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Peruvian fine cuisine

Updated: Feb 17, 2022


Huanchaco, Trujillo, Peru 🇵🇪

Peru is considered the largest genetic center in the world, and its gastronomy is therefore classified as one of the most diversified in the world. There are many varieties of tomatoes, corn, potatoes and sweet potatoes, more than 650 varieties of fruits, some of which are indigenous, and a multitude of marine and river fish.

The aji (or chili) is a basic ingredient in many dishes, to give taste, color or spice. Red onion is very present, often raw or barely cooked, or as a side dish.

Rice and potatoes accompany most dishes and replace bread, which is rarely eaten during meals.

Ceviche de Corvina, made of pieces of raw fish macerated in lime juice, is considered the national dish. However, fish is often replaced by seafood. This dish is usually served as a starter.

You will be spoilt for choice when it comes to the main course. - whether it is a chicken in sweet pepper sauce, skewers of beef heart (or fish, seafood...) marinated and cooked on the grill, crayfish in chili sauce or a chicken marinated in brown beer and cooked on the grill, which is the most consumed dish in Peru today, the variety of the menu is amazing.

And as any meal worthy of the name never ends without a little sweetness, you will not be able to resist the popular churro, a delicious elongated and fluted doughnut sometimes filled with caramelized milk or chocolate, the alfajor is composed of two cookies between which one puts milk jam, covered with powdered sugar or the Turrón de Doña Pepa which consists of a dry cake formed by several layers of rolls of cookies soaked in molasses or sugar cane syrup and decorated with colored candies. The variety will satisfy the most discerning palate.


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