#WelovePeru

The unmistakable taste of the ceviche comes from the marinade made from lime juice. This fresh, acidic juice plays a crucial role as it "cooks" the fish by breaking down the proteins. It is important to use plenty of lime juice to ensure that each cube of fish is marinated evenly.

While Peru is considered the birthplace of ceviche, various countries in Latin America have developed their own unique variations. For example, in Mexico, ceviche is often made with tomatoes and avocado, which adds an extra dimension of flavor to the dish. Each region has its own culinary influences, making ceviche a versatile and adaptable dish.

Inca Kola is not just a drink; it is a cultural statement. The brand often emphasizes its connection to Peruvian culture and tradition. The striking yellow color represents not only the drink itself, but also sunshine, optimism and joy - essential elements in the Peruvians' way of life.

The famous Battle of Cajamarca in 1532, where the Spanish conquistador Francisco Pizarro captured the Inca emperor Atahualpa, marks the beginning of the Spanish conquest of Peru.

Pedro Pizarro later described her admiration for Cura Ocllo, who "neither complained nor spoke nor groaned a single sore pain as she died." Her last words were an act of challenge to her attackers.

The "Stone of the Twelve Angles" is a striking testament to the craftsmanship of the Incas. It is made of green diorita, a hard and durable stone that the Incas used for many of their impressive buildings.