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La idea de este sitio nace de la necesidad de comer un plato de verdad; me quiero referir a un plato no solamente rico si no que tambien con historia, que represente la fusion de culturas (nativas, africanas, europeas y asiaticas) cosa que solo en el Peru se da con esa particularidad fantastica.
En los Estados Unidos cada vez se habla mas de nuestra comida peruana. El Ceviche, Lomo Saltado, La Papa a la Huancaina, se oyen a menudo en ingles, pero no solo los americanos visitan nuestros restaurantes si no tambien inmigrantes de todas partes del mundo. Aprovechando la ventaja que presenta hoy por hoy la internet, les presentamos este sitio donde podran difundir la informacion sobre su restaurante peruano y lo mas importante, actualizarla cuando sea necesario.Bienvenidos
Este sitio esta dedicado a mis abuelos:
Jose Galindo y Alejandro Hinostroza
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- 1 year 38 weeks
A Peruvian Dish
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
Help Skip help Kids in Peru
The Next Big Thing, Pervuvian..
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
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