Peruvian Food: A Luxury you Must Taste

Definitely one of the greatest reasons to visit Peru is its food, this country is the winner for several consecutive years of the award for best culinary destination in America and the world, so visiting Peru and not trying its traditional food is like a waste of time.

The reason for Peruvian succeeding in international cuisine is related to the wide variety of ingredients and flavors that will surely amaze your senses from the first moment you taste them. Here you have some “must try” dishes during your stay in Peru. Enjoy the delicious creations of Peruvian chefs in the best gourmet restaurants in the country. Definitely, gastronomic tours in Peru are extraordinary experiences that will be able to satisfy the different requirements of each kind of traveler.

Peruvian Ceviche

Ceviche is undoubtedly the celebrity of Peruvian dishes, this plate exists in many countries, but in Peru, it has a very distinctive way to be prepared. It is a branded as Cultural Heritage of The Nation since 2004 and has helped become Peru one of the main culinary destinations in the world. The history of Peruvian ceviche dates back more than 2000 years, when in seaside cultures such as Moche which marinated the fish with juice of acid fruits and herbs, however, the current preparation of ceviche is a fusion of ingredients and techniques both traditional and brought by the Spanish conquest.

The traditional base of a good Peruvian ceviche is fresh fish, marinated in lemon and onion, the time to marinate depends on the kind of fish used, although the idea is not to overcook it. Today you can find many variations of this dish such as the mushroom ceviche or mango flavored, among many other mixtures. Be sure to try this delicious dish on your next visit to Peru, especially while visiting Lima or any other city by the sea, look for the recommended restaurants in Lima, and enjoy the marvelous traditional Peruvian food.

Salted Tender Beef Loin

Like most Peruvian dishes, Lomo Saltado is a medley of old traditions, in this case, Peruvian ingredients and oriental techniques. According to historians, in 1849 the first Chinese immigrants arrived in Peru bringing with them their seasoning, ingredients, and utensils; being the wok, the one that change from frying to flabéed or sautéed.

The beef is sautéed with onions, tomato, and soy sauce accompanied by french fries and white rice. This dish won’t be difficult to find all around the country, we can assure you that all restaurants in Peru have this option, do not stop delighting with its exuberant flavor.

Pachamanca

Unlike the previous dishes, pachamanca is an ancestral plate of the Peruvian Andes. Its meaning is Pot into the Earth (Pacha-earth / Manca-Olla), this being the main attribute of its preparation: it is cooked under the ground, first by digging a hole and introducing hot stones previously heated in firewood. Its history goes back even to pre-Inca cultures, where it was prepared for special occasions of worship and festivities. However, this dish has evolved over time and is consumed in almost all Peruvian territory, Pachamanca is the most representative dish of Inca cuisine that has endured to this day.

It has various types of meats seasoned with herbs and spices such as Huacatay, chili pepper, and cumin among others, in addition, potatoes, cassava, sweet potato, corn, and more vegetables will be placed finally, the layer of hot stones will be put on and cover with banana leaves and the soil dug at the beginning. Enjoy this amazing dish during you visit to Cusco or Arequipa Andean cities where its very common to find them in restaurants around.

Juane

Juane is the most representative dish of the Peruvian jungle; this is the modern version of an old custom: Amazonian people carry their food wrapped in leaves when they enter the jungle. However, San Juan celebration Day, whose main date is June 24, creates the link between this dish with the feast, therefore its name.

The original version of the dish should have been simpler in its beginnings, but like most typical dishes of Peru, this is a combination of ingredients and foreign techniques. To make this dish you use rice, chicken, olives, eggs, and condiments conveniently seasoned, then everything is wrapped with banana leaves. The tours to the Manu or Tambopata reservations are ideal to get to know the local culture of this area of the country and try this delicious dish.

Causa Limeña

The Causa Limeña has a wonderful story behind it, about heroism and patriotic Peruvian history. Its preparation is simple, potato boiled and smashed; seasoned with yellow Peruvian chili or Aji Peruano (Peruvian name) and lemon juice. Within this dough, you can add a variety of combinations to accompany the Causa Limeña; such as vegetables, chicken, tuna, fish, shrimps, avocado, and more. While this way of eating potatoes is very popular throughout Peru, an anecdotal episode occurs during times of the colony and early Republican Peruvians; women from Lima used this dish, simple to prepare and accessible, to feed the liberating troops, using the phrase: “Por la Causa Limeña” a revolutionary statement at the time, reason why this dish name refers to the cravings for Peruvian Independence.

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This and many others dishes will delight and enrich your trip to Peru, don’t forget to ask our agents in Peru Luxury Travel for the best recommendations to make your visit unforgettable.