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 NOBLE
CAUSE
A popular temple to one of Peru's most exquisite dishes, Mi Causa restaurant is dedicated to exploiting to the maximum the textures and flavours of the Peruvian potato, discovering endless surprising possibilities and delighting in previously unknown colours and tastes....
 TRADITIONAL
FISH AND SEAFOOD RESTAURANTS
Six small restaurants that represent the best seafood cuisine in Lima. It is said in Lima that this restaurant has the best "parihuela" in the country. But that rumour has not gone to Ysabel Quispe Aquino's head. Ysabel is the owner and cook of this Chorrillos-based establishment and she remains...
 FIESTA
GOURMET RESTAURANT
Reflecting the glory of Chiclayo cuisine, more than two decades ago - in 1983 - the typical Restaurant "FIESTA" was opened in Chiclayo, on Avenida Salaverry, where it continues operating to this day under the command of Doña Bertha Cruz Solís and her husband Don Alberto Solís. The family....
 ACIENT
FLAVOUR
Some two thousand years ago, the inhabitants of the kingdom of Sipán were able to stock their tables with a wide range of products, thanks to great developments in agriculture, fishing and trade. The Moche culture (in Lambayeque) was, together with Mesopotamia and Egypt, one of the
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 NEW CUISINE IN ANCIENT VALLEY
Ancestral flavours and modern techniques combine to form an irresistible fiesta of colours and sensations in the Sacred Valley of the Incas. The creativity of Teddy Bouroncle, Corporate Chef of Casa Andina, shines in a very special way in the Casa Andina Sacred Valley Private...
 CUSCO FLAVOUR
Cusco is known as the cradle of the Incas, but it is also famous for the superb giant white corn that grows in the Sacred Valley, and which is exported in large quantities. The potatoes of Paruro, the wheat of Acomayo, the olluco of Espinra, the beans of Chumbivilcas and the quinua...
 PEOPLE DON'T EAT EUCALYPTUS
Land is synonym of power and it is not a coincidence that thousands of millions of people do not have access to it. Since we wake up, we use products that come from the land: the sheets of our beds, the fabric of our clothes, the cereals we have for breakfast, the tortilla
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 THE FIRST CANNED CHEESE
The product can be preserved for many years without losing its nutritional value, when it is canned and kept unopened. The Galician company Senga, member of Nuaria group, will be in charge of trading the first canned cheese in the world which, under the name of "Queco", will
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 SET MEAL
One of each three set meals does not have the appropriate dietary quality. The service was satisfactory, but there were also several failures to comply with the regulations. Although most of the times (six out of ten families) parents and children in Spain have lunch together in their
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 PERUVIAN GASTRONOMY IN THE UNITED STATES
The chef David Jason of the TV show "Abundante, Más Que un Programa de Cocina" (Abundant, More Than a Cooking Show), has been selected for representing Peruvian gastronomy at the International Association Conference of Culinary Professionals 2006 which will take....
 PERU SHONE IN MADRID
When Juan Manuel Bellver, editor of the gastronomic section of the important Spanish journal 'El Mundo' said "Lima can perfectly be considered as the gastronomic capital of South America", he aroused his colleagues' interest in visiting Peru.The same idea has been repeated during
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 COCA LEAF SOFT DRINK
The Nasa natives from the South of Colombia elaborated a coca leaf-based soft drink as part of a strategy for "improving the good name of this plant and demystify its use" and compete against the transnational drinks of "the Empire", reported one of its creators. The Nasa businessman Davis
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