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Peruvian cuisine reflects local practices and ingredients including influences mainly from the indigenous population, including the
Inca The Inca Empire (also known as the Incan Empire and the Inka Empire), called ''Tawantinsuyu'' by its subjects, (Quechua for the "Realm of the Four Parts",  "four parts together" ) was the largest empire in pre-Columbian America. The admin ...
, and cuisines brought by immigrants from
Europe Europe is a large peninsula conventionally considered a continent in its own right because of its great physical size and the weight of its history and traditions. Europe is also considered a Continent#Subcontinents, subcontinent of Eurasia ...
(
Spanish cuisine Spanish cuisine consists of the cooking traditions and practices from Spain. Olive oil (of which Spain is the world's largest producer) is heavily used in Spanish cuisine. It forms the base of many vegetable sauces (known in Spanish as ''sofri ...
,
Italian cuisine Italian cuisine (, ) is a Mediterranean cuisine#CITEREFDavid1988, David 1988, Introduction, pp.101–103 consisting of the ingredients, recipes and List of cooking techniques, cooking techniques developed across the Italian Peninsula and late ...
);
Asia Asia (, ) is one of the world's most notable geographical regions, which is either considered a continent in its own right or a subcontinent of Eurasia, which shares the continental landmass of Afro-Eurasia with Africa. Asia covers an area ...
(
Japanese cuisine Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of political, economic, and social changes. The traditional cuisine of Japan (Japanese: ) is based on rice with miso soup and other ...
and
Chinese cuisine Chinese cuisine encompasses the numerous cuisines originating from China, as well as overseas cuisines created by the Chinese diaspora. Because of the Chinese diaspora and historical power of the country, Chinese cuisine has influenced many ot ...
); and
Africa Africa is the world's second-largest and second-most populous continent, after Asia in both cases. At about 30.3 million km2 (11.7 million square miles) including adjacent islands, it covers 6% of Earth's total surface area ...
(
Maghrebi cuisine Maghreb cuisine is the cooking of the Maghreb region, the northwesternmost part of Africa along the Mediterranean Sea, consisting of the countries of Algeria, Libya, Mauritania, Morocco, and Tunisia. Well-known dishes from the region include ''c ...
and
West African cuisine West African cuisine encompasses a diverse range of foods that are split between its 16 countries. In West Africa, many families grow and raise their own food, and within each there is a division of labor. Indigenous foods consist of a number of ...
). Without the familiar ingredients from their home countries, immigrants modified their traditional cuisines by using ingredients available in
Peru , image_flag = Flag of Peru.svg , image_coat = Escudo nacional del Perú.svg , other_symbol = Great Seal of the State , other_symbol_type = Seal (emblem), National seal , national_motto = "Fi ...
. The four traditional staples of Peruvian cuisine are
corn Maize ( ; ''Zea mays'' subsp. ''mays'', from es, maíz after tnq, mahiz), also known as corn (North American and Australian English), is a cereal grain first domesticated by indigenous peoples in southern Mexico about 10,000 years ago. Th ...
,
potato The potato is a starchy food, a tuber of the plant ''Solanum tuberosum'' and is a root vegetable native to the Americas. The plant is a perennial in the nightshade family Solanaceae. Wild potato species can be found from the southern Unit ...
es and other
tuber Tubers are a type of enlarged structure used as storage organs for nutrients in some plants. They are used for the plant's perennation (survival of the winter or dry months), to provide energy and nutrients for regrowth during the next growing ...
s,
Amaranthaceae Amaranthaceae is a family of flowering plants commonly known as the amaranth family, in reference to its type genus ''Amaranthus''. It includes the former goosefoot family Chenopodiaceae and contains about 165 genera and 2,040 species, making it ...
s (
quinoa Quinoa (''Chenopodium quinoa''; , from Quechua ' or ') is a flowering plant in the amaranth family. It is a herbaceous annual plant grown as a crop primarily for its edible seeds; the seeds are rich in protein, dietary fiber, B vitamins, and ...
,
kañiwa ''Chenopodium pallidicaule'', known as ''cañihua'', ''canihua'' or ''cañahua'' (from Quechua ''qañiwa, qañawa or qañawi'') and also kaniwa, is a species of goosefoot, similar in character and uses to the closely related ''quinoa'' ''(Chenopo ...
and kiwicha), and
legume A legume () is a plant in the family Fabaceae (or Leguminosae), or the fruit or seed of such a plant. When used as a dry grain, the seed is also called a pulse. Legumes are grown agriculturally, primarily for human consumption, for livestock f ...
s (
beans A bean is the seed of several plants in the family Fabaceae, which are used as vegetables for human or animal food. They can be cooked in many different ways, including boiling, frying, and baking, and are used in many traditional dishes th ...
and
lupins ''Lupinus'', commonly known as lupin, lupine, or regionally bluebonnet etc., is a genus of plants in the legume family Fabaceae. The genus includes over 199 species, with centers of diversity in North and South America. Smaller centers occur ...
). Staples brought by the Spanish include
rice Rice is the seed of the grass species ''Oryza sativa'' (Asian rice) or less commonly ''Oryza glaberrima ''Oryza glaberrima'', commonly known as African rice, is one of the two domesticated rice species. It was first domesticated and grown i ...
,
wheat Wheat is a grass widely cultivated for its seed, a cereal grain that is a worldwide staple food. The many species of wheat together make up the genus ''Triticum'' ; the most widely grown is common wheat (''T. aestivum''). The archaeologi ...
and meats (beef, pork and chicken). Many traditional foods—such as
quinoa Quinoa (''Chenopodium quinoa''; , from Quechua ' or ') is a flowering plant in the amaranth family. It is a herbaceous annual plant grown as a crop primarily for its edible seeds; the seeds are rich in protein, dietary fiber, B vitamins, and ...
, kiwicha,
chili pepper Chili peppers (also chile, chile pepper, chilli pepper, or chilli), from Nahuatl '' chīlli'' (), are varieties of the berry-fruit of plants from the genus ''Capsicum'', which are members of the nightshade family Solanaceae, cultivated for ...
s, and several roots and
tuber Tubers are a type of enlarged structure used as storage organs for nutrients in some plants. They are used for the plant's perennation (survival of the winter or dry months), to provide energy and nutrients for regrowth during the next growing ...
s—have increased in popularity in recent decades, reflecting a revival of interest in native Peruvian foods and culinary techniques. Chef
Gaston Acurio Gaston is a masculine given name of French origin and a surname. The name "Gaston" may refer to: People First name *Gaston I, Count of Foix (1287–1315) *Gaston II, Count of Foix (1308–1343) *Gaston III, Count of Foix (1331–1391) *Gaston I ...
has become well known for raising awareness of local ingredients. The most important ingredient in all Peruvian cuisine is the potato, as Peru has the widest variety of potatoes in the world. The US
food critic The terms food critic, food writer, and restaurant critic can all be used to describe a writer who analyzes food or restaurants and then publishes the results of their findings. While these terms are not strictly synonymous they are often used int ...
Eric Asimov Eric Asimov (born July 17, 1957) is an American wine critic and food critic for ''The New York Times''. Early life Asimov was born in Bethpage, New York, the son of Stanley Asimov, former vice-president for editorial administration at ''News ...
has described it as one of the world's most important cuisines and as an exemplar of
fusion cuisine Fusion cuisine is cuisine that combines elements of different culinary traditions that originate from different countries, regions, or cultures. They can occur naturally and become aspects of culturally relevant cuisines, or they can be part of ...
, due to its long multicultural history.


