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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Aji Limo

Peruvian Aji - Chili Peppers
Aji Limo are small chili peppers that come in different colors like yellow, green, orange, red and purple. Take care, Aji Limo is really hot!

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.

Picarones

Typical Peruvian Desserts
Picarones are one of these Peruvian goodies if tried once there’s no way back. The deep fried picarones drizzled with a sweet and flavorful syrup are not only on the list of Peruvian “must eats”, but also absolutely delicious and addicting.

Papa Rellena

Typical Peruvian Main Courses
Papa rellena, meaning stuffed potato, is a traditional and popular dish full of Peruvian flavors which is eaten as starter, for lunch or dinner or in between, hot or cold. It’s one of these typical Peruvian comfort foods everyone loves and makes you feel at home. A must-eat.

Pachamanca

Typical Peruvian Main Courses
This traditional Peruvian dish (actually more a cooking method) dating back to pre-Hispanic times originates in the Andean provinces, but today can be found in many Peruvian cities and here especially in rustic restaurants.

Papas a la Huancaina

Typical Peruvian Starter & Appetizer
It hardly gets any more Peruvian on the dining table than enjoying the simplicity and fresh local flavors of Papas a la Huancaina.

Churros

Typical Peruvian Desserts
Churros are not, like quite often stated, a donut-like Peruvian treat. Originating in Spain Churros are long sticks made of a choux pastry often potato based which is squeezed through a large star tip into hot oil and fried.

Paico

Common Herbs in the Peruvian Cuisine
Paico is an aromatic and medicinal herb used already in pre-Columbian times by indigenous communities in Peru. Paico is an essential ingredient in Pachamanca. The leaves are also consumed similar to vegetables in soups, the seeds are used as seasoning in beans dishes.

Tarwi

Grains, Coffees, Crops, Beans & Nuts of Peru
Tarwi is grown in the Andes since ancient times for its edible, spicy bean which was an important food for Andean cultures for centuries. The beans were found in tombs of the Nazca culture and depicted on ceramics of the Tiahuanaco.

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.
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