I would like to note that Peruvian cuisine is included in Guinness Book of Records as the most diverse. All this gives reason to believe that Peru, as a country, is not only the birthplace of many ancient cultures, but also the creator of a unique cuisine that is worth getting to know better and enjoying the taste of unique Peruvian dishes.
And now let's move directly to those dishes that tourists and travelers simply must try in this warm and hospitable country:
"saltado" - fried vegetable stew with seasonings
"ceviche" - fish stew V own juice, with chili pepper and lemon. It is considered the first course.
"papas a la huancaina" - a dish of potatoes, processed cheese, lemon juice, green salad and hot sauce.
"rocoto relleno" - hot peppers, stuffed with meat and raisins.
“lomo saltado” - veal tenderloin, with fries and rice.
“Pachamanca” is an Incan dish made from several types of meat, potatoes, green bananas, corn, parsley, dill and seasonings. It is prepared in a pit lined with hot stones.
"aji de galina" - soup for chicken broth, with milk, bread, cheese, nuts and seasonings.
“anticuchos” - beef skewers with onions, mushrooms and peppers.
I bring to your attention a few more dishes that clearly characterize national cuisine of Peru:
“taku-taku” - steak with rice, boiled beans and with onion sauce.
"supa-a-la-creole" - Hot soup, with beef, noodles, vegetables, eggs and milk.
"maltado" - beef tenderloin with spices.
"Chincheros" - pork, with peanut sauce.
"puchero" - meat in pots with pickled vegetables.
Kui is a whole stewed guinea pig.
“Puno” is an alpaca steak.
"anticucho" - ox heart kebab with hot pepper.
"salchipapas" - roast, with sausage and sauce.
Diversity Peruvian dishes is amazing. It is simply impossible to list everything in one article. But there are a few more dishes that deserve your attention:
“Ceviche de mariscos” - assorted fish and seafood.
“supe de samarones” is a soup made from shrimp, eggs, peppers and milk.
Levanta Muerto is a spicy seafood soup.
"escabeche" - fish appetizer, with peppers and onions.
“trucha” is a dish made from river or lake trout.
"carapulcra" - dried potatoes, pork, chicken and sunflower seeds.
“kassa rellek” - a pie with potatoes, chicken, crab meat and avocado.
"Palta a la Hardinera" - avocado stuffed with vegetables.
"causa" is a traditional Peruvian snack. canned tuna, onions, potatoes, lemon, green peas, pickles, eggs and mayonnaise.
"tamal" - corn tortillas.
Masamorra Morada
There will be something for those who have a sweet tooth in Peru to please themselves. First of all, these are diverse fruits: papaya, oranges, lucuma, chirimoya, tuna, peaches, bananas... For dessert you will be offered:
Masamorra Morada - fruit pudding.
Arroz con leche is rice pudding.
"Picarones" - donuts with sugar syrup.
“flan” is a pie with cream, fruit, condensed milk and coconut.
“manjar blanco” - shortcakes with condensed fruit juice.
Pina con liqueur - pineapple in pisco liqueur
From soft drinks, Peruvians prefer freshly squeezed fruit juices and, traditional for the South American continent, mate tea. If you want something unusual, try soft drinks: Inglesa, Chicha de Xhora, Inca, Chicha Morada.
Among strong drinks , the local brandy “Pisco” and cocktails based on it - “capitun”, “algarobina”, “chilkano” and others are popular. Peruvian rum made from sugar cane is also quite good - “Cachassa” and “Aquardiente”. Also noteworthy are the local wines - Takama Gran Vino, Vino Tinto and Vista Alegre. For beer lovers, I recommend such varieties as: “Cusquena”, “Crystal”, “Trujillana”, “Pilsen” and “Arequipena”.
Welcome to the hospitable country of Peru and bon appetit everyone!
Having tried it for the first time Peruvian dish"Causa Limenya", you experience a culture shock: firstly, from the fact that you did not know about its existence before, and, secondly, of course, from the unexpected, but at the same time very harmonious taste with such trivial initial products. This is where there really is no exoticism - there would only be potatoes! And then there are possible options. The most common two types of filling are: tuna from a can or chicken. By the way, a great way to use boiled chicken meat.