Crops

Peru , image_flag = Flag of Peru.svg , image_coat = Escudo nacional del Perú.svg , other_symbol = Great Seal of the State , other_symbol_type = Seal (emblem), National seal , national_motto = "Fi ...
is considered an important center for the
genetic diversity Genetic diversity is the total number of genetic characteristics in the genetic makeup of a species, it ranges widely from the number of species to differences within species and can be attributed to the span of survival for a species. It is dis ...
of the world's crops: *
Potato The potato is a starchy food, a tuber of the plant ''Solanum tuberosum'' and is a root vegetable native to the Americas. The plant is a perennial in the nightshade family Solanaceae. Wild potato species can be found from the southern Unit ...
es. Many varieties of potato are native to the
Andes The Andes, Andes Mountains or Andean Mountains (; ) are the longest continental mountain range in the world, forming a continuous highland along the western edge of South America. The range is long, wide (widest between 18°S – 20°S ...
mountains. Over 99% of all cultivated potatoes worldwide are descendants of a single subspecies, namely ''
Solanum tuberosum The potato is a starch#Food, starchy food, a tuber of the plant ''Solanum tuberosum'' and is a root vegetable native to the Americas. The plant is a perennial plant, perennial in the nightshade family Solanaceae. Wild potato species can be fo ...
''. This subspecies has developed into thousands of varieties that vary by size, shape, color, and other sensory characteristics. *
Quinoa Quinoa (''Chenopodium quinoa''; , from Quechua ' or ') is a flowering plant in the amaranth family. It is a herbaceous annual plant grown as a crop primarily for its edible seeds; the seeds are rich in protein, dietary fiber, B vitamins, and ...
("Indian" rice), three varieties *
Kaniwa ''Chenopodium pallidicaule'', known as ''cañihua'', ''canihua'' or ''cañahua'' (from Quechua ''qañiwa, qañawa or qañawi'') and also kaniwa, is a species of goosefoot, similar in character and uses to the closely related ''quinoa'' ''(Chenopo ...
* Tarwi, a legume native to the Andes which is similar to the
lupin bean Lupin or lupini beans are the yellow legume seeds of the genus ''Lupinus''. They are traditionally eaten as a pickled snack food, primarily in the Mediterranean basin ('' L. albus''), Latin America ('' L. mutabilis'') and North Africa ('' L. ang ...
*
Lima bean A lima bean (''Phaseolus lunatus''), also commonly known as the butter bean, sieva bean, double bean, Madagascar bean, or wax bean is a legume grown for its edible seeds or beans. Origin and uses ''Phaseolus lunatus'' is found in Meso- and Sou ...
*
Maca MACA or maca can mean: * Maca (plant) Places Geography * Maca District, Peru * Cerro Macá, stratovolcano in the Aisén Region of Chile * Maca River, Romania Outer space * 5228 Máca, a minor planet People * Alain Maca (born 1950), Belgian ...
* Oca, a potato-like tuber *
Mashua ''Tropaeolum tuberosum'' (mashua, see below for other names) is a species of flowering plant in the family Tropaeolaceae, grown in the Andes, particularly in Peru and Bolivia, and to a lesser extent in Ecuador as well as in some areas of Colombi ...
, a potato-like tuber *
Ulluco ''Ullucus'' is a genus of flowering plants in the family Basellaceae, with one species, ''Ullucus tuberosus'', a plant grown primarily as a root vegetable, secondarily as a leaf vegetable. The name ''ulluco'' is derived from the Quechua word , ...
, a potato-like tuber * Caigua, a vegetable with a cucumber-like taste *
Capsicum baccatum ''Capsicum baccatum'' is a member of the genus ''Capsicum'', and is one of the five domesticated chili pepper species. The fruit tends to be very pungent, and registers 30,000 to 50,000 on the Scoville Heat Unit scale. Chili pepper varieties in ...
chile peppers, including ají amarillo and ají limón *
Capsicum pubescens ''Capsicum pubescens'' is a plant of the genus ''Capsicum'' (pepper). The species name, ''pubescens'', refers to the hairy leaves of this pepper. The hairiness of the leaves, along with the black seeds, make ''Capsicum pubescens'' distinguishab ...
, rocoto chile *
Capsicum chinense ''Capsicum chinense'', commonly known as a "habanero-type pepper", is a species of chili pepper native to the Americas. ''C. chinense'' varieties are well known for their unique flavors and many have exceptional heat. The hottest peppers in the ...
, ají panca and ají mochero/limo *
Fruit In botany, a fruit is the seed-bearing structure in flowering plants that is formed from the ovary after flowering. Fruits are the means by which flowering plants (also known as angiosperms) disseminate their seeds. Edible fruits in particu ...
s—Peru has about 20 native fruits that are used in cooking or eaten fresh The
sweet potato The sweet potato or sweetpotato (''Ipomoea batatas'') is a dicotyledonous plant that belongs to the Convolvulus, bindweed or morning glory family (biology), family, Convolvulaceae. Its large, starchy, sweet-tasting tuberous roots are used as a r ...
is native to the
Americas The Americas, which are sometimes collectively called America, are a landmass comprising the totality of North and South America. The Americas make up most of the land in Earth's Western Hemisphere and comprise the New World. Along with th ...
and was domesticated there at least 5,000 years ago.Sweet Potato
, Consultative Group on International Agricultural Research
Two varieties of sweet potato are commonly available for sale in the markets, but there are more varieties around the country. One has dry orange flesh and light tan skin and tastes sweet. The other has purple skin, is white and brown inside, and is only moderately sweet. Occasionally another variety, characterized by small tubers and dark skin, is available. Among the fruits native to the Andes region in general (Peru, Bolivia) are
lucuma ''Pouteria lucuma'' is a species of tree in the family Sapotaceae, cultivated for its fruit, the lúcuma. It is native to the Andean valleys of Bolivia, Chile, Ecuador, and Peru. Description This evergreen tree is up to 20 m tall, and has greyi ...
, camu camu, prickly pear,
cape gooseberry ''Physalis peruviana'' is a species of plant in the nightshade family ( Solanaceae) native to Colombia, Ecuador and Peru. It is commonly known as Cape gooseberry, goldenberry or ground cherry, as poha in Hawaii, and as Harankash in Egypt, whil ...
,
cocona ''Solanum sessiliflorum'', the cocona, is a tropical shrub of the family Solanaceae. The cocona plant has sturdy branches and huge, serrate and hairy leaves. Cocona closely resembles a number of close relatives, including naranjilla and pse ...
, pacay (technically a legume but used as a fruit), guanabana,
dragon fruit A pitaya () or pitahaya () is the fruit of several different cactus species indigenous to the Americas. Pitaya usually refers to fruit of the genus ''Stenocereus'', while pitahaya or dragon fruit refers to fruit of the genus ''Selenicereus'' ...
,
pepino ''Solanum muricatum'' is a species of evergreen shrub native to South America and grown for its sweet edible fruit. It is known as ''pepino dulce'' ("sweet cucumber" in English, in order to differentiate it from cucumber which is also called ...
,
papaya The papaya (, ), papaw, () or pawpaw () is the plant species ''Carica papaya'', one of the 21 accepted species in the genus ''Carica'' of the family Caricaceae. It was first domesticated in Mesoamerica, within modern-day southern Mexico and ...
,
ciruela ''Spondias purpura'' is a species of flowering plant in the cashew family, Anacardiaceae, that is native to Tropics, tropical regions of the Americas, from Mexico to Brazil. It is also very common in most of the List of Caribbean islands, Caribbe ...
, mammee apple,
banana passionfruit Banana passionfruit (''Passiflora'' supersect. ''Tacsonia''), also known as taxo and curuba, is a group of around 64 '' Passiflora'' species found in South America. Most species in this section are found in high elevation cloud forest habitats. Fl ...
,
cherimoya The cherimoya (''Annona cherimola''), also spelled chirimoya and called chirimuya by the Inca people, is a species of edible fruit-bearing plant in the genus '' Annona'', from the family Annonaceae, which includes the closely related sweetsop a ...
, granadilla,
moriche palm ''Mauritia flexuosa'', known as the moriche palm, ''ité'' palm, ''ita'', ''buriti'', ''muriti'', ''miriti'' (Brazil), ''canangucho'' (Colombia), ''acho'' (Ecuador), or ''aguaje'' (Peru), is a palm tree. It grows in and near swamps and other wet ...
fruit, and
tamarillo The tamarillo (''Solanum betaceum'') is a small tree or shrub in the flowering plant family Solanaceae (the nightshade family). It is best known as the species that bears the tamarillo, an egg-shaped edible fruit. It is also known as the tree ...
. Yacon, although an underground tuber, is also used as a fruit. Usually, none of the other native fruits are commercially available. From Peru, the
Spanish Spanish might refer to: * Items from or related to Spain: **Spaniards are a nation and ethnic group indigenous to Spain **Spanish language, spoken in Spain and many Latin American countries **Spanish cuisine Other places * Spanish, Ontario, Can ...
brought back to Europe several foods that would become staples for many peoples around the world. * Potatoes: Potatoes were introduced to Europe from the Americas. They were considered livestock feed in Europe until French chemist Antoine-Augustin Parmentier began serving dishes made from the tubers at his lavish banquets. His guests were immediately convinced that potatoes were fit for human consumption. The varieties used in Europe and most of the world, however, derive from a subspecies indigenous to the Peruvian Andes, ''Solanum tuberosum''. * Beans: Several varieties of the
common bean ''Phaseolus vulgaris'', the common bean, is a herbaceous annual plant grown worldwide for its edible dry seeds or green bean, green, unripe pods. Its leaf is also occasionally used as a Leaf vegetable, vegetable and the straw as fodder. Its Pla ...
are native to Latin America including the
lima bean A lima bean (''Phaseolus lunatus''), also commonly known as the butter bean, sieva bean, double bean, Madagascar bean, or wax bean is a legume grown for its edible seeds or beans. Origin and uses ''Phaseolus lunatus'' is found in Meso- and Sou ...
. The varieties of
chili pepper Chili peppers (also chile, chile pepper, chilli pepper, or chilli), from Nahuatl '' chīlli'' (), are varieties of the berry-fruit of plants from the genus ''Capsicum'', which are members of the nightshade family Solanaceae, cultivated for ...
s, potatoes,
tomato The tomato is the edible berry of the plant ''Solanum lycopersicum'', commonly known as the tomato plant. The species originated in western South America, Mexico, and Central America. The Mexican Nahuatl word gave rise to the Spanish word ...
es and
maize Maize ( ; ''Zea mays'' subsp. ''mays'', from es, maíz after tnq, mahiz), also known as corn (North American and Australian English), is a cereal grain first domesticated by indigenous peoples in southern Mexico about 10,000 years ago. Th ...
that the Spanish brought back to Europe, however, were native to Peru: * Peppers:
Chili pepper Chili peppers (also chile, chile pepper, chilli pepper, or chilli), from Nahuatl '' chīlli'' (), are varieties of the berry-fruit of plants from the genus ''Capsicum'', which are members of the nightshade family Solanaceae, cultivated for ...
s are native to America. The varieties most commonly used around the world, however, derive from Mexico and Central America.
Sweet Pepper The bell pepper (also known as paprika, sweet pepper, pepper, or capsicum ) is the fruit of plants in the Grossum Group of the species ''Capsicum annuum''. Cultivars of the plant produce fruits in different colors, including red, yellow, orange ...
s are native to Mexico and Central America. Peruvian
Ají pepper ''Capsicum baccatum'' is a member of the genus ''Capsicum'', and is one of the five domesticated chili pepper species. The fruit tends to be very pungent, and registers 30,000 to 50,000 on the Scoville Heat Unit scale. Chili pepper varieties in ...
s are virtually unknown outside of the Andean region of South America. * Maize:
Maize Maize ( ; ''Zea mays'' subsp. ''mays'', from es, maíz after tnq, mahiz), also known as corn (North American and Australian English), is a cereal grain first domesticated by indigenous peoples in southern Mexico about 10,000 years ago. Th ...
("Indian" corn), is native to
Mesoamerica Mesoamerica is a historical region and cultural area in southern North America and most of Central America. It extends from approximately central Mexico through Belize, Guatemala, El Salvador, Honduras, Nicaragua, and northern Costa Rica. W ...
and Peru; the varieties used in Europe and most of the world are from Central America. The corn grown in Peru is sweet and has large kernels. However, it is not widely consumed outside of Peru. * Tomatoes: The wild ancestor of the tomato,
Solanum pimpinellifolium ''Solanum pimpinellifolium'', commonly known as the currant tomato or pimp, is a wild species of tomato native to Ecuador and Peru but naturalized elsewhere, such as the Galápagos Islands. Its small fruits are edible, and it is commonly grown i ...
, is native to western South America both in the Peruvian and Ecuadorian Amazon. Many foods from Spain are now considered Peruvian staples, including
wheat Wheat is a grass widely cultivated for its seed, a cereal grain that is a worldwide staple food. The many species of wheat together make up the genus ''Triticum'' ; the most widely grown is common wheat (''T. aestivum''). The archaeologi ...
,
barley Barley (''Hordeum vulgare''), a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains, particularly in Eurasia as early as 10,000 years ago. Globally 70% of barley pr ...
,
oats The oat (''Avena sativa''), sometimes called the common oat, is a species of cereal grain grown for its seed, which is known by the same name (usually in the plural, unlike other cereals and pseudocereals). While oats are suitable for human con ...
,
rice Rice is the seed of the grass species ''Oryza sativa'' (Asian rice) or less commonly ''Oryza glaberrima ''Oryza glaberrima'', commonly known as African rice, is one of the two domesticated rice species. It was first domesticated and grown i ...
,
lentils The lentil (''Lens culinaris'' or ''Lens esculenta'') is an edible legume. It is an annual plant known for its lens-shaped seeds. It is about tall, and the seeds grow in pods, usually with two seeds in each. As a food crop, the largest produ ...
,
chickpeas The chickpea or chick pea (''Cicer arietinum'') is an annual legume of the family Fabaceae, subfamily Faboideae. Its different types are variously known as gram" or Bengal gram, garbanzo or garbanzo bean, or Egyptian pea. Chickpea seeds are high ...
(garbanzo beans), broad beans, garlic, cabbage, broccoli, cauliflower, artichokes, onions, cucumbers, carrots, celery, lettuce, eggplant, wine, vinegar, olives, beef, pork, chicken, numerous spices (including coriander, cumin, parsley, cilantro (green coriander), laurel, mint, thyme, marjoram, turmeric, cloves, cinnamon, nutmeg, anise (fennel), black pepper and oregano), bananas, quince, apples, oranges, limes, apricots, peaches, plums, cherries, melons, figs, pomegranates, honey, white sugar, almonds, walnuts, cheese, hen eggs, cow's milk, etc. Many food plants popular in Europe, however, were imported to Peru.


