An art: The Peruvian gastronomy

If you meet a Peruvian, the first thing he´ll tell you will be: « ¿Y qué tal la comida Peruana? » (“So, what do you think about the Peruvian food?”). Here, food is a religion.  Incidentally, it is considered as one of the best of the world, and for cheap you will enjoy for sure. Zoom on the typical Peruvian meals.

El Ceviche

The Ceviche (or Cebiche) is probably the most typical courses of Peru. It is a seafood marinade served cold. Traditionally, it is composed of raw fish lumps leaved to marinate in lemon juice, but sometimes fish can go along or be replaced by shrimps, crab, squids, shells, etc. The ceviche is normally accompanied by red onions, and sometimes by corn, manioc and “camote” (sweet potato). The famous ceviche sauce (“leche de tigre” – “tigre milk”) is essentially composed of lemon and chili pepper. Be careful, it´s hot!historia-de-cevicheEl Cuy

Typical dish from the Andes, the cuy is in reality… a big guinea pig. Spit cooked, the whole cuy is generally displayed in the plate (yes, head included) and can be served with potatoes, corn, crudités, rice, etc. You must not leave Peru without having tasted!
voyage-perou-cuy-cuscoLa Pachamanca

In Quecha « pacha » means « earth » and « Manca » « pot ». This typical Andin course consists in cooking, in a covered pot, food into the ground and cover it with hot stones and leaves. The Pachamanca is more a method of cooking, which means that lots of ingredients can be appropriate.
Comida-peruana-2Los Anticuchos

The anticuchos de corazón de res are beef heart lumps kebab. This inexpensive creole dish comes from the black slaves brought by the Spanish people to Peru, who were principally feed with that.

One of the courses the most consumed in Peru, the lomo saltado (lumps of spare rib beef is the result of a mixing of the oriental and the creole cultures. This dish is made with beef slivers, onions and tomatoes cut along the length, French fries and a sauce made from vinegar.LOMO-SALTADOLa Causa rellena

The causa rellena, from pre-colombian origins, is usually served as first course. It is a dense potatoes purée seasoned and spiced, filled with a mixture of lumps of chicken breast and mayonnaise.
164875-col_25_04_terra_fusion_peru_rp_02-thumbEl Rocoto relleno

Typical from the region of Arequipa, the rocoto relleno is a rocoto (fruit of the size of an apple, very spicy and comparable to chili), filled with meet, peas, fromage frais, cumin and parsley.rocoto-rellenoEl Juane

This dish is very popular during the San Juan day, its name coming from the latter. It is original and delicious: chicken surrounded by a paste of rice, eggs, olives and species, cooked “en papillote” with bijao leaves.juane_750x1000

And in Peru, what do we drink?

El Pisco Sour

Without any doubt, this alcoholic beverage is the most emblematic, the Pisco Sour is a cocktail prepared with Pisco, mixed with zest of lime, grind ice, sugar and egg white. The Pisco, a grape brandy, comes from Ica, the region which produces wine in Peru. In 2007, the National Institute of Peruvian Culture proclaimed the Pisco Sour cultural heritage of the Nation!Pisco-SourEl Inca Kola

In Peru, the Coca Cola´s thunder has been stolen by the Inca Kola, the national gaseous drink. With flashy yellow color, we can´t say it is really refreshing but more gourmet (its taste seems like sweat). Peruvian people are mad about it!c3

… And so more delicious things to try!