Peruvian Cuisine - Diverse and Delicious
Peruvian cusine has been enriched by many different peruvian etnias, including the Incas and then was influenced from Europe (Spanish, Italian, and German cuisine); Asia (Chinese and Japanese cuisine); and Africa. Not existing their indigenous ingredients, immigrants modified their traditional cuisines by using ingredients available in Peru. The peruvian cuisine is the most diverse in the world. The great diversity of the peruvian gastronomy is based on three main sources:The wide-range of ecosystems to produce thousands of different varieties of different endemic foods, the mix of different etnias and cultural influences, and the adaptation of millenarian cultures to modern cuisine.
Food in Peru
When Peruvian talk about Comida Criolla, or typical food, they aren´t talking just one thing. This is a vast country, and dishes on the table in coastal Trujillo might be nowhere in mountainous Cusco. And all bets are off once you reach places like Iquitos, where the surrounding jungle yields exotic flavors.
Peruvian Food near you
Peru Capital
Lima cooks up the widest variety of Peruvian and international foods. One of the most influential immigrant communities is the Chinese, who serve traditional dishes in restaurants called chifas.
One favorite, Lomo saltado, strips of beef sautéed with onions. tomatoes and fried potatoes, is now considered a local disch.
Peruvian Coast Cuisine
Coastal region cuisine is for the most part seafood . Peruvians are very particular about their fish, insisting that it should be pulled from the sea that morning. The most common dish is ceviche, raw fish "cooked" in lime juice; other typical dishes are: jalea (fried seafood), grilled octopus,tiradito(tiradito is a Peruvian take on sashimi), parihuela(spicy seafood soup),also chifa(chinese stir-fried rice), lomo saltado(stir-fried beef),etc.
When you talk about the cuisine of the country's vast coastal region, you are talking about seafood. Peruvians are very particular about their fish, insisting that it should be pulled from the sea that morning. The most common dish is ceviche, raw fish "cooked" in lemon or lime juice. It comes in endless variations - All delicious.
Peruvian Andean Cuisine
The Andes was home to millenarian cultures and their cuisine and flavour have evolved over the centuries at the same time. The staple foods are still corn,, potatoes, and a wide-range of tubers. Products from other countries were introduced, such as rice, bread, and pastas and are widely consumed as well.The variety of meat consumed has increased with beef, pork and lamb; and in high altitude places llamas and Alpacas and wild animals are still consumed. There is a wide-range of andean food, for instance: deep fried breaded guinea pig, Huancayo style potatoes, a special treat is pachamanca, a Peruvian-style barbecue where meat and potatoes are cooked in a hole in the ground lined with hot rocks, chairo (vegetables and meat soup), besides sweets and grains. Sheep head broth and fried lamb-ribs are still not known to other people
Hearty fare awaits in the altiplano. Because it keeps well over the winter, the potato is the staple of many dishes, including the ubiquitous can cau, or tripe simmered with potatoes and peppers. A special treat is pachamanca, a Peruvian-style barbecue where meat and potatoes are cooked in a hole in the ground lined with hot rocks. Huancayo, the local specialty is papa a la huancaina, boiled potato covered in yellow chili-cheese sauce.
Peruvian Amazon Cuisine
There is distinctive dishes consumed in the Peruvian jungle like: Juanes (rice, beans, olives, and hard-boiled eggs. Wrapped in tropical bijao leaves), tacacho (a savory, mouth-watering dish made from pork belly chicharrones and fried, mashed plantains.The dish is most often accompanied by cecina, a dried, and salty pork jerky,etc.
Fish is a staple in the Amazon, and you will know why once you taste paiche and other species unknown outside this area. One of the best ways to try local fish is patarashca, or fish wrapped in banana leaves and cooked over an open fire. Restaurants here are very simple, often just a few tables around an outdoor grill.
