What to eat in Peru? - Anguro Canguro

sábado, 18 de marzo de 2017

What to eat in Peru?

Perú is a gastronomic heaven and in recent years has received recognition as the best culinary destination in the world or South America. In addition, many Peruvian restaurants are included in the list of 50 Best Restaurants in Latin America or in the World.

Peruvian gastronomy is very attractive because it has influences from all continents (due to the migration it has historically received), making it very easy to find dishes for all tastes.

You will surely find a great deal of dishes and you will not know what to order. To make everything easier, I will share with you the most recognized dishes so when you arrive in Peru you have a better idea of what you want to try and order! You can not leave Peru without trying at least some of these dishes. At the end of the post I tell you a secret that you can find in the Imperial city of Cusco. Good appetite!

Ceviche
It's the best known dish, which you have surely heard more than once and one that is easily found in many places. However, I recommend trying it on any coastal town. Peruvians like to eat fresh food, so if you eat in a decent restaurant (of which there are many and at a good price) you will be eating a fish that has been caught at dawn that same day.

I will mainly recommend 3 types of ceviche with which you will have a great experience: Ceviche Clásico, El Ceviche de Punto Azul y Ceviche con Chicharrón.

Ceviche Clásico
Basically it is prepared from fish, Peruvian lemon (very different from other regions), Peruvian chili, onion, corn, sweet potato, lettuce and secret species.

Ceviche Punto Azul
This ceviche is one of my favorite dishes in the whole world and is only found in the Punto Azul restaurant in Lima. This chain of restaurants (average price) is well deserved the recognition of its "Punto Azul Ceviche" (ask for that dish, because they also sell the classics).

It carries the ingredients of the classic ceviche but is bathed in a rocoto sauce that can be ordered from very spicy, a little spicy (which is not really spicy, but gives it that unique flavor, recommended for those who do not like chili)

Ceviche con Chicharrón
It's a classic ceviche accompanied by squid or fish chicharrón. A perfect combination for those who like the mixture of flavors.

Causa
This is a delicious dish and an art at the time of preparation. Its main ingredients are yellow potatoes (in Peru there are over 3000 varieties and any Peruvian can name you at least 5 and each with a different flavor), yellow pepper (not spicy, gives it a special flavor), lemon juice, Chicken or crabmeat, parsley)

Causa acevichada


The Causa, but fused with the taste of ceviche so for lovers of both dishes this is the perfect combination. It can be served with other types of sauces of chilli or trios of flavors.

Pollo a la brasa
It's a classic in Peruvian families. The secret is in the dressing. It is a very healthy chicken since it is not cooked with oil but with the heat of the coal. In spite of this, you will notice that the chicken is not dry and on the contrary, in many "pollerías" it is usually very juicy. In Peru you can find "pollerías" at every corner, each one with a secret recipe and a chili cream that sets them apart. If you find yourself in Miraflores I recommend the chicken in Kiriko or any other in which you see many people eating.


Papa a la Huancaína
This is a dish served as an starter. It has its origins in the mountain range of Peru in the province of Huancayo, but its consumption extended by all the coast. It is made with one of the most exquisite and delicate potatoes, washed in a delicious yellow pepper sauce, so good that now they even sell it in supermarkets (Peruvian ground yellow pepper, milk, oil and fresh cheese). It is accompanied with egg, lettuce and olive.

Anticuchos
This is a Creole dish that is found in different countries, although in Peru it is distinguished by its dressing. It is grilled and also juicy. It is the heart of the cow but it tastes like eat meat and is very delicious. It is accompanied with potatoes, peruvian corn and Peruvian sauces.

Ocopa
This entry has its origin in the city of Arequipa Peru (where one of the deepest canyons in the world is located and where you can see Cóndors flying). It is also potatoes bathed in sauce, but this time based on Huacatay, aji mirasol, milk, fresh cheese and peanuts.

Lomo Saltado
It's one of the most popular dishes of Peruvian food. For those who like the tenderloin, this is a new way to eat the meat since it is a fusion dish that mixes the Peruvian gastronomy with the oriental one. It consists of thin loin, salt, pepper, garlic, cumin, onion, tomato, parsley, soy sauce or pisco drops, potato chips and rice.


Arroz con Mariscos
Perú is very rich in marine products and this dish presents a mixture of seafood from the Pacific coast combined with rice. It is similar to the Spanish paella but this one uses Peruvian ingredients like the reddish, yellow pepper and choros broth.

Fetuccinis en salsa a la Huancaína
If you liked the Huancaína sauce or prefer to try it on a plate, this is a great choice. It consists of fetuccinis bathed in Huancaine sauce, which can be accompanied with peppers, oregano and parsley and cooked tenderloin of your choice.

