Potatoes and chiles from the Incas. Limes, cheeses, and olives from the Spaniards. Soy and ginger from the Chinese. Seafood from the Japanese. Combinations that at first may sound like a gimmick in nouveau cuisine are in fact the savory-sweet (and little-known) hallmarks of Peruvian food.
Peru’s eclectic cuisine blends the centuries-old influence of the conquistadors with the more exotic flourishes of the Far East—but what happens when it is uprooted from the Andean peaks and South American jungles and submitted to the temperate evergreen climes of the Pacific Northwest? Portland Monthly – Read More>
