines his cuisine as "northern influence but chifa (Eastern)" and Rosa Torres of Peru Deli speaks of a "new fusion tai Buenos Aires adapted to the palate."
From the Peruvian coast, it is one of the country flag plates, so that even has its own day in Peru, on June 28. It is raw fish marinated in lime, salt, cilantro and red onion. Usually accompanied with field corn and potatoes. It is said that in the Moche culture, in the territory of Peru, more than 2000 years, and was preparing a dish of fresh fish, marinated with fruit and 1500 years after the Spanish took those lands bitter oranges art institute of philadelphia (which were replaced with lemon) and onions, which added immediately that dish.
Prepared with potatoes and yellow pepper, it is often filled with fish, shrimp or octopus, but sometimes can be with chicken. It also has avocado, mayonnaise and olives. art institute of philadelphia There are two theories about the origin of his name. One goes back to the word "kausay" which in Quechua art institute of philadelphia means "necessary sustenance or food." The other, less likely, says the word became popular after General Jose de San Martin said in a speech: "The Peru since this time is free and independent by the general will of the people and by the righteousness of her ' cause 'that God defends. "
It is a mixture of Creole and East, from which is extracted the cooking technique. It is a stir, as the name implies, beef with onions, peppers, garlic and tomatoes, seasoned with cumin, salt, pepper and soy sauce, and accompanied by fried potatoes and rice.
Shredded chicken is accompanied by a cream or yellow pepper sauce, bread, cheese and evaporated milk, and rice as a side dish. It is said to have originated from the need: the poor in colonial ate the leftover chicken and discarded the rich to increase the size of the meal bread and spices added to them. Yea