Arroz con Pollo
In Peru you will notice that you also eat a lot of rice so they have been able to give different types of preparations and flavors. The rice with chicken has a very rich and unmistakable taste and scent thanks to the coriander and Peruvian black beer. It is a very popular dish as it is inexpensive to prepare. It consists of chicken, rice, coriander, ground yellow pepper, red pepper, onion almost ground, carrot, peas, pepper, chicken broth, cumin, salt and pepper. Many people like to accompany the dish with criolla sauce or potato to the huancaína.

Ají de Gallina
Although it is called ají de gallina, the most curious thing is that it is popularly cooked with chicken. It consists of a chili cream (not spicy), with shredded chicken, chicken broth, bread, milk, cooked potatoes, onion, pepper, rice and boiled egg.

Tiradito
This dish is a variation of the ceviche. The difference is that it does not carry onions and the fish is cut into thin slices very similar to the sashimi of the Japanese food or the carpaccio of Italy. It is prepared with yellow pepper sauce or with rocoto cream. These types of chili are very special so they are used in a variety of dishes because of their authentic flavor.

Arroz Chaufa
It's located in the premises known as "chifa" and as in many Latin American countries it is food with oriental influence. Nevertheless, the flavors are different, since in each place they are fused with ingredients of the locality.

The chaufa rice is prepared with chicken, meat or cecina (meat typical of the region of the forest). Basically consists of fried rice, with soy sauce, eggs, "Chinese onion (Peruvian)", pepper, kion, and chicken, beef or jerky. Depending on the region of Peru varies the flavor or some ingredients, but the essence remains the same. It is very common to order a dish of chaufa rice with Inka Cola (the soda that Coke could not beat in the market)

Tacu Tacu
Of Criollo origin (the time when the European colony was established), it would have been initially prepared by black female slaves, making it considered a typical dish of Peruvian and African fusion food. It consists of boiled rice mixed with mince until it forms a homogenous mass with the heat of the pan. The dish can be served with meat, juice loin, chicken or stuffed with seafood.

Seco con Frejoles
It's a typical dish from the north of Peru. It is prepared with lamb meat, chicha de jora (fermented drink / malted maize), coriander, finely chopped onion, ají panca, green peppers, garlic, beans, rice and Creole sauce.

Mazamorra Morada y Arroz con Leche
One of the most famous and easy to find desserts in the city. If you are in Miraflores, inside Kennedy Park you will find some red stands that usually sell this snack at an economical price.

The purple mazamorra is prepared with the Peruvian purple corn, sugar, chuño flour, lemon, apple, quince, cinnamon and clove. Rice pudding is prepared by slowly boiling the rice with milk, sugar and vanilla. It is very common to order a "combo" because the mixture of both flavors is very pleasant.

Picarones 
These sweets can also be found in Kennedy Park or in Barranco. They are rings made of wheat flour, mixed with pumpkin or sweet potato and bathed in honey. Perfect as for an aperitif in the afternoon.

Chicha Morada y Jugo de Maracuyá
You will find it in almost all restaurants and you must ask for it! It is a drink that originated in the region of the Andes of Peru although consumed also at national level. Its main ingredient is a variant of the purple corn called Culli, in addition, pineapple, sugar, cloves, sugar and cinnamon. It has a high antioxidant capacity and does not contain alcohol.

Pisco Sour
Leave from Peru without trying Pisco sour is something that should not be done (unless you are an abstemious person). It is prepared with Pisco (originally from the province of Pisco in the department of Ica - Peru made from fermented wine of certain varieties of grapes), lemon juice, rubber syrup, egg white and drops of bitterness. It is the drink flag and a very nice drink to start a pleasant night.

Pan con Chicharrón y Salsa Criolla
The preparation and the mixture with the Criolla sauce, make this sandwich a very pleasant type of food. Perfect for weekend breakfast or to eat in the evening. A good place to eat this sandwich is in "La Lucha", will not be hard to find one and you will remember that it was worth to try it in that place. If you prefer something much more traditional, walking through the historic center of Lima inside some bars of yesteryear you can find the bread with chicharrón (yes, in some bars).

Crema Volteada
A delicious dessert prepared with egg, evaporated milk, condensed milk, vanilla, sugar and liquid caramel.

Humitas de Maíz Dulces
Cusco is the ideal place to try these humitas and I share a secret with you. To find them look for a woman who is in a corner of the Plaza Mayor of Cusco (exactly to the right side looking at the Cathedral). Ask for a sweet humita "humita dulce" and deléitate with the flavor of a kind of sweet produced with the best corn of the world, milk, sugar and margarine. It will wrap you in a panca of corn. An entire experience and sure to have a pleasant memory.

Enjoy your meal!
Bon appetit!
¡Buen apetito!

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