Inaugurate new premises of Peruvian Grilled Chicken in China

The grilled chicken was a birthday present a new store in China. This is the third poultry that brothers Edward and Marco Vargas inaugurated, Wednesday in the best tourist and commercial area of Shanghai. In just eight months, Vargas has opened three stores in the country.

At the initiative of the Pavilion of Peru in the Shanghai World Expo was held yesterday the Day Grilled Chicken in the second location of Vargas. The restaurant offered a special promotion quarter chicken, fries, salad, drink and a pisco sour at the price of 25 yuan (less than $ 4). The same combo but pisco sour normally costs 38 yuan.

"The third location will be the best. There is a large concentration of expatriates and offices around. Almost 80% of sales is "delivery", "Marco Vargas announced. The target of the poultry markets in China continues to be the community of foreign families living in this country, middle-aged Chinese executives and local youth.

Within the community of foreigners, Filipinos are the most enthusiastic."Ours is reminding others who have in their country. We have attended banquets of 120 Filipinos who only wanted grilled chicken, "says Marco.

When the chain's first birthday in November, recently was able to sell the franchise. Nevertheless, Vargas has already contacted a Peruvian who lives in Xiamen (Fujian province) and a German who lives in Peru Zhengzhou (Henan province), are interested in poultry markets in their cities.

Vargas seeking more partners in the country and in Asia to form the Rotisserie Chicken restaurant chain.

The increase in living standards in China and the existence of a large expatriate community ensures success. Everyone else does the irresistible taste of chicken

Garlic: invisible basic ingredient

One of the basic plants of Mediterranean cuisine Over time, some historical figures have been keen to use, while another ban the garlic.
Everyone talks about the three musketeers, but there is no doubt that the most popular characters from the trilogy Alexandre Dumas is the fourth, ie, D'Artagnan, name that many people remember with much more ease than those of Athos, Porthos and Aramis.

Well, with the basic plants of Mediterranean cuisine , the authentic symbols of civilization and the Roman presence, occurs almost the same, are the olive tree, whose fruit oil is obtained, the vine with grapes which produces the wine , and wheat, the grains should be the bread.

But there is a fourth floor, a real D'Artagnan, since it is the one that best points out of them all the garlic . The Mediterranean cuisine is based on garlic, to the chagrin of Anglo-Saxon noses and palates.

It is curious to see what Dumas himself says in his wonderful book "Mon Dictionnaire de Cuisine" which never saw publication. It would appear neutral but just saying that "in Provence, the air is permeated with a scent of garlic that makes it very healthy to breathe." Certainly it would be impossible to think of things like a bouillabaisse, or a brandade cod , without the smell of garlic.

Ateneo said that garlic eaters were not allowed in the temple of Cybele. Virgilio , however, said that garlic was very good for the harvesters because it increased his strength in times of extreme heat. Horacio was an enemy of garlic, it seems that because the same day he arrived in Rome suffered from indigestion after eating sheep's head heavily flavored with garlic.

Later in history, the King of Castile Alfonso X , called "El Sabio", stated that the gentlemen who had eaten garlic or onion may not appear in court within a month ... Poor garlic.

INVISIBLE INGREDIENT
Garlic is the joy of many dishes and can be-and is-the ruin of others. Garlic, if involved in the recipe, it should be noted, but should not be: should not reach the plate. A range chicken sliced and fried in a garlic-flavored oil, which have been removed to make gold, it's a very rich, if the garlic dish scorched sheets appear next to the bird, is crap. Garlic should not be seen or in the soup of garlic though, of course, is the soul of the dish, but we all know that the soul is not seen.

In Spain there are many dishes surnamed "al ajillo", but the current kitchen does not allow the garlic to physically get to the table. A popular appetizer is the shrimp with garlic: a headless and peeled shrimp, sauteed in an oil in which previously have been golden sheets of garlic together with a point of hot pepper, or garlic or chili should go to plate is presented to the diner, but they are there, the prawns have the aroma of garlic and chilli mischievousness ... without anyone having to go through the draft of eating garlic or burn the tongue with chilli.

All About The Best Peruvian Food

The Peruvians have perfected preparation of many different kinds of foods including, but certainly not limited to all sorts of fishes and shellfish, duck, lamb, pork, hundreds of vegetables and many thick, rich sauces.

One of the reasons the original Inca Civilization of Peru was able to survive in the Pre-HIspanic times was attributed to their mastery of storing plenty of food in store houses.

