In 2002, Embarcadero 41 opened its first outpost in the ceviche capital of the world, Peru. Twelve years and 12 restaurants later, the Peruvian fusion eatery has embarked on a transatlantic journey ...

In case you didn’t know, June 28 is National Ceviche Day in Peru, first designated by the nation’s government in 2008 to commemorate its national dish. Here in Westchester, we turned to Elina Rosado, ...

“PERUVIAN PRIDE, it all started with our cuisine,” said Mitsuharu Tsumura, a young Peruvian chef of Japanese origins, seated in the office above his Lima restaurant Maido. Mr. Tsumura had just ...

-Start by putting sweet potatoes in a pot of boiling water. In a separate pot of boiling water, add Peruvian large kernel corn. When they’re done, set aside to cool. Peel the potato and cut it into ...

It’s not the ceviche we’re most accustomed to seeing around these parts. Most of the ceviche in San Diego draws its influence from a Mexican variation: citrus-cured seafood served with a tostada or ...

At this point in the summer, all I want is a fan blowing cool air in my face at all times and for every meal to involve chilled seafood. I’ll take fresh-shucked oysters or seafood towers overflowing ...

Peruvian food is the international gastronomy scene’s best-kept secret. Thanks to a century of Chinese and Japanese influence mixed with a wealth of natural resources, the country produces some of the ...

Add Yahoo as a preferred source to see more of our stories on Google. SAVANNAH, Ga. (WSAV) — The South American Pacific coast is home to different fauna and rich Incan history. Here, a pre-Hispanic ...

When Alejandra Quiroz tasted her brother’s delicious cooking while he was working as a chef in a Peruvian restaurant in Miami, she got a taste of all he learned in the 5-plus years he spent training ...

Peru is a South American country with one of the most exciting cuisines in the world. It's a place where people drink tiger's milk and put corn in their ceviche. And fortunately for Phoenicians, we ...

As it turns out, the whole roasted guinea pig was not the most memorable dish from a recent trip to Peru and Ecuador. And it wasn’t the tree tomatoes or polka-dotted potatoes either. Of all the new ...