....Can you reccomend some dishes that I should start with?
Also hoping that you could attribute the sauce/ paste to some dishes/uses
- Aji de Gallina
> Salsa de Haucatay (Black Mint)
I recently saw the Bourdain episode in Lima where he goes to a cevicheria. It seems like there are classes of ceviches (Black clam looked awesome) any info?
Can you break down a classic ceviche into required elements - such as giant corn , pepper, lime juice, slice of sweet potato?
Can you give me examples of the eytmology of certain dishes -- would tallarin be chiefly an italian influence?