This dish, they say, has been known since the pre-Columbian period. And the name, accordingly, has ancient roots: in the language of the Quechua Indians the word Kausau meant “nutrition, nutritious” and “potato”. Over time, naturally, the cooking technology has undergone modifications - you will see along the way.
This cold dish, something like a terrine. You can also serve it in portions as an appetizer, forming it using a serving ring, or you can roll it up by rolling out the potato mixture between layers of film. In the form of a terrine or causa roll, it is perfect for a self-service buffet when gathering big company. (And in general it vaguely resembles Olivier - in short, to our taste!)
Well, that's all. Oh yes, « Limeña» – not because there is lemon there, but because the capital of Peru is Lima.
In Peru, for this dish they use a special variety of potatoes with yellow flesh; in addition, they add mashed potatoes from local yellow pepper - in addition to color, it also gives aroma, but these products are not available to us, so we get out of the situation by using ordinary crumbly color the potatoes yellow turmeric and add a couple of jets of Tabasco. Using yellow peppers that are available to everyone is a waste of time and effort; they are completely tasteless.
RECIPE FOR “CAUSA LIMENYA”
NECESSARY:
1 kg potatoes
Juice of 2 limes or 1 lemon
2-3 tbsp. spoons vegetable oil
A few spoons of broth (optional)
1/2 teaspoon turmeric
Tabasco
Salt
Chicken filling:
500 g boiled chicken meat(half a chicken)
1 small onion
1/2 bunch of parsley
A few spoons of mayonnaise
Salt pepper
Tuna filling:
3 cans of tuna in s/s (180 g each)
1 onion
A few spoons of mayonnaise
Optional:
2 avocados
To submit:
2 eggs
Handful of black olives
Lettuce leaves
Parsley
BY THE WAY: if out of curiosity you look into Peruvian recipes, you will see that for the same amount of food you need 2-3 lemons; The fact is that in Peru lemons are called limes; there are simply no others there.
Peruvian casserole "Causa Limeña"
HOW TO COOK:
How else to cook a casserole? Video master class from Alexandra Selezneva: morning treat – apple rice casserole
The cuisines of almost all South American countries are a symbiosis of a large number of different culinary traditions. And the kitchen is a rather rare exception, pleasantly surprising even the most sophisticated gourmets with its recipes. national dishes, which were based on Spanish traditions and the culinary culture of the inhabitants, who used a wide variety of products for which the nature of South America is so generous.
Contemporary Peruvian cuisine– is as unique as the country itself, Peruvians call it “Comida Kriya”, which means “Creole food”.
Rice and potatoes - you can’t live without them
If you decide to visit this exotic South American country or get acquainted with traditional Peruvian cuisine in various restaurants around the world, “gastronomic discoveries” await you - unlike any other, unique dishes Peru. Cooking Peru has its own signature “handwriting”, recognizable by the characteristic components that are certainly present here: a large amount of pepper, garlic, rice, corn, yams and new potatoes. Although in the Sierra culinary traditions differ noticeably.
In any region of Peru, almost no dish is complete without rice and potatoes. About 4 thousand are grown in Peru. different types potatoes.
Peruvian housewives take the choice of potatoes very seriously, distinguishing the right varieties for soup, boiling, frying, etc. Dried potatoes are often used, which can be stored for a long time.
Some of the most favorite dishes of local residents are the following: “Juancaina papas” - fried potatoes with melted cheese, lemon juice and salad, sauce homemade; "saltado" - stew from fried vegetables with various seasonings; rice baked in a pot “Peruvian style”; “ko-ko” - tripe, stuffed with potatoes, red pepper and parsley.
