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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Aguaymanto

Typical Peruvian Fruits
Aguaymanto (physalis peruviana) is a plant and its fruits native to the Peruvian Andes. The incredible berries with many names - locally they are also known as uchuva, uvilla or ushun, abroad as cape gooseberry, golden berry, Peruvian cherry or even Inca Berry and Pichuberry (referring to the Incas and Machu Picchu to associate it with Peru) are...

Salsa de Aji - Aji Criollo

Typical Peruvian Salsas, Sauces & Dips
Like Salsa Criolla, the hot and spicy Aji Criollo or Salsa de Aji is an absolute must on every table. Prepared with Peruvian yellow chili and oil, this sauce can be either pleasantly spicy with a moderate heat or extremely hot, so be careful when trying.

Pollo a la Brasa

Typical Peruvian Main Courses
Pollo a la Brasa, also known as Peruvian charcoal chicken, is a beloved Peruvian dish consisting of crunchy and juicy charcoal-grilled chicken served with French fries and a salad. It's one of the most consumed dishes in the country.

Causa Limeña

Typical Peruvian Starter & Appetizer
Without the traditional Causa, summer in Lima is not the same. For Limeños there is no other food on a hot summer day more popular and refreshing than Causa.

Peruvian Quesillo

Peruvian Cheese
Peruvian Quesillo is a basic fresh cheese made in the Andean highlands. It has a mild, milky flavor and is often used in hearty Andean stews and soups, adding more flavor, texture, and a highly nutritious element to the dishes.

Cushuro – The caviar of the Andes

Other Peruvian Ingredients
Cushuro (nostoc sphaericum), also known as cusuro, murmuntu(a), llullucha, macha-macha, rachapa or simpler egg of the rivers, is a blue-green alga that is traditionally used as a food source in the Andes of Peru, Chile and Bolivia, as a natural medicine and organic fertilizer for centuries.

Pitahaya

Typical Peruvian Fruits
The Pitahaya, also known as Dragon Fruit, pitaya, pitajon, yaurero and warakko, is native to Mexico, Central America and some Southern American countries like Peru. Pitahaya is the fruit of a cactus and comes in three colors: yellow with white flesh, pink with pink flesh and pink with white flesh.

Peruvian Pisco Sour

Typical Peruvian Drinks & Beverages
Peru’s national drink and most popular cocktail is surely the famous Pisco Sour. It is the welcome drink in Peru and served for literally any occasion.

Chupe de Camarones

Typical Peruvian Soups
Being the pride and joy of every Arequipeño, Chupe de Camarones is a popular soup not only in the Arequipa region in southern Peru but also along the central and southern Perruvian coast.

Orégano

Common Herbs in the Peruvian Cuisine
Although Oregano isn't originally from Latin America and almost exclusively associated with the Mediterranean cuisine, it plays a major role in Peruvian cooking. The fresh and dried leaves are used as condiment in various local dishes.
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