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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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.

Guayaba

Typical Peruvian Fruits
Guayabas, better known as guavas, originated in Mexico, but already in ancient times these fruits were cultivated in Central and South America. Remains of the actual fruit and seeds were found during archaeological excavations in Peru revealing that Guavas were part of the diet and natural medicine of Pre-Incan cultures.

Sancochado - Timpu - Puchero

Typical Peruvian Soups
Known in Lima as sancochado, in Cusco as timpu and in Arequipa as puchero, this hearty soup was already prepared in pre-Hispanic times and later influenced by the Madrilenian cuisine that came to Peru with Spanish immigrants.

Muña

Common Herbs in the Peruvian Cuisine
Muña is an aromatic herb native to the Peruvian Andes. Mostly used as tea to treat digestive problems, it's also believed to keep bones and teeth healthy.

Pallar

Grains, Coffees, Crops, Beans & Nuts of Peru
Pallar, known in English as Lima Beans or Butter Beans, are native to Central and South America. Big seeded varieties known as "Big Lima" were domesticated in the Peruvian Andean Mountains since ancient times. The pods contain oval to kidney shaped seeds.
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