20 reasons to fall in love with the exquisite Peruvian gastronomy

Peruvian gastronomy is considered one of the most diverse and flavorful cuisines in the world, blending indigenous ingredients and techniques with Spanish, African, and Asian influences. The country’s varied geography, from the Andes Mountains to the Pacific coast and the Amazon rainforest, has resulted in a vast array of ingredients and cooking styles.

Some of the most popular dishes in Peruvian cuisine include ceviche, a dish of raw fish marinated in lime juice and spices, served with corn and sweet potato; causa, a potato-based dish filled with seafood, chicken, or vegetables; lomo saltado, a stir-fry of beef, onions, tomatoes, and French fries, served with rice; and ají de gallina, a creamy chicken stew flavored with aji peppers and nuts.

Peruvian cuisine also boasts a wide variety of flavorful sauces and condiments, such as aji amarillo, a spicy yellow pepper paste; huacatay, a minty herb sauce; and salsa criolla, a tangy onion and tomato relish. Learn some of the reasons why you should give yourself a chance and try the exquisite Peruvian gastronomy:

1.- Diversity of flavors

Peruvian cuisine is known for its diversity of flavors and its fusion of ingredients and culinary techniques from different cultures. Peruvian cuisine uses a wide variety of ingredients, including a wide variety of potatoes and other tubers, corn, chili peppers, seafood, meats, fruits, herbs, and spices.

The flavors of Peruvian cuisine are a mixture of sweet, salty, acidic, and spicy. Many Peruvian dishes are paired with sauces and condiments that add more flavor, such as salsa criolla, chimichurri, huacatay sauce, among others. Each dish has its own personality and distinctive flavour.

2.- The fresh and healthy ingredients of Peruvian gastronomy

Peruvian gastronomy is characterised by the use of fresh and healthy ingredients in its dishes. Due to the wide variety of ingredients available in the country, many Peruvian dishes are prepared with fresh, local, seasonal produce.

Peruvian cuisine uses a lot of fruits, vegetables, fish and seafood, which are rich in nutrients and beneficial to health. For example, ceviche, one of the most emblematic dishes of Peruvian gastronomy, is prepared with fresh fish, lime juice, chilli and other healthy ingredients.

In addition, many Peruvian dishes are grilled, roasted or steamed, which means they are cooked with little fat and are healthier options than fried food

3.- Fusion of cultures

Peruvian gastronomy is known for its fusion of cultures, combining ingredients and culinary techniques from different cultures and regions of the world. During colonial times, Peruvian gastronomy was influenced by Spanish cuisine, and later, through trade and immigration, Peruvian cuisine was enriched with influences from African and Asian cuisines.

For example, the wok cooking technique, which is common in Chinese cuisine, is used in many Peruvian dishes, such as lomo saltado and arroz chaufa. Indigenous ingredients and spices, such as chillies and coriander, are combined with Spanish ingredients such as onion and garlic to create unique dishes such as aji de gallina. The African influence can be seen in dishes such as tacu tacu, which is a bean and rice stew, and the Japanese influence is reflected in dishes such as tiradito, which is similar to ceviche, but with Japanese influences.

The fusion of cultures in Peruvian cuisine has resulted in a vibrant and diverse cuisine, combining flavours and culinary techniques from around the world to create unique and innovative dishes.

4.- Peruvian gastronomy awards

Many renowned gastronomic publications and organisations have praised Peruvian gastronomy and its chefs for their innovation, creativity and culinary technique.

In 2019, the city of Lima was named the “Gastronomic Capital of Latin America” for the fifth consecutive year by “Restaurant” magazine. In addition, several Peruvian restaurants have been included in the list of the 50 best restaurants in the world, such as “Central” and “Maido”, which are located in Lima.

Peruvian gastronomy has also been declared Intangible Cultural Heritage of Humanity by UNESCO in 2019, recognising its cultural importance and its contribution to the world’s gastronomic diversity.

