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Food of Andes & the Pacific Coast

The cradle of the potato — thousands of varieties — with quinoa, ají amarillo and freeze-dried chuño. Peruvian ceviche cured in leche de tigre, anticuchos over coals, pachamanca cooked in the earth.

Ceviche Aji Amarillo Quinoa Papa a la Huancaina Anticucho Lomo Saltado Pachamanca Salteña Llajwa Choclo Chuño Pisco

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Countries 4

Peru Bolivia Ecuador Chile

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