What is a vacation without eating? To get an idea of the types of foods that you will be experiencing, you should know a little history of the diverse and eclectic culinary flavors of this beautiful country.
Diverse, in that four continents are represented in Peruvian cuisine. Eclectic, because of the many different varieties of traditional dishes that you find within the three regions of Peru. The Peruvian coast alone has more than two thousand different types of soups, and there are more than 250 traditional desserts. Represented in these regions are the tastes of Spanish, Basque, African, Sino-Cantonese, Japanese, Italian, French, and British cuisine. No need to travel the world to experience the many wonderful foods of its countries. You can find almost all of them right here in my Peru.

The makeup of most Peruvian foods comes from the many crops that are grown locally and throughout the country. Produce consists mostly of Maize (corn), with 35 varieties, 15 species of tomatoes and 2,000 varieties of potatoes and sweet potatoes. Lima, Peru is known for the Centro Internacional de la Papa which is devoted to the investigation and genetic conservation of the potato. Potatoes were considered livestock feed in Europe until French chemist Antoine-Augustin Parmentier began serving dishes made from the tubers at his lavish banquets. Maize is native to all of Central and South America. Tomatoes were introduced to Europe from Latin America as well as many other food products.

There are 2,000 species of freshwater and saltwater fish. This is the most of any other country in the world.

Fruits are plentiful with over 650 native species. Bananas are one, with a large number of species.

Cultivation of ancient plants plays an important role in nutrition. Quinoa, which is an excellent source of essential amino acids, and kaniwa, are prepared like cereals but are not actually cereals. Maca and kiwicha are root vegetables and cereals that are high in nutrition also. Some of these food stocks have been used since 1985 by NASA for astronaut food.

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COASTAL CUISINE
Most of the cuisine of the coast is supplied by the Pacific Ocean. Food from the sea is found in most dishes, such as Ceviche. Enjoy the delicate flavor of the many fish choices, or combine it with succulent shellfish. Andean chili peppers, onions and tangy lime makes up the base ingredients for this flagship dish of coastal cuisine, and one of Peru’s most popular. Bite size pieces of white fish are marinated in lime or lemon juice to create its succulent flavor, and traditionally served with boiled sweet potatoes, toasted corn and a local green seaweed yuyo. The ingredients produce a juice from this dish, Leche de tigre (tigers milk). It has a light spicy flavor that adds the final touch to this famous Peruvian dish. Chupe de Camarones, a shrimp soup, is one of the most popular dishes of the coastal region, made from a thick freshwater shrimp (crayfish) stock soup, potatoes, milk and chili pepper. This dish is regarded as an Arequipa specialty.

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CENTRAL COAST AND LIMA CUISINES
The most popular cuisine in the urban areas of Lima is Creole, due to the influence of the Spaniards. Chifa, or Chinese food, plays a large part in this area, as well as Italian. El Chifa reflects a fusion by Chinese Peruvians of the products that the Chinese brought with them to those that they found in Peru, and later cultivated themselves. Even some Creole dishes such as tacu-tacu, lomo saltado and arroz chaufa were influenced by the Chinese. There is even a Chinatown, barrio chino, located in downtown Lima.

The mouth watering aroma of baked breads wrap around the city every morning, where you can find bollos. These are breads that are baked in wood ovens, originally found in the Andes. These freshly made breads are perfect compliments to a hearty bowl of Sancochado, consisting of beef, vegetables and potatoes. Arroz con pollo, is a flavorful dish for the chicken and rice lover.

Anticuchos are brochettes made from a beef heart, marinated in different Peruvian spices and grilled to perfection. With a side of potatoes and corn you can find them being sold by street vendors or in a local Creole restaurant. You may find those same vendors serving up some tamales or humitas. These eatable delights are made with corn, spices, sugar, onions, pork and olives, wrapped in the leaves of corn husks.
Papas a la Huancaina, a Huancayo-style potato, consists of slice, boiled potatoes, served on a bed of lettuce with a slightly spicy cheese sauce with olives.

Tiradito is similar to ceviche, but with a Japanese twist to it. The fish is sliced in fine strips that are similar to sashimi. It is marinated in a mix of line juice, ginger and aji limo. One thing missing, that ceviche has, is the onions, presenting a mild taste.

Papa rellena is a mashed potato with ground meat, eggs, olives and several spices, which is deep fried.

Arroz tapado (covered rice) uses the same stuffing of papa rellena, but is eaten with a side of rice.

Lima butter bean salad is made with Peruvian Lima butter beans. After cooling the boiled beans, they are mixed with a salsa of onions, tomatoes and green chili, and then marinated in green Peruvian lime juice, oil, salt and vinegar. Lima butter beans have been a staple of Peruvian cuisine for some 6,000 years.

