Yampu Sacred Foods
Yampu Super Food Recipes and Products
Food is one of the most diversified aspects of the various cultures of the world, and food tourism has created a rush of travelers looking to immerse themselves in different cultures through the unique food and drink experience that is iconic to each location. Join Yampu Tours Cofounder, Monica Irauzqui as she shares her international cookbook filled with delicious and healthy ingredients.
Peruvian Ceviche Corvina is the simplest dish. It is a simple and delicious combination of fresh fish usually Mahi Mahi, Sea Bass or Flounder, Peruvian Lime, Red onion, Aji Limo or Amarillo, and salt. It is usually accompanied by Chocro( very large corn) and a sweet potato. Places on the coast are the best place to eat Ceviche, especially Lima. Lunch is the best time to have a fresh Ceviche and Cevicherias are the place to have it.
This delicious version of corn on the cob can be tasted at many vendors and street carts around Mexico. Typically served on a stick or with the kernels cut off the cob in a cup, this is a delicious spin on corn on the cob that will add a new level of zest to your next summer cookout. Get a taste of Mexico with the simple recipe below from Good Food magazine.
One of the most common, and delicious dishes you’ll find around Vietnam is the Deep Fried Spring Roll. Crunchy on the outside, with a burst of moist flavor on the inside, you’ll find it difficult not to add these to your meal. The following is a quick and simple recipe that we acquired during our cooking class on the Paradise Luxury Cruise in Halong Bay. Before you start, you’ll need to know what you need.
The preparation of Pisco with lemon dates back to the 18th century, and the first Pisco Sour is theorized to have been created in the early 1920’s, by bartender Victor Vaughn Morris. He was an American who had lived in Peru for several decades. Although much debate lingers over the origin of this popular cocktail, Peru continues to stand as the home of such a tasty drink!