If you are planning a trip to Peru, you should know that we are not only known because of Machu Picchu, but also because of our extensive gastronomy. Here we let you know which dishes you should not overlook during your visit to Peru.
- We will start with Ají de Gallina, which was born from the combination of Spanish and Quechua gastronomy. It began being sweet, but with the passing of time the chili pepper was added, which gave it its current name. It is made with: chicken breast, onion, Parmesan cheese, evaporated milk, yellow peppers, slices of bread, breads or soda cookie, cloves of garlic, pepper and cumin, pecans, eggs, yellow potatoes and salt to taste.
- The Ceviche is one of the traditional dishes of Peru, so you must eat it if you come to visit us. Its name comes from the Quechua “siwichi” which means “fresh fish” or “tender fish“. At first, ceviche was marinated with chicha, but after the Spanish conquest two Mediterranean ingredients were added: lemon and onion. They managed to shorten their preparation time. The ceviche is made with: fresh fish (although some use frozen fish). As far as possible opt for white fish, lemons, large or medium red onion, limo pepper, teaspoon of salt, pepper (preferably white), ajinomoto seasoning (optional), Some coriander leaves (optional), Celery (optional), and for garnish can be used if desired: cooked corn, cooked sweet potatoes, cooked or fried yucca, fried green plantain in slices (chifles) or some lettuce leaves.
- The Lomo Saltado is one of the most delicious culinary treasures within Peru,this is one of the most representative Peruvian dishes, is one of the preferred by people. The records date back to the late nineteenth century when it was known as “Lomito de Vaca”, “Lomito Saltado” or “Lomito a la Chorrillana”. This dish is made with beef, rice and potatoes. Its ingredients are: beef loin, wine, onion, tomatoes, potatoes (preferably yellow), tablespoon of parsley, chopped green peppers, salt, pepper and cumin, tablespoons of soy sauce, tablespoons of vinegar, tablespoon of coriander, teaspoon of garlic and pepper.
- If your thing is more exotic food in all its expressions, the Cuy al Horno may be your best choice. In ancient times, the Quechuas, in the absence of beef, used to eat different alternative meats, among them guinea pigs were one of the main choices. Today, there are different ways to prepare it. It can be baked, fried or roasted.
- Alpaca meat is quite common in the Andean Sierra. From the family of camels and llamas, alpacas are quite common in the Andean mountain range, so in ancient times also used to be a fairly common dish at the table of the Incas. It is a fairly soft meat, and the truth is, it doesn’t taste bad at all. There are many ways to prepare it, the most common are the Asado de Alpaca and the Alpaca a la Plancha.