Arroz Tapado

Arroz Tapado

Peruvian cuisine reflects local practices and ingredients—including influences from indigenous peoples and cuisines brought in with immigrants such as Spanish cuisine, Chinese cuisine, and Japanese cuisine. Without the familiar ingredients from their home countries, immigrants modified their traditional cuisines by using ingredients available in Peru. The three traditional staples of Peruvian cuisine are corn, potatoes, and chili peppers. Staples brought by the Spanish include rice, wheat and meats (beef, pork and chicken). Many traditional foods—such as quinoa, kaniwa, some varieties of chili peppers, and several roots and tubers have increased in popularity in recent decades, reflecting a revival of interest in native Peruvian foods and culinary techniques. Chef Gaston Acurio has become well known for raising awareness of local ingredients.

Read more about Arroz Tapado:  Crops, Cultivation of Ancient Plants, Regional Differences, Other Regional Dishes, Chifa, Sweet Dishes and Desserts, The 30 Basic Movements of Peruvian Cuisine

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Arroz Tapado - Beverages - Alcoholic Drinks
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