STORY by Jianela Rodríguez

Luciana Valqui

2021-07-14 21:55:41 UTC

^PARACAS^{Hello everyone, my name is Luciana Valqui and I'm going to talk about Paracas.

Paracas is a city o the west coast of Peru. There you find many beautiful beaches.

I love that place because you find a lot of cute animals and they also sell delicious food

You can also visit the Ballestas Islands where you find pelicans and sea lions.}

^{Paracas is a very beautiful tourist destination in Peru.
I love visiting Parcas with my family, it is a beutiful place. If you have time they should visit this place.}

ICA - LAS DUNAS

jianelarc — 2021-07-14 21:57:02 UTC

Hello, my name is Jianela and I'm going to talk about ICA.

Mateo Plasencia

2021-07-14 21:57:13 UTC

CEBICHE
Good afternoon clasmates and teacher. My name is Mateo and the topic that i chose is ceviche.

It is believed that more than 2000 years ago on the Peruvian coast, the Mochica culture prepared a dish based on fresh fish, which was cooked with the juice of a local fruit, called tumbo; Later, in the time of the Incas, the fish was macerated with chicha, and it was until the arrival of the spanishs when lemons were added and thus it became ceviche.

This dish has won a lot of prices and is known all over the world. It is delicious, do not forget to prepare it on any date

Juan Carlos

2021-07-14 21:57:30 UTC

CEBICHE
Good afternoon clasmates and teacher. My name is Juan and the topic that i chose is ceviche.

It is believed that more than 2000 years ago on the Peruvian coast, the Mochica culture prepared a dish based on fresh fish, which was cooked with the juice of a local fruit, called tumbo; Later, in the time of the Incas, the fish was macerated with chicha, and it was until the arrival of the spanishs when lemons were added and thus it became ceviche.

This dish has won a lot of prices and is known all over the world. It is delicious, do not forget to prepare it on any date

Gerardo Sedano

2021-07-14 22:00:25 UTC

CEBICHE
Good morning, my name is Gerardo and I'm going to talk about cebiche.

Cebiche is the star dish of Peruvian gastronomy. It is a dish with fresh fish, lemon juice, chopped onion, chili pepper and salt.

This dish has received many awards in the world because it is delicious.

According to some historical sources in Peru, the ceviche would have originated among the Moche, a coastal civilization that began to flourish between the 1st and 2nd centuries in what is now northern Peru.

I love eating ceviche with my family, it is one of the best dishes in my country.

Brenda Rodriguez

jianelarc — 2021-07-17 17:18:05 UTC

CAUSA LIMEÑA
Hello teacher and friends. I'm Brenda Rodriguez and my topic is causa limeña.
Is a typical dish of Peruvian gastronomy that has a pre-Columbian origin since in ancient Peru. This dish is made based on yellow potatoes, lemon, chili, lettuce, corn, fresh cheese, boiled egg, avocado and black olives. The history of this dish begins in the War with Chile, when some women decided to prepare some dishes and the potatoes was cheap.

This dish is very delicious and recognized worldwide. I love eating it with my family on the weekends. So don't forget to eat it on July 28

Free

jianelarc — 2021-07-17 18:37:17 UTC

MACCHU PICCHU

2021-07-21 21:40:25 UTC

Anticuchos
Good afternoon my name is Ana Lucia and I`m going to talk about Anticuchos.

The Peruvian anticuchos are a very delicious food that is usually eaten in October, It is a food from the coast and its ingredients are cow heart and some other condiments, it can be accompanied with a salad, potatoes, corn, mayonnaise and chili pepper,this dish is eaten together with nougat, picarones and purple porridge and is also eaten on the day of the Creole song. It is so rich that it is in the gastronomy and they are rich in proteins but they should be eaten from time to time, That is why this October 31 we have to enjoy this wonderful Creole dish.thank you very much for your attention.

Holii

lucianajosefina21 — 2021-07-21 21:50:47 UTC

Gael Torres

2021-07-21 21:50:58 UTC

Picarones
Good morning. My name is gael and I'm going to tol abaut the picarones. The story goes that the Picarón had its origin in pre-Hispanic times, when the indigenous people pripaird a similar recipe based on sweet poteitos and squash, inputs that were part of the diet of the Incas.On the oqueichion of the celebreichions for Picarón Day, this Friday, October 26, a pastry festival will begin in the district of Surquillo, where families will be eibol to enjoy 25 varieties of picarones meid from purple corn, pisco sour, and natif poteitos. , mashua, quinoa and even yellow poteito.