Medical, Dental & Specialized Care in Peru
Peruvian Food Guide
Peruvian cuisine is among the most varied and best in the world. It's a reflection of its three main geographical zones, the coast, the Andean highlands and the jungle, and an incorporation of influences from different times and immigrant cultures. While the Peruvian cuisine only is recognized internationally in the last few years, food and its preparation is one important part of the Peruvian culture and a very personal way to express the Peruvian identity.
Today the Peruvian cuisine combines Pre-Inca and Inca staples and food with the Spanish, Basque, African, Asian and French, Italian and British cuisine which immigrants brought with them; a unique fusion of the culture, traditions and flavors of four continents in which all parts coexist or melt in harmony and even enrich another. Next to foreign influences and ethnic diversity the Peruvian cuisine is also characterized by Peru's unique climates and landscapes. Each region and each town has its own local cuisine and culinary treasures, depending on geography and climate that provide different ingredients native to each area.
The tomato is native to South America and found its way to Mexico around 2000 years ago. After the Spanish colonization of the Americas the tomato was distributed around the world. Taking genetic evidence into consideration in the Peruvian highlands direct ancestors of todays tomato, a small green fruit, were harvested and consumed already in an...
Maná is produced of large sized corn kernels that are popped like "normal" popcorn and then infused in sugar. The result is delicious, sweet and crunchy popcorn with a unique flavor.
Originally from Arequipa in southern Peru, Salsa Ocopa is a popular Peruvian sauce and similar in texture to Salsa Huancaina. While it's as well served with boiled potatoes, its flavor, however is very different.
One of the most treasured Peruvian Christmas traditions surely is having a thick slice of Panetón with a steaming cup of freshly prepared hot chocolate for breakfast, in the afternoon or as goody in between throughout the holiday season.
Wildly popular in Peru are so called Mixtura Snacks, mixtures with changing local ingredients similar to "nuts and raisins".
Arroz con Leche, the Peruvian version of rice pudding, is a popular and extremely sweet dessert. Brought to Peru by the Spanish conquerors, it's made with simple ingredients like rice, sweetened condensed milk and evaporated milk. A delicious and simple to prepare goody.
Peru is well respected worldwide for its grapes. No wonder that Pasas or raisins are very popular in the country. Mostly consumed are Pasas Morenas, raisins made of black grapes, and Pasas Rubias, a sultana variety.
Lemonade surely isn’t unique Peruvian. However, the Peruvian version, the Limonada peruana, is so different from the taste which we associate with a good lemonade, you should really try it if you have the chance. Even though (extremely) sweet, it’s light and refreshing with a subtle bitter taste; perfect and absolutely delicious on hot summer days.
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