About Peruvian Food
Peruvian cuisine, in addition to its Inca origins, combines Spanish, Asian, and African influences to make an eclectic fusion of indigenous crops, spices, meats and seafood. Fresh ingredients and imaginative sauces are a hallmark of Peruvian cuisine, as is the popular Aji Amarillo pepper.
This fruity flavored and aromatic pepper is incorporated into many dishes, adding mild spice and a pleasant yellow color. This pepper can be mixed with oil and used as a flavorful condiment or dipping sauce as well.
A staple menu item of Peruvian cuisine, anticuchos can be credited to Peru's African descendants.
These kabob style dishes are traditionally prepared with cow's heart, but we also prepare them with chicken. For lighter fare, piqueos (small plates) offer a tasting of Peruvian flavors in addition to the vast array of traditional appetizers.
PERUVIAN TUMI
Tumi (Quechua for 'Knife', variants: 'Tome', 'Tume'), is a generic term encompassing the many kinds of sharp tools utilized in pre- and post-colonial eras of the Central Andes region, Tumis were employed for a diverse set of purposes such as kitchen knives, agricultural tools, warrior or hunting secondary weapons, sacrificial knives, barber implements, pendants, or medical tools. In addition, the tumi form, in metal, was used as a type of coin.[1] Pre-columbian Tumis were usually made of metal or stone.