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As one of Peru\u2019s most famous contributions to the culinary world, ceviche has been declared part of its\u00a0“national heritage.”\u00a0While 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\nAs one of Peru\u2019s most famous contributions to the culinary world, ceviche has been declared part of its\u00a0“national heritage.”\u00a0While ceviche has sparked heated debates on everything from its origins to what ingredients are\/aren\u2019t acceptable, the dish has certainly conquered the world\u2019s taste buds. But the rest of Peruvian cuisine is also holding it down. For the last decade or so, the country has been raising its gastronomic profile, so it\u2019s not surprising that the World Travel Awards<\/span><\/a> named the country South America\u2019s Leading Culinary Destination for 2016. It\u2019s an award Peru has won five years in a row. Last year, Minister of Foreign Trade and Tourism Magali Silva<\/span><\/a> credited the country\u2019s investment in its cuisine as the reason for food\u2019s increased renown. As a matter of fact, restaurants Central, Maido, and Astrid y Gast\u00f3n all made the cut on The Diners Club International\u2019s 50 Best Restaurant List.
\nIn a 2013 Cond\u00e9 Nast Traveler article<\/span><\/a>, writer Kevin West explained that visiting Peru opened his eyes to how rich the country\u2019s gastronomy is, and though he\u2019s definitely on the noob side, he\u2019s not the only one stumped by the country\u2019s cuisine. Diego Salazar, a food critic based in Lima, admitted that he also realized how little he knew. “Over a lunch of home-style criollo cooking a few days later, Salazar confessed that even he, a food critic who grew up in Lima, finds it \u2018an exercise in humiliation\u2019 to eat in some of the Peruvian capital\u2019s ambitious restaurants, like Malabar, Pedro Miguel Schiaffino\u2019s ode to…..
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\nTo read full article: http:\/\/remezcla.com\/food\/peru-wins-south-americas-top-culinary-destination-award-for-the-fifth-year-in-a-row\/<\/a><\/strong><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"