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Peruvian Choclo

Choclo

White Corn

Peru has around 35 corn varieties. The most popular and most consumed is the Choclo, also known as maiz tierno or jilote. Choclo is a corn variety cultivated in Peru since ancient times.

The seeds are bigger than the ones from the sweet corn often consumed in the US or Europe and white to creamy in color.

While Choclo is one of Peru's staple foods, it never really became popular outside the country. Cooked on the cob Choclo often accompanies typical local dishes. It's also used in soups, rice dishes or pureed.

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Papa - Peruvian Potatoes

Papa - Peruvian Potatoes

Typical Peruvian Vegetables
Potatoes were domesticated as early as 10,000 years ago in the High Andes of southeastern Peru and northwestern Bolivia. During centuries the Papa developed to be an important staple food and a primary energy source for early Peruvian cultures.
Camote

Camote

Typical Peruvian Vegetables
The Camote is distantly related to the potato and its English name is "Sweet Potato". As engravings and paintings on Moche ceramics proof the Camote is part of the Peruvian cuisine for nearly two thousand years. Today we know over 2000 varieties of sweet potatoes.
Yuca

Yuca

Typical Peruvian Vegetables
The yuca, a starchy tuberous root called also manioc, not to be confused with the yucca, is native to South America und was a staple food for many pre-Columbian cultures in Peru. The cassava, as yuca is known in English, was often depicted in indigenous art, like on Moche ceramics.
Yacon

Yacon

Typical Peruvian Vegetables
Yacon is native to South America and grown in the Andes for centuries. Also known as Peruvian Ground Apple Yacon was consumed by ancient cultures incl. the Incas on a regular basis. The outside of these sweet tasting tubers is tan, brownish or even purple brown.
Palta

Palta

Typical Peruvian Vegetables
The Avocado has a long history of cultivation in Peru. One of the oldest findings regarding Paltas in the country were made in the pre-Incan city of Chan-Chan. In Peru mainly a green type of Avocado is produced which is native to the country.
Olluco (Papa Lisa)

Olluco (Papa Lisa)

Typical Peruvian Vegetables
Ollucos have their origin the high plains of the Peruvian Andes and are cultivated since pre-Columbian times. Next to potatoes and corn this root vegetable was an important staple food of the Incas. They come in different shapes and sizes, but usually look like a potato.
Oca

Oca

Typical Peruvian Vegetables
Oca is another native South American tuber grown in the high Andes since pre-Columbian times and was a staple food of various ancient cultures. The finger like tubers can be white, orange, red, pinkish or purple.
Mashua (Masho–Añu)

Mashua (Masho–Añu)

Typical Peruvian Vegetables
Mashua, also known as añu, is a root vegetable indigenous to the Andean highlands and cultivated since ancient times. The tubers vary in size and shape. Mashua can be white or yellow; some varieties are even red or purple on the outside.
Maiz Morado

Maiz Morado

Typical Peruvian Vegetables
Maiz Morado is another corn variety cultivated in the Peruvian Andes since ancient times and once has been a staple of the Incan empire.
Maca

Maca

Typical Peruvian Vegetables
Maca is a root vegetable grown and consumed in the Andean Mountains for centuries. Traditionally it's always cooked and used in different local dishes. Maca is roasted to produce a delicious snack or dried and mixed with milk to make porridge. .
Esparrago

Esparrago

Typical Peruvian Vegetables
Asparagus is native to the eastern Mediterranean area, cultivated from antiquity and now grown in much of the world. It came to North America with early colonist. Only in the 1950s the cultivation of white asparagus began in the district of La Libertad in Peru.
Caihua (Caigua)

Caihua (Caigua)

Typical Peruvian Vegetables
Caihua, known as well as Caigua or Stuffing Cucumber, was likely domesticated in the Andes and consumed by various ancient cultures. Belonging to the pumpkin family it has a teardrop to elongated shape.
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