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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.
Tres Leches
Typical Peruvian DessertsPeru’s celebrated cuisine is not only about famous chefs, outstanding dishes or the abundance of fresh fruits and vegetables, but as well about the often-forgotten sweet little temptations. One of these in the country highly popular sweet treats is Tres Leches, meaning Three Milks.
Peruvian Anticuchos
Typical Peruvian Starter & AppetizerFoodwise it doesn’t get any more Peruvian than eating Anticuchos on the street. The spicy skewers - traditionally prepared with beef hearts - marinated in a mixture of aji panca, lime juice and / or vinegar, garlic, cumin, salt and pepper and grilled over open fire are deeply engraved in the culinary soul of every Peruvian and part of Peru’s gas...
Canchita (Palomitas)
Typical Peruvian SnacksLike everywhere in the world, popcorn is mostly fancied by children. In Peru there are numerous "popcorn" varieties. It's not only made from the usual popping corn, but also from large kernels corns, Kiwicha or quinoa giving the good old popcorn a completely new, but interesting and very tasty touch.
Peruvian Queso Andino
Peruvian CheeseQueso Andino, Andean cheese, is a Peruvian semi-hard cheese, which is made throughout the Andean highlands, from Cajamarca in the north to Junin in the center to Cusco and Arequipa in the south. It has a mild, subtly salty flavor and a smooth, slightly creamy texture. While there are many variations depending on the region where it is produced, ...
Albahaca
Common Herbs in the Peruvian CuisineBasil, or albahaca in Spanish, is probably most associated with the Italian and Asian cuisine. Native to the tropical regions of southeastern Asia and central Africa, the culinary herb of the Lamiaceae family (mints) came to Peru with Chinese immigrants and found its place here thanks to the unique fusion of Chinese and Peruvian cooking.
Sacha Inchi
Grains, Coffees, Crops, Beans & Nuts of PeruSacha Inchi, also known as Mani del Inca or Inca Peanut in English, is native to the Peruvian Amazon region and cultivated for centuries. The plant produces star shaped fruits which contain oval and dark brown seeds looking like flat, compact almonds.
Aji Mirasol
Peruvian Aji - Chili PeppersAji Amarillo in its dried form is called Aji Mirasol. Used as a whole pepper or grounded it has like its fresh counterpart numerous uses in the Peruvian kitchen.
Caihua (Caigua)
Typical Peruvian VegetablesCaihua, known as well as Caigua or Stuffing Cucumber, was likely domesticated in the Andes and consumed by various ancient cultures. Belonging to the pumpkin family it has a teardrop to elongated shape.
lima·easy - /ˈli mə/ - /ˈi zi/
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