South American cuisine, South America, local snacks, what are the specialties to travel to South America

Peruvian cuisine can be roughly divided into two major departments: Lima as the representative of the coastal area to spicy flavor, the main ingredients are fish, seafood, chicken and potatoes, the practice of cold, steamed and grilled; Cusco as the representative of the mountainous region of the cuisine is sweet, the main ingredient is beef, lamb and potatoes, to stew, braised, fried mainly. Many Peruvians also enjoy French and Spanish cuisine. In general, Peruvians are particularly fond of chili peppers and spices.

Pisco and Pisco Cocktails

Pisco is a wine influenced by the wonders of the Peruvian wilderness and the combination of Indian and Spanish. This wine is stored in a not too deep individual larger round vertebrae shaped clay containers. Pisco is exclusively produced in these containers. Pisco is made by distillation, a traditional technique that began shortly after the introduction of viticulture in the mid-16th century. We use pisco to make sour cocktails, which are famous all over the world. It is made with egg whites, sugar, lemon juice, simple syrup, bitters, crushed ice and cinnamon.

Sebiche

The word "sebiche" comes from the ancient Moche language and was invented when fish and meat were dipped in a marinade to preserve their freshness. The ancient Peruvians didn't know about lemons, but they did know about other sour fruits such as "churuba", "camu-camu" and sebiche. The juices of these fruits provide adequate freshness. Red onions, chili peppers, curry and lettuce were added to the dish until the arrival of the Andean immigrants, when it was finalized in the form of boiled sweet potatoes and corn on the cob.