Peruvian cuisine is known for its relative complexity in its preparation. With its combination of four continents reflected in its food it speaks for itself. Its influence comes from African, Italian, Japanese, French and British cuisine. More traditional Peruvian food depends on the region of the country that you visit.
Traditional coastal food is, of course, seafood as its base. One of the more popular dishes is ceviche. It consists of certain types of fish, such as, shark, sea bass or sole. It is cooked in citrus juices, with flavorings from onions, chili peppers and spices. Chupe de camarones or shrimp cioppino is another signature coastal food which consists of shrimp, soup broth, milk, potatoes and chili peppers, a favorite dish of Arequipa. Scallops are also a popular delight, along with prawns and other ocean delicacies.
As you travel up to the Andes the food becomes heartier, with staples including meats, corn, rice and potatoes. Lomo Saltado is a well known menu item which has beef as its main ingredient, complimented by potatoes, peppers, tomatoes and onions, with a side of rice. Stuffed peppers (rocoto relleno) are very popular in this region as well. Some more unusual dishes such as guinea pig (cuy) can be found if you are so inclined. Cusco has restaurants that serve cuy if you are looking for this specialty. For special occasions one can enjoy a pachamanca, or roast, made from a variety of meats. It is roasted with vegetables and herbs, on an underground bed of hot stones. These dishes are becoming more popular in large cities.
Further down the mountainous region, into the valley of the Amazon Jungle, the water dwelling creatures make up much of the menu. In particular, turtle and the world’s largest freshwater fish, the paiche, are among the savory dishes of the region. Caiman and piranhas are also among these food staples for the natives. Bananas, plantains, palm heart, yucca root and tamales often are served with these well known dishes. The Amazon River is a large food source for the people, with fish as its main staple of their diet. Such diversity of food makes this country even more alluring, whatever part of the region you should choose to visit. It is all pleasing to the palate and memorable to the spirit.
From the national drink (Pisco Sour) to the fermented drink made from maize (Chicha), you will enjoy the native beverages that top off a splendid dinner. Chicha is one of those beverages. If you see a red flag hanging outside of a restaurant or bar it means that they serve this popular drink. Yes, made from fermented maize, its roots come from the Inca civilization. You may prefer to try the Pisco Sour, which is the country’s national drink. It is made from the Pisco grape which is found in the cities of Pisco and Ica. These wineries are in strong competition with Chile and Argentina bottlers. Cheers!
