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Cuzco Corn
Choclo, also referred to as Peruvian corn or Cuzco corn (after Cuzco, the capital city of the Inca empire), is a large-kernel variety of field corn from the Andes. It is consumed in parts of Central America and South America, especially in Ecuador, Peru, Bolivia and Colombia. Choclo may also refer to common corn in Argentina, Chile and Uruguay. Choclo can be eaten raw when the ears are young, or cooked when the ears are more mature. It has a milder flavor compared to other varieties of field corn, and is better suited for human consumption. When compared to sweet corn, the kernels are larger and chewier and have a starchy, hefty texture, rather than a sweet taste. The taste and appearance are somewhat similar to hominy. Choclo is used in the making of humitas in Bolivia, choclo arepas in Colombia and for pastel de choclo. Peruvian corn is often white in color. The word ''choclo'' derives from the Quechua word ''choccllo'' and has since taken on a broader context within the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Arepa
''Arepa'' () is a type of flatbread made of ground maize dough stuffed with a filling, eaten in northern parts of South America since pre-Columbian times, and notable primarily in the cuisine of Colombia and Venezuela, but also present in Bolivia, Ecuador, and Central America. Arepa is commonly eaten in those countries and can be served with accompaniments, such as cheese, '' cuajada'' (fresh cheese), various types of meat, avocado, or (deviled ham spread). It can also be split to make sandwiches. Sizes, maize types, and added ingredients vary based on preparation. It is similar to the Mexican '' gordita,'' the Salvadoran '' pupusa'', the Ecuadorian , and the Panamanian or . Origins The is a pre-Columbian dish from the area that is now Colombia, Panama and Venezuela. Instruments used to make flour for the , and the clay slabs on which they were cooked, were often found at archaeological sites in the area. Although it has not been specified in which country an ' was cooked ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Elote
Corn on the cob is a culinary term for a cooked :wikt:ear#earofcorn, ear of sweet corn (maize) eaten directly off the corncob, cob. The ear is picked while the endosperm is in the "milk stage" so that the caryopsis, kernels are still tender. Ears of corn are steamed, boiled, or grilled usually without their green husks, or roasted with them. The husk leaves are removed before serving. Corn on the cob is normally eaten while still warm, and is often seasoned with salt and butter. Some diners use specialized skewers, thrust into the ends of the cob, to hold the ear while eating without touching the hot and sticky kernels. After being picked, the corn's sugar converts into starch: it takes only one day for it to lose up to 25% of its sweetness, so it is ideally cooked on the same day as it is harvested. Preparation The most common methods for cooking corn on the cob are frying, boiling, roasting, grilling, and baking. Corn on the cob can be grilled directly in its husk, or it ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chicha Morada
Chicha morada (literally, Purple Chicha) is a beverage originated in the Andean regions of Perú but is currently consumed at a national level. The base ingredient of the drink is corn ''culli'' or ''ckolli'', which is a Peruvian variety of corn known commonly as purple corn which is abundantly grown and harvested along the Andes Mountains. Its history and consumption was already widespread in pre-Columbian times, prior to the establishment of the Inca Empire. The current preparation can be traced through different works of the nineteenth century as those of Juan de Arona, and Carlos Prince. The oldest references to its preparation as we know it today come from the writings produced in the mid-1870s by the French Camille Pradier-Fodéré. Preparation Nowadays, chicha morada is consumed in three ways: A traditional homemade preparation, a pre-manufactured product or a manufactured product. * Traditional preparation consists of boiling the purple corn in water along with pin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Peruvian Cuisine
Peruvian cuisine reflects local practices and ingredients including influences mainly from the indigenous population, including the Andean and Amazonian cuisine, and cuisines brought by immigrants from Europe (Spanish cuisine and Italian cuisine), Asia (Chinese cuisine and Japanese cuisine), and Africa ( Maghrebi cuisine and West African cuisine). Without the familiar ingredients from their home countries, immigrants modified their traditional cuisines by using ingredients available in Peru. The four traditional staples of Peruvian cuisine are corn, potatoes and other tubers, Amaranthaceae (quinoa, kañiwa and kiwicha), and legumes (beans and lupins). Staples brought by the Spanish include rice, wheat and meats (beef, pork and chicken). Many traditional foods—such as quinoa, kiwicha, 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 Gastón Acuri ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Corn Nuts
Corn nuts, also known as toasted corn, are a snack food made of roasted or deep-fried corn kernels. It is referred to as ''cancha'' in Peru, ''chulpi'' in Ecuador, and cornick in the Philippines. Preparation Corn nuts are prepared by soaking whole corn kernels in water for three days, then deep-frying them in oil until they are hard and brittle. The kernels are soaked because they shrink during the harvesting and cleaning process, and rehydration returns them to their original size. History Originated in Peru and are called cancha, where they have been prepared for over 1,000 years and still are to this day. You can find them in Ecuador and Brazil as well. Varieties and brands CornNuts Holloway later renamed his product CornNuts. After Holloway and his sons Maurice and Rich learned of a breed of corn grown in Cusco, Peru (often referred to as Cuzco corn) that grew large kernels (some said to have been bigger than a quarter), the company researched developing a hyb ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ceviche
