Pisco

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A Brief History of Peruvian Cuisine in Five Courses – Part Two

By Nico Vera | September 18, 2012

pisco-sour

In this five part series, Chef Nico Vera presents the rich culinary history of Peru through the lens of a five course meal. Follow along as he breaks down Peruvian flavors, transporting us to the land of Incas and beyond. Read Part One here. 

During the time of the Spanish Viceroyalty of Peru, Lima was known as “The City of The Kings,” and was a major port for trade between the Americas and Europe. It was this trade that introduced new produce to Peruvian soil such as onions, limes and grapes. At first, the grapes were grown to produce wine, but the wine from Peru was so well received that it was banned by the King of Spain lest it compete with wines from Spain. This forced the Viceroyalty of Peru to find another use for its vineyards in the Ica Valley, and in the late 1500‘s the wine was distilled to make Pisco. Read More

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