Peruvians love to snack! You can buy small plastic bags filled with many goodies from streets vendors around every corner, a habit many Peruvians can't break with when wandering around town, waiting for or traveling in the bus or to keep their children quiet. In markets, in bodegas and supermarkets, you find a great variety of snacks. So the choice might be difficult. In rustic restaurants, Peruvian bread rolls or snacks are served as a small welcome starter, in bars to accompany a Pisco Sour or beer. At home many Peruvians love to have different varieties of (hot) chips with spicy salsas. Mostly typical Peruvian noshes are around for centuries and use local ingredients like corn varieties, potatoes, beans, bananas or dried fruits.
Cancha Salada is a popular snack in Peru already consumed by ancient cultures. Maiz cancha, a special corn variety, is roasted in some oil and then salted to get a delicious nosh that can be bought on the street or is served in some restaurants as welcome.
Like everywhere in the world, popcorn is mostly fancied by children. In Peru there are numerous "popcorn" varieties. It's not only made from the usual popping corn, but also from large kernels corns, Kiwicha or quinoa giving the good old popcorn a completely new, but interesting and very tasty touch.
Popular around the country, chifle can be bought with street vendors, at kiosks, bodegas, on the market or supermarket. Finely sliced green or ripe bananas are fried in oil and then seasoned with salt. Depending on the banana variety and the maturing of the banana the taste can be sweeter or more savory.
A few years back the Peruvian International Potato Center had the idea to promote native potatoes by using them to make colorful chips. At the same time this endeavor had a good side effect: providing a new income source for local agricultural communities in the Peruvian high Andes. Equally important, this project preserves part of the Peruvian ...
Habas Saladas are a beloved snack in Peru. Broad Beans are fried in a little bit of oil, causing the skin to split open. After removing the skins from the pan, they are salted and/or spiced with aji to produce a savory crunchy snack.
Peru is well respected worldwide for its grapes. No wonder that Pasas or raisins are very popular in the country. Mostly consumed are Pasas Morenas, raisins made of black grapes, and Pasas Rubias, a sultana variety.
Located at 3000 m (about 10,000 feet) above sea level at the top of the Barreta plateau overlooking the Utcubamba Valley in northern Peru, the Kuelap complex is not only a prime example of the architectural style of the Chachapoyas culture, but also the largest stone monument in South America...
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In loving memory of "Jack" & "Lola"