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Transcript of Peru
Western South America
Bordered by countries Ecuador, Columbia, Brazil, Bolivia, Chile
Entire western portion bordered by the Pacific Ocean
- Amerindian 45%
- Mestizo (mixed Amerindian and white) 37%
- White 15%
- Black, Japanese, Chinese, and other 3%
- Catholic: 81.3%
- Evangelical 12.5%
- other 3.3%,
- none 2.9%
Population: 30,147,935 (July 2014)
Official language: Spanish (84.1%)
Foods consumed on...
Peruvian Independence Day
July 28, 1824
PISCO SOUR- National cocktail of Peru
3 oz. pisco brandy (may substitute white rum)
2 T sugar or simple syrup
2 T fresh lime juice
2 tsp. pasteurized egg whites
Angostura bitters and lime wedges, for garnish
CEVICHE- Citrus cured seafood delicacy
Ceviche Mixto includes...
*Ceviches vary with ingredients
Similarly prepared as traditional American bbq
Marinated with vinegar and/or spices
Served on a skewer
ANTICUCHOS- Meat Delicacy
Day of the Dead
Peruvian Independence Day
Day of the Dead
PANETONNE- Dessert Cake
Adopted from Italy
Made over several days
- curing and proofing the dough
Sweet, yeasted bread
Often served alongside panettone
4 oz chocolate de taza, or semisweet chocolate, chopped
3 cups water
2 sticks cinnamon
1 can unsweetened evaporated milk
Sugar to taste
2 teaspoons vanilla essence
½ teaspoon nutmeg, grated
1 cup whipped cream (optional)
CHOCOLATADA- Hot Chocolate
LECHON- Roast Suckling Pig
Pig cooked over charcoal until skin is crispy and meat is tender
Different ways of serving:
- oven roasted pork shoulder
pan con lechon
- street food sandwich
*Also eaten with black beans, South American-style rice, and fried sweet plantains
" Bread Child "
Sweet roll shaped and decorated like small infant
Food shared with souls of the dead
Wheat and sometimes contain a sweet filling
Arroc Con Leche
stir-fry that combines strips
of sirloin steak, onions,
and tomatoes, and is
typically served with fried
potato slices and rice
similar to bananas, however,
plantains are meant to be
eaten after they have been
cooked, as opposed to being
typically a breakfast dish; plantains are grilled or boiled and mixed with pork rind and lard; served alongside salted and dried meat, chorizo, and various regional vegetables
THE AMAZON RIVER
MAGIC WATER CIRCUIT
Arroc Con Leche
Similar to llamas
Raised in the mountainous areas in Peru
Alpaca is the local alternative to llama
Popular Peruvian street food(Improvisation)
Originated in Lima, Peru
Thinly sliced pan fried salchicha over papas fritas w/slaw on the side
Corn has been planted in Peru since 1200 BC
Considered a national cuisine
Originates from Peru's Chinese tradition of food called "chifa" which means "to eat" in mandarin
Stir-fry that contains sauteed strips of beef with onions, tomatoes, fried papas, served over rice
Their are more than 55 different varieties of corn grown in Peru, this is more than any other county in the world.
Peruvian corn is also used to make corn mash pastries such as tamales. They come in a variety of colors as well as favors
Due to its climate it is said to have around 4 thousand different varieties of potato.
Peru's climate has a very favorable climate for growing tubers.
1.) Peru is considered the heart of the ______ Empire.
Peruvian farmers in the Andes began domesticating tubers 8000 years ago.
A. 200 years ago
B. 1200 B.C.
C. 12 million years ago
D. Last week
2) Corn, one of the most fundamental core foods, was domesticated by Peruvians ____.
3) Cuy Cuy is_____.
A. Fried guinea pig
B. Fried Alpaca
C. Fried Steak
D. Fried twinkies
The average production of legumes is 3 to 12 tuns per hectare.
A. Plantains are meant be cooked
B. Plantains are served as dessert
C. Plantains are a delicacy
D. There is no difference
4) The biggest difference between bananas and plaintains are ___.
The sweet potato is naive to the Andes of Peru.
5) Pisco sour uses which liquor?
A. Brandy or White Rum
B. Whiskey or Vodka
C. Beer or gin
6) Which food is considered a Peruvian Delicacy?
C. Cuy Cuy
7) Panetonne, Peruvian dessert cake, was adopted by which country?
8) Earth ovens use _____ to cook food.
A. Heated rocks
D. All of the above
9) Which are Peruvian core foods?
C. Day of the Dead
D. Groundhog Day
10) T’anta Wawas are served on which major holiday?
National dish of Spain
Originates from Valencia, Spain
Paella means "frying pan" in Spanish
Dish usually eaten in a gathering of family/friends, and communities during festivities or celebratory events
Land snails, shrimp, squid, fish, green peas, saffron sauce, mixed in withrice
The moist climate of Peru's inland areas are perfect for growing rice.
In the Andes rice is grown despite the mountainous landscape through the use of terracing.
Native to the Andes region
Introduced to region around 1879
Potatoes stuffed a mix of beef, onions, peppers, spices, mixed fried
popular street food
Originated from Spain during 700 years Moors ruled
Spanish version of rice pudding
Rice mixed with milk usually sweetened by cinnamon or sugar
Varies depending on occasion
Popular rice dish in Peru
layer's of cooked rice filled with beef fried with tomatoes, onions, garlic, mixed veggies and sometimes olives
Originates from Andes region
Dates back to Pre-hispanic times
also called "Earth Oven"
Hot rocks heated by fire and put in a pit in the earth creating a natural oven
MAGNIFICENT FRIGATE BIRD
PERUVIAN WHITE WINES
Tacama Blanco de Blancos 2005
Vista Alegre Pinot Blanc NV
Ocucaje Fond de Cave Chardonnay NV
PERUVIAN RED WINES
Tacama Gran Tinto 2005
Tacama Seleccion Especial 2004
Ocucaje Fond de Cave Malbec Cabernet Sauvignon NV
TRADITIONAL PERUVIAN WINES
first grapevines were brought to Peru shortly after its conquest by Spain
Largest and most prominent vineyards of the 16th and 17th century Americas were established in the Ica valley of south-central Peru.
Grape varieties cultivated include Albillo, Alicante Bouschet, Barbera, Cabernet Sauvignon, Grenache, Malbec, Moscatel, Sauvignon blanc and Torontel.
Lomo Saltado & Robert Mondavi Napa Valley Cabernet Sauvignon 2009
White Shrimp Civiche & Edmund St. John’s “Heart of Gold” 2010 El Dorado County
Cuy Cuy- 2005 Carrefour Vineyards Napa Valley