En Croacia lo dejan claro, Perú número uno en gastronomía de mar en Hispanoamerica

In Croatia, they're making it clear: Peru is number one in seafood cuisine in Latin America. From Zagreb, the capital of Croatia, a gastronomic platform that has become the most respected reference in the global culinary world releases rankings every year that spark conversations on every continent. TasteAtlas is not a blog or an opinion piece. It's a database built on millions of reviews from real travelers and diners around the globe, classifying dishes, ingredients, and culinary traditions with a rigor few question. And its latest ranking of the best saltwater fish dishes in the world reached a conclusion that is being celebrated in Lima and observed with respect throughout the rest of Latin America: Peru is the king of seafood cuisine in the Hispanic world. Not with one dish, but with two in the world's Top 10. But before reaching the podium, there's a fact that surprised everyone. Ceviche didn't make the Top 10. Peru's most famous dish, its quintessential culinary ambassador, the one that graces the covers of international magazines and the menus of the world's best restaurants, failed to make the top ten in the global ranking of saltwater fish dishes. Does this mean ceviche has lost ground? Not exactly. It means that Peruvian seafood cuisine is so profound, so rich, and so diverse that it has dishes the world values ​​even more than its most famous signature dish. Those dishes are anticuchos de pescado (fish skewers) and tiradito. And they ranked fifth and sixth in the world, respectively. Now, if we focus solely on the Spanish-speaking world, the map looks like this: The TasteAtlas Latin American ranking Anticuchos de pescado — Peru (5th place worldwide) Few dishes concentrate so much history, flavor, and cultural identity on a skewer as anticuchos. Originally prepared with beef heart, anticuchos have roots that go back to pre-Columbian times, when Andean cultures were already cooking skewered meats over hot coals. With the arrival of the Spanish and the African influence brought by slavery, the dish evolved into one of the most beloved symbols of Peruvian street food. The fish version is a more recent but equally delicious adaptation: pieces of fresh fish marinated in aji panca peppers, garlic, cumin, and vinegar, skewered on sticks, and grilled over a high flame until they achieve that slightly smoky exterior and juicy interior that makes them unforgettable. TasteAtlas ranked them fifth in the world. The Spanish-speaking world considers them number one. And Peru prepares them on every street corner with charcoal embers and the love of the neighborhood. Subscribe to The +    / @thepodcast1098   Subscribe to The News    / @canalthe   Subscribe to The 2    / @thenoticias2