PERUVIAN FOOD RECOGNIZED Chilean newspaper El Mercurio
Fascinated. This was the Chilean journalist Ruperto de Nola with Peruvian food. In his article for the newspaper El Mercurio Lima appointed as the undisputed capital of American cuisine and emphasizes especially the safety of the Peruvians about their food.
"Not only the food is sublime, varied, new and old at once (the best of both worlds!), But there is something more: it has expired, finally, the culinary cultural inferiority complex that we affect the Americans against the United States or Europe or China, "he says in the article Lima en la Cima publicado en el suplemento Domingo de dicho diario.
El periodista recorrió los restaurantes Hervé, el restorán Mayta, el Madeira, el Raphael, Punta Sal, El Señorío de Sulco y la anticuchería Panchita. Tampoco dudó en elogiar al vino Tacama y al pisco sour.
El periodista agregó que en el Perú no hay el temor a que el extranjero mire en menos lo que se come en la ciudad: "Están justamente convencidos de que cualquiera que desapruebe lo que Lima ofrece sobre manteles no hace sino demostrar una vergonzosa falta de cultura y de buen gusto".
It urged Chileans to mimic this feature of collective psychology. "Lima should be an example for us (Chile). This is not to imitate the dishes and the time, you have to imitate is the extraordinary spirit, confident."
COMMENT:
S i it is true there is more than 500 invetario Peruvian dishes, we can speak of thousands more, including the famous creations have breast those that pop up when there is nothing at home and our mother and invents that is worthy of a flag plate in order but recently we are feeling proud to be Peruvian and paradoxically we break through the stomach, so be it ................
SOURCE PROFESSIONALS
JOURNAL OF TOURISM VICTORIA JUAN CARLOS.
HIGHER EDUCATION TEACHING AND CONSULTANT IN ECOTOURISM
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