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miércoles, 30 de octubre de 2019

What is the origin of the Lomo Saltado?

The lomo saltado is a typical dish of Peruvian cuisine. Its origin dates from the end of the nineteenth century, where it was known as "beef tenderloin", "sauteed lomito", "lomito a la chorrillana" or "lomito al juice". It is considered one of the best dishes in Peru.


This delicious dish comes from two cultures: the Chinese and the Peruvian, where it has been able to balance a perfect flavor and color. It is made with beef tenderloin, red and Chinese onions, yellow pepper, sherry and Sillao.
Know the origin of the loin sauteed from Peru
Recall that the Chinese began to arrive in Peru in a massive way in 1849, where they brought their condiments and sauces that they sold on the well-known Capón Street in the Center of Lima.
Also, Lomo Saltado is found in all menus of Peruvian restaurants in Miami and in the world, it has become the flagship dish, in addition to ceviche. Without a doubt, it has become a positive contribution to the gastronomic culture of Peru.
It should be noted that the Inca Garcilaso de la Vega reports that the first cattle arrived in Peru in 1538 and when the meat began to be sold it was too expensive. However, it was gradually falling in price. He also states that the first cows should have arrived shortly after the conquest, and that they took time to sell.
The best Lomo Saltado!
For this reason, there are not many Peruvian dishes with beef. The sauteed loin is a product of the influences of Chinese culture, which has given very important contributions to the culinary culture of Peru.
Also, Gastón Acurio said in an interview: “It has Inca, Spanish and especially Chinese influence. It has the Asian technique of the pan and sauteed in cooking, giving rise to what we know now as sauteed loin, accompanied by potatoes on a separate plate, in the 40s. Five decades later the potato is incorporated in a single presentation ”.
Today, the sauteed tenderloin is found in the menu of all Peruvian restaurants in the world. Without a doubt, the sauteed loin is one of the most representative dishes of Peruvian cuisine. It is a dish that without the contribution of oriental food, would not have been possible to make.
Contact us: Tours In Cusco

lunes, 21 de octubre de 2019

THE PERUVIAN CEVICHE AND THE HISTORY THAT CONVIRED IT IN THE NATIONAL CULTURAL HERITAGE

Seviche, ceviche or cebiche, is perhaps one of the most recognized typical dishes it has in Peru; and although its origins are still unknown and disputed by others, it is a culinary delight that has been prepared for many years, making it a representative of Peruvian food.


It is not known exactly what the beginnings of the cebiche were, but several theories are supported that make use of the name, place and even ingredients that were changing as new cultures were involved with the preparation of this traditional dish.
information of tours in Cusco: Amerika tours Peru Travel agency
It is believed that more than 2000 years ago on the Peruvian coast, the Mochica culture prepared a dish based on fresh fish, which was cooked with juice from a local fruit, called tumbo; then in the time of the Incas, the fish was macerated with girl, and it was until the arrival of the Spaniards when the ingredients we know today in the ceviche were added: the lemon and the onion.
According to the historian Javier Pulgar Vidal, the word "seviche" comes from "siwichi" which is a Quechua terminology that translates as fresh or tender fish. Other versions are also discussed as "cebiche" from the word bait, used to refer to a delicacy or food.
Turning to other languages, it is suggested that ceviche comes from marinade, which is a word of Arabic origin; Likewise, the historian Juan José Vega describes “seviche” from “sibech” which is another Arabic word, and its use is also directed towards acidic food, which tells a story about the arrival of Pizarro and some Moorish women They added sour oranges and then lemon juice to the fish.
Despite having spent a lot of time since the knowledge of these ways to prepare the cebiche, the same ingredients remain, such as: white fish in pieces, red onion in julienne, lemon juice, chili, chopped coriander and salt.

miércoles, 16 de octubre de 2019

Chiri Uchu, typical dish of Cusco

he Cusco region, being one of the most recognized destinations, has an indigenous cuisine due to the use of protein-rich products from the area such as: corn, different meats such as alpaca, guinea pig, lamb, pork, etc.

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The essence of culinary miscegenation has made the Cusco cuisine well positioned before our visitors.
"Chiri Uchu" This name comes from the union of two Quechua words: Chiri which means "COLD" and Uchu which means "AJI" so we can understand what it is: Aji (or spicy) cold, this is the flag dish of the region of Cusco in the celebration of Corpus Christi.

History:

The chronicles of Pedro Sarmiento de Gamboa, who in 1572 spoke of the "strange" combinations of ingredients that the ancient Peruvians made in the kitchen, suggest that this stew has an Inca origin; especially of the chaskis (young athletes who traveled from one place to another carrying certain messages), since they carried their food in their ch’uspa (purse) and therefore tended to eat it cold.
It is also presumed that he was born of the Aynis (Reciprocal Work System among family members), since at the end of the work day each Ayllu (Family Community) shared the best of his meal with others, thus forming a mixture of foods.
With the arrival of the Spaniards, customs and traditions were replaced with religious traditions, just one of them was the “Corpus Christi”, a Catholic holiday that brings together patron saints and virgins of all the parishes of the city; This is how Chiri Uchu becomes part of the European fusion with Andean traditions.

lunes, 14 de octubre de 2019

The Sacred Valley sits on the banks of the Urubamba River

Named for being the main food supplier of the Inca empire, The Sacred Valley sits on the banks of the Urubamba River. This river in its beginnings has the name of Vilcanota, which comes from the Quechua word Wilcamayu or Sacred River. The Incas built archeological centers, along its banks, which replicated the constellations they knew of the Andean sky so that this contributes, even more, to the beauty of this charming valley.


The Sacred Valley of the Incas is located 35 kilometers from Cusco, and about 600 meters below the level of Cusco. It covers the part of the Vilcanota river basin between the towns of Písac and Ollantaytambo.
Between the months of April and October, at night the temperature drops considerably, in the early hours of the morning the tempreratura rises gradually until after noon.
Here are some suggestions of what you can do in the Sacred Valley
Canoeing in the sacred river of the Incas (Huillcamayo or Vilcanota).
Appreciate and buy handicrafts at the famous craft fairs in Pisac, Ollantaytambo and Chinchero.
Tour Moray, impressive agricultural laboratory of the Incas.

miércoles, 2 de octubre de 2019

Lares Valley tourist attraction of Cusco

When you go to the Lares Trek Valley, you are impressed because this trip is very beautiful for the eyes, due to its mountains, its landscape, its ravines, its spectacular sky, the people and their clothes, particularly one is amazed.


The Lares Valley is located in the Sacred Valley of the Incas, on the way to Machu Picchu, making a detour in the town of Calca to undertake the trip to the Lares Valley, in Calca one can make a stop to buy supplies, with water , cookies and fruit, you can also enjoy a delicious breakfast in the main market of the town of Calca, it is advisable to leave early
Lares has allowed maintaining the nuance of its Andean people although it is located not far from the Sacred Valley, this valley is very pleasant to walk, experiential tourism, and take a dip in its hot springs as well as the bathrooms Hot springs of Machu Picchu, if one does the Lares trekking it is usually 4 days, including Machupicchu this is the most common that travelers do.
The thermal baths in the valley of Lares, said baths have a separate mention since the one that goes to Lares goes to the thermal baths, I am baths are medicinal and relaxing and are characterized by their color and their smell, the color of yellowish color and a smell of sulfur since these waters probably come from some volcano, particularly it is not known exactly where they come from, Lares thermal baths are very hygienic and are contained in pools made of very well treated stones these pools are cleaned daily and maintain a cleanliness at the height of the visitor.