For fans potato dishes will appeal to the taste of “carapulcra” (Spanish: Carapulcra) - a dish of pork, dried potatoes, chicken and sunflower seeds, and “casa relleca” - delicious pies from potatoes, to which avocado and chicken or crab meat are added. For those who want to have a quick, tasty and satisfying snack, locals recommend trying “lomo saltado” (Spanish: Lomo saltado) - a type of steak made from potatoes, rice, onions and peppers.
Meat and seafood dishes
For meat lovers, Peruvian cuisine offers a wide selection of meat dishes. In coastal areas and on the plains, preference is given to beef, pork and poultry, and in the foothills, cooks more often use lamb, pork and llama meat.
Tourists really like “Creole soup” (Spanish Sopa Criolla), which is prepared from beef, eggs, vegetables, milk and noodles. This original mixture of ingredients, complemented by aromatic local seasonings, creates a unique, original taste. Thrill-seekers can try “cuy” (Spanish: Cuy) - fried or stewed guinea pig in special restaurants. In ancient times, among the supreme nobility of the Inca Empire, pig meat was considered the most valuable and healthy delicacy. Kui meat contains no cholesterol at all and tastes like meat. suckling pig. Today in Peru these animals are bred in the same way as in our country - rabbits.
Peruvians not only make warm blankets, ponchos and sweaters from alpaca and llama, but also cut steaks - the result is very unusual and tasty, something between beef and lamb, and not at all greasy.
The chicken dish "aji de Gallina" (Spanish: Aji de Gallina) is considered the most characteristic of Peruvian cuisine, which is served with a spicy, creamy sauce with spices. Spit-roasted strips of marinated lamb or beef are also extremely popular; “Anticuchos” (Spanish Аnticuchos) - kebabs made from marinated ox heart; empanadas; “salchipapas” (Spanish Salchipapas) - roast with sausages and various sauces; alpaca meat stewed with vegetables and many others. etc.
Residents of the highlands enjoy eating pork with peanut sauce "Chincheros" (Spanish: Chinchero) and "Pachamanca" (Spanish: Pachamanca - a typical Inca dish), which is perhaps considered the most traditional dish cuisine of Peru, Peruvians certainly prepare it for special occasions. To prepare a real Peruvian "pachamanca" you need the following set of products: beef, pork, chicken, potatoes, corn on the cob, green bananas and all kinds of seasonings. This dish is most often prepared on the river bank: a fire is lit in a hole dug in the ground, lined with river stones; Prepared ingredients are laid out on hot stones, the hole is covered with palm leaves and covered with earth. The dish takes about an hour to prepare. Then, having “excavated” the “pachamanca”, all its ingredients are laid out on separate dishes and served hot, accompanied by beans, cheese and drinks.
Pachamanca
The Pacific coast and valleys offer numerous fish and seafood dishes. These dishes include: marinated fish with corn and potatoes; “Ceviche” (Spanish: Сeviche) - pieces of fresh fish or seafood marinated in citrus juice, which are traditionally served with sweet potatoes and lettuce; " soup de samarones"(Spanish: Chupe de camarones) - soup of shrimp boiled in milk, with the addition of eggs and pepper, seasoned with pepper and onion.
Incredibly popular dishes: “ ceviche de mariscos"(Spanish: Ceviche de mariscos) - assorted seafood; “Levante muerto” (Spanish: Levante muerto) - seafood soup; “Escabeche” (Spanish Escabeche) - a cold fish appetizer with onions and peppers; "conchitas" - variety of dishes from shellfish, mussels "choros" (Spanish Choros), octopus "pulpo" (Spanish Pulpo), shrimp "Camarones" (Spanish Camarones), lake and river trout "trucha" (Spanish Trucha), dozens of types fried on coals of Amazonian fish and Pacific crabs.
Dessert
For dessert, Peruvians usually prepare melt-in-your-mouth empanadas (Spanish: Empanadas) with various fillings, as well as numerous delicate puddings with various fruits and cinnamon. Those with a sweet tooth will definitely appreciate the “picarones” (Spanish: Picarones) - airy donuts with syrup, flourless egg pie “flan” (Spanish Flan), special shortcakes with condensed milk and thin pancakes with sweet filling.
