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Peru, a land of Flavours Peruvian traditional food mixes a great variety of ingredients used by the Incas with others taken from Europe, during the arrival of Spaniards. There are lots of alternatives of meat, such as: salt and fresh water fishes, beef, chicken and pork. Vegetarian can always find an option such as vegetables and delicious fruits, of high nutritional value. All this represents the dream of the best chefs and the delight of visitors. For centuries, Peru has felt the influence of Spain in stews and soups, Arab sweets and desserts, African contributions to Creole cooking, Italian pastas, Japanese preparations of fish and shellfish and Chinese culinary methods which have given birth to one of the most popular gastronomic traditions in Peru: chifa. Each region has its culinary specialities, some of them are: The Coast: Cebiche (raw fish marinated in lemon juice) and ají de gallina (spicy chicken). The Mountain: Pachamanca (meat and vegetables cooked underground), chupe de camarones (shrimp soup). The Jungle: Juane (cornmash pastries). For each food there are juices and beverages like Chicha Morada (non-fermented drink made from Peruvian purple corn. If desire, you can also taste the Pisco Sour, a typical peruvian drink made of distilled grape.
Originality of Peru's cuisine does not stem just from its traditional cooking -rather, it continues to incorporate new influences, preparing exquisite and impeccable dishes that have been dubbed the New Peruvian Cuisine. Enjoy your meal! |
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