In Peru, besides having beautiful places to discover, you can also enjoy a big variety of delicious peruvian cuisine, according to the destination you are heading to. Here are five destinations in Peru for tourists that like to try new, exotic and different dishes.
Arequipa
The cuisine of Arequipa department is one of the most varied in Peru.
-Chupe de camarones: chowder made with shrimp, milk, eggs, and oregano.
-Rocoto Relleno con pastel de papa: red hot peppers stuffed with chopped beef, cheese, and milk and served with potatoe pie.
-Solterito: a salad of fresh cheese, lima beans, onions, olives, tomatoes, rocoto, and herbs.
-Ocopa: boiled potatoes covered with a fresh cheese sauce, lima beans, onions, olives, and rocoto.
-Adobo arequipeño: pork marinated with concho de chichi (corn beer sediment) and spices, cooked in a pot.
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| Rocoto Relleno con Pastel de papa |
This province is one of the best places to sample traditional Andean dishes.
Qapchi: an appetizer made with cachipa or fresh cheese, crumbles and mixed with aji (a hot pepper), rocoto (a hot pepper), milk, oil and diced onions. It is served on a bed of potatoes.
-Patachi: whole wheat soup made with bacon, beef and vegetables.
-Puca Picante: potato stew with peanuts, blended and toasted, seasoned with aji panca (hot pepper) and fried pork rinds. It is served with rice and salad.
-Pachamanca: different meats, potatoes, tender corn, lima beans and humitas (sweet tamales) cooked in a pit lined with heated stones (eathern oven) in a pre-hispanic style
-Adobo Ayacuchano: pork stew of onions and potatoes, seasoned with aji colorado (hot pepper) and spices.
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| Pachamanca |
Cusco
It´s well known for a unique Novo Andina cuisine, with traditional local ingredients like quinoa, trout and alpaca. Innovative chefs have incorporated ingredients and techniques from Europe and Asia to create a modern, exceptional cuisine.
But if you want to try typical dishes you have to go to the "picanterias".
-Kapchi: lima bean or mushroom soup with potatoes, milk, eggs, and cheese.
-Chicharrón con mote: pork rinds fried in their own fat, served with hominy or individual kernels of sweet corn.
-Humita: a sweet or salty tamale, served without sauce.
-Saralawa: soup of fresh corn, lima beans, dry aji Amarillo (yellow hot pepper), and huacatay (native herb).
-Olluco con carne: Olluco stew with jerky or lama meat.
-Adobo cusqueño: pork marinated in chicha and spices and cooked in a clay pot.
It´s well known for a unique Novo Andina cuisine, with traditional local ingredients like quinoa, trout and alpaca. Innovative chefs have incorporated ingredients and techniques from Europe and Asia to create a modern, exceptional cuisine.
But if you want to try typical dishes you have to go to the "picanterias".
-Kapchi: lima bean or mushroom soup with potatoes, milk, eggs, and cheese.
-Chicharrón con mote: pork rinds fried in their own fat, served with hominy or individual kernels of sweet corn.
-Humita: a sweet or salty tamale, served without sauce.
-Saralawa: soup of fresh corn, lima beans, dry aji Amarillo (yellow hot pepper), and huacatay (native herb).
-Olluco con carne: Olluco stew with jerky or lama meat.
-Adobo cusqueño: pork marinated in chicha and spices and cooked in a clay pot.
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| Chicharron con Mote |
Located in Lambayeque department has some of the most delicious typical dishes from the northern peruvian cuisine.
-Cebiche: raw fish filet cut into pieces and marinated in lemon juice, onions, and aji limo.
-Tortilla de raya: egg tortilla made with dehydrated and re-hydrated ray meat.
-Chinguirito: cebiche using the dry meat of the banded guitar fish.
-Seco de cabrito con frijoles: stew made of tender baby goat meat marinated in chicha de jora (a fermented corn liquor whose origin dates back to the time before the Incas) and served with beans seasoned with fried onions and garlic.
-Arroz con pato a la Chiclayana: tender duck meat cooked in black beer and cilantro.
-Chirimpico: stew made from the innards of the baby goat, covered with onions, garlic, hot peppers, cilantro and squash, mixed with grains of tender corn.
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| Arroz con Pato a la Chiclayana |
This department in the north of Peru has some delightful typical dishes and rich cuisine as well.
-Seco de chabelo: beef jerky or dried beef stew with sweetened bananas.
-Seco de cabrito con frijoles: stew made of tender baby goat meat marinated in chicha de jora (a fermented corn liquor whose origin dates back to the time before the Incas) and accompanied with beans seasoned with fried onions and garlic.
-Cebiche: raw fish filet cut into pieces and marinated in lemon juice, onions, and aji (hot pepper).
-Majado de yucca con chicharron: Cooked and crushed yucca with aji (hot pepper) and accompanied with chicharron (fried pork rinds).
-Chifles: Fried banana chips.
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| Cebiche |
Source: PromPerú
