1. Gastronomy as an element of attraction in a tourist destination: the case of Lima, Peru 
Jesús Claudio Pérez Gálvez, Tomás López-Guzmán, Franklin Cordova Buiza, Miguel Jesús Medina-Viruel 
Journal of Ethnic Foods 
Volume 4, Issue 4, Pages (December 2017)
DOI: /j.jef
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2. Photograph 1
Lomo saltado, this delicious dish has indigenous European and Asian influences due to its way of being sautéed in the Chinese style. The original recipe includes ingredients such as beef, salt, cumin, pepper, green chillies, red or white vinegar, potatoes, oil, tomato, and parsley. Sometimes, some sillao or pisco are added to the mixture, pisco being one of the most emblematic Peruvian drinks.
Journal of Ethnic Foods 2017 4, DOI: ( /j.jef )
Copyright © 2017 Korea Food Research Institute Terms and Conditions

3. Photograph 2
Tacu-tacu de mariscos (seafood Tacu-Tacu), Tacu-Tacu has a creole origin, made traditionally with all the food that was to spare (its name comes from takuy, which means mix different things together). The original version of it is prepared with boiled rice and stewed vegetables. Among its most known recipes, the seafood Tacu-Tacu is the most remarkable; its ingredients are boiled beans, boiled rice, steamed or boiled seafood (shrimps, cuttlefish, prawns, octopus, etc.), red onions, large tomatoes, oregano, coriander, soy sauce, salt, and pepper.
Journal of Ethnic Foods 2017 4, DOI: ( /j.jef )
Copyright © 2017 Korea Food Research Institute Terms and Conditions

4. Photograph 3
Seco de cabrito, the seco is an Arab origin stew, and it is known since colonial times, when it was called seco tajime. The main ingredient of this dish is baby goat's meat; it is served with beans, cooked with garlic and onions and also rice added to the side. Coriander is the main spice added to it. Chicha de jora (unsweetened), red onion, diced tomatoes, ground garlic, pumpkin, olive oil, pepper, and salt can be also added.
Journal of Ethnic Foods 2017 4, DOI: ( /j.jef )
Copyright © 2017 Korea Food Research Institute Terms and Conditions

5. Photograph 4
Pulpo al olivo, this dish is one of the most popular dishes in the Nikkei cuisine (Japanese and Peruvian fusion cuisine). This dish, considered the king of Nikkei cuisine, has octopus as the main ingredient. It is cooked with the following ingredients: fresh onion, black olives, eggs, olive oil, lemon or lime juice, vinegar, salt, pepper, and celery. It is typical to serve the plate with lettuce and parsley, just for the presentation.
Journal of Ethnic Foods 2017 4, DOI: ( /j.jef )
Copyright © 2017 Korea Food Research Institute Terms and Conditions

6. Photograph 5
Carapulcra, the carapulcra is an exquisite potage of Lima's cuisine. The dish is cooked with boiled potatoes stewed with chicken and pork, chillies, garlic, peanuts, and other spices. The carapulcra has an indigenous origin but with an influence of Spanish cuisine and also some slave-related culture to it, which adds some spices and ingredients unknown at first by locals or Spanish conquerors.
Journal of Ethnic Foods 2017 4, DOI: ( /j.jef )
Copyright © 2017 Korea Food Research Institute Terms and Conditions

7. Photograph 6
Ceviche de marisco, the ceviche is the most well-known dish of the country. The main ingredients of a typical Peruvian ceviche are the diced fresh fish, onion, and juice of Tamborgrande valley's lemon. For the marination, the chef chooses citrus relying on his own taste, but the most common are lemon and lime. As a result of the influence of Mediterranean cuisine, sour orange and onion are also added. Also coriander is added and yuca or camote comes normally as a side.
Journal of Ethnic Foods 2017 4, DOI: ( /j.jef )
Copyright © 2017 Korea Food Research Institute Terms and Conditions

8. Photograph 7
Parihuela, The parihuela is a very popular soup in the coastal areas of Peru. Its ingredients are mainly seafood and fish, being their main source of nutrients. Among the fish and seafood, we can find white fish, shrimps, octopus, muscles, crabs, and abanico shells (scallops). It is also common to use seaweed and other vegetables or yuyos, which reinforce the coastal identity of the plate.
Journal of Ethnic Foods 2017 4, DOI: ( /j.jef )
Copyright © 2017 Korea Food Research Institute Terms and Conditions