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Food of Peru

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 Lomo Saltado Aji Amarillo Papa a la Huancaina Anticucho Causa Pachamanca Rocoto Relleno Pisco Chifa Nikkei

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