Myth has it that they had enough food stored to feed their people for as many as seven years without a single soul going hungry. From slating meat to dry in the brightest sun, to quickly freezing foods during the coldest of nights, the Incas were able to save everything they grew and it was certainly an art form.


Peruvian Cousine

Very few things have changed since then. Peruvian food has quickly become a favorite of travelers from around the globe. People everywhere seem to love the Peruvian cuisine creations.

Fans of Peru food flock to Peruvian menus for the most tantalizing treats.

Peru foods include such things as corn (maize), chicken, seafood, guinea pig, plantains, several hundred varieties of potatoes, and many other vegetables.

Peruvian cuisine is famous for its soups and stews that are filled with vegetables. They like to use many colorful and flavorful foods and herbs to create the broth for theser delectable soups.

Having easy access to the ocean, the original Peruvian tribes were able to make many dishes from fish, seafood, and even algae. There were also feasts made from specially prepared dolphin and sea lions.

The inhabitants of coastal Peru learned to use algae both fresh as a preservative and dried as a sweet herb. The blue alga was sweet enough to be dried, crushed and used like granulated sugar.

Carrots, corn and chili peppers were used in many of their favorite dishes. Yellow peppers were used to add color to their foods and for flavor.

Specialty Foods

Initially only the nobles were allowed to partake in meals containing alpacas. The common people were allowed to feast on Guinea pigs. According to the nobles the alpacas had to be at least three years old before they could be consumed, but since Guinea pigs multiplied so rapidly they were much more plentiful.

Guinea pigs are still served today, called Cuy, and they are prepared both fried and baked.

Only the Emperor and his closest family members were allowed fresh fish and wild duck. These dishes are all incorporated in current Peruvian cuisine. Peruvian cuisine is famous for the wonderful ways these foods are prepared.

Lima - Cuisine Capital of the Western Hemisphere

It has taken generations for the Peruvian people to fine tune their culinary creations, and it has certainly paid off for them. Their dedication to the culinary arts has allowed Peruvian cuisine to receive recognition from some world renowned food critics.

Of course Peruvian cuisine has adapted some dishes as time has passed, but Peruvian chefs are very artful in preparing seafood, fruits, and vegetables. They have also incorporated some of the techniques from Italy and some from the Spanish.

Chicha Morada: Discover the Benefits for you Health

For Peruvians "Chicha morada" is a very well known soft drink, prepared by boiling water with purple corn, fruits, cinnamon, cloves and finally, sweetened with sugar and lime juice. In Peru , the Purple Corn has been used per centuries. Purple corn is fast approaching classification as a functional food an integral component of the diet that provides energy and essential nutrients.

Researchers in the fields of food and nutrition are intensely searching for functional foods in almost every corner of the world and from a diversity of plants. Purple corn (frequently referred to as blue corn) is botanically the same species as regular table corn. Yet by a twist of nature, this corn produces kernels with one of the deepest shades of purple found anywhere in the world.

Research has shown that purple corn contains cell-protecting antioxidants with the ability to inhibit carcinogen-induced tumors in rats. Many plant-derived substances are believed to show these properties, but few have also demonstrated anti-inflammatory capabilities and the potential to help prevent obesity.
he kernels of purple corn ( maiz morado in Spanish) have long been used by the people of the Peruvian Andes to color foods and beverages, a practice just beginning to become popularized in the industrialized world.

Rich in Anthocyanins

Anthocyanins are responsible for the purple, violet, and red colors attending many plants. Anthocyanins belong to an even larger class of plant chemicals known as flavonoids and are found in diverse plants, including many food plants.
esearchers at the Horticultural Sciences Department of Texas A&M University in College Station, Texas, recently determined that the mean anthocyanin content of whole, fresh purple corn from Peru was 16.4 mg/g, which was much higher than fresh blueberries (1.3-3.8 mg/g).

Powerful Antioxidant

Digging deeper, the most abundant anthocyanin found in purple corn, called "C3G" (3- O -? -D-glucoside 6,7 ), has been keeping researchers very busy lately. In a number of tests designed to assess the potential health benefits of this anthocyanin, one study after another has proven its antioxidant strength.

Other health benefits:

a. Promotes tissue regeneration/healing
b. Prevents cardiovascular disease
c. Delays/slows degenerative processes
d. Has an anti-aging effect on the skin
e. Increases blood flow
f. Has a diuretic effect