{"id":14633,"date":"2017-03-15T10:58:08","date_gmt":"2017-03-15T09:58:08","guid":{"rendered":"https:\/\/igcat.org\/?p=14633"},"modified":"2021-01-05T16:52:43","modified_gmt":"2021-01-05T15:52:43","slug":"cuisine-of-perus-tacna-region-a-model-of-slow-food","status":"publish","type":"post","link":"https:\/\/igcat.org\/es\/cuisine-of-perus-tacna-region-a-model-of-slow-food\/","title":{"rendered":"Cuisine of Peru&#8217;s Tacna Region a Model of Slow Food"},"content":{"rendered":"<p dir=\"ltr\">Local produce, traditional methods, distinctive flavors, and dishes that can take days to prepare are key elements of the cuisine in southern Peru&#8217;s Tacna region, embodying the principles of the three-decade-old Slow Food Movement. The signature dish, a stew called picante a la tacne\u00f1a, which can require anywhere from six hours to five days to prepare, depending on the volume.<\/p>\n<p dir=\"ltr\">The stew combines chilies, tripe, cow&#8217;s foot, dried lamb or llama meat, and the Mariva potato, unique to Tacna. At \u00abpicanterias\u00bb or inside homes, the chilies are cooked over low heat until they become a sweet, hot, and intensely red concentrate that is then sauteed and mixed with the meats, which have been cooked separately for up to six hours.<\/p>\n<p dir=\"ltr\">Then come the potatoes, sliced and dropped into the stew to provide consistency, before the whole is heated to achieve the perfect combination of flavors. Picante a la tacne\u00f1a is served with crunchy marraqueta bread and a locally made dry red wine. Tacna chef and gastronomy consultant Miguel Vega told EFE that the dish \u00abbrings together all Tacne\u00f1os in its tradition.\u00bb<\/p>\n<p dir=\"ltr\"><a href=\"http:\/\/www.telesurtv.net\/english\/news\/Cuisine-of-Perus-Tacna-Region-a-Model-of-Slow-Food-20170322-0020.html\">Read original article at telesurtv.net<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Local produce, traditional methods, distinctive flavors, and dishes that can take days to prepare are key elements of the cuisine in southern Peru&#8217;s Tacna region, embodying the principles of the three-decade-old Slow Food Movement. The signature dish, a stew called picante a la tacne\u00f1a, which can require anywhere from six hours to five days to [&hellip;]<\/p>\n","protected":false},"author":31,"featured_media":14634,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[],"class_list":["post-14633","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-world-news"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Cuisine of Peru&#039;s Tacna Region a Model of Slow Food - IGCAT<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/igcat.org\/es\/cuisine-of-perus-tacna-region-a-model-of-slow-food\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cuisine of Peru&#039;s Tacna Region a Model of Slow Food - IGCAT\" \/>\n<meta property=\"og:description\" content=\"Local produce, traditional methods, distinctive flavors, and dishes that can take days to prepare are key elements of the cuisine in southern Peru&#8217;s Tacna region, embodying the principles of the three-decade-old Slow Food Movement. 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