Ceviche, cebiche, sebiche, or seviche () is a cold dish consisting of fish or shellfish marinated in citrus and seasonings. Different versions of ceviche are part of the culinary cultures of various Latin American countries along the Pacific Ocean where each one is native, including Chile, Colombia, Costa Rica, Ecuador, El Salvador, Guatemala, Honduras, Mexico, Puerto Rico, Nicaragua, Panama, and Peru. Ceviche is considered the national dish of Peru and is recognized by UNESCO as an expression of Peruvian traditional cuisine and an Intangible Cultural Heritage of Humanity. The fish or shellfish in ceviche is not served raw like sashimi; the citric acid from the citrus marinade causes the proteins in the seafood to become denatured, resulting in the dish appearing to be "cooked" without the application of heat. The fish is typically cured in lemon or sour lime juice, although sour orange was historically used. The dressing also includes some local variety of chili pepper or ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Quechua Languages
Quechua (, ), also called (, 'people's language') in Southern Quechua, is an indigenous language family that originated in central Peru and thereafter spread to other countries of the Andes. Derived from a common ancestral " Proto-Quechua" language, it is today the most widely spoken pre-Columbian language family of the Americas, with the number of speakers estimated at 8–10 million speakers in 2004,Adelaar 2004, pp. 167–168, 255. and just under 7 million from the most recent census data available up to 2011. Approximately 13.9% (3.7 million) of Peruvians speak a Quechua language. Although Quechua began expanding many centuries before the Incas, that previous expansion also meant that it was the primary language family within the Inca Empire. The Spanish also tolerated its use until the Peruvian struggle for independence in the 1780s. As a result, various Quechua languages are still widely spoken today, being co-official in many regions and the most spoken language in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pastel De Choclo
Pastel de choclo ("corn pie" or "corn cake") is a South American dish made from sweetcorn or choclo. It is similar to the pastel de elote found in Mexican cuisine and to the English corn pudding. The filling usually contains ground beef, chicken, raisins, black olives, onions, or slices of hard boiled egg. It is traditional in the gastronomies of Argentina, Bolivia, Chile, Colombia, Ecuador, Paraguay, Peru, Uruguay. Preparation Pastel de choclo is prepared with sweetcorn ground into a paste. It is then seasoned with ground basil that is blended into the corn. The mixture is pre-cooked with milk and a little lard and used as a topping for the filling. The filling, known as "''pino''", contains minced beef cooked with onions, paprika, other spices, and sometimes chicken, is also used as a filling for traditional Chilean empanadas. The ''pino'' is laid in the bottom of the ''paila'' with slices of hard boiled egg, olives and raisins. In popular culture The Argentinian poet Flore ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Colombia
Colombia, officially the Republic of Colombia, is a country primarily located in South America with Insular region of Colombia, insular regions in North America. The Colombian mainland is bordered by the Caribbean Sea to the north, Venezuela to the east and northeast, Brazil to the southeast, Peru and Ecuador to the south and southwest, the Pacific Ocean to the west, and Panama to the northwest. Colombia is divided into 32 Departments of Colombia, departments. The Capital District of Bogotá is also the List of cities in Colombia by population, country's largest city hosting the main financial and cultural hub. Other major urban areas include Medellín, Cali, Barranquilla, Cartagena, Colombia, Cartagena, Santa Marta, Cúcuta, Ibagué, Villavicencio and Bucaramanga. It covers an area of 1,141,748 square kilometers (440,831 sq mi) and has a population of around 52 million. Its rich cultural heritage—including language, religion, cuisine, and art—reflects its history as a co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bolivia
Bolivia, officially the Plurinational State of Bolivia, is a landlocked country located in central South America. The country features diverse geography, including vast Amazonian plains, tropical lowlands, mountains, the Gran Chaco Province, warm valleys, high-altitude Andean plateaus, and snow-capped peaks, encompassing a wide range of climates and biomes across its regions and cities. It includes part of the Pantanal, the largest tropical wetland in the world, along its eastern border. It is bordered by Brazil to the Bolivia-Brazil border, north and east, Paraguay to the southeast, Argentina to the Argentina-Bolivia border, south, Chile to the Bolivia–Chile border, southwest, and Peru to the west. The seat of government is La Paz, which contains the executive, legislative, and electoral branches of government, while the constitutional capital is Sucre, the seat of the judiciary. The largest city and principal industrial center is Santa Cruz de la Sierra, located on the Geog ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
