Pisco, the national drink of Peru, took part in the Guinness Book of Records on Sunday 28 of April for the largest pisco tasting in the world. 899 participants tasted three types of the famous pisco in one single sip: Quebrante, Torontel and Italia.

Pisco is a brand, made by distilling fermented grape juice into a high-proof spirit. The event was named “Biggest pisco tasting in the world” and was held in the San Luis Gonzaga educational institution, in the small town of Ica, located on the Peruvian coast, south of Lima. (more…)

14 Inkas, a vodka brand from Peru, won a gold medal in London during the international competition of The Vodka Masters 2018 for the best micro-distillery.

The winning vodka 14 Inkas is made with native potatoes from Peru and is the first one in the world made with potatoes. The British magazine The Spirit Business promotes the international competition of The Vodka Masters 2018. Furthermore, the business also received a gold medal at the Wines and Spirits World Contest in New York, USA. (more…)

The Carnival of Tupaykanakuy took place on Saturday, March 16. Tupaykanakuy is a meeting of families: in total, about 400 000, from Apurimac, Ayacucho, Arequipa, Cusco, Iquitos, Ucayali and Huancavelica participate in the event.

The party of carnivals is still very lively in the towns of different provinces of Peru. This Tupaykanakuy event took place in the San Jeronimo district, located in the Apurimac region. (more…)

Pisco, the famous Peruvian drink, is more than only a drink. Every Peruvian feels Pisco is a culture, lifestyle and history. Soon Pisco will also win the heart of Belgium.

To make the famous Pisco even more popular, Peru’s Foreign Trade and Tourism Ministry and the Trade Office based in Belgium, have launched the first “Pisco College” in Brussels, Belgium. The main goal of those colleges is boosting the internationalisation of the Inca country’s drink. (more…)

Peru is in the process of applying their famous dish ceviche to be a part of the UNESCO world cultural status, the Representative List of the Intangible Cultural Heritage. This list composes of cultural cuisine from all over the world. Cuisine must represent the culture and have rich significance to the nation that it originates. After years of attempts, Peru’s best shot may be now.

Ceviche is a seafood dish that some experts argue originated in Moche, along the coastline of northern Peru. Ceviche has existed since the time of the Incas. (more…)

Second to Mexico, Peru is the largest exporter of avocados in the world. And the avocado industry in Peru is about to rise to a new level. With Peru planning to increase its harvesting grounds from 31,000 hectares to 33,000, they will continue to establish themselves in the global market.

Avocados will make their way to Asian markets such as Philippines, Korea, Malaysia and Thailand. In addition to these Asian markets, Peruvian avocados will also make a statement in Latin American countries such as Colombia. (more…)

A very popular website in the U.S, Eater.com, designed an interactive map of Washington D.C. “Where to eat Peruvian food around Washington D.C. This map encourages the readers to explore the delicious cuisine of Peru.

The website Eater.com has more than 11 million visitors each month and has a team of critics, editors and videographers who are specialized in gastronomy in the U.S.

This portal highlights the Peruvian gastronomy by compiling a special list of 10 Peruvian restaurants in D.C. (more…)

There comes from Chiclayo, Peru a whale of a tale. Or perhaps, a ‘fish’ of a tale. Or a whale of a tortilla? Yesterday, in honor of their 321st anniversary, eighty chefs and fish processors from Chiclayo cooked up a tortilla of ‘raya’ fish that was approximately 120 meters long. Now that is a whale of a tortilla.

The massive tortilla was stuffed with 370 kilos of raya fish, 3,500 eggs, 2 kilos of peppers, 80 kilos of green onions, 120 kilos of red onions, and 4,500 limes. The 80 chefs who created it are the finest from the San Jose district of Chiclayo (more…)

A Peruvian chef, María José Jordán, took home first place in the S. Pellegrino Young Chef 2015 Competition of Latin America and the Caribbean on March 4th. The 24-year old is also known as Majo, a mash-up of María José. She participated in the competition along with fellow Peruvian Aaron Chlimper and a few other select chefs from Latin American and the Caribbean.

By winning the regional competition, Jordán secured a place in the world-wide S. Pellegrino Young Chef 2015 Competition. She beat out eight other chefs from Mexico, Brazil, and Puerto Rico. (more…)

On Wednesday Ollanta Humula, Peru’s President, officially opened the Gastronomic Festival “Los Sabores y Colores del Perú” (Peru’s Flavors and Colors) in Beijing. Traditional Peruvian dishes and desserts were served.

At the event, Humula said: “The gastronomy is another of Peru’s strengths. Food unifies us. It is one of mankind’s most ancient elements for socializing. Peru provides the best of his cuisine to share with the whole world.”

The trip was also organized to strengthening bonds between Peru and China. (more…)

National Geographic recently published an article of the 10 best specialties of Peruvian cuisine, which is known to be one of the worlds finest.

Included are meals which mainly consist of meat, for example cuy – baked or barbecued Andean guinea pig, which is served with head and legs – or anticuchos; grilled meat, mostly beef heart, served in restaurants or as street food. Many restaurants offer alpaca and the pollo a la brasa, meaning roasted chicken marinated with a smoky and salty dressing, which is often served with French fries. (more…)