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Picarones are one of these Peruvian goodies that once tried there’s no way back. The deep fried picarones drizzled with a sweet and flavorful syrup are not only on the list of Peruvian “must eats”, but also absolutely delicious and addicting.
For the past few years Peruvian food is on everyone’s lips, literally as well as figuratively. A new generation of Peruvian chefs redefined the local cuisine making it known around the globe and developed Peru, and here especially Lima, often named the gastronomic capital of the world, into a Mecca for food lovers.
Peruvians love salsas, sauces and dips. They are a must on every dining table and complement, enhance or vary the unique flavors of local dishes. One of the most popular sauces in Peru that reflect the soul of the Peruvian cuisine is Salsa Huancaina.
For over 7000 years, Ajis, Peruvian chili peppers, are cultivated in the country and today are an essential part of the local cuisine. From the around 300 varieties of chili peppers grown in Peru, the Aji Amarillo surely is one of the most commonly used and probably even the most important ingredient in Peruvian cooking.
After the successful 1st International Gastronomic Fair “Sabe a Pimentel” (it tastes like Pimentel) last year, the Lambayeque Foreign Trade and Tourism Regional Management (Gercetur) announced the 2nd edition will be held from the 17th to the 19th of March at the Pimentel beach resort area south of town.
After Apega, the Peruvian Gastronomy Society, announced a new location and a new date for this year’s Mistura just weeks before Peru’s largest food fair was supposed to start, it seems that now the chaos is over and the organization is back on track.