Peru, the cradle of the Inca empire, is an exciting combination of culture, history, diversity of landscapes, and climates. In all its geography 30 types of microclimates converge. This makes it a real gastronomic universe due to a large number of nutritional options that in the past served as food for ancient civilizations that were part of the region.
It can be said that the typical food of Peru uniquely seduces the world. In fact in each region of the country: Costa, Andes, Amazonas offers a distinctive delicacy.
The influence of Peruvian food in other latitudes of the planet has aroused an international enthusiasm that has enshrined it as a gastronomic jewel with the obtaining of prizes in numerous exhibitions and international competitions of high relevance and popularity.
There are small details about Peruvian cuisine that you should know!
This great variety began with the arrival of the Spaniards in America, European explorers started the Colombian exchange because they were forced to consume new items such as potatoes, corn, and tomatoes, an event that transformed the culinary history of all of Europe.
The Peruvian prepared to grow a vegetable root that served as food, rather than “quinoa.” This raw material for human consumption had adaptability and rapid growth, promoting instant acceptance of European diners.
According to the Peruvian Potato Institute in Peru, there are more than 3,000 types of potatoes without genetic modification in the Peruvian territory, with a variety of colors and shapes.
Peru has in its gastronomic inventory an immense diversity of potatoes, and even this delicious export tuber celebrates its day! That’s right, on May 30 we celebrate the Day of the Potato in Peru.
The best known potato species are: Canchán, Tomasa, Amarilla, Huayro, Huamantanga, Negra, Peruanita, Tarmeña, Perricholi, Cóctel.
The passion for “Ceviche” covers the entire Peruvian horizon, it’s an essential part of the locals’ table. On the coast it is prepared based on fresh seafood with onion, chili and a touch of lemon, this mixture makes the fish look like “cooked”. Each Peruvian family puts a unique dressing that unquestionably turns this dish into a delicious delicacy.
The Andes has had in its catalog of gastronomic offers this delicious delicacy for quite some time; it is consumed seasoned with spices and roasted until golden brown. Its flavor is very similar to pork or beef.
Corn is a vital cereal to export from Peru; there is a wide variety of species of different shades, in which purple corn stands out, although it is the most expensive.
It usually serves as an accompaniment, and it can also be roasted in oil and serve as a snack or eat after sun drying. The national drink of Peru is prepared with corn juice: chicha with or without alcohol.
Peruvian cuisine has received significant influence from other countries since the arrival of the conquerors of Europe. In the nineteenth century, a contingent of Asian immigrants arrived in Peru fusing Cantonese and Peruvian food; as a result, Chifa cuisine, trendy in Lima.
The sauteed loin is an example of this gastronomic exchange consisting of a sauteed beef steak with onion, tomato, and french fries.
The inhabitants of the Andean summits still retain the traditional cooking practices of the pre-Columbian era, which shows that deep respect for nature and Inca culture remains alive.
In the area the food is prepared as “pachamanca” (this term according to the Quechua language means “pacha” “land” and “manca” “pot,” a dish considered national heritage consisting of cooking meat, potatoes, and spices in a hole under the ground. The food is stored on hot stones in the field until it is fully cooked.
The markets are full of street food; trying good salchipapas is always a pleasure, a dish that is available everywhere in Lima. Its preparation is very simple as the name implies: sausages and french fries served with tomato sauce and mayonnaise. An appetizing temptation with many calories!
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