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Gastronomy
Peruvian gastronomy is the most varied of the world, as it is demonstrated with the fact that it is the country having the largest number of typical dishes.
Lima is the gastronomic capital in America thanks to its development: creativity in its dishes, assimilation of a great scale of ingredients, which contains the best of Andean, afro Peruvian, oriental and occidental cuisines. Recently the novo-Andean cuisine has been at its height because it joins the best of the products and Andean species in a dietary and balanced preparation.
COAST
Because of its proximity to sea, the principal dishes are based on fresh fish and shellfish. The most important are the famous ceviche, escabeche, Conchitas a la Parmesana (Parmesan scallops), Pescado a la Chorrillana (Chorrillana-style fish), Cocktail de camarones (Shrimp Cocktail). Other well-known limeños dishes are: caucau, carapulcra, papa rellena (Stuffed Potato), arroz verde con pollo (Green rice and chicken), tacu tacu, sancochado, anticuchos (Grilled beef hearth), pollo a la brasa, causa a la limeña (Stuffed mashed potato), tamales, lomo saltado (Peruvian Stirfry) and aji de gallina (Chicken in a spicy sauce). There are also typical dessert such as mazamorra morada (Peruvian fruit compote), picarones (Sweet fritters), suspiro a la limeña, arroz con leche (rice pudding), and turron de doña pepa (Doña Pepa nougat).
Among the refreshing drinks, people advise chicha morada (purple corn drink).
HIGHLANDS
A common element in the Peruvian Andes is the consumption of cavies; the variety of meat eaten has increased with bovines, pigs and ovine. In places like Huancavelica, llama and alpaca meat is still eaten. We can find cuy chactado (Fried cavies), pachamanca, trucha apanada (trout), adobe de chancho (marinated pork in sauce), chupe de camarones (Peruvian Shrimp Chowder), papa a la huacaina (Peruvian potatoes with Chile-cheese sauce), patasca, carnero al palo (mutton).
JUNGLE
As naturally, this cuisine is elaborated with products originated in the zone. There is the paiche (the biggest fresh water fish). Among the most representative dishes, there are: juane and tacacho with cecina. Food in the Peruvian jungle has popular ingredients such as «misto» (or «mishquina»), the use of «ingiri», which is parboiled green banana and meats cooking, specially fish and also the juane, wrapped in palm trees leaves, which has a particular aroma.
Among the fruits is the camu camu, which contains 40 times more vitamin C than the kiwifruit. However, exotic fruits such as mango, pineapple are also in abundance.
It is impossible not to mention the Pisco Sour, a cocktail prepared with pisco and lemon juice and other ingredients. The roots of Pisco Sour reach back to the Peruvian Viceroyalty, where pisco and lemon was blend during the 18th century near the Plaza de Toros de Acho (Bullring of Acho). You can not forget to visit us and taste it.
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