Chicago

Tallarin Saltado is a dish that shows how diverse the Peruvian culture is.
Its ingredients and way of cooking are a mixed of Asian, Spanish and native Peruvian.
In it, the Peruvian potato armonizes perfectly with the Asian rice, Eropean tomatos and the
rest of ingredients

Skipperu.org

By C. Thi Nguyen (LA TIMES)

June 3, 2009
Ricardo Zarate remembers reading a 2004 article in the Economist magazine predicting that Peruvian cuisine was the Next Big Thing. A Peruvian who had studied at a culinary college in Peru, then at Westminster Culinary College in England, he was cooking in a Japanese restaurant in London. The moment he read the article, he knew it was right: Peruvian was the next big thing, and he wanted, desperately, to cook Peruvian in his own restaurant. He started dreaming and moved to L.A. in 2007. More