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In the bygone days of Lima, where housewives upheld ancient traditions in the preparation of meals, it was common to taste the famed Peruvian Sancochado, a dish that consists of various meats, boiled corn on the cob, different types of potatoes, yucca and yams, seasoned with seasonal fruits and the perennial hot pepper. Its origin comes from the fusion of Spanish and Incan techniques in food preparation. According to the Iberian chroniclers, there existed a Pre-Colombian dish called T?impú, which...
el 2009.12.16