The Three Regions: Coast, Mountains, Jungle
I
Origin
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II
Description
Peruvian cuisine's extraordinary diversity is inseparable from its geography: three completely distinct ecological zones occupying one country. The Pacific coast (costa) produces the world's most productive cold-water upwelling, yielding extraordinary seafood abundance. The Andes (sierra) at 3,000–4,000m above sea level produces potatoes, quinoa, corn, and the cold-adapted protein sources (guinea pig, alpaca, llama). The Amazon basin (selva) contains the greatest biological diversity on earth, including ingredients unknown outside the region.
III
The Thread
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IV
Flavour Context
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Pillars V — VII
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