Gastronomic Experiences in Peru
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, each town has its own local cuisine and culinary treasures, depending on geography and climate that provide different ingredients native to each area.
Typical Peruvian Cuisine of the Costal Region
The cuisine of the coast is characterized on the one hand by above mentioned immigrants and migrants from rural Peruvian areas that came to the coastal cities in the 20th century and on the other hand by the available natural resources, especially a wide variety of fresh fish and seafood provided by the Pacific Ocean. But as each coastal region is distinct in its flora and fauna, each local cuisine adapts to the natural resources available.
Typical Peruvian Cuisine of the Andean Highlands
As it has been for hundreds of years the cuisine of the Andean highlands is heartier and mainly based on meat, potatoes, corn and other vegetables. Since their introduction by immigrants rice, noodles and bread became essential staples in the mountainous diet as well.
Typical Peruvian Cuisine of the Peruvian Jungle
The cuisine of the Peruvian jungle is also characterized by the natural resources readily available; fruits, plants and hunted animals. Bananas, plantains, palm hearts, yuccas and plenty of rice often accompany fish and meat dishes.
As it is impossible for most visitors to enjoy all culinary treasures in the special region, Lima, the gastronomic capital of Latin America is a great place to discover the large variety and facets of the Peruvian cuisine in the numerous restaurants.
Typical Peruvian Snacks
In general Peruvians love to snack! You can buy small plastic bags filled with all sorts of goodies from streets vendors around every corner, a habit many Peruvians can't break with when wandering around the city, waiting for or traveling in the bus or also to keep their children quiet. You find a great variety of snacks...
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Starters & Appetizer
A starter is a good way to introduce you to a great Peruvian meal. Unheard of in Peru until the 17th century most Peruvian starters today often replace a full meal or are also eaten as a small lunch or snack. In our listing you find some appetizers characteristic for the art of cooking in Lima and on the central coast of Peru...
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Main Courses
Peruvian main courses are enormously varied in flavors and colors reflecting the native heritage, the three main geographical areas and of course the merging of traditional with foreign cooking styles from immigrants. Each region in Peru is distinct in its flora and fauna, each local cuisine also adapts...
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Typical Peruvian Sauces
Salsas, sauces or dips are an essential part of the Peruvian cuisine and a must on every table. A Peruvian menu without at least three or four different salsas is incomplete. Peruvians love their salsas and use it literally on any food. Peruvian sauces intensify or vary the unique flavors of local dishes...
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Typical Desserts
Peruvians love their "dulces". Relatively unknown in pre-Hispanic times Peruvian desserts are heavily influenced by its Spanish and other foreign equivalents. In Colonial times quite often expensive and unavailable ingredients used in the Spanish cuisine were replaced by typical Peruvian ones; later foreign cooking techniques were used...
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Drinks & Beverages
When talking about Peruvian drinks, the first that comes to mind is the Pisco, Peru's National Drink; Pisco Sour is a typical cocktail to welcome guests or start a Peruvian meal. But there are many other options. Peru produces some very good mostly red wines, delicious beers and also a great variety of non-alcoholic beverages...
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Typical Peruvian Fruits
Thanks to Peru's three main climate zones, coast, highlands and jungle, a great variety of fruits can be found in the country. Some are native to Peru, exotic or rarely known abroad others can be seen in every (super) market around the world. While you can buy bananas, apples, pears, grapes, passion fruits, papayas and many more...
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Vegetables - Veggies
Peru is known around the world for its potato and corn varieties. But did you know that for example the avocado and tomato have their origin in Peru as well? And the country is home to numerous other internationally nearly unknown vegetables. Most of them have been cultivated and consumed since ancient times...
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Peruvian Potatoes
While everybody agrees that the birth place of the potato is in South America, the exact place of origin is unknown and reason for the one or other open dispute between Chile and Peru. In any case there is scientific evidence that potatoes were domesticated as early as 10,000 years ago in the High Andes of Peru and northwestern Bolivia...
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Peruvian Ají - Peppers
Aji, also known as pimiento chile, originated in the Americas and are cultivated for around 7000 years. Chili Peppers might have been the first spice with which ancient Peruvians seasoned their dishes and were found in many archeological excavations. Today there are around 300 varieties of chili peppers in Peru being...
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Grain, Coffee, Crop, Bean
While very special "pseudograins", nuts and beans are part of the Peruvian culture and nutrition since ancient times, they were just rediscovered and gained popularity worldwide in the last few years. The international demand for Peruvian "supergrains" like Kiwicha and Quinua increases steadily, as more people become aware of them...
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Common Herbs in Peru
Next to Aji (hot peppers) aromatic herbs play a fundamental part in the Peruvian cuisine. While the Peruvian cooking and ingredients vary regionally always lots of herbs are incorporated into the dishes. Probably the most used aromatic herbs are Cilantro, Huacatay, Oregano and Basil, but there are many more that are essential...
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