Cultivation of ancient plants

During the colonial period, and continuing up until the time of the Second World War, Peruvian cuisine focused on Spanish models and virtually ignored anything that could be regarded as native or Peruvian. Traditional food plants, which the indigenous people continued to eat, were regarded as "peasant food" to be avoided. These colonial attitudes took a long time to fade. Since the 1970s, there has been an effort to bring these native food plants out of obscurity. Some plants cultivated by ancient societies of Peru have been rediscovered by modern Peruvians, and are carefully studied by scientists. Due to the characteristics of its land and climate and the nutritional quality of its products, some Peruvian plants may play a vital role in future nutrition. Examples include
quinoa Quinoa (''Chenopodium quinoa''; , from Quechua ' or ') is a flowering plant in the amaranth family. It is a herbaceous annual plant grown as a crop primarily for its edible seeds; the seeds are rich in protein, dietary fiber, B vitamins, and ...
(an excellent source of
essential amino acid An essential amino acid, or indispensable amino acid, is an amino acid that cannot be synthesized from scratch by the organism fast enough to supply its demand, and must therefore come from the diet. Of the 21 amino acids common to all life form ...
s) and
kañiwa ''Chenopodium pallidicaule'', known as ''cañihua'', ''canihua'' or ''cañahua'' (from Quechua ''qañiwa, qañawa or qañawi'') and also kaniwa, is a species of goosefoot, similar in character and uses to the closely related ''quinoa'' ''(Chenopo ...
, which look and cook like
cereal A cereal is any Poaceae, grass cultivated for the edible components of its grain (botanically, a type of fruit called a caryopsis), composed of the endosperm, Cereal germ, germ, and bran. Cereal Grain, grain crops are grown in greater quantit ...
s but are
pseudocereal A pseudocereal or pseudograin is one of any non-grasses that are used in much the same way as cereals (true cereals are grasses). Pseudocereals can be further distinguished from other non-cereal staple crops (such as potatoes) by their being pro ...
s. Nutritionists are also studying
root vegetable Root vegetables are underground plant parts eaten by humans as food. Although botany distinguishes true roots (such as taproots and tuberous roots) from non-roots (such as bulbs, corms, rhizomes, and tubers, although some contain both hypocotyl a ...
s, such as
maca MACA or maca can mean: * Maca (plant) Places Geography * Maca District, Peru * Cerro Macá, stratovolcano in the Aisén Region of Chile * Maca River, Romania Outer space * 5228 Máca, a minor planet People * Alain Maca (born 1950), Belgian ...
, and cereals like kiwicha. Since 1985,
NASA The National Aeronautics and Space Administration (NASA ) is an independent agency of the US federal government responsible for the civil space program, aeronautics research, and space research. NASA was established in 1958, succeeding t ...
has used some of these foods—quinoa, kiwicha and maca—for
astronaut An astronaut (from the Ancient Greek (), meaning 'star', and (), meaning 'sailor') is a person trained, equipped, and deployed by a human spaceflight program to serve as a commander or crew member aboard a spacecraft. Although generally r ...
meals. Andean ingredients like tubers and quinoa (kinwa in the indigenous language Quechua) have also been promoted by members of Peru’s Ministry of Culture and received international endorsements from celebrities like Oprah Winfrey and NASA as a new type of superfood. While Peruvian state actors and celebrity chefs argue that these efforts have created economic opportunity for rural farmers and built international cultural awareness, the commercialization of Andean ingredients has decreased crop biodiversity on indigenous lands. Heightened global demand has caused prices to increase so that these ingredients are becoming less accessible to the native Peruvians. For many of Peru's inhabitants, these food stocks allow for adequate nutrition, even though living standards are poor. Abandoning many of these staples during the Spanish domination and republican eras lowered nutritional levels. Peruvian cuisine is often made spicy with ''ají'' pepper, a basic ingredient. Peruvian chili peppers are not spicy but serve to give taste and color to dishes.
Rice Rice is the seed of the grass species ''Oryza sativa'' (Asian rice) or less commonly ''Oryza glaberrima ''Oryza glaberrima'', commonly known as African rice, is one of the two domesticated rice species. It was first domesticated and grown i ...
often accompanies dishes in Peruvian cuisine, and the regional sources of foods and traditions give rise to countless varieties of preparation and dishes.


