History of Peruvian cuisine
Puruvian Cuisine
Using quality ingredients considered staples during the time of the Inca Empire, Ají Limón creates dishes packed with flavor and nutrition that include potatoes, corn, peanuts, peppers and seafood that flourished for thousands of years in the Andes and off the coast of Peru. . Ají Limón's dishes include ingredients brought by the Spanish conquistadors during the 16th century, such as European-style desserts, chicken, beef, and citrus fruits.
Regional Diversity
The influences and styles of Peruvian cuisine can be divided into several basic regional categories: coastal, central coastal, northern coastal, the Andes Mountains, and the Peruvian Amazon. Coastal and Central Coast cuisine are rich in seafood from the Pacific Ocean, but differ in that the Central Coast region features Chinese cuisine by adding rice to raw fish dishes. Stewed meats are usually served on the northern coast of Peru.
Multicultural Of Peru
Peruvian cuisine, a fusion of Spanish and native Peruvian cuisine, is considered one of the most important and richest in the world. With pre-Inca, Inca, Spanish and Italian influences, traditional Peruvian cuisine is full of rich flavors from four continents, providing a unique and diverse variety of dishes. Today, you can enjoy more than 2,500 different soups and more than 250 delicious dessert assortments along the Peruvian coast.
Aji Limon’s Beginning
Aji Limon is a family-owned Peruvian restaurant founded by Owner and Chef, Jorge Rouillon. Rouillon began his culinary journey to excellence in the mountains of Peru, known as “Peruvian Switzerland,” Huaraz, a captivating, beautiful valley where he was raised and for over 18 years owned a restaurant catering to tourists of the country. Rouillon’s entrepreneur spirit led him to migrate to the U.S. where he gained experience working in numerous restaurants, working with diverse types of food, cooking styles, and people.
