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.

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Peruvian Ceviche (Cebiche)

Typical Peruvian Starter & Appetizer
Ceviche, also spelled Cebiche, is not only one of the most popular dishes in Peru and the pride and joy of all Peruvians, but as well the Peruvian National Dish with its very own National Day. A refreshing and light must-eat full of Peruvian flavor!

Cancha Salada

Typical Peruvian Snacks
Cancha Salada is a popular snack in Peru already consumed by ancient cultures. Maiz cancha, a special corn variety, is roasted in some oil and then salted to get a delicious nosh that can be bought on the street or is served in some restaurants as welcome.

Peruvian Queso Paria

Peruvian Cheese
Queso Paria is a Peruvian fresh cheese originating in the southern Andean highlands in the Puno region of Peru. It belongs to the family of Andean cheeses (Quesos Andinos) and has a pleasant, slightly salty flavor and a smooth texture. Queso Paria plays an important part in the culinary traditions of the southern Andes, including the regions of ...

Butifarra

Typical Peruvian Sandwiches
Most will probably associate Butifarra with Catalonia's famous sausage. But in Peru a Butifarra is also probably the most traditional sandwich.

Aguadito de Pollo

Typical Peruvian Soups
Aguadito de Pollo, a delicious, hearty and spicy chicken soup, can probably be named Peru's national soup. Served around the country, this traditional soup contains large pieces of chicken, yellow potatoes (papas amarillas), aji amarillo (yellow pepper), onions, peas, corn and rice. The main ingredient surely is cilantro giving the soup its dist...

Huacatay

Common Herbs in the Peruvian Cuisine
Huacatay (Tagetes minuta), next to other local names also known as Wacatay and Peruvian black mint as well as wild, mint, or southern marigold, is an aromatic herb native to Peru used as a seasoning in cooking as well as for medicinal purposes.

Quinua

Grains, Coffees, Crops, Beans & Nuts of Peru
Today called a "superfood", Quinua played a vital role in the Andean diet for thousands of years. The origin of Quinoa domestication appears to be located in the area around Lake Titicaca. It was an important staple food of the Incas who referred to Quinua as "mother of all grains".

Aji Panca

Peruvian Aji - Chili Peppers
Aji Panca is the second most common aji variety in Peru and frequently used in the Peruvian cuisine. It matures from green and yellow to a dark red burgundy color.

Choclo

Typical Peruvian Vegetables
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.

Lucuma

Typical Peruvian Fruits
Lucuma is undoubtly the most popular fruit in Peru. The native subtropical fruit, which some even name "The last gold of the Incas” and consider as the “national fruit”, is grown in the Peruvian Andes since ancient times.
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