Peruvian Regions: Part 2 | The Andes

Peruvian mountains

The highest and coldest region of the country has an amazing gastronomy.

If there is something nutritious and provocative, it is the Andean food of Peru! Gastronomy is characterized by bringing to the table a wide variety of dishes that focus on potatoes grown in the region, corn, beans, and tubers. They are usually accompanied by various types of meats that complete the delicious seasoning of typical Andean dishes, including fried guinea pig, and indigenous alpaca.

 

During the events and festivals of the Peruvian Andes, they cook a whole day with “pachamanca,” a cooking technique called “earth oven.” It consists of digging a hole in the ground to cook pork, lamb, beef, guinea pig, chicken, along with potatoes, pods, corn underground in hot stones; a genuine ancestral practice and native to the region! Pachamanca is, without a doubt, one of the most popular and delicious dishes of the Andean peaks.

 

The dishes of the Peruvian highlands include “Rocotto Relleno” from Arequipa, a gastronomic variety based on peppers stuffed with spicy meats and potatoes with “Huancaina,” another delicacy made with potatoes with Huancayo spicy cheese sauce.

 

The “lucuma,” a delicious fruit that is part of the basic Peruvian table, is a primary ingredient in desserts and ice cream. Likewise, the succulent purple corn also takes center stage on the table, since it is used as a natural dye for certain drinks such as “chicha morada,” and in desserts such as “mazamorra.”

 

In ancient times, the Incas used fermented purple corn for spiritual rituals. In the highest mountains, you can find the “chirimoya” which has a particular heart shape and a Peruvian cherry called “aguaymanto,” also used by the Inca civilization in the past.

 

Tuna, another of the varieties of fruits used in the pre-Hispanic era, is currently used in the preparation of jams, juices, and alcoholic beverages.

 

Cuy Chactado

 

Do not miss the “guinea pig” for nothing in the world. Its preparation consists of frying the “cuy” (this animal is well known and consumed in Peru) in oil until it is crispy and smooth. It is served whole accompanied by potatoes, salads, and sauce to your liking, a South American delight!

 

Fried trout

 

The Andean cusps are bathed by the slopes and the flows of a large number of rivers, springs, and lakes, so you can not miss the typical fried trout. Trout is a species high in minerals and vitamins. Add some tasty golden potatoes, rice, or sweet potato as a compliment.

 

Lamb Head Broth

 

This dish enjoys preference among Peruvian diners. For its preparation, it is required to wash and peel the lamb’s head properly, cut it into pieces, then boil them for an hour and a half. Potatoes, rice, and salt are added to taste.

 

Patasca Soup

 

A good mondongo! That is “Patasca soup.” It is prepared in the entire region of the Peruvian Andes. Its main ingredient is the guts of the cow; you can complement this tasty dish with “mote” and diced beef.

 

As you can see, centuries of gastronomic history are transmitted over generations involve Peruvian cuisine. A unique seasoning that distinguishes this part of the world where ancestral knowledge and flavors come together to delight the palate.

Drink in the mountains

Its gastronomy can surprise everyone that taste it.

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