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.
Queso fresco, which translates to fresh cheese, is the most popular and most consumed cheese in Peru. It belongs to the Queso blanco (white cheese) varieties and has a mild flavor and a firm, crumbly texture. Queso fresco is widely used in several Peruvian dishes and sauces, adding a creamy and slightly cheesy element.
Potatoes were domesticated as early as 10,000 years ago in the High Andes of southeastern Peru and northwestern Bolivia. During centuries the Papa developed to be an important staple food and a primary energy source for early Peruvian cultures.
Crema Volteada, literally meaning "upside down cream", is probably better known as the Peruvian version of Crème Caramel. Sweet and rich while at the same time being so simple and somehow light, this addictive dessert is loved around the country.
Triple Sandwiches are part of the everyday Peruvian culinary culture. Simple and healthy (at least if you go easy on the mayonnaise or skip it completely) Triples are eaten everywhere by everyone. Served cut into finger food sized triangles, they are great for a light lunch or in between and no private celebration goes without them.
Is Sopa Criolla and Sopa a la Minuta the same soup? Or two different soups with the same base? As even Peruvian chefs seem unable to agree on this topic, we couldn't find out and really don't want to be caught in the middle. Fact is that this Peruvian classic was brought to Peru by Italian immigrants and is one of these Peruvian comfort foods th...
While coffee beans didn't originate in Peru, today the production of high quality coffee beans is an important part of Peru, its economy and people. Peruvian coffee beans are much sought after and the country ranks among the top 10 coffee producers in the world and is one of the major producers of organic and fair-trade coffee.
For over 7000 years, Ajis, Peruvian chili peppers, are cultivated in the country and today are an essential part of the local cuisine. From the around 300 varieties of chili peppers grown in Peru, the Aji Amarillo surely is one of the most commonly used and probably even the most important ingredient in Peruvian cooking.
The Limón peruano is a star ingredient in the Peruvian cuisine and a must in every kitchen. Its unique, intense flavor and extreme acidity give many savory and sweet dishes as well as drinks and other goodies their unmistakable Peruvian touch.
Lomo Saltado is one of the most popular and iconic Peruvian dishes. It is a comfort food that can be found nearly everywhere in Peru, prepared at home for family and friends, in simple restaurants and up-scale places alike, and of course in Peruvian restaurants abroad.
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