Regional differences

Peru is a country that holds not just a variety of ethnic mixes since times ranging from the
Inca Empire The Inca Empire (also known as the Incan Empire and the Inka Empire), called ''Tawantinsuyu'' by its subjects, (Quechua for the "Realm of the Four Parts",  "four parts together" ) was the largest empire in pre-Columbian America. The admin ...
, the
Viceroyalty A viceroyalty was an entity headed by a viceroy. It dates back to the Spanish conquest of the Americas in the sixteenth century. France *Viceroyalty of New France Portuguese Empire In the scope of the Portuguese Empire, the term "Viceroyalty o ...
and the
Republic A republic () is a "state in which power rests with the people or their representatives; specifically a state without a monarchy" and also a "government, or system of government, of such a state." Previously, especially in the 17th and 18th c ...
, but also a climatic variety of 28 individual climates. The mixing of cultures and the variety of climates differ from city to city so geography, climate, culture and ethnic mix determine the variety of local cuisine.


Coastal areas

The Pacific Ocean is the principal source of aquatic resources for Peru. Peru is one of the world's top two producers and
export An export in international trade is a good produced in one country that is sold into another country or a service provided in one country for a national or resident of another country. The seller of such goods or the service provider is an ...
ers of unusually high-protein
fishmeal Fish meal is a commercial product made from whole wild-caught fish, bycatch and fish by-products to feed farm animals, e.g., pigs, poultry, and farmed fish.R. D. Miles and F. A. Chapman.FA122: The Benefits of Fish Meal in Aquaculture DietsFisherie ...
for use in livestock/aquaculture feed. Its richness in fish and other aquatic life is enormous, and many oceanic plant and animal species can only be found in Peru. As important as the Pacific is to Peru's biodiversity, freshwater biomes such as the
Amazon River The Amazon River (, ; es, Río Amazonas, pt, Rio Amazonas) in South America is the largest river by discharge volume of water in the world, and the disputed longest river system in the world in comparison to the Nile. The headwaters of t ...
and
Lake Titicaca Lake Titicaca (; es, Lago Titicaca ; qu, Titiqaqa Qucha) is a large freshwater lake in the Andes mountains on the border of Bolivia and Peru. It is often called the highest navigable lake in the world. By volume of water and by surface area, ...
also play a large role in the ecological make-up of the country. Every coastal region, being distinct in
flora Flora is all the plant life present in a particular region or time, generally the naturally occurring (indigenous) native plants. Sometimes bacteria and fungi are also referred to as flora, as in the terms '' gut flora'' or '' skin flora''. E ...
and
fauna Fauna is all of the animal life present in a particular region or time. The corresponding term for plants is ''flora'', and for fungi, it is '' funga''. Flora, fauna, funga and other forms of life are collectively referred to as '' biota''. Zoo ...
populations, adapts its cuisine in accordance to the resources available in its waters.
Ceviche Ceviche () is a Peruvian dish typically made from fresh raw fish cured in fresh citrus juices, most commonly lime or lemon. It is also spiced with '' ají'', chili peppers or other seasonings, and julienned red onions, salt, and cilantro are al ...
, a Peruvian dish of marinated raw fish or seafood typically garnished with herbs and served as an appetizer, with many variations (pure, combination, or mixed with fish and shellfish), provides a good example of regional adaptation. Ceviche is found in almost all Peruvian restaurants on the coast, typically served with camote (sweet potato). Often spelled "cebiche" in Peru, it is the flagship dish of coastal cuisine, and one of the most popular dishes among Peruvians. It consists of Andean chili peppers, onions and acidic aromatic lime, a variety brought by the Spaniards. Before the Spanish colonists came to Peru the Moche marinated seafood using fermented juice prepared from local banana passionfruit, however once the Spanish colonists arrived and brought with them citrus fruits, they started using this to marinate the fish. A spicy dish, it consists generally of bite-size pieces of white fish (such as corvina or white sea bass), marinated raw in lime juice mixed with chilis. Ceviche is served with raw onions, boiled sweet potatoes (camote), and toasted corn (cancha). Many Peruvians believe that ceviche is an aphrodisiac and hangover cure, the latter possibly due to the fact that it is traditionally consumed with beer. Unlike the adaptations of ceviche made in Mexico and Ecuador, in Peru it does not have tomatoes. Also popular is Leche de tigre (tiger's milk), which is the Peruvian colloquial name for the marinade used in ceviche. It has a light spicy flavor. ''Chupe de camarones'' (shrimp cioppino) is one of the most popular dishes of Peruvian coastal cuisine. It is made from a thick freshwater shrimp (crayfish) stock soup, potatoes,
milk Milk is a white liquid food produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals (including breastfed human infants) before they are able to digestion, digest solid food. Immune factors and immune ...
and
chili pepper Chili peppers (also chile, chile pepper, chilli pepper, or chilli), from Nahuatl '' chīlli'' (), are varieties of the berry-fruit of plants from the genus ''Capsicum'', which are members of the nightshade family Solanaceae, cultivated for ...
. It is regularly found in Peruvian restaurants specializing in
Arequipan cuisine Arequipan cuisine is the cuisine of Arequipa, a regional Peruvian cuisine. Arequipan cuisine is known for its ''picanterías'' (place of spicy food), traditional local restaurants offering chicha de jora accompanied by four small plates of spicy r ...
. A center of immigration and centers of the Spanish Viceroyalty,
Lima Lima ( ; ), originally founded as Ciudad de Los Reyes (City of The Kings) is the capital and the largest city of Peru. It is located in the valleys of the Chillón River, Chillón, Rímac River, Rímac and Lurín Rivers, in the desert zone of t ...
and Trujillo have incorporated unique dishes brought from the arrival of the Spanish Conquistadors and the subsequent waves of immigrants. Besides international immigration—a large portion of which happened in Lima—there has been, since the second half of the 20th century, a strong internal flow from rural areas to cities, in particular to Lima. This has strongly influenced Lima's cuisine with the incorporation of the immigrants' ingredients and techniques. Creole cuisine is the most widespread in this
cosmopolitan Cosmopolitan may refer to: Food and drink * Cosmopolitan (cocktail), also known as a "Cosmo" History * Rootless cosmopolitan, a Soviet derogatory epithet during Joseph Stalin's anti-Semitic campaign of 1949–1953 Hotels and resorts * Cosmopoli ...
city. Lima hosts a wide variety of international cuisines, with Italian and Chinese (known locally as ''
chifa Chifa is culinary tradition based on Chinese Cantonese elements fused with traditional Peruvian ingredients and traditions. Though originating in Peru, the Chifa tradition has spread to neighboring countries like Ecuador, Chile and Bolivia. Chi ...
'', a Chinese-Peruvian fusion) being the most popular. Rice is one of the foods brought to Peru from Spain. Arroz Chaufa, which is Peruvian fried rice is one popular Peruvian dish. It is made of peppers, onions, garlic, soy sauce, eggs, chicken, sesame oil, ginger, and cumin. It is Peru’s version of Chinese fried rice. Japanese food, especially sushi, is also very popular, and many chain restaurants from the United States have a significant presence as well. Offerings of Arabic, Thai, Mexican, French, English, Argentine, Brazilian, and Indian cuisine can also be found in multiple locations throughout the city of Lima. The city's bakeries are quite popular with Peruvians. One may find Peruvians standing in line in almost every bakery waiting for freshly baked white bread from 6 to 9 am and from 4 to 6 pm. The majority of Peruvians tend to eat bread for breakfast along with coffee or tea. Almost all bread in Peru, with the exception of baguettes, is fortified with added fats, such as lard. Whole wheat bread is extremely hard to find in the major cities, but more common (and often cheaper) in rural towns. Many bakeries sell white bread sprinkled with
bran Bran, also known as miller's bran, is the hard outer layers of Cereal, cereal grain. It consists of the combined aleurone and pericarp. Corn (maize) bran also includes the pedicel (tip cap). Along with cereal germ, germ, it is an integral pa ...
for health conscious customers as whole wheat flour is extremely hard to find. However, even this bread is often heavily fortified with lard, shortening or butter. Authentic whole wheat bread is imported from Europe and sold at upscale grocery stores. A few coastal cities bakeries produce "bollos," which are loaves of bread baked in stone and wood-ovens from the Andes.
Anticucho ''Anticuchos'' (singular ''anticucho'', Quechua 'Anti Kuchu', '' Anti'': 'Eastern region of the Andes' or 'Eastern native ethnicities', ''Kuchu'': 'Cut'; Quechua for 'Anti-style cuts', 'Eastern-style cuts') are popular and inexpensive meat dishes ...
s are brochettes made from beef heart
marinate Marinating is the process of soaking foods in a seasoned, often acidic, liquid before cooking. The origin of the word alludes to the use of brine (''aqua marina'' or sea water) in the pickling process, which led to the technique of adding flav ...
d in a various Peruvian spices and grilled, often with a side of boiled potato or corn. They are commonly sold by street vendors, but one may find them in creole food restaurants. Also frequently sold by street vendors are
tamale A tamale, in Spanish tamal, is a traditional Mesoamerican dish made of masa, a dough made from nixtamalized corn, which is steamed in a corn husk or banana leaf. The wrapping can either be discarded prior to eating or used as a plate. Tamale ...
s: boiled corn with meat or cheese and wrapped in a banana leaf. They are similar to ''humitas'', which consist of corn mixed with spices, sugar, onions, filled with pork and olives and finally wrapped in the leaves of corn husks. Tamales are a common breakfast food, often served with lime and "Salsa Criolla" which is a mixture of thinnly sliced raw red onion, ají peppers, cilantro and lime juice. Another favorite food found in many restaurants is Papa a la huancaina (Huancayo-style potatoes), a dish consisting of sliced boiled potatoes, served on a bed of lettuce with a slightly spicy cheese sauce with olives. The dish is cheap to make and uses ingredients that are readily available in Peru, yet it has complex flavours and textures so is very popular with chefs in restaurants in Peru. This combination of being cheap to make, yet favored by chefs, has helped Papa a la Huancaina become popular across all classes of Peruvian society.
Papa Huancaina section, retrieved 15 June 2013.
The name of the dish is from
Huancayo Huancayo (; in qu, label=Wanka Quechua, Wankayuq , '(place) with a (sacred) rock') is the capital of Junín Region, in the central highlands of Peru. Location Huancayo is located in Huancayo Province, of which it is also the capital. Sit ...
, a city in Peru. Tacu-tacu: Mixture of beans, rice and a fried egg, on top of breaded or pan-fried steak and an Salsa Criolla.
Papa rellena Papas rellenas (English: stuffed potatoes) are the most popular type of croquettes in Latin American regions such as Peru, Ecuador, Bolivia, Mexico, Chile, Colombia, and the Caribbean (more so the Dominican Republic, Cuba and Puerto Rico). Th ...
(stuffed potato): mashed potatoes stuffed with ground (minced) meat, eggs, olives and various spices and then deep fried. Arroz tapado (covered rice): uses the same stuffing of papa rellena, but rather than used as a stuffing, it is accompanied by rice. Pollo a la Brasa (Peruvian-flavored
