Discover the best of Peruvian gastronomy in this blog
14/06/2024
Peruvian food has been classified by many experts as one of the best in the world. Due to its great variety, aroma, originality and nutritional wealth, it is the favorite of many tourists. When arriving in Peru, one of the essential reasons is to taste a Peruvian dish and try its diversity of products. For many tourists it is a pleasure to feel the tradition and the mix of cultures when trying such delicious food. The ten fundamental dishes of Peruvian cuisine are:
It is one of the most exquisite dishes in Peru. It is considered cultural heritage of the nation. There is a great variety depending on the region and the fish. It is a raw fish seasoned with lemon (Peruvian), onion, salt, ají limo and pepper.
When national and foreign visitors come to Cusco on festive dates, they usually comment that each festival has its typical dish to taste. In this case, Corpus Christi arrived and with this celebration, came chiriuchu, a Quechua word that means “cold chili or cold spicy chili.”
This dish is one of the most representative, since it has two ingredients that are exclusively Peruvian: olluco, a type of potato that grows in the Andes, and charqui, dried llama or alpaca meat, which are typical products of Peru. It is a typical dish from the Peruvian mountains.
This dish has been eaten since pre-Inca times and was one of the most important meals. Likewise, the guinea pig is an animal that contains a lot of protein, has omega 3 and has no fat. Preparation varies depending on the region.
It is a very popular dish based on yellow potatoes, green chili and choclo, a Peruvian corn. The preparation allows several variants. It has pre-Columbian origins and later, during the time of the viceroyalty, lemon was added. Nowadays mayonnaise is added.
A unique dish that is born from the mixture of Peruvian and Chinese-Cantonese food. The skillet cooking technique and the unique preparation make it one of the most requested Creole dishes. It is typical of Peru. It is found in various restaurants and spicy restaurants in any region of Peru.
It arises from the mixture of Spanish and Quechua ingredients. The chicken is shredded and mixed with a simple preparation based on broth, green chili milk and bread and served with yellow potatoes, olives, and hard-boiled egg. It has a spicy flavor. It is easy to prepare.
It was created in Arequipa. It is a typical dish that is found in any Arequipa restaurant. It is prepared using a rocoto, a fruit similar to chili, as a base, and a filling of minced meat is placed and other ingredients are added. It has a flavor between spicy and sweet.
It is the classic Peruvian entry on a holiday. Without a doubt one of the most delicious and easy to prepare dishes. Native to the city of Huancayo in Junín, from there it derives its name. It consists of yellow potatoes, chili, milk and bread. The original dish is prepared with fulling mill, but it has currently been replaced by the blender.
It is meat (the original is beef heart) seasoned in a special way in ají panca, skewered on a cane stick. It is part of the family barbecue accompanied by corn, potatoes, chili and its chicha morada or chicha de jora. They are usually eaten on holidays. However, you can find them in a wheelbarrow in Lima, in the Barranco district by the Parque de los Suspiros and in some restaurants.
NEW LINES IN NAZCA WERE FOUND
THE INCA PEOPLE OF PERU
HISTORY OF CUSCO SQUARE AND SACSAYHUAMAN
