Many people ask me what makes Peruvian food so exciting? Well continuing my posts regarding this question, this week I'd like to answer by talking about Peru's dynamic and just incredible restaurant scene.

One of the first things I was taught in school about Peru's geography was the beauty of its three main geographical areas; the coast, the mountains and the jungle; la costa, la sierra y la selva. Here you can find many treasures that are blessed with a wide variety of climates and soils to grow many ingredients.

Mother Nature has been kind to Peruvian chefs and cooks over the years and thus fuelled their creativity and quest for great taste. Going to Cusco was an extraordinary trip; San Pedro Market is a place of wonder for any cook and food lover.

History is very important in our cuisine. I have always revered our heritage and treasured our past as it gives us a grounding about where we came from, and where we are going. It helps us understand the reason behind what we are doing, why we are doing it and gives us a guide.

The next day was Machu Picchu, which I won't go into detail about, as many hundreds of thousands of people have written about its stunning vistas and misty, historical wonder. Honestly, the memory of seeing Machu Picchu is nowhere near as special to me as the memory of actually doing the trek.

Lomo Saltado is one of Peru's most loved dishes. Every household in Peru makes it and so do many restaurants. Every mum and aunt in Peru has their own recipe which differs from each other. Some make it with red wine instead of vinegar, others add beer, but like all our dishes, its all about great ingredients and flavours.

I have a great respect and appreciation bought about by my ancestral indigenous heritage which worshipped Mother Earth: Pacha Mama. As a cook and restaurateur, Mother Earth is tied to my life like the most fulfilling umbilical cord, supplying me with the most beautiful produce and ingredients which help me live, work and feed others.

This week, we at McCann Truth Central released our latest study, 'The Truth About Wellness.' The study consists of a survey of 7,000 respondents in th...

Due to the vast amount of shrimps we like eating in Peru, its true that we need to control our desires and those of our fellow tourists who are coming to our restaurants more and more making Peru a top dining out destination in the world.

Known as the 'mother grain' for its balanced nutritional value, it has a high quality protein, high fibre content, minerals and plenty of vitamins. If compared to other similar grains in its category, then quinoa wins hands down; its power is impressive.

In Peru, New Year's Eve is not only about the party, it's about making sure you start 2013 with the right food to eat. Don't be surprised if after midnight you start seeing people running around the block with a suitcase - they aren't lost - it's one of our several New Year's rituals.