rotisserie Rotisserie, also known as spit-roasting, is a style of roasting where meat is skewered on a spit – a long solid rod used to hold food while it is being cooked over a fire in a fireplace or over a campfire, or roasted in an oven. This metho ...
or roaster chicken): is one of the most consumed foods in Peru. It is roasted chicken marinated in a marinade that includes various Peruvian ingredients, baked in hot ashes or on a spit-roast. The origins of the recipe for this dish date back to Lima, the capital of Peru, during the 1950s. Two Swiss citizens who were Peruvian residents, Roger Shuler and Franz Ulrich, invented and registered the patent (1950) for the machine to cook the chicken on the grill, a mechanical system of planetary rotation in that the chickens rotating on its axis and over a central axis, simultaneously. The dish comes with French fried potatoes, salad and various creams (Peruvian mayonnaise, ketchup, olive sauce, chimichurri and aji (chili) sauces of all kinds). There are many famous brands of "Pollo a la Brasa" restaurants in Peru and particularly in Lima, the most famous and popular being Hikari, Norky's, Roky's, Pardo's, and La Leña. ''Sancochado'' is a hearty beef and vegetable broth that includes ''yuca'' (
cassava ''Manihot esculenta'', common name, commonly called cassava (), manioc, or yuca (among numerous regional names), is a woody shrub of the spurge family, Euphorbiaceae, native to South America. Although a perennial plant, cassava is extensively ...
) and potatoes. A local staple is Lomo Saltado, also known as saltadito. Sliced beef (tenderloin or in Spanish "lomo") is stir-fried with, garlic, cumin powder, tomato and Spanish onion and fried-mixed with already fried French cut potatoes, coriander and parsley and accompanied with white rice. Salt and black pepper is also added to taste. Lima has an abundance of Peruvian-style Chinese restaurants or "chifas" as they are known locally; indeed,
arroz chaufa Arroz chaufa also known as Arroz de chaufa (Chinese rice) is a fried rice dish from Peru. It consists of a mix of fried rice with vegetables, usually including scallions, eggs, and meat, quickly cooked at a high flame, often in a wok with soy ...
or Chinese style rice is one of the frequently sampled dishes that has found its way into Peruvian cuisine. ''
Arroz con pollo ''Arroz con pollo'' (Spanish for ''rice with chicken'') is a traditional dish of Latin America, closely related to paella. It typically consists of chicken cooked with rice, onions, saffron, and a potential plethora of other grains or vegetables ...
'', or rice with chicken, is enjoyed for its rich-flavored rice combined with chicken. ''Chupe de pescado'' or fish cioppino is popular in Lima and along the coast. ''Lima butter bean salad'' is a salad made with Lima butter beans (called ''pallares'' in Perú), cooked whole, cooled, and mixed with a mixture of onion, tomato, and green ají, marinated in lime juice, oil, salt, and vinegar. Lima butter beans (''pallares'') have been part of the Peruvian cuisine for at least 6,000 years. ', also known as '' Jamon del Pais'', is a sandwich with "Peruvian ham", sliced onions, sliced chili peppers, lime, salt, pepper, oil, in a white bread roll. ''
Causa ''Causa'' is a genus of air-breathing land snails, terrestrial pulmonate gastropod mollusks in the family Helicidae. MolluscaBase eds. (2020). MolluscaBase. Causa Schileyko, 1971. Accessed through: World Register of Marine Species at: http:/ ...
'', in its basic form, is a mashed yellow potato dumpling mixed with key lime, onion, chili and oil. Varieties can have avocado, chicken, tuna or even shellfish added to the mixture. Also, causa is popular in Lima, where it is distinguished by the name ''Causa Limeña''. Causa is usually served cold with hard boiled eggs and olives. ''
Carapulcra Carapulcra, or carapulca, is an ancient Andean dish that has been prepared for centuries by both Quechua peoples and Aymara peoples. The original term for this dish in the Aymara language is , which means a stew made with hot stones. In contempor ...
'' is an appetizing stewed dish of pork and chicken, dried potatoes, red chilis, peanuts and cumin. The version from the Afro-Peruvian Ica region uses fresh potatoes. ''
Empanada An empanada is a type of baked or fried turnover consisting of pastry and filling, common in Spanish, other Southern European, Latin American, and Iberian-influenced cultures around the world. The name comes from the Spanish (to bread, i.e., ...
s'' (meat turnovers) were introduced by the Spanish during the colonial period, and later modified, possibly due to lack of Spanish ingredients (olive oil, codfish, smoked paprika, etc.). In Peru, they are filled either with chicken, beef, or cheese. Olives, and sometimes hard boiled eggs and raisins gives them a unique taste. ''
Ají de gallina Ají de gallina is a Peruvian chicken stew. The dish is considered a popular Peruvian comfort food, and the name translates to "chicken chili" or "hen's chili" in English. Ají de gallina is composed of a sofrito base made by sautéing red onion ...
'' (chili chicken or Peruvian creamed chicken) consists of thin strips of chicken served with a creamy yellow and spicy sauce, made with '' ají amarillo'' (Peruvian yellow chilis), cheese, milk, bread. Occasionally
walnut A walnut is the edible seed of a drupe of any tree of the genus ''Juglans'' (family Juglandaceae), particularly the Persian or English walnut, '' Juglans regia''. Although culinarily considered a "nut" and used as such, it is not a true ...
s are added on special occasions or at upscale restaurants due to its prohibitive cost in Peru. Traditionally the meat is from non-laying hens, but today almost exclusively made from more tender chickens. ''Escabeche criollo'' (pickled fish): "Escabeche" when the word is used alone normally refers to fish escabeche. Other varieties can use duck or chicken. The escabeche dishes rely in the cooking on the heavy use of vinegar and onions together with other spices and chili. Cau cau is a meal consisting of ''mondongo'' or
tripe Tripe is a type of edible lining from the stomachs of various farm animals. Most tripe is from cattle, pigs and sheep. Types of tripe Beef tripe Beef tripe is made from the muscle wall (the interior mucosal lining is removed) of a cow's st ...
stew and accompanied by rice. There are a number of versions of Cau-Cau, as it is a style of cooking a choice protein. Two noteworthy styles are the creole style simply called Tripe Cau-Cau, and the Italian-Peruvian style. Creole style is made with strips of previously cooked tripe, seasoned with a mixture of sauteed onions, garlic, yellow aji, a pinch of turmeric, salt and pepper and cubes of boiled potatoes. The mixture is cooked together to blend the flavors and acquire consistency. It is then sprinkled with mint. Some add vinegar for added flavor before serving. The other common version is the Italian-Peruvian style. It consists of strips of precooked tripe sauteed with red onions, peeled tomatoes, tomato paste and dried mushrooms, usually Porcini. After the flavors combine, it is seasoned with parsley and mixed with fried potato just prior to serving. Some chefs add a few tablespoons of wine or pisco following the sauteeing. ''Chicharrones'' is salted pork deep-fried in its own fat. There are at least two kinds of chicharrones: pork skins, a country style ribs that are first boiled, then rendered in their own fat until they brown into chicharrones. Other types of chicharrones including deep fried squid, and other seafoods. They can be served at any time of day, including breakfast. One of the most popular dishes on the coast is called Lomo Saltado. It is a steak dish which is fried in a wok along with peppers, tomato, garlic, onions, coriander and soy sauce. It is accompanied by french fries and rice. This dish dates back to the 19th century and is a clear exponent of Chinese-Cantonese influence on local cuisine. It is a relatively recent dish because cow meat used to be very expensive. It was not until beef was mass-produced that it became widely available and used in local cuisine. The cuisine of the ''northern coast'' offers a difference in style from the central and southern varieties. This is not only due to the coastal native Indian influence (less Andean), the Spanish influence, and the African; but also to the warmer coastal seas, hotter climate and immense geographical latitude variety. The widely different climates between Tumbes, Piura, Lambayeque, La Libertad, Cajamarca and San Martin contributes to the variety of dishes in these areas. Northern style dishes: Seco de Cabrito (goat stew, often substituted by lamb, chicken, or beef) is made in a pot after marinating in
chicha de jora Chicha de jora is a corn beer or chicha prepared by germinating maize, extracting the malt sugars, boiling the wort, and fermenting it in large vessels (traditionally huge earthenware vats) for several days. The process is essentially similar to ...
(corn beer) and spices including
cilantro Coriander (;
and garlic. This dish is most popular in the northern coast especially in
Cajamarca Cajamarca (), also known by the Quechua name, ''Kashamarka'', is the capital and largest city of the Cajamarca Region as well as an important cultural and commercial center in the northern Andes. It is located in the northern highlands of Peru ...
and Lambayeque. Seco de Chavelo (typically from
Catacaos Catacaos is a town in the Piura Province, Piura Region, Peru. It is known for its gastronomy and crafts (or souvenirs). The town was severely damaged by flash floods in March 2017 when the Piura River The Piura River is a river in northern Per ...
-
Piura Piura is a city in northwestern Peru located in the Sechura Desert on the Piura River. It is the capital of the Piura Region and the Piura Province. Its population was 484,475 as of 2017. It was here that Spanish Conqueror Francisco Pizarro fou ...
) is a type of seco that is made of cecina stewed and dried meat that has been clotted and dried along with bananas,
yuca ''Manihot esculenta'', commonly called cassava (), manioc, or yuca (among numerous regional names), is a woody shrub of the spurge family, Euphorbiaceae, native to South America. Although a perennial plant, cassava is extensively cultivated ...
, aji panca (
Capsicum chinense ''Capsicum chinense'', commonly known as a "habanero-type pepper", is a species of chili pepper native to the Americas. ''C. chinense'' varieties are well known for their unique flavors and many have exceptional heat. The hottest peppers in the ...
) and Clarito (from
Chicha de Jora Chicha de jora is a corn beer or chicha prepared by germinating maize, extracting the malt sugars, boiling the wort, and fermenting it in large vessels (traditionally huge earthenware vats) for several days. The process is essentially similar to ...
the Piurano style). Cebiche de Conchas Negras (''ceviche'' with black shells) is a dish of
Piura Piura is a city in northwestern Peru located in the Sechura Desert on the Piura River. It is the capital of the Piura Region and the Piura Province. Its population was 484,475 as of 2017. It was here that Spanish Conqueror Francisco Pizarro fou ...
and Tumbes is also popular along the southern coast of
Ecuador Ecuador ( ; ; Quechua: ''Ikwayur''; Shuar: ''Ecuador'' or ''Ekuatur''), officially the Republic of Ecuador ( es, República del Ecuador, which literally translates as "Republic of the Equator"; Quechua: ''Ikwadur Ripuwlika''; Shuar: ''Eku ...
as the territory previously was under Ecuadorian jurisdiction. In this version of ceviche, the seafood used in the dish should be black
clam Clam is a common name for several kinds of bivalve molluscs. The word is often applied only to those that are edible and live as infauna, spending most of their lives halfway buried in the sand of the seafloor or riverbeds. Clams have two she ...
s accompanied by toasted corn.


