Peru has planted part of its gastronomic culture around the planet, and has left a great mark. For this reason, today we can find in many cities and countries of the world, restaurants where they offer Peruvian cuisine dishes.
Those who have already tried the peruvian recipesThey know that they are full of colors and flavors, mainly from the sea and the mountains. So, if you too want to savor some Peruvian food disheswe invite you to join us during this post.
where we will talk to you about the best representative dishes of the typical gastronomy of Peru. So that you do not miss out on trying any of the richest specialties of the typical peruvian gastronomy.
Peruvian gastronomy: Origin
Peru can proudly boast its cuisine, as they have more than 500 typical dishes very varied and tasty. Due to the location of the country, most of its dishes have a strong relationship with the sea.
Although, as in any other culture, we cannot speak of only one part of Peruvian gastronomy. Each dish carries with it a relationship with the area where it belongs, from its culture to its climate.
The Peruvian gastronomy, like other Latin American cultures, is the product of the fusion between several cultures. That is why in Peru we find not only the influence of the natives of the place, but also part of the gastronomic culture of the Europeans who colonized America. In addition, Peruvian food also has a strong Asian influence.
It is worth mentioning that European gastronomy already carried with it a great Arab influence, since with them they brought many spices and onions. Centuries later, it is when the exotic recipes of Japanese and Chinese migrants are added.
All this mix of culturesso different from each other, contributed their flavors to the formation of the current gastronomy of Peru.
These are the best dishes of Peruvian cuisine
The time has come for you to meet the typical dishes that are part of the gastronomy of Peru. Each of them is an excellent option to try and fall in love with the flavors of this incredible culture.
Ceviche
It is totally impossible to talk about typical Peruvian food without first talking about ceviche. Well, this tasty dish is the gastronomic emblem of Peru, and is recognized worldwide. Its recognition has led to the existence of various versions in other Latin American countries.
Like most of the typical peruvian recipes, this characteristic dish is maritime, and its combination of textures and flavors make it stand out. Ceviche consists of chopped fish, sometimes with shellfish, seasoned with onion, chili, lime juice, and salt.
can be found with other presentations and ingredients according to the area, there are those who add corn, cancha serrana or even seaweed. The type of fish with which the ceviche is prepared can vary, depending on who prepares it.
Cau Cau
If you are a tripe lover, you have to try this kind of Peruvian version. This Peruvian dish consists of a delicious belly stew or beef tripediced and cooked with yellow potatoes.
The taste of this dish is provided by the spices, parsley, onion, garlic and a lot of chili. It is served accompanied with loose rice and decorated with parsley. This exquisite preparation is usually consumed as a typical Peruvian lunch.
Pachamanca
Without a doubt, one of the most outstanding flavors of the gastronomy from the Peruvian highlands, is the pachamanca. This is a typical dish that, although not as famous as ceviche, is not far behind in presenting an incredible flavor and delighting those who try it.
The most incredible thing about this dish is not its taste, but the way it is prepared. Well, all the ingredients are cooked in previously heated stones, placed on the ground. A good one beef, pork, chicken and guinea pig, combined with potatoes, cassava and corn, they are placed in a hole in the ground.
In this hole is where the stones are placed, which will begin to cook the food that can later be enjoyed. An interesting fact is that its name comes from the Quechua words “pacha” (land) and “manka” (pot). So pachamanca means pot of earth.
Barbecue
Although its name may make you laugh, this dish has been a typical food for a long time. Well was prepared by the Incas who lived in the area in colonial times. The anticucho is a skewer of beef heart, seasoned with garlic, cumin, lime juice or vinegar.
East usually accompanied by sauces, and is well known in Peru, mainly as street food on the streets of its capital, Lima. It is a highly requested meal by both Peruvians and tourists who visit the place.
chicken chili
If you are a lover of spicy, and you are interested in traditional peruvian gastronomyYou will be delighted with this dish. Ají de gallina is cooked with yellow chili, an ingredient that is very common in Peruvian cuisine, and shredded or shredded chicken breast.
The best thing about this dish, apart from the flavor, is its texture, as it is very creamy and smooth. Bread and milk are then added, and it is decorated with olives and pieces of hard-boiled egg. Traditionally, it is served with rice, yucca and potatoes.
Chicken aguadito
This dish dates back to the times of ancient Lima, where the well-known parties or jaranas of Lima were celebrated. wear like nickname “raise dead” Well, the guests who woke up were served to revive them.
It is a dish with a lot of flavorAlthough quite simple, it is a thick broth that is prepared with whole pieces or pieces of chicken. Things like heart, gizzard and liver are used for this dish. In addition, the most outstanding ingredient is coriander, which gives it much of its flavor and aroma.
Causa limeña or stuffed
One of the most used ingredients in Peruvian gastronomy is the potato, and they have been able to make good use of the more than 3,000 types of potatoes that are planted in the country. This dish is made from one of the most used, the yellow potato.
Like ceviche, this dish is also an emblem of the country. And it consists of a mashed yellow potato in cylindrical shape, which is filled in the middle divided into two layers. The fillings used can vary greatly, but the most common are chicken and tuna.
And as in most Peruvian dishes, he usually adds lemon juice and chiliadding more flavor to the cause.
Chiclayo rice
Just as its name indicates, this dish comes from Chiclayo, which is a well-known city in northwestern Peru. this rice can take any kind of meatalthough originally it was served with meat from a female duck.
This is very similar to Peruvian chicken and rice, but it differs by being prepared with meat and the use of cilantro and spinach.
Peruvian chicken rice
Arroz con pollo is a dish known all over the world, but Peruvian arroz con pollo is a very interesting variation. This is a Peruvian version of Spanish paella Valenciana, and is well known for its characteristic green color.
It is prepared with various finely chopped chicken pieces, cooked with chopped peas and carrots in squares. It is usually seasoned with a tasty onion and yellow chili sauce. Once the dish is finished, a little black beer is added, this gives the dish the peculiar aroma that characterizes it.
loin jumped
There is another dish that stands out among the many that Peruvian gastronomy has, such as lomo saltado. This is another of the dishes that proudly represents the country, and it is derived from the Chinese influence in Peru.
Consists in beef tenderloin cut into medium pieces, which is then sautéed with vegetables and spices that give the dish its characteristic color and flavor. The beef tenderloin is seasoned with yellow pepper, pepper, salt, cumin and soy sauce.
At the time of sautéing the meat, add fried yellow potatoes, which are taken out just when they are at their exact point. One of the secrets that gives the exquisite flavor of this traditional dish is that they usually add a little white vinegar.
Huancaina’s style potato
This dish, well known in the Peruvian highlands and in the Amazon, comes, as its name suggests, from the city of Huancayo. It is a very delicious and acclaimed dish, despite its simplicity.
The dish contains huancaína, which is a sauce made with milk, white cheese and yellow pepper, to which soda crackers are added to be blended and creamy. This sauce is added to parboiled yellow potatoes, which are served on a bed of lettuce garnished with black olives.
peruvian juane
This dish was served in the Peruvian province of Moyobamba, in the celebrations to commemorate Saint John the Baptist. It is an emblem of the jungle area of Peru, although it has changed over time with the arrival of European influence.
The original ingredients were ground cassava, combined with various edible mushrooms and wild bird eggs, which were served along with fish. But today, it is more common for rice to be substituted for cassava, and served with chicken eggs along with meat.
now that you know the best dishes of peruvian cuisine you just have to decide which one you will try first. We assure you that any of them will leave you wanting to try more of the delicious cuisine of Peru.