'Pictures of travel and vacation destinations and tours for Central America and South America and Peruvian Food And Cuisine
'Pictures of travel and vacation destinations and tours for Central America and South America and Peruvian Food And Cuisine
'Pictures of travel and vacation destinations and tours for Central America and South America and Peruvian Food And Cuisine
'Pictures of travel and vacation destinations and tours for Central America and South America and Peruvian Food And Cuisine
'Pictures of travel and vacation destinations and tours for Central America and South America and Peruvian Food And Cuisine
'Pictures of travel and vacation destinations and tours for Central America and South America and Peruvian Food And Cuisine
Peru

Peruvian Food And Cuisine


Experts have given Peruvian cuisine a privileged place in the world gastronomic ranking. It is based on a tasty blend of two cultures - the Spanish and native cuisines - to which black and Asian (Chinese and Japanese) components were added, as well as a few touches of Italian and French food, as a result of the different migration flows.

Appetizers:

• Ceviches: Chunks of fish marinated in green lemon juice together with various ingredients, this is the most popular and famous Peruvian dish.
• Papas a la Huancaína: Boiled potatoes covered in a yellow sauce made of cheese and yellow chili peppers.
• Causa a la limeña: A potato-based dish with onions, lemon, ground chili, hard-boiled eggs and mayonnaise, stuffed with chicken, or shrimps, or vegetables, etc.
• Ocopa arequipeña: Boiled potatoes covered in a greenish sauce made with nuts, cream, sprigs of an aromatic herb (native marigold), shrimps, chili, onions, garlic and biscuits.
• Anticuchos: Kebabs made of chunks of beef heart marinated in vinegar.
• Tamales: Seasoned ground corn cakes wrapped in banana leaves and steamed.
• Palta rellena: avocado stuffed with shrimps or crab meat and a few drops of lemon juice.
• Fondo de alcachofas relleno con conchas: Artichoke hearts stuffed with scallops, served with Worcester sauce if raw and with parmesan cheese if baked.
• Pulpo a la oliva: Octopus in olive sauce. The seafood is boiled until tender and the olive sauce is made of mayonnaise blended with black olives.

Main Dishes:

• Chupe de camarones: This is a fish and shrimp chowder prepared with milk, eggs and oregano.
• Ají de gallina: A spicy chicken dish consisting of boiled yellow potatoes with a sauce made of bread crumbs soaked in milk, nuts and shredded chicken.
• Sancochado: It is the Peruvian version of the French pot au feu.
• Arroz con pato a la chiclayana. Duck seasoned with salt, pepper, coriander, oregano, powdered chili and strips of sliced fresh chili, rice and sweet peppers.
• Adobos: Marinated pork cooked in a pot with spices.
• Secos: Different types of spicy stew (kid, lamb).

Desserts:

• Mazamorra morada: made with purple corn and pieces of fruit;
• Picarones: (fried donuts made with sweet potato flour, squash and yeast, bathed in syrup)
•Tropical fruit-based desserts (sweets, cakes, juices and ice-creams) of tasty flavors: chirimoya (custard apple), guanábana (soursop), maracuyá (passion fruit), lúcuma (egg fruit).

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