Peru's privileged geographic location makes it a country of great biodiversity, which allows it to take masterpieces to restaurant menus the world over. Its great variety of resources - seafood, grains (the United Nations designated 2013 as The International Year of Quinoa) and products from the coastal valleys, the Andean highlands and the Amazon region - inspire its unique and surprising culinary profile, which chefs have developed with mastery throughout generations.
In 2013, Peruvian cuisine was listed among the top 3 of the nation's hottest food and there is a designated national day for Pollo a la Brasa in July and it was ranked #1 as the most popular dish in Peru! Yes, we love their popular roasted chicken just as much as the Peruvian love their Pollo a la Brasa !
Pollo a la Brasa, also known as Peruvian Grilled chicken or Blackened chicken in the United States and Charcoal Chicken in Australia, is a common dish of Peruvian cuisine and one of the most consumed in Peru, along with ceviche, and Chifa. The dish originated in the city of Lima in the 1950s.
We opened Peruvie with the dream of introducing the great taste and wide diversity of Peruvian cuisine, using the best ingredients, in a fusion presentation. Peruvian cuisine fuses many different ethnicities, including Spanish, Japanese, and Chinese, and is increasingly being recognized as world class.
Machu Picchu was a city of the Inca Empire. It is sometimes called the "lost city" because the Spanish never discovered the city when they conquered the Inca in the 1500s.
Today the city is a UNESCO World Heritage Site and was voted one of the New Seven Wonders of the World.
Archeologists believe that the city was first built at the peak of the Inca Empire around the year 1450. Construction likely continued on the site until the empire was conquered by the Spanish in the mid 1500s.
One of the most fascinating things about Machu Picchu is its location. It sits 8,000 feet above sea level atop a mountain in the Andes Mountain range in southern Peru. Cliffs that drop over 1,400 feet to the Urubamba River surround three sides of the city. At the fourth side of the city is a high mountain.
Interesting Facts about the Inca city of Machu Picchu
- It is located around 50 miles from Cuzco, the capital city of the Inca Empire.
- Although we often think of Machu Picchu being high in the Andes Mountains, it is actually located about 3,300 feet below the city of Cuzco.
- Today it is the most visited tourist destination in Peru.
- Machu Picchu means "Old Peak" or "Old Mountain" in the Quechua language of the Inca.
- There are around 140 buildings in the city as well as over 100 flights of stone steps.
- The Inca built a stone road from Cuzco to Machu Picchu. Many people still hike this trail today as part of their trip to see Machu Picchu.
Choclo, also referred to as Peruvian corn or Cuzco corn (named for the capital city of the Inca empire: Cuzco)
In Peru there is a large amount of varieties and culinary uses, presenting a variation of types, shapes, sizes and colour more than any other region.
So far, 3,931 samples of Peruvian corns have been collected, now stored in the gene bank under the Maize Program by The National Agrarian University in Lima. Agronomic, morphological and cytological characterization has resulted in the identification of 52 races.
The Confite Morocho is the oldest race still cultivated, being in the mountains of the central Andes region constituting the active center of evolution of maize in the country.
Patata, also known as Papa or Potato.
In the course of the centuries potatoes developed to be an important staple food and a main energy source for early Peruvian cultures, the Incas and the Spanish conquerors.
In any case, there is scientific evidence that potatoes were domesticated as early as 10,000 years ago in the High Andes of southeastern Peru. The word "papa" is originally Quechua and simply means tuber.
There are roughly 3800 types of potatoes in Peru till date. They differ in size, shape, color, skin, pulp, texture and taste, but all have their place in the Peruvian cuisine.