Overall, Peruvian gastronomy has gained a prominent place on the world culinary scene and continues to gain recognition and admiration for its richness, variety and originality.

5.- Peruvian gastronomy is affordable

Generally speaking, Peruvian cuisine can be affordable if you look in the right places. For example, there are popular restaurants called “picanterías” that offer delicious dishes at very affordable prices. You can also find markets or street food stalls where you can try typical dishes at reasonable prices.

However, in certain tourist places or high-class restaurants, prices may be higher. In addition, some ingredients or dishes may be more expensive due to their rarity or because they are imported.

In general, you can enjoy Peruvian gastronomy at affordable prices if you look in the right places and compare between several options.

6.- Cuisine for all tastes in Peru

Definitely, Peruvian gastronomy offers a wide variety of dishes for all tastes. As a country with a great cultural diversity, its cuisine is characterised by the fusion of indigenous, African, European and Asian influences, which is reflected in the variety of dishes and flavours that can be found.

Among the most popular dishes of Peruvian cuisine are:

• Ceviche, a dish based on fish or seafood marinated in lemon and spices.
• Aji de gallina, a shredded chicken stew with a sauce based on chilli, milk and soaked bread.
• Lomo saltado, a beef stir-fry with onion, tomato and fried potatoes.
• Arroz con pollo, a dish of rice cooked with chicken, coriander and spices.
• El anticucho, skewered beef marinated in vinegar and spices, accompanied by potatoes and corn.
• El chupe de camarones, a stew made with shrimp, milk, potatoes and corn.
• El rocoto relleno, a pepper stuffed with meat, potatoes and spices.

In addition, Peruvian cuisine offers a wide variety of vegetarian and vegan dishes, such as papa a la huancaína, a potato dish in aji amarillo sauce and queso fresco, or choclo con queso, a preparation of corn and queso fresco.

7.- Wide range of beverages

Peruvian gastronomy is also characterised by a great variety of drinks, many of them with indigenous ingredients and unique flavours.

Among the most popular drinks of Peruvian gastronomy are:

• Pisco sour, a cocktail made from pisco, lemon juice, rubber syrup, egg white and angostura bitters.
• Chicha morada, a drink made from purple corn, pineapple, cinnamon and cloves.
• Chicha de jora, a fermented drink made from jora corn.
• Mate de coca, an infusion of coca leaves, which is used as a medicinal drink to combat altitude sickness.
• Inka Kola, a sweet yellow fizzy drink that is very popular in Peru.
• El emoliente, a hot drink made from herbs, flaxseed, barley and lemon.
• The api, a hot drink made from purple corn, cinnamon, cloves and chancaca.

In addition, Peruvian gastronomy also offers a variety of natural tropical fruit juices such as passion fruit, custard apple, lucuma, among others.

8.- Rich history and culture

Peruvian gastronomy has a rich history and culture that dates back thousands of years. Its evolution is largely due to Peru’s cultural and geographical diversity, which has allowed for the fusion of different ingredients and culinary techniques over time.

Before the arrival of the Spanish, Peruvian cuisine was already very varied and sophisticated. Pre-Hispanic peoples such as the Incas, Moche, Nazca and Wari, cultivated a wide variety of foods such as potatoes, maize, beans, quinoa and chillies. They developed advanced culinary techniques such as food preservation through dehydration and fermentation.

With the arrival of the Spanish, European and Andean cultures met, resulting in a fusion of flavours and ingredients. The Spaniards introduced new foods such as beef, wheat and rice, and also brought with them spices and herbs that enriched Peruvian cuisine. Over time, Peruvian cuisine continued to evolve with the arrival of immigrants from different parts of the world, giving rise to a mestizo cuisine. Peruvian cuisine is now internationally renowned for its richness and variety.

9.- Dishes associated with festivities and traditions

In Peruvian gastronomy, many dishes have a history behind them and are associated with festivities and traditions, reflecting the importance of food in the culture and daily life of Peruvians.