Andes

In the valleys and plains of the
Andes The Andes, Andes Mountains or Andean Mountains (; ) are the longest continental mountain range in the world, forming a continuous highland along the western edge of South America. The range is long, wide (widest between 18°S – 20°S ...
, the diet is still a traditional one based on corn (''maíz''), potatoes, and an assortment of tubers. Meat comes from indigenous animals like
alpaca The alpaca (''Lama pacos'') is a species of South American camelid mammal. It is similar to, and often confused with, the llama. However, alpacas are often noticeably smaller than llamas. The two animals are closely related and can successfu ...
s and
guinea pig The guinea pig or domestic guinea pig (''Cavia porcellus''), also known as the cavy or domestic cavy (), is a species of rodent belonging to the genus ''Cavia'' in the family Caviidae. Breeders tend to use the word ''cavy'' to describe the ani ...
s, but also from imported livestock like
sheep Sheep or domestic sheep (''Ovis aries'') are domesticated, ruminant mammals typically kept as livestock. Although the term ''sheep'' can apply to other species in the genus ''Ovis'', in everyday usage it almost always refers to domesticated s ...
,
cattle Cattle (''Bos taurus'') are large, domesticated, cloven-hooved, herbivores. They are a prominent modern member of the subfamily Bovinae and the most widespread species of the genus ''Bos''. Adult females are referred to as cows and adult mal ...
and swine. As with many
rural In general, a rural area or a countryside is a geographic area that is located outside towns and cities. Typical rural areas have a low population density and small settlements. Agricultural areas and areas with forestry typically are describ ...
cultures, most of the more elaborate dishes were reserved for festivities, while daily meals were simple affairs. Nowadays, festive dishes are consumed every day by urban dwellers, while rural diets tend to be light on meat and heavy on ''lahua'' gruel. The
pachamanca Pachamanca (from Quechua ''pacha'' "earth", ''manka'' "pot") is a traditional Peruvian dish baked with the aid of hot stones. The earthen oven is known as a '' huatia''. It is generally made of, lamb, mutton, alpaca, llama, guanaco, vicuna, ...
is a distinctive Peruvian dish. Cooked all over the Andean region of Peru, it is made from a variety of meats (including pork and beef), herbs, and a variety of vegetables that are slowly cooked underground on a bed of heated stones. Because of its tedious preparation it is normally only made for celebrations or festivals in the Andes, though recent years have seen the appearance of many "campestre" restaurants in rural areas outside Lima, such as in
Cieneguilla Cieneguilla is one of the 43 districts that make up the Lima Province. It is located in the easternmost area of the province and is one of the few districts left that is not already completely urbanized. Boundaries It borders on the east with ...
. Andean cooking's main freshwater fish is the
trout Trout are species of freshwater fish belonging to the genera '' Oncorhynchus'', ''Salmo'' and ''Salvelinus'', all of the subfamily Salmoninae of the family Salmonidae. The word ''trout'' is also used as part of the name of some non-salmoni ...
, raised in fisheries in the region. Cuy: Guinea pig, which is often served whole, or the meat can be used as filling for foods such as tacos and ravioli. ''Cuy chactado'': A dish more popular in the highlands is this meal of fried
guinea pig The guinea pig or domestic guinea pig (''Cavia porcellus''), also known as the cavy or domestic cavy (), is a species of rodent belonging to the genus ''Cavia'' in the family Caviidae. Breeders tend to use the word ''cavy'' to describe the ani ...
. Often the indigenous women of the Peruvian Andes will raise the guinea pigs in their huts. Besides the use of guinea pigs as separate meals, they are often cooked in a
Pachamanca Pachamanca (from Quechua ''pacha'' "earth", ''manka'' "pot") is a traditional Peruvian dish baked with the aid of hot stones. The earthen oven is known as a '' huatia''. It is generally made of, lamb, mutton, alpaca, llama, guanaco, vicuna, ...
with other meats and vegetables. '' Olluquito con charqui'' is another traditional Andean dish. Olluco is a yellowish tuber (''
Ullucus tuberosus ''Ullucus'' is a genus of flowering plants in the family Basellaceae, with one species, ''Ullucus tuberosus'', a plant grown primarily as a root vegetable, secondarily as a leaf vegetable. The name ''ulluco'' is derived from the Quechua word , ...
'') domesticated by pre-Inca populations, and is visually similar to colorful small Andean potatoes, but with a distinct crunchy texture when cooked. ''Charqui'' is the technique employed in the Andean highlands to cure meat by salting, then dehydration (the word "jerky" in English is derived from this Andean (
Quechuan Quechua (, ; ), usually called ("people's language") in Quechuan languages, is an indigenous language family spoken by the Quechua peoples, primarily living in the Peruvian Andes. Derived from a common ancestral language, it is the most widely ...
) word). The dish is a stew of finely diced ollucos with charqui pieces (traditionally alpaca, or less frequently llama meat, though today it is also very commonly made from sheep), served with white rice. ''
Rocoto relleno Rocoto relleno is the Peruvian variety of stuffed peppers, a dish popular in the city of Arequipa, a city in the Andes mountains located in the southern parts of Peru which is famous for its take on dishes derived originally from Spain. Since ...
'':
Arequipa Arequipa (; Aymara and qu, Ariqipa) is a city and capital of province and the eponymous department of Peru. It is the seat of the Constitutional Court of Peru and often dubbed the "legal capital of Peru". It is the second most populated city ...
dish made from stuffed rocoto chilis. Rocotos are one of the very hot (spicy) chilis of Peru. In this dish they are stuffed with spiced beef or pork, onions, olives, and egg white, then cooked in the oven with potatoes covered with cheese and milk. ''
Tocosh Tocosh (also known as ''togosh'') is a traditional Quechua food prepared from fermented potato pulp (maize is less common). It is often prepared for celebration events and has a strong odor and flavor. Tocosh can be used as a natural antibiotic bec ...
'' or ''Togosh'' is a traditional Quechua food prepared from fermented potato pulp. ''Puka Pikanti'':
Ayacucho Ayacucho (, qu, Ayak'uchu) is the capital city of Ayacucho Region and of Huamanga Province, Ayacucho Region, Peru. During the Inca Empire and Viceroyalty of Peru periods the city was known by the name of Huamanga (Quechua: Wamanga), and it c ...
dish made from white potatoes, beets, yellow chili pepper, mint, and peanuts. In Peruvian restaurants, steak is commonly served with rice rather than fries.


