Peruvian cuisine has achieved such international recognition of late that many travelers are now coming to the South American country primarily to tour its restaurants, trying new flavors and perhaps learning to prepare a few Peruvian dishes.
In a time of worldwide economic stress, tourism in Peru is estimated to be up about 25 percent over last year, and much of the increase is attributed to a burgeoning interest in Peruvian cuisine, according to Paloma Vergara, writing for El Comercio.
Chef Gonzalo Angosto organizes groups of tourists and takes them on gastronomic tours of Peruvian restaurants that best represent the cuisine of Peru. Along with a friend, he has created two kinds of tours: what he calls â€˜the traditional routes of upscale restaurants such as La Gloria, Rafael and Costanera 700â€™ and the â€˜hole-in-the-wall, or huarique routes, which includes restaurants such as El Encuentro de Otani, Mi Peru or La Preferida.â€™
The most popular gastronomic-themed tours travel to the cities of Lima, Arequipa, Cusco and border points such as Tacna and Tumbes.
Tour routes sometimes also include visits to open markets, especially to the restored and well cared for Numero Uno Market in Surquillo, where people can see the unique ingredients of Peruvian cuisine.
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