• For example, ceviche, one of the most emblematic dishes of Peruvian gastronomy, is associated with the celebration of National Ceviche Day, which is celebrated in Peru on 28 June every year. This date was established in honour of this dish and its importance in the country’s culinary culture.
• Another example is pachamanca, a pre-Hispanic dish prepared by burying the ingredients in a hole in the ground and cooking them with hot stones. This dish is associated with ancestral rituals performed to honour Pachamama, mother earth.
• Timpu or Puchero de Carnavales is a typical stew from the Andean region that is prepared during carnival festivities. This dish is cooked in a clay pot and contains meat, potatoes, carrots, beans, corn and other ingredients that are cooked together to create a unique flavour.
• The Chiriuchu of Cusco: This is a dish that is served during the Corpus Christi festival in Cusco. This dish consists of a variety of cold meats, such as jerky, chorizo and ham, and other ingredients such as potatoes, corn and cheese. It is a very colourful dish and is served on large plates to share with family or friends.
• Picante de Cuy: It is a typical dish from the Peruvian highlands, especially from the region of Ayacucho. It is prepared with guinea pig meat, potatoes, peanuts, chillies and other ingredients. It is a dish that is usually served during Easter celebrations and other religious festivals in the region.

 

10.- Renowned restaurants and chefs

Peruvian gastronomy has been recognised worldwide in recent years and has given rise to a new generation of renowned chefs and restaurants that stand out for their creativity and culinary excellence. Here are some examples of outstanding restaurants and chefs in Peruvian gastronomy:

Central: It is a restaurant located in Lima and led by chef Virgilio Martínez, who has been recognised as one of the best chefs in the world. Central focuses on using Peruvian ingredients from different altitudes and regions, and its menu presents a unique gastronomic experience that has been acclaimed internationally.

Maido: This is another Lima restaurant led by chef Mitsuharu Tsumura, who fuses Peruvian and Japanese cuisine in his culinary proposal. Maido has been recognised as one of the best restaurants in Latin America and has gained an important presence worldwide.

Astrid y Gastón: It is one of the most iconic restaurants in Peru and has been led by the renowned chef Gastón Acurio, who has been a great promoter of Peruvian gastronomy worldwide. Astrid y Gastón has been recognised as one of the best restaurants in Latin America and has helped to spread the culinary culture of the country.

Kjolle: It is a restaurant led by renowned chef Pía León. The restaurant focuses on using Peruvian ingredients from different regions and altitudes, and has a culinary approach that stands out for its creativity and focus on sustainability. Kjolle has received numerous international accolades, including the 21st place in the list of the 50 Best Restaurants in Latin America in 2020. In addition, chef Pía León has been recognised as one of the best female chefs in the world in the World’s 50 Best Restaurants awards.

11.- Culinary innovation

The combination of indigenous, European, African and Asian influences has given rise to a unique and creative culinary proposal, which has been recognised internationally.

Some examples of culinary innovation in Peruvian gastronomy are:

• The use of little-known local ingredients: Peruvian gastronomy has been a pioneer in the use of indigenous ingredients that were not widely known, such as quinoa, aguaje, camu camu, among others. These ingredients have been incorporated into different dishes and have given rise to new textures and flavours.
• Fusion of different culinary cultures: Peruvian gastronomy has incorporated techniques and flavours from different culinary cultures, such as Japanese, Chinese, Italian, among others. This has resulted in a fusion of flavours and techniques, which has allowed the creation of new dishes and culinary preparations.
• Focus on the presentation of dishes: The presentation of dishes in Peruvian gastronomy has gained great importance in recent years, which has allowed for greater creativity in the way food is served. Peruvian chefs have created dishes that are true works of art, combining colours, textures and shapes to create a complete culinary experience.
• Revaluation of traditional cuisine: Culinary innovation in Peruvian gastronomy has also included the revaluation of traditional cuisine and ancestral food preparation techniques. Peruvian chefs have sought to recover and rescue recipes and preparations from different regions of the country, which has allowed for greater culinary diversity and richness.

