Bebidas, brebajes y pócimas del Perú explores the history and secrets of...
This refillable Maras salt grinder combines aesthetics and practicality....
This Intipalka Cabernet Sauvignon Syrah is made from 60% Cabernet...
Coarse Maras salt is hand-harvested on Andean terraces where saltwater...
Fine Maras salt is a Peruvian natural treasure and much more than a...
Doña Pepa's Turrón is the delicious flavour of October in Lima. Part of...
The Doña Pepa's Turrón is Lima's October colourful sweetness. It's one...
El Aji de Gallina is one of the typical Peruvian dishes of origin Limeño. It emerged in the 1900s in Lima, product of Peruvian creativity and ingenuity, as a starter, served over potatoes, decorated with black olives and boiled egg. With the passage of time, Chicken Aji became a main dish, served with a garnish of white rice. El Aji de Gallina is one of the...
The Rice with Chicken of Peru differs to the one of other countries by the green color due to the cilantro that is used in its preparation. According to the History of Peruvian Gatronomy, it is believed that Rice with Chicken would be an alternative to Rice with Duck that is prepared in the north of Peru (Chiclayo). The Rice with Chicken of Peru differs...
La Carapulcra is a type of gastronomy of pre-Columbian Peru. This dish is one of the oldest in Peru. Its name derives from "kalas", hot stones. The ancient Peruvians for millennia ate dried potatoes, which is the potato dehydrated and with it prepared La Carapulcra or Kalapurca, in Quechua, which was originally made in clay pots. La Carapulcra is a type of gastronomy...
Cau Cau - Dehydrated Base Ingredients Provenzal / Peruvian Recipe Cau Cau - Dehydrated Base Ingredients...
Cebiche is the most famous dish in Peru and one of the most important representatives of the World Gastronomy. There are many theories about the origin of the name of this dish, but whatever the origin or the way of calling it, the fact is that everyone agrees that it is a succulent, aromatic, tasty, sparkling, invigorating and Peruvian dish. Cebiche is the most famous dish in...
The origin of the Huancaina is not very distant. When the Peruvian railway line was being built and began to be used, the Huancaine women, skilled and timely merchants, offered food to the workers. Among them, he always emphasized the papita to which they added a mixture of aji and cheese ground in mortars. "The potato of the Huancaína" said those who... The origin of the Huancaina is not...
The potatoes to the Ocopa or simply Ocopa, is a typical and traditional entrance of the gastronomy of Peru. Its origins are located in the city of Arequipa in the southern highlands of the country. They say that the Ocopa is an adaptation of the well-known Popes a la Huancaina. The Ocopa is a very pleasant dish and easy to prepare especially if you use... The potatoes to the Ocopa or simply...
Olluquito Provenzal makes it quick and easy to prepare the Peruvian dish named Olluquito. The sachet contains a ready-to-use preparation made up of dehydrated Olluco and all the Peruvian spices that give flavor to this dish. Simply add the contents of this sachet to your small pieces of meat while they are cooking and serve the Olluquito with Peruvian rice. Olluquito Provenzal makes it quick...
Ingredients for the preparation of Picarones (Preparado deshidratado con sirope de Chancaca) Provenzal / Peruvian Dessert Ingredients for the preparation of...