Our food has been influencing global cuisine for centuries but Peru´s culinary scene is finally getting the attention it deserves and regarding food, it´s a destination worth checking out.
Since pre-Columbian times, ingredients have been sourced everywhere from the lofty heights of the Andes to the depths of the Pacific Ocean and the eastern Amazon region.
Besides taking inspiration from the Incas, Peru’s modern-day cuisine features influences from Japan, China, Italy and Spain.
And while Lima’s top restaurants such as Central and Maido serve up some of the world’s finest fare, you don’t have to pay through the nose to sample fantastic cuisine laden with flavor and texture.
Street food also pulls rank in Peru, with tiny carts specializing in dishes such as hard-boiled quail eggs doused in hot sauce, cebiche, pork crackling sandwiches and anticucho beef heart skewers ensuring taste buds are tempted at every crossroads.
If you are not sure where to begin, here are some of the peruvian‘s most popular foods to get you started.
Ceviche:
Indisputably our flagship dish, visitors can try this versatile cured raw fish classic pretty much anywhere in the country, from humble street carts to fancy restaurants. Fine slivers of red onion, sweet potato, crunchy corn and cilantro balance out the acidity in this heavenly, fresh dish.
Quinoa:
A food staple that’s formed part of Peru’s diet since pre-Hispanic times; this super food grows in the high Andean regions, finding its way into any number of dishes such as tamales, quinoa stew, and solterito salad.
Deep-fried guinea pig:
Eaten before, during and after the Inca period, this is a low-fat, nutritious meat that you might actually enjoy. It tastes similar to rabbit. You can eat it with your hands, much like eating a chicken drumstick.
Causa Rellena:
Taking advantage of the Andean nation’s 4,000-plus varieties of tubers, Causas is a classic supporting cast member to ceviche.
Another dish dating back to pre-Colombian times, Causa was traditionally made by mashing yellow potatoes with chili. These days, lime juice is added to the mix for extra zing.
Lomo Saltado:
This national favorite has Chinese influence and brings together chunks of tender steak, tomato, onion and yellow pepper, a flavorsome Peruvian chile, all flash-fried in soy sauce. You’d expect a stir-fry to be served with rice, but this dish also comes with potato or cassava fries and with a fried egg on top.
Picarones:
This unique dessert is made from sweet potatoes and a large green squash, they are also spiced with aniseed and cinnamon then drizzled with fig and sugar cane syrup. It´s a deliciously exotic combination that beats the pants off lesser fried dough rings. Don´t mistake them for onion rings.