However, once in Peru, you can completely do without pies and cakes, because there is such an abundance of tropical fruits that not trying them is simply unforgivable.
In addition to the well-known apples, plums, oranges, peaches, papayas, pineapples and bananas, it is worth trying the large, juicy green “chirimoya”, the size of Walnut“Lukuma”, crunchy and very sweet and the fruit of the “tuna” cactus.
Cuisine of Peru: Drinks
Having such an abundance of fruits at their disposal, Peruvians, of course, always serve vitamin-rich freshly squeezed juices. They love grapefruit brandy or “pisco sour” (Spanish Pisco Sour), which is usually served with freshly squeezed lemon juice and egg white or with “chicha” - a soft drink made from grains. Like other South American countries, Peru serves aromatic tea made from local herbs, mint and coca leaves. This one is incredibly tasty Mint tea It is customary to drink through a straw made of “calibasse” - a special vessel made from dried pumpkin. They say that thanks to this sipping, the taste of mate becomes especially pleasant.
The tea has a distinct, unique taste, promotes digestion and invigorates.
Connoisseurs of more “high-percentage” drinks will enjoy the varieties of local wines and beers with a somewhat unusual, pleasant taste.
Not at all by chance true gourmets choose to travel to Peru, because the national cuisine of this amazing country is famous for its exquisite, satisfying, varied and amazingly tasty food.
Peruvian cuisine as diverse and amazing as the country itself. Traditional Peruvian cuisine varies by region and city. The history of the state has had an incredible influence on traditional Peruvian cuisine. Until the Spaniards took over the country, the local Incas ate agricultural products: corn, potatoes and various root vegetables. Using holes dug in the ground and filled with hot stones, women prepared stews and soups. To obtain aromatic spices, they crushed garlic, chili peppers and calendula.
Also in the sea, the Indians caught fish, shrimp, crabs and other inhabitants, in the mountains and forests they obtained meat from deer, rabbits and sheep, hunted pigeons, quails, partridges and ducks, and collected the fruits of fruit trees in river valleys. After the Spaniards captured Peru, traditional cuisine The Incas made changes to the Creoles. Milk, butter, cream, and domestic animal meat appeared in the diet of the local population. They also began to consume olives, vinegar and grains: rice, barley, wheat. The colonizers brought new varieties of vegetables and fruits, which acclimatized well in Peru. Later, the Arabs taught the Indians to use herbs: coriander, cumin, cloves, cinnamon, sugar cane. But no matter what the influence is on the cuisine of Peru, the main ingredients are still potatoes, corn and rice.
Recipes of Peruvian cuisine. Dishes for the holidays. National New Year's recipes.
First meal:
- Sea soup"parihuela"
- Sea soup "chupe de camarones"
- Lentil soup
- Inca soup
- Peruvian chupe soup
- Soup a la Creole
- "supe de samarones"
Main dishes:
- Kui - guinea pig stewed or fried
- Pachamanca - assorted different types of meat
- Pollo a la Brasa
- Peruvian fried chicken
- Alpaca
- Rocoto Relleno
- Anticuchos
- Aji de Gallina
- Lomo Saltado
- Huangcaina papas - fried potatoes with melted cheese
- "saltado" - stew of fried vegetables
- rice baked in a pot “Peruvian style”
- "ko-ko" - tripe stuffed with potatoes
- "carapulcra" (Spanish: Carapulcra) - a dish of pork, dried potatoes, chicken and sunflower seeds
- “escabeche” - cold fish appetizer with onions and peppers
Dough dishes and desserts:
- Causa casserole
- Causa
- Lucuma
- Empanadas with various fillings
- "Picarones" - airy donuts with syrup
- “flan” - shortcakes with condensed milk
- Crispy and very sweet and the fruit of the tuna cactus
- Cactus jam
- Prickly pear sorbet
- Cactus jelly
- Prickly pear marmalade
- Black corn pudding
- Corn pie
- Banana Alfajores with Peanut Butter
National drinks:
- "pisco sour"
- “chichey” is a non-alcoholic drink made from grains
- Black corn jelly - Masamorra morada
- Fragrant tea from local herbs, mint and coca leaves
- Local wines: Takama Gran Vino, Vista Alegre and Vino Tinto
- Local beer: Pilsen, Cristal, Cuscena, Trujillana, Arequipena
- Local rum "aquardiente"
- Mint drink - yerba mate
- Peruvian Pisco
- Cold drinks"chicha", "inglesa", "chicha morada", "inca" and "chicha de hora"
Below we will give you a description of just a few dishes and products that make up the daily diet of local residents.
