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An advert for Inca Kola, the yellow fizzy soft drink from Peru. Apparently Peru is only one of two countries in the World where Coca Cola isn't the number one drink. In Peru it is Inca Kola, in Scotland it is Irn Bro which actually has a very similar taste.
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Avocado
Peruvian cuisine in San Pedro de Atacama, Chile (Inca's Restaurant)
Antofagasta region, Chile 10.02.2024
www.google.de/maps/place/Inca's+Restaurant/@-22.9117123,-...
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san francisco, california
Artful Addy
Today when I thought all hope was lost, for finding a stranger for my 100 more strangers project I just so happened to walk into the perfect opportunity. To be honest, I was nervous and feeling rather shy to approach the girl painting a mural on side of Crandall's Peruvian Cuisine. I spoke quietly at first, asking her if she had designed the beautiful piece on the wall. She informed me that she had, and told me that it is was drawn up as a variation on a Tumi. The Tumi is a ceremonial ax in Peruvian culture, often times used for sacrificing llama's. While a slightly disturbing background, her rendition brings a smile to my face.
I felt a deep enough connection to keep questioning/talking further with Addy about just about everything under the sun. While her art shows that she is very skilled and I thought she was a hired artist, it turns out she is just a dishwasher. Not much for face to face people interaction on the job, she stays in back and stays most happiest that way. For a Sunday, it was very much a slow day at Crandall's so she was granted permission to be outside to work on the mural; which will serve as the sign to greet people and draw them in. While it seems like a time consuming process, Addy has put in just over a weeks worth of hours from start to finish. Once the main piece is done, she will transition her paints to the window where she will work a little more magic.
Addy grew up in Milwaukee with a love of art, and when her parents gave her an ultimatum of "college or bust" she decided to move to Madison to live with her boyfriend. While here she has had a number of jobs, it seems dishwasher has been the best one. In August Addy will be moving back to Milwaukee to start her way towards to a degree in art. When I asked which was her favorite type of art, she expressed all art was good art. Ideally she would love to be a tattoo artist, working with ink.
Crandall's sevies a variety of expensive dishes, freshly cooked to order; but as a dishwater Addy sadly see's that sometimes the taste is very much an acquired one for Peruvian cuisine. When I asked her of her favorite food, she informed me that she is a vegetarian who wishes she could go vegan. The only reason it's not possible for her to make the transition, "cheese is just too good" and "beer." Valid points that I never thought about, as I am a omnivore because "if it's food, it's good."
Before we parted ways I explained the concept of the 100 strangers and how she would be a perfect fit. Giving her my card, I remembered that I could share with her my show at the Yellow Rose. Maybe she and I will cross paths again before she moves back to Milwaukee, but if not I will always remember her as the artist who did the awesome Tumi mural.
095/100
In Peru the guinea pig, or "cuy" is a culinary delicacy, enjoyed by Peruvians who consume an estimated 65 million of the rodents each year. The dining experience normally requires two hands to pick, sinewy meat from a bony carcass.
Rocoto Relleno Arequipeño con pastel de papa
Una joya de la gastronomía del sur peruano. El rocoto, cuidadosamente vaciado y rellenado con carne, especias y pasas, es horneado hasta alcanzar una textura perfecta, coronado con una generosa capa de queso gratinado. A su lado, el inseparable pastel de papa complementa la experiencia con sus capas suaves y doradas. Fotografía tomada en Arequipa, Perú, capturando no solo un plato típico, sino un momento de orgullo culinario y tradición.
📍 Arequipa, Perú
Marcos Granda
Rocoto relleno: el alma picante de Arequipa en un solo bocado
📍 Arequipa, Perú | Fotografía gastronómica
No hay plato más emblemático, más valiente, más lleno de identidad que este. Un rocoto rojo vibrante, ahuecado con cuidado, relleno de carne sazonada y coronado con queso fundido que se desborda como lava blanca sobre el volcán del sabor.
A su lado, el infaltable pastel de papa: capas suaves de papa amarilla, leche, queso y un toque de horno que une el todo en una sinfonía andina.
Este no es solo un plato. Es un manifiesto de sabor.
Es Arequipa servida en porcelana.
Fotografía tomada en mesa local, con luz natural. Porque lo auténtico no necesita filtro.