Amazon

Naturally,
Amazonian cuisine Amazonian cuisine includes the foods and preparation methods of various peoples in the Amazon jungle of South America, including the dishes they have popularized among neighbors. Brazil Maniçoba is an Amazonian dish from Brazil made with pieces o ...
is made using the products local to the
Amazon rainforest The Amazon rainforest, Amazon jungle or ; es, Selva amazónica, , or usually ; french: Forêt amazonienne; nl, Amazoneregenwoud. In English, the names are sometimes capitalized further, as Amazon Rainforest, Amazon Forest, or Amazon Jungle. ...
. Although many animal species are hunted for food in the biologically diverse jungle, standouts are the paiche (one of the world's largest freshwater fish), prepared in variety of dishes; many other types of fish like gamitana, sabalo ('' Salminus hilarii'', see ''
Salminus ''Salminus'', popularly known as dorado or dourado, is a genus of relatively large (up to long), predatory freshwater fish from the family Characidae. They are native to large tropical and subtropical rivers in South America, and undertake migr ...
''),
tucunare Peacock bass or Brazilian tucunaré are large freshwater fish, freshwater cichlids of the genus ''Cichla''. These are diurnality, diurnal predatory fishes native to the Amazon basin, Amazon and Orinoco basins, as well as rivers of the Guianas, ...
, boquichico, palometa, bagre, and many others including the
piranha A piranha or piraña (, , or ; or , ) is one of a number of freshwater fish in the family Serrasalmidae, or the subfamily Serrasalminae within the tetra family, Characidae in order Characiformes. These fish inhabit South American rivers, ...
, that are prepared in variety of dishes such as "timbuche" (soup) or "patarashca" (grilled in vegetables); many types of
turtle Turtles are an order of reptiles known as Testudines, characterized by a special shell developed mainly from their ribs. Modern turtles are divided into two major groups, the Pleurodira (side necked turtles) and Cryptodira (hidden necked tu ...
s like the motelo (land turtle), and the charapa and taricaya (river turtles). Hunting turtles is prohibited in Peru, therefore turtle-based dishes are scarce and expensive and not sold ''à la carte'' in restaurants. Other animals include the majas, the
sajino The collared peccary (''Dicotyles tajacu'') is a species of artiodactyl (even-toed) mammal in the family Tayassuidae found in North, Central, and South America. It is the only member of the genus ''Dicotyles''. They are commonly referred to as ' ...
, the
agouti The agouti (, ) or common agouti is any of several rodent species of the genus ''Dasyprocta''. They are native to Middle America, northern and central South America, and the southern Lesser Antilles. Some species have also been introduced else ...
and jungle mammals, which are called collectively "carne de monte". The
Black Caiman The black caiman (''Melanosuchus niger'') is a species of large crocodilian and is the largest species of the family Alligatoridae. It is a carnivorous reptile that lives along slow-moving rivers, lakes, seasonally flooded savannas of the Amazon ...
is also considered a delicacy; but its hunt is forbidden under Peruvian law. Among the fruits of Peru's jungle is the camu camu, which contains 40 times more
vitamin C Vitamin C (also known as ascorbic acid and ascorbate) is a water-soluble vitamin found in citrus and other fruits and vegetables, also sold as a dietary supplement and as a topical 'serum' ingredient to treat melasma (dark pigment spots) an ...
than the
kiwifruit Kiwifruit (often shortened to kiwi in North American, British and continental European English) or Chinese gooseberry is the edible berry of several species of woody vine A vine (Latin ''vīnea'' "grapevine", "vineyard", from ''vīnum'' ...
. Non-native fruits such as
mango A mango is an edible stone fruit produced by the tropical tree ''Mangifera indica''. It is believed to have originated in the region between northwestern Myanmar, Bangladesh, and northeastern India. ''M. indica'' has been cultivated in South a ...
and
pineapple The pineapple (''Ananas comosus'') is a tropical plant with an edible fruit; it is the most economically significant plant in the family Bromeliaceae. The pineapple is indigenous to South America, where it has been cultivated for many centuri ...
and
star apple ''Chrysophyllum cainito'' is a tropical tree of the family Sapotaceae. It is native to the Isthmus of Panama, where it was domesticated. It has spread to the Greater Antilles and the West Indies and is now grown throughout the tropics, including ...
are also in abundance, as well as other jungle fruits like, mammee apple,
cherimoya The cherimoya (''Annona cherimola''), also spelled chirimoya and called chirimuya by the Inca people, is a species of edible fruit-bearing plant in the genus '' Annona'', from the family Annonaceae, which includes the closely related sweetsop a ...
, guanabana, taperiva, copoazu, dry fruits like the aguaje and the hungurahui. Juane is rice seasoned with turmeric, and chicken wrapped with ''
bijao Bijao is a common name for several plants and may refer to: *''Calathea lutea'' *''Heliconia bihai ''Heliconia bihai'' (red palulu) of the family Heliconiaceae is an erect herb typically growing taller than 1.5 m. It is native to northern South ...
'' leaves. Chapo is a beverage made with sweet plantain.


