Peruvians are sangucheros, so sanguchero that we can’t imagine bread with “soledad”(loneliness). In the mornings, on the street corners of almost every neighbourhood, especially the most popular ones, there is always a sanguchón cart that keeps us away from hunger and malnutrition. When the economy is tight, the sánguche is sweet potato or fried egg,… Read More »
In our blog we inform you about the three of the four most beautiful pleasures in life: wine, food and music. After all, these three areas make up high fidelity. This is how you can find information about Peruvian cuisine under the keyword Sánguche. In addition to software pressed on vinyl, the music section is also dedicated to the right hardware for the fullest listening pleasure. At this point, the subject of wine is once again focusing on individual wines and wineries from Weinhandlung Kreis. Of course you will find all the wines discussed also on our wine list, which is currently being put together with great care.
I start from my experience as a daring cyclist, who sees and discovers the city where I live with a mobile perspective; with freedom of street circulation and inaugurating new visual routes (the bicycle gives me wings). In this way I relate dissimilar spaces, generating urban signifiers that have been little explored. The photographic fruit… Read More »
The “very Peruvian” Salsa criolla is a conjunction of intensities. Only someone very daring, adventurous and mestizo – like the Peruvian – could come up with such a mixture of ingredients that are not exactly delicate: onion, chilli, lemon and salt. However, behind such daring there is wisdom and sybaritism, not only a play of… Read More »
Pork, a glorious animal from which everything is made use of. Pork, historical animal that, although brought by the Spaniards, became a mestizo in our cuisine. Pork, the delicious animal from which chicharrón is made. Our multicultural spirit has contributed to its glory: the Spanish conquistadors brought it from Europe. The indigenous people raised it,… Read More »
Pork, always pork. If a flood came and we had to save an animal, it would be the pig. We eat everything from it: its meat, its insides, its skin… even its feet. It is always delicious. One of its peaks is when it is turned into ham from the country. Gastronomic historians claim that… Read More »
More than “carretilla”, bread with olives and “salsa criolla” is more typical of a tavern, of those old, beautiful and traditional bars in Lima where people ate as much as they drank. That is why, when we think of “pan con aceituna y criolla”, we think of emblematic places like the “Bar Carbone”, in the… Read More »