Chuño is a freeze-dried potato traditionally made by Quechua and Aymara communities of Peru and Bolivia. The production of Chuño dates back to pre-Inca times. After the harvest mostly small potatoes are selected and spread on flat ground. They are left in the open and freeze at night with the low temperatures of the Andes. At day they are exposed to the sun, trampled on by foot to extract the last remaining water in them and remove the skin. (www.limaeasy.com)
The scissors dance is a ritual expression of Andean culture with magical and religious characteristics, traditionally practiced in the south of the central Andes of Peru. It is very likely that originated in Ayacucho , after 1565, as one part of the cultural resistance Taki Onqoy, where followers did not accept new beliefs , customs and way of life driven by the Spaniards, who labeled them sorcerers, witches and children of the devil. (qorisisicha.com/)
A Pisco Sour is a cocktail typical of western South American cuisine. The drink's name is a combination of the Quechua word pisco (bird) and the term sour (in reference to the mixed drink family of the same name). The Peruvian Pisco Sour requires the use of Peruvian Pisco as the base liquor and the addition of lime (or lemon) juice, syrup, ice, egg white, and Angostura bitters. The Chilean version is similar, but uses Chilean Pisco, sugar instead of syrup, and excludes the bitters. Other variants of the cocktail include those created with fruits like pineapple or plants such as coca leaves.
Peruvian hot pepper, aji is the common name primarily in South America and areas of the Caribbean for chili peppers. www.chilipeppermadness.com
A bottle of Kikko brand soy sauce, a product of Peru since 1957 where it is known as siyau (or sillao) - for sale at the Alhambra Market in Alhambra, California.
Parts of Peruvian Cuisine are heavily influenced by both Chinese Cuisine and Japanese Cuisine. Soy sauce and other Asian ingredients are essential in Peruvian-Chinese Chifa cooking as well as Peruvian-Japanese Nikkei cuisine and some sauces are produced locally.
"Siyau" is also the Cantonese name for soy sauce (豉油), the Peruvian-Spanish equivalent "sillau" is pronounced the same way, the double l's prounced as "y".
[ cphotoj.com ]
Peruvian rotisserie chicken cooked over a wood fire with green chile sauce (aji verde), black beans, rice & corn at Pollo A La Brasa on Western Ave in Koreatown, Los Angeles, California.
[ cphotoj.com ]
Un exquisito pan con Chicharron Peruano hecho en casa!
Para ver Recetas Peruanas visita: www.youtube.com/pdrdas72 o www.facebook.com/peruviancuisine
Lima, Perú by Zaigowitch 2013
Contatar o fotógrafo para eventos: www.zaigo.com.br
zaigowitch@hotmail.com regarding publication requests or copies in high quality for selling without watermark.
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Causa Trio:
Trio of Peruvian Potato Salad. Spicy Blue Fin Tuna (with Rocoto Aioli) Scallops (with Menatiko Sauce), Blue Crab (with Mayo, Huancaina Sauce) by Mo Chica Chef Ricardo Zarate. Hatchi (guest chef) night at Bread Bar in Century City. 1/28/10
Pollo A La Brasa Peruvian restaurant on Western Ave in Koreatown LA, surrounded by stacks of wood used to cook their rotisserie chicken and anticuchos.
This is the original building in Koreatown, the first location is actually in Gardena on Vermont.
[ cphotoj.com ]
Fundraiser for the Austin School of film Cine Joven program. Held at the home of Rosa Santis and accompanied by Pisco Sours and homemade Peruvian cuisine to die for.
Also frequently sold by street vendors are tamales: boiled corn with meat or cheese and wrapped in a banana leaf. They are similar to humitas, which consist of corn mixed with spices, sugar, onions, filled with pork and olives and finally wrapped in the leaves of corn husks. Tamales are a common breakfast food, often served with lima and/or "Salsa Criolla."
The maracuya sour is a delicious variation of the famous pisco sour cocktail. It's made with passion fruit juice instead of lime juice.
Spaghetti noodles tossed in creamy basil & spinach pesto sauce and parmesan cheese with your choice of chicken or steak (churrasco).
Peruvian Saltado con Pollo / Saltado de Pollo / Pollo Saltado (chicken & french fries stirfry), a Chifa style (Chinese influenced) dish at Natalie Peruvian restaurant on Hollywood Blvd in Hollywood California.
[ cphotoj.com ]
On the Salkantay trek we get to enjoy a traditional meal of potatoes and cuy (guinea pig). This is a customary dish in Peru and is very delicious!
Mira la receta en www.youtube.com/pdrdas72
Sigue a Peruvian Cuisine en:
Lima, Perú by Zaigowitch 2013
Contatar o fotógrafo para eventos: www.zaigo.com.br
zaigowitch@hotmail.com regarding publication requests or copies in high quality for selling without watermark.
Press "L" for black background