For Travellers Eaters
CUY (GUINEA PIG)
The guinea pig is a rodent native to the Peruvian Andes and has been farmed and consumed since 2500 BC. Very low in fat and high in protein, the guinea pig meat is highly advised for consumption.They are very easy to farm for meat due to the rate at which they reproduce, making them very cheap and a good source of money saving for the hardest moments of not enough income. They are traditionally raised in small areas and roaming freely in the andean kitchens, particularly close to the wood stove to keep themselves warm during temperature variation.Guinea pig is a delicacy that is typically associated with typical Peruvian cuisine, and it is mostly served on very special occasions. To some people it may seem weird to eat guinea pig, since many cultures around the world consider guinea pigs to be pets and they agree that guinea pig meat tastes a bit like chicken. But it definitely has a deeper, fattier flavour than chicken, with a gramier taste.However Pre Inca cultures and Incas have traditionally eaten guinea pigs for centuries.
There are different methods of cooking guinea pig, the main ones are:
CUY AL HORNO RECIPE
INGREDIENTS
- Guinea pig
- Cummin
- Garlic
- Chili panca
- Oil
PREPARATION
De hair the guinea pig, gut and clean;
Mix the cummin, garlic, salt, and huacatay(cooking herb);
Marinate the guinea pig in the seasoning and leave to rest one hour;
Prepare a hot grill, put a bamboo skewer stick through the body of each guinea pig and place on to the grill, turning occasionally;
CUY CHACTADO RECIPE
INGREDIENTS
- Guinea pig
- Flour, cummin
- Salt and pepper
- Chili panca,
- Oregano,
- Corn flour
- Lime
PREPARATION
De-hair the guinea pig, gut and clean it, then pat it dry;
Mix the cummin, salt , chili panca, and oregano, then rub it in to the guinea pig;
Cover the guinea pig in flour and place it in a pan of hot oil;
Turn occasionally to cook evenly;
Serve and enjoy;
ALPACA
Alpaca is a species of South american camelid. The camelid family also includes llamas, guanacos and vicuñas. Alpacas and Llamas are closely related and they can successfully crossbred.. Their camelid ancestors are bactrian and dromedary camels from Asia and Africa which originated on the plains of North America about 10 million years ago. They migrated to South America about 2.5 millions years ago and two wild species Vicuñas and Guanacos emerged. It is estimated that around 6,000 years ago Alpacas were created. In incas’ days, they were highly farmed and used for garments (fiber), fertilizer and fuel. The finest fibers were considered of such great value, only used by the Inca royalty. Nowadays, the alpaca population has been increased to four million and it is highly farmed for wool and meat. Alpaca wool is super soft fiber and it can be separated into different categories according to softness. Even adult alpacas can produce baby alpaca fiber, they just grow less of it than the baby ones. Alpaca food is a good food source of protein, low in fat and cholesterol. Its meat has essential minerals to the human diet that can be compared with beef.
Alpaca Stuffed Peppers
INGREDIENTS:
- Alpaca
- Peppers,
- Leaks,
- Butter,
- Salt,
- Oil,
PREPARATION
Cut top off peppers, remove seeds and devain;
In frying pan on low heat melt butter;
Add leeks when leeks start to cook add garlic;
Ground alpaca;
Crushed chili pepper s;
Salt and pepper;
Chop alpaca meat into course pieces as you cook;
Cook until alpaca is browned;
BARBEQUED ANTICUCHO ALPACA
INGREDIENTS
- Alpaca,
- Onions,
- Sal,
- Vinegar,
- Cummin,
- Panca chili,
- Wine vinegar
Anticucho is a peruvian street food marinade which is based on beer. To marinate the alpaca, place all ingredients into a bowl and stir to combine . Rub the marinade onto the alpaca meat and place covered in the fridge to overnight.
Next day, preheat a barbecue on high . Place the alpaca steaks on the grill and cook for 6 minutes on the first side, turn and cook and further 2 minutes. The alpaca should be cooked medium rare. Remove from the heat and place somewhere warm to rest.
