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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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.

Pepino (dulce)

Typical Peruvian Fruits
The pepino or pepino dulce is native to the temperate Andean regions of Peru. The plant is not known in the wild, and its origins are unclear. Pepinos come in different sizes and shapes, from small to large, round or oval.

Salsa Huancaina

Typical Peruvian Salsas, Sauces & Dips
Peruvians love salsas, sauces and dips. They are a must on every dining table and complement, enhance or vary the unique flavors of local dishes. One of the most popular sauces in Peru that reflect the soul of the Peruvian cuisine is Salsa Huancaina.

Salchipapas

Typical Peruvian Main Courses
A poor man's dish that became a popular "fast food" in Peru. The word Salchipapas derives from its main ingredients: salchicha – sausage and papa – potato.

Tequeños

Typical Peruvian Starter & Appetizer
Tequeños are known in all Latin America. In Peru, they are very popular as starter, light lunch or small snack in the evening at a bar accompanying a Pisco or beer. You find them on every menu in restaurants and no party goes without them.
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