Bold flavors, ancient grains, a repertoire ranging from raw fish to roasted meats, and endorsements by several top chefs all are working to make Peru one of the next big culinary destinations. “In the past few years, Peruvian cuisine has really taken the spotlight internationally,” said Meredith Boyle, corporate culinary manager for New York-based Samba Brands Management, parent company of six-unit SushiSamba, which serves food inspired by the cuisines of Japan, Peru and ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.

Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now.We promise it will only take a few minutes!

Questions about your account or how to access content?


Already registered? here.