Overview
- Seasonal guides highlight practical, budget‑friendly menus and summer‑ready cold starters in places like Argentina, with classics such as vitel toné, stuffed tomatoes, deviled eggs, caprese and filled avocado prepared ahead and served chilled.
- Gastronomy features promote internationally inspired small plates for festive tables, from gravlax, gyozas and hummus with pomegranate to langostino tacos, patacones, mini empanadas, ceviche and bao, alongside simple hits like gildas, canapés and quick vol‑au‑vents.
- Gastroenterologist Dr. Günther Poppele Molina reports a yearly spike in indigestion, reflux and foodborne illness tied to heavy, late meals and poor handling, advising prompt refrigeration, avoiding unrefrigerated mayonnaise salads, preventing cross‑contamination, thorough cooking, earlier dining and moderating alcohol.
- EsSalud nutritionist Bettina Benavente warns that typical holiday combinations drive blood‑sugar surges and recommends lighter choices such as skinless roast turkey, quinoa or green salads, simpler sides like plain rice, water or emoliente, measured portions and fewer dense sauces and sweets.
- Veterinary guidance led by Dr. Fausto Reyes Delgado cautions against sharing human foods with pets, flagging toxins including grapes and raisins, chocolate, onion, garlic, xylitol, alcohol and cooked bones, and suggesting safe alternatives like plain skinless turkey, steamed vegetables and specialized pet products.