By Alejandra Duarte (GYBN Peru) & Chef Diego Aguirre
1 September 2022 | Article 5, GYBN Newsletter Vol. 1(1)
This section will feature regional/national/cultural traditions, art, music, cuisines, folklore, tales and beliefs that are passed down through generations, sometimes just orally! For this September 2022 Newsletter we have two Peruvian dishes (one traditional and another a refined one) made from the same indigenous, native ingredient Quinoa – from the Peruvian Andes!
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