CULTURE PAGE
CULTURE PAGE: Ají de gallina: The ají de gallina -one of my favorite dishes- shows once again the great diversity and miscegenation of our nation. As we know, our cuisine is characterized by the fusion of cultures that contribute in one way or another to the exquisite dishes that characterize us. By this I mean that Peruvian culinary talent seems to be characterized by our cooks listening to foreigners who contribute to our culture. The origin of the ají de gallina seems to go back to colonial times in Peru. Researchers like Javier Masías have found that chili pepper and manjar blanco are very close. Although this is very curious, it is important to know that both dishes have the same origin: menjar blanc, a dish that appears in Catalan cuisine in the 14th century, in the Llibre de Sent Soví cookbook, one of the oldest in Europe. It is...
