Posted on April 17, 2011
Peru's cuisine has been recognized by the OAS as "Cultural Heritage" of the continent. Meanwhile, the furor over their dishes increased within and outside the country.
Have you tried the multiple ways in which the ceviche is prepared? Do you know the "Cause of Lima"? Meat? Alpaca? Tiraditos?? The words of Peruvian cuisine have crossed borders and oceans. What only a few decades ago was limited to the boundaries of Peru today is a global trend and a significant tourist magnet.
Recently, Peruvian cuisine has been officially named "Cultural Heritage of the Americas" by the OAS. This formal recognition adds to the growing numbers of the sector: 1500 million per year, 300,000 Peruvians working in the industry and 48% of those who arrive at the Inca nation admitting that they do by the charm of their meals.
Here and there
Who have not yet traveled to Peru, however, have great potential to enjoy a "stuffed with crabmeat Cause" or "Shrimp Chicharron" in various world capitals.
According to a recent survey, more than 280 Peruvian restaurants in the U.S., a hundred in Spain, 44 in Chile and a score in Argentina. You can also tempted by the classic Peruvian ceviche in countries like Denmark, Singapore, South Africa, Belgium and Portugal.
The other interesting aspect of this boom are authentic media. TV programs are fully dedicated to the food of Peru in channels in Spanish and English. On the Internet, turn sites like Peruvian Cuisine and Peruvian Cuisine for the World have not only reinforced a trend that seems unstoppable.