Q 01/05

What do Andean farmers use to turn potatoes into chuño, which keeps for years?

A) Wood smoke

B) Night frosts

C) Sea salt

D) Volcanic ash

Answer · why

B) Night frosts

Night frosts freeze the potatoes, the morning sun thaws them and farmers squeeze out the water; what is left is light, keeps for years and once fed In...

Q 02/05

Which Lima chef founded the La Mar cebichería chain?

A) Virgilio Martínez

B) Gastón Acurio

C) Mitsuharu Tsumura

D) Pía León

Answer · why

B) Gastón Acurio

Gastón Acurio trained at Le Cordon Bleu in Paris before opening Astrid & Gastón in Lima; with Ferran Adrià he made a documentary on cooking as social ...

Q 03/05

Which Peruvian dish of thin-sliced raw fish in a spicy sauce is ceviche's lighter cousin?

A) Escabeche

B) Jalea

C) Tiradito

D) Parihuela

Answer · why

C) Tiradito

Tiradito is sliced thin like sashimi rather than cubed, sauced only at the last moment and usually made without raw onion, so it tastes milder than ce...

Q 04/05

What is lomo saltado?

A) A pork and corn tamale

B) A coconut fish stew

C) A cheese-stuffed chilli

D) A beef stir-fry with fries

Answer · why

D) A beef stir-fry with fries

A beef stir-fry with fries is the legacy of Peru's Chinese cooks: strips of beef are tossed over fierce heat with onion and tomato, then served with f...

Q 05/05

Tacu-tacu, introduced by enslaved Africans, is a fried mix of what?

A) Yuca and egg

B) Corn and cheese

C) Plantain and pork

D) Rice and beans

Answer · why

D) Rice and beans

Rice and beans left over from earlier meals are fried and pressed into a cake, then served with breaded steak, a fried egg and salsa criolla.