12.- Cultural heritage of the Nation

Peruvian cuisine has been considered Cultural Heritage of the Nation since 2011. This distinction recognises the cultural, historical and social importance of Peruvian gastronomy, which has developed over centuries and is the result of the combination of diverse cultural influences. Furthermore, Peruvian cuisine is a reflection of the geographical, climatic and cultural diversity of the country, which makes it a valuable cultural manifestation.

The distinction as Cultural Heritage of the Nation also aims to encourage its promotion and preservation, as well as to contribute to the economic and tourism development of the country. Since then, numerous initiatives and programmes have been carried out to promote Peruvian gastronomy nationally and internationally, which has led to its greater dissemination and recognition.

13.- Gastromic tourism

There are different types of gastronomic tourism in Peru, including visits to local markets, emblematic restaurants, participation in gastronomic festivals and events, and tours around the different regions of the country to taste the typical dishes of each of them.

In addition, there are important gastronomic festivals and events in the country, such as Mistura in Lima or the Arequipa Gastronomic Festival, where you can taste a wide variety of local dishes and products. Gastronomic tourism in Peru not only offers a unique culinary experience, but also allows you to get to know the culture and traditions of the country through food.

14.- Large variety of unique ingredients

Peru has a wide variety of unique and high quality products that are the basis of many Peruvian dishes and give them a special flavour.

• Purple corn is a type of dark-coloured corn grown mainly in the Peruvian Andes and is used in the preparation of drinks such as chicha morada and desserts such as mazamorra morada.
• Quinoa is a seed rich in protein, vitamins and minerals that is grown in the Peruvian Andes and is used in the preparation of dishes such as ají de quinua and quinoa a la huancaína.
• Maca is a root that grows in the Peruvian Andes and is used as a food supplement and natural aphrodisiac. It is also used in the preparation of drinks and desserts such as maca sour and maca ice cream.
• The chilli pepper is a fundamental ingredient in Peruvian cuisine and is used in a wide variety of dishes, such as ceviche, lomo saltado and aji de gallina. There are different types of aji peppers in Peru, each with a different flavour and heat, such as aji amarillo and aji panca.

Here we could add a long list of products, all of which are unique and of high quality, and have been internationally recognised for their flavour and nutritional properties. Peruvian cuisine has made the most of these ingredients to create delicious dishes that are highly valued around the world.

15.- Influence of peruvian geographic regions

Peruvian gastronomy is strongly influenced by the nature of the country and the different geographical regions, such as the Andes, the coast and the jungle. Each of these regions offers unique ingredients and products that have been incorporated into Peruvian cuisine in innovative and creative ways.

• In the Andean region, for example, one finds products such as potatoes, quinoa, llama and guinea pig, which are the basis of many typical dishes such as ají de quinua, chuño, chairo and rocoto relleno.
• On the coast, the main ingredients are seafood and fish, such as ceviche, tiradito and sudado de pescado. Products such as aji amarillo, lemon and onion are also used in many dishes.
• In the jungle, the main ingredients are tropical fruits such as aguaje, camu camu, cocona and guanabana, which are used in drinks and desserts such as aguaje juice and camu camu ice cream. Products such as plantain and cassava are also used in dishes such as tacacho con cecina and juane.
• Don’t forget the Peruvian sea whose richness of Peruvian fisheries and the diversity of marine species used in Peruvian gastronomy are the result of a combination of natural and environmental factors, which make the Peruvian sea one of the most productive and diverse regions in the world in terms of gastronomy.

16.- To learn how to cook!

Peruvian gastronomy is an excellent opportunity to experiment in the kitchen and expand our culinary knowledge. In addition, many restaurants and chefs offer cooking classes for those interested in learning more about Peruvian gastronomy.