And so, potatoes: Peru is the birthplace of potatoes and Peruvians know how to grow about 4 thousand different types. Local housewives are quite categorical in their choice of potatoes and will be able to help you choose the right variety for frying, boiling, soup, etc.
You will be surprised by dried potatoes, which taste quite dry, but can be stored for a long time.
Second place goes to corn - among which the most popular varieties are:
Choclo is a cob with huge yellow grains (it is also served as a side dish, and in season you can buy a whole boiled cob on the streets of Peru, wrapped in its natural packaging, sprinkled with sauce and with slices homemade cheese- you'll lick your fingers!) and
Purple corn - this variety is mainly used for cooking beer drink, low alcohol, chicha morada, and sweet porridge Masamorra.
It’s impossible to visit Peru without trying ceviche, one of the most famous Peruvian fish dishes. Fresh fish, marinated in lemon juice with onions served with choclo and lettuce. Unbearably delicious!
The most exotic meat dish is oven-cooked or roasted guinea pig. There are many restaurants that specialize in cooking guinea pigs, where you can order this dish with a wide variety of side dishes.
With all its diversity, the set of products for preparing national dishes remains as simple and satisfying as possible: potatoes, rice, legumes and grains, vegetables and fruits. On the coast, the diet was supplemented with fish and seafood. Moreover, they are more often marinated than fried or baked.
Popular Peruvian dishes
One of the most popular dishes that Peruvian cuisine offers - ceviche. Made from fish and seafood, it originated in coastal areas and spread throughout the country and neighboring regions. Today, tourists visiting Peru in local restaurants will definitely be offered ceviche, and in different regions it is prepared in its own way, adding a variety of seafood to the fish. These can be shellfish, black scallops, shrimp, squid, which are pre-marinated with lime juice or boiled. The naming options for the dish depend on the type of seafood chosen.
Traditionally, Peruvian cuisine was fried, stewed, baked, and less commonly, boiled. The most common is the local option vegetable stew which is served with meat. Moreover, beef and pork were used on the plains, and pork and lamb in the mountainous regions. Poultry was on the menu everywhere. The meat is served with peanut or onion sauce and a side dish of potatoes, rice, lentils or corn.
Bread as we understand it does not exist in Peruvian cuisine. It is successfully replaced by tamale corn tortillas. As a festive option, cass rellec pies are baked with original filling from potatoes, chicken, crab meat and avocado.
What is unusual about Peruvian cuisine?
When highlighting what features Peruvian cuisine has, one should indicate a large number spicy seasonings: pepper and garlic. Their presence in the diet is explained by the hot climate and the need for ancient times to protect the body from numerous infections.
When talking about what recipes Peruvian cuisine offers, it should be taken into account that each region of the country had its own gastronomic preferences. If the popular ceviche appeared on the coast, then in the Andean mountains you will be served puno - steaks made from alpaca or llama meat. Fans of the exotic can be offered the local delicacy kui - fried or stewed whole guinea pig.
For our cuisine, beef dishes with spices, such as maltado, or pork, chincharron, are more common. The latter in some areas of Peru is prepared from lamb.
It’s not difficult to prepare Peruvian dishes yourself and include them in the family menu. Detailed recommendations will help you do this correctly. Simple hearty dishes from natural products, which can be bought in our stores today, will diversify your diet and surprise your loved ones unusual tastes. Don’t be afraid to cook new dishes, they will make your menu much more interesting.
