Medical, Dental & Specialized Care in Peru
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.
Mashua, also known as añu, is a root vegetable indigenous to the Andean highlands and cultivated since ancient times. The tubers vary in size and shape. Mashua can be white or yellow; some varieties are even red or purple on the outside.
Empanadas are probably most associated with Argentine or Colombia rather than Peru. However, the baked or fried pastries filled with savory or sweet fillings are so popular in Peru and prepared with the special Peruvian touch that they just belong here.
Popular around the country, chifle can be bought with street vendors, at kiosks, bodegas, on the market or supermarket. Finely sliced green or ripe bananas are fried in oil and then seasoned with salt. Depending on the banana variety and the maturing of the banana the taste can be sweeter or more savory.
Juanes are a typical dish from the Peruvian jungle regions. Traditionally prepared by cooking yuca (cassava), local fish species and wild bird eggs wrapped in bijao leaves, with the arrival of the Spaniards in Peru, European ingredients such as chicken and olives were included; later Chinese immigrants brought rice to Peru and the Juanes we know...
Ollucos have their origin the high plains of the Peruvian Andes and are cultivated since pre-Columbian times. Next to potatoes and corn this root vegetable was an important staple food of the Incas. They come in different shapes and sizes, but usually look like a potato.
Camu Camu, also known as cacari, camocamo or myrciaria dubia, is native to the Peruvian lowland jungle and grows on bushy trees along riverbanks and in flooded areas of the Amazon rainforest. Its extraordinary high Vitamin C content in combination with other for our body beneficial nutrients makes Camu Camu another Peruvian superfood.
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