Butifarras is a sandwich made with ham and a spicy sauce with onions, sliced chili peppers, lime, salt, pepper and oil.

Causa is mashed yellow potato dumplings mixed with lemon, onion, chili and oil. Some varieties may have avocado, chicken, tune or even shellfish.

Carapulcra is a hearty stew with pork and chicken, potatoes, red chilis, peanuts and cumin.

Empanadas peruanas are pastry /meat pies. Fillings consist of chicken, beef, cheese or just vegetables. Add some olives and hard boiled eggs and raisins to make this a great comfort food.
Aji de gallina is thin strips of chicken served with a creamy, spicy yellow sauce with cheese, milk, bread and walnuts added.

Escabeche criollo, is pickled fish, cooked in vinegar and onions with chili and other spices.

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CUISINE OF THE NORTHERN COAST
Typically the northern coast dishes consist of many different stews and soups. Because of its location, climate plays a large role in what types of ingredients go into the northern style cuisine. The varieties are numerous because of the widely different climates.

Shambar is a soup made with wheat, pork rinds, smoked ham assorted beans and green onions. Something to note is that this dish is made only on Mondays.
Seco de Cabrito is goat stew, but can be substituted with lamb chicken or beef. After marinating it with chicha, or beer and other spices of fresh coriander, otherwise known as cilantro, and garlic, it is cooked in a pot to create a hearty meal.

Cebiche de Conchas Negras is a dish of Piura and Tumbes, also very popular along the southern coast of Ecuador. In this version of ceviche, the seafood used is black clams.

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CUISINE OF THE ANDES
The basic food of the natives in the Andes consists of the heartier mix of potatoes and locally raised, indigenous animals, such as alpacas and guinea pig, along with sheep and swine which are imported. Pachamanca is one of the more popular meals of this regional location. It is usually served during festive occasions, consisting of beef and pork, herbs and vegetables which are slowly cooked underground on a bed of hot stones.
You can also find ostrich meat if you look hard enough. It is an up and coming meat that is being farmed in Arequipa and is also found in urban areas.
Cuy chactado is a popular dish in the highlands made from fried guinea pig. Often the women will raise these guinea pigs in their homes . Often they are cooked in a Pachamanca with other meats and vegetables.
Ollluquito con charqui is a stew of finely diced ollulo potatoes with charqui pieces, usually alpaca or llama meat, and served with rice. Charqui is meat similar to “jerky”, which has been cured by salting and dehydrating.

For the more “spicy” person, rococo relleno might be a nice selection of stuffed rocoto chilis, filled with spiced beef or pork, onions, olives egg white and baked with potatoes covered with cheese and milk. From mild and hearty, to spicy and unusual, the Andes serves up a bountiful portion of tradition that satisfies the palate.

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CUISINES OF THE JUNGLE
Fresh water creatures are mostly served in the jungles of the Amazon River. Two main “catches of the day” would be that of the turtle and the paiche. Paiche is one of the world’s largest freshwater fishes. Turtle, on the other hand, is rather scarce in dishes because it is illegal to hunt them. Therefore they are very expensive and not sold a la carte in great proportion. Most animals are hunted in the jungle for native consumption, while vegetation produces fruits such as camu camu, mango and pineapple. A favorite dish is rice and chicken, seasoned with turmeric and wrapped in banana leaves.

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OTHER REGIONAL DISHES
Chalona is a cured alpaca or lamb meat used in various dishes of the cities of Cusco and Arequipa.

Chairo is a typical soup of the Puno and Arequipa regions, consisting of black chuno, aji panca sweet potatoes, meat and chalona.

Ocopa is a dish with some similarities to Papas a la Huancaina. It consists of boiled and sliced yellow potatoes, covered with a sauce made of aji, walnuts, huatacay and fresh cheese.

Copus is one of the best know dishes of Piura. It consists of ripe fried bananas, camotes (sweet potatoes) and seasoned hen, turkey, goat and mutton. It is cooked in a furnace under the ground. This method is different from using a pachamanca since the furnace is covered with blankets and clay.

Crema de tarwi (tarwi soup) Tarwi is a vegetable native to the mountains of Bolivia, Ecuador and Peru. It is used in many of the Peruvian cuisine, including sancochado. It can also be found in beverages such as papaya juice. It has been found to have higher vegetable protein content than soy and was considered a staple food of the Incas.

Has your appetite been stimulated yet? In order to satisfy the curiosity of all the different types of cuisines mentioned, recipes are provided for you to try your hand at. Experience a taste of Peru before you get there. Try your culinary skills with some of these recipes that sound tempting and, of course, ENJOY!