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| | While always honouring tradition, Novoandina chefs have broadened Peruvian menus by placing these reinvigorated standards alongside more offbeat inventions, such as shrimp fishcakes and alpaca stroganoff. Chef Acurios boldly experimental restaurant (named after a fermented Andean corn drink) has an eclectic menu that illustrates the incredible breadth and diversity of Peruvian cuisine. Highlights include cerviche Perus famous raw fish dish marinated in lemon,Michael Kors Outlet, salt, chilli and onions available in dozens of different renderings, and cuy, a shock for anyone who has ever had a pet guinea pig, but a rich treat to Andean natives who have been eating it since pre-Inca times. Acurio puts a clever twist on cuy by serving it "Beijing-style" with purple corn pancakes, red peppers and pickled daikon. The equally ambitious helmed by Swiss-born chef, Michel Hediger juxtaposes traditional alpaca steaks cooked on hot stones with interesting experiments in Peruvian-Italian fusion food, most notably gnocchi made with quinoa,Michael Kors Handbags, a rice-like grain grown in the Andes that was once the sacred food of the Incas. Acurio tries similar tricks in another of his restaurants, the encased in Arequipas emblematic Santa Catalina monastery,Michael Kors, where local prawns are made into lasagna. |
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