by Kirthika Piratla
Peru is located in western South America. The capital of this country is Lima. Arequipa is another important city, having temperatures that are warmer in the winter than the summer, and consisting of three volcanoes.
In the flag, there are three vertical stripes of red, white, and red again.
The colors are said to symbolize the Incas and their lasting impact on the country. Also, red and white are the colors chosen by Jose de San Martin, The Liberator. The coat of arms features a llama and chichona tree, important symbols of Peru, and a centered cornucopia representing prosperity.
The president of Peru is Ollanta Humala.
In general, the climate on the coast of Peru is subtropical with very little rainfall. This means that the day is usually slightly breezy, with a lot of sunshine. Major activities in this country are trekking, whitewater rafting, and surfing.
Cuzco successfully hits number one on the charts.
Cuzco is a land of Inca ruins, and was the biggest city and capital of the Inca Empire and then taken by the Spanish conquerors. It attracts most of the tourists that go to Peru with its ancient beauty.
The icy Humboldt Current that flows through the Pacific Ocean just off Peru’s coast supports one of the world’s most bountiful sources of seafood. If Peru had an official national dish, it would probably be this preparation of raw fish marinated in citrus juice. The acid in the fruit “cooks” the fish, giving it a delicate flavor and slightly chewy consistency. The dish is usually spiced with red onion and aji pepper, and served (typically at lunch) with sweet potato or choclo, a white Andean corn with dime-size kernels. Bold gastronomes can drink the leftover citrus marinade, which is known as leche de tigre, tiger’s milk.
There’s no way to sugarcoat it. This staple meat raised in many households of the Andes goes by a different name in the United States: guinea pig. (One indication of how important the dish is to the rural Peruvian diet: In a cathedral in Cusco hangs a replica of Da Vinci’s Last Supper, in which Christ and the 12 disciples are seated around a platter of cuy.) The meat, which is quite bony, is usually baked or barbecued on a spit and served whole—often with the head on. It has a pleasant, gamy taste like that of rabbit or wild fowl.
A visitor to any market in Peru is certain to find two things—hundreds of varieties of potatoes, which may have originated here (Peru’s longtime rival Chile also claims tuber originality), and piles of avocados large enough to toboggan down. A traditional causa layers these two ingredients into a sort of casserole, which is sliced and served cold. Other layers might contain tuna, meat, or hard-boiled egg.
Information credit to www.NationalGeographic.com. Thanks!