Budweiser - Oranjestad

My place. Help if you speak Spanish. Mine is limited and I had fun. Actual photo of place unlike others. I call it a diver in the most free way.

It is a place in local style. local food and local atmosphere. sitting and hearing the great people of the area talking about old Aruba is a jewel that is definitely worth a visit

Peruvian cuisine is one of the richest in the world in terms of the number of ingredients and varieties of dishes made. Ancient traditions are mixed today with innovative techniques to offer us first-class cuisine, without a doubt one of the most influential and most important gastronomy worldwide. Brief history of Peruvian cuisine Peruvian cuisine The Peruvian gastronomy had strong traditions before the colonization and since then the foreign influences have merged and have given rise to a wide variety of dishes. The first to take their influences to indigenous culinary customs were of course the Spanish. These introduced changes of all kinds in Indian culture, but here we will highlight the culinaries. But over time immigrants from other parts of the world began to arrive in Peru and with them they brought their culinary customs. The Spaniards have not been responsible for introducing new recipes in Peru. One of the most typical dishes in Peru is the ceviche and was precisely not influenced by the Spanish conquerors. The ceviche came with the white slaves of Muslim origin. They cooked the fish with the orange acid juice. Over time it evolved into a lemon cooking. The slaves also entered the peat and alphajores into the Peruvian cuisine. v For their part the Arabs also contributed their grain of sand in the fusion and development of incaic gastronomy. The well-known ‘mazapán’ is believed to be an evolution of almond paste mixed with sugar. This paste was a real delicacy that had come to Spanish gastronomy and consequently to Peru. vThe black slaves brought their culture when they arrived in America and it is very easy to realize the roots that have sown throughout the continent. The dishes produced by these had the peculiarity of being based on tubers, cereal pastas and some fruits, all very seasoned. They also prepared exquisite sweets that quickly became the delight of the privileged classes. There are many influences of black culture in Peruvian meals: chicken blood, mondongo, guts, lungs, dried potatoes, beans rice, etc. They also influenced the alcoholic culture with the ‘Guarapo’ (sweet reed play), ‘Chinchiví’ and ‘Tutuma’. Another of Peru's great influences was given with Chinese immigration. Thanks to it the best ‘chifas’ of the world and dishes such as ‘arroz chaufa’ and ‘sopa wantán’ are unmovable from the Peruvian menu.

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Right by my house. If you need a native help in getting anything.