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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.
Mani
Grains, Coffees, Crops, Beans & Nuts of PeruPeanuts are believed to be of South American origin and most probably were first domesticated in the Peruvian valleys where archaeologists have found remains of mani dating back 7600 years. Many pre-Columbian cultures as the Moche depicted peanuts in their art.
Maiz Morado
Typical Peruvian VegetablesMaiz Morado is another corn variety cultivated in the Peruvian Andes since ancient times and once has been a staple of the Incan empire.
Papa Rellena
Typical Peruvian Main CoursesPapa rellena, meaning stuffed potato, is a traditional and popular dish full of Peruvian flavors which is eaten as starter, for lunch or dinner or in between, hot or cold. It’s one of these typical Peruvian comfort foods everyone loves and makes you feel at home. A must-eat.
Pachamanca
Typical Peruvian Main CoursesThis traditional Peruvian dish (actually more a cooking method) dating back to pre-Hispanic times originates in the Andean provinces, but today can be found in many Peruvian cities and here especially in rustic restaurants.
Papas a la Huancaina
Typical Peruvian Starter & AppetizerIt hardly gets any more Peruvian on the dining table than enjoying the simplicity and fresh local flavors of Papas a la Huancaina.
Queso Rojo de Lluta
Peruvian CheeseQueso Rojo, Red Cheese, is a fresh cheese, which is made only in the small community of Lluta in the Colca Valley, about four hours from Arequipa. It has a pleasant, unique milky, and salty flavor and is used in many traditional dishes of the Arequipa region.
Paico
Common Herbs in the Peruvian CuisinePaico is an aromatic and medicinal herb used already in pre-Columbian times by indigenous communities in Peru. Paico is an essential ingredient in Pachamanca. The leaves are also consumed similar to vegetables in soups, the seeds are used as seasoning in beans dishes.
lima·easy - /ˈli mə/ - /ˈi zi/
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