These classes can be taught at different levels, from beginners to experts, and cover a wide variety of dishes and culinary techniques. Participants can learn how to prepare typical Peruvian dishes such as ceviche, lomo saltado, aji de gallina, among others, as well as how to use unique Peruvian ingredients such as quinoa, maca and purple corn.

In addition to learning how to cook, the cooking classes also provide the opportunity to learn more about the culture and history of Peruvian gastronomy, as well as to interact with other food and cooking enthusiasts.

17.- Peruvian culinary fusion

Peruvian cuisine combines tradition with modernity, and traditional dishes are reinterpreted and presented in a more sophisticated and creative way.

Peruvian chefs have adopted and experimented with modern culinary techniques such as molecular gastronomy and sous-vide, as well as creative and sophisticated presentations, while maintaining traditional flavors and techniques.

This fusion of tradition and modernity has led to the creation of new and unique dishes and flavors, such as tiradito, stuffed rocoto peppers, nikkei ceviche, among others.

18.- Street food is delicious and cheap

In Peru, street food is an important part of the country’s culinary culture. In the streets and markets, you can find a wide variety of dishes, from anticuchos (beef heart skewers), to ceviche and papa rellena (stuffed potatoes).

As well as being delicious and affordable, street food also offers an opportunity to try traditional and authentic dishes that may not be available in the fancier restaurants.

Some of the most popular places to find street food in Peru include the Surquillo market in Lima, the San Pedro market in Cusco, and La Salchipapería street in Arequipa.

19.- International culinary fusions

Peruvian cuisine has influenced other countries and has been fused with other international cuisines, creating unique and delicious dishes. For example:

Nikkei: is a fusion of Japanese and Peruvian cuisine that originated in the Japanese community in Peru. Popular Nikkei dishes include tuna tiradito, octopus ceviche with soy sauce and sushi with aji amarillo.

Criollo-Chinese: This fusion of Peruvian and Chinese cuisine, also known as “chifa” in Peru, has given rise to dishes such as arroz chaufa, tallarín saltado and lomo saltado. Chifa cuisine also incorporates Peruvian ingredients such as potatoes and chilli peppers in its preparations.

Peruvian-Mexican: this fusion combines Peruvian and Mexican cuisine, giving rise to dishes such as “aji de gallina” with corn tortillas, “taco de lomo saltado” and “guacamole with crab and corn”.

Peruvian-Italian: this fusion combines Peruvian and Italian cuisine, giving rise to dishes such as “tallarín verde” with coriander pesto and fresh cheese, “lomo saltado pizza” and “ravioli stuffed with aji de gallina”.

Peruvian-Arabic: this fusion combines Peruvian and Arab cuisine, giving rise to dishes such as “kebab de lomo saltado”, “hummus with aji amarillo” and “quinoa falafel”.

20.- And let’s not forget the delicious desserts and sweets!

Peruvian cuisine is also known for its delicious desserts and sweets that combine indigenous, Spanish, and Afro-Peruvian influences. Some of the most popular ones are:

• Tres leches: a sponge cake soaked in a mixture of three types of milk: evaporated, condensed, and whole. It is usually decorated with meringue or whipped cream.
• Suspiro limeño: a creamy dessert made with condensed milk, egg yolks, cinnamon, and meringue. Its name is said to come from the dessert’s soft and light texture.
• Mazamorra morada: a cold dessert made from cooked purple corn with fruits and spices. It is usually served with rice pudding.
• Arroz con leche: a creamy dessert made with rice, milk, cinnamon, and sugar. It can be served cold or hot.
• Picarones: a fried sweet made from wheat flour, pumpkin, and sweet potato, served with chancaca syrup.
• Alfajores: cookies filled with manjar blanco, a sweet cream made from condensed milk and sugar.
• Churros: strips of fried and crispy dough served with hot chocolate for dipping.
• Turrones: solid sweets made from honey, nuts, and candied fruits.

These are just some examples of the delicious desserts and sweets of Peruvian cuisine, there are many more to discover and enjoy!

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