Other regional dishes

''Chalona'' or '' Charqui'' is a cured dried meat originally obtained from
alpaca The alpaca (''Lama pacos'') is a species of South American camelid mammal. It is similar to, and often confused with, the llama. However, alpacas are often noticeably smaller than llamas. The two animals are closely related and can successfu ...
. It is also eaten in Bolivia, and was eaten by the Indians in the coast and highlands of
Peru , image_flag = Flag of Peru.svg , image_coat = Escudo nacional del Perú.svg , other_symbol = Great Seal of the State , other_symbol_type = Seal (emblem), National seal , national_motto = "Fi ...
before the arrival of the Spanish. Today
lamb Lamb or The Lamb may refer to: * A young sheep * Lamb and mutton, the meat of sheep Arts and media Film, television, and theatre * ''The Lamb'' (1915 film), a silent film starring Douglas Fairbanks Sr. in his screen debut * ''The Lamb'' (1918 ...
is often substituted for alpaca meat. It is used as an ingredient in a variety of dishes of the
Puno Puno (Aymara and qu, Punu) is a city in southeastern Peru, located on the shore of Lake Titicaca. It is the capital city of the Puno Region and the Puno Province with a population of approximately 140,839 (2015 estimate). The city was establish ...
region,
Cusco Cusco, often spelled Cuzco (; qu, Qusqu ()), is a city in Southeastern Peru near the Urubamba Valley of the Andes mountain range. It is the capital of the Cusco Region and of the Cusco Province. The city is the list of cities in Peru, seventh m ...
, and
Arequipa Arequipa (; Aymara and qu, Ariqipa) is a city and capital of province and the eponymous department of Peru. It is the seat of the Constitutional Court of Peru and often dubbed the "legal capital of Peru". It is the second most populated city ...
. It is prepared using recently cured lamb, in which furrows are made with a knife so the salt can penetrate. Salt penetration is important, because it determines how long the cured meat lasts. The meat is left to dry in the sun and cold nights for almost one month. ''Chairo'': A traditional soup of the
Puno Puno (Aymara and qu, Punu) is a city in southeastern Peru, located on the shore of Lake Titicaca. It is the capital city of the Puno Region and the Puno Province with a population of approximately 140,839 (2015 estimate). The city was establish ...
and
Arequipa Arequipa (; Aymara and qu, Ariqipa) is a city and capital of province and the eponymous department of Peru. It is the seat of the Constitutional Court of Peru and often dubbed the "legal capital of Peru". It is the second most populated city ...
regions. It origins have been traced to the Collan Indians who live in the Andes of Bolivia and southern Peru. The soup consists of black
chuño Chuño () is a freeze drying, freeze-dried potato product traditionally made by Quechua people, Quechua and Aymara people, Aymara communities of Bolivia and Peru, and is known in various countries of South America, including Bolivia, Peru, Chile a ...
, aji panca (red chili pepper),
sweet potato The sweet potato or sweetpotato (''Ipomoea batatas'') is a dicotyledonous plant that belongs to the Convolvulus, bindweed or morning glory family (biology), family, Convolvulaceae. Its large, starchy, sweet-tasting tuberous roots are used as a r ...
es, sheep tripe and ''chalona''. ''Ocopa'': A dish with some similarities to Papas a la Huancaina. It consists of boiled and sliced yellow potatoes covered with a sauce of made of aji (chili pepper), the Peruvian herb ''
Tagetes minuta ''Tagetes minuta'' is a tall upright marigold plant from the genus ''Tagetes'', with small flowers, native to the southern half of South America. Since Spanish colonization, it has been introduced around the world, and has become naturalized i ...
'', (called ''
huacatay ''Tagetes minuta'' is a tall upright marigold plant from the genus ''Tagetes'', with small flowers, native to the southern half of South America. Since Spanish colonization, it has been introduced around the world, and has become naturalized i ...
''; the herb gives it a vivid green color), ground peanuts, and fresh or white cheese, with sides of lettuce, boiled eggs and olives. At expensive restaurants walnuts are often added, but this is seldom done in Peruvian homes due to the prohibitive cost of walnuts in Peru. The name ''ocopa'' is also used to refer to the hot sauce by itself. ''Copús'' is one of the best known dishes of
Piura Piura is a city in northwestern Peru located in the Sechura Desert on the Piura River. It is the capital of the Piura Region and the Piura Province. Its population was 484,475 as of 2017. It was here that Spanish Conqueror Francisco Pizarro fou ...
. Its ingredients are ripe fried bananas, ''camotes'' (sweet potatoes), and seasoned hen, turkey, goat, and mutton. The meat is cooked in a furnace under the ground; this method is different from using a
pachamanca Pachamanca (from Quechua ''pacha'' "earth", ''manka'' "pot") is a traditional Peruvian dish baked with the aid of hot stones. The earthen oven is known as a '' huatia''. It is generally made of, lamb, mutton, alpaca, llama, guanaco, vicuna, ...
since the furnace is covered with blankets and clay. ''Yuca chupe'' or cassava soup is one of the variations in which the Peruvians enjoy
cassava ''Manihot esculenta'', common name, commonly called cassava (), manioc, or yuca (among numerous regional names), is a woody shrub of the spurge family, Euphorbiaceae, native to South America. Although a perennial plant, cassava is extensively ...
. Currently,
ostrich Ostriches are large flightless birds of the genus ''Struthio'' in the order Struthioniformes, part of the infra-class Palaeognathae, a diverse group of flightless birds also known as ratites that includes the emus, rheas, and kiwis. There are ...
meat is being raised on farms in
Arequipa Arequipa (; Aymara and qu, Ariqipa) is a city and capital of province and the eponymous department of Peru. It is the seat of the Constitutional Court of Peru and often dubbed the "legal capital of Peru". It is the second most populated city ...
, although its consumption is not widespread and limited to urban areas.
Sangrecita Sangrecita is a Peruvian cuisine dish of chicken blood. It is seasoned with garlic, onion, chili pepper, herbs and prepared with baked potatoes, fried sweet potatoes or cassava.
: A dish of cooked chicken blood seasoned with garlic, onion, chilli and herbs and commonly served with potatoes, sweet potatoes or cassava. ''Crema de tarwi'' (tarwi soup): Tarwi is a vegetable native to the mountains of
Bolivia , image_flag = Bandera de Bolivia (Estado).svg , flag_alt = Horizontal tricolor (red, yellow, and green from top to bottom) with the coat of arms of Bolivia in the center , flag_alt2 = 7 × 7 square p ...
,
Ecuador Ecuador ( ; ; Quechua: ''Ikwayur''; Shuar: ''Ecuador'' or ''Ekuatur''), officially the Republic of Ecuador ( es, República del Ecuador, which literally translates as "Republic of the Equator"; Quechua: ''Ikwadur Ripuwlika''; Shuar: ''Eku ...
, and
Peru , image_flag = Flag of Peru.svg , image_coat = Escudo nacional del Perú.svg , other_symbol = Great Seal of the State , other_symbol_type = Seal (emblem), National seal , national_motto = "Fi ...
. In addition to its use in soup, tarwi is used in much of Peruvian cuisine, including ''sancochado''. Fresh tarwi can be used in stews, purees, sauces, desserts and in a variation of cebiche. In some areas, locals call it ''chocho''. Its cultivation has recently expanded to all the countries of the Andean region. In Peru, it is principally grown in the areas of
Cajamarca Cajamarca (), also known by the Quechua name, ''Kashamarka'', is the capital and largest city of the Cajamarca Region as well as an important cultural and commercial center in the northern Andes. It is located in the northern highlands of Peru ...
,
Ancash Ancash ( qu, Anqash; es, Áncash ) is a department and region in northern Peru. It is bordered by the departments of La Libertad on the north, Huánuco and Pasco on the east, Lima on the south, and the Pacific Ocean on the west. Its capital i ...
, the
Mantaro Valley The Mantaro Valley, also known as Jauja Valley, is a fluvial inter-Andean valley of Junin region, east of Lima, the capital of Peru. The Mantaro River flows through the fertile valley which produces potatoes, maize, and vegetables among othe ...
,
Ayacucho Ayacucho (, qu, Ayak'uchu) is the capital city of Ayacucho Region and of Huamanga Province, Ayacucho Region, Peru. During the Inca Empire and Viceroyalty of Peru periods the city was known by the name of Huamanga (Quechua: Wamanga), and it c ...
,
Cusco Cusco, often spelled Cuzco (; qu, Qusqu ()), is a city in Southeastern Peru near the Urubamba Valley of the Andes mountain range. It is the capital of the Cusco Region and of the Cusco Province. The city is the list of cities in Peru, seventh m ...
, and
Puno Puno (Aymara and qu, Punu) is a city in southeastern Peru, located on the shore of Lake Titicaca. It is the capital city of the Puno Region and the Puno Province with a population of approximately 140,839 (2015 estimate). The city was establish ...
. Tarwi can also be found in beverages (such as papaya juice with tarwi flour). Tarwi has been shown to have a higher vegetable protein content than
soy The soybean, soy bean, or soya bean (''Glycine max'') is a species of legume native to East Asia, widely grown for its edible bean, which has numerous uses. Traditional unfermented food uses of soybeans include soy milk, from which tofu and ...
. In pre-Incan and Incan times, it was an important part of the mostly vegetarian diet of the region. It was consumed with small quantities of meat and dried fish, providing an abundant source of protein for the population. Tarwi seeds have been found in
Nazca Nazca (; sometimes spelled Nasca; qu, Naska) is a city and system of valleys on the southern coast of Peru. It is also the name of the largest existing town in the Nazca Province. The name is derived from the Nazca culture, which flourished in ...
tombs and in representations of
Tiahuanaco Tiwanaku ( es, Tiahuanaco or ) is a Pre-Columbian archaeological site in western Bolivia near Lake Titicaca, about 70 kilometers from La Paz, and it is one of the largest sites in South America. Surface remains currently cover around 4 square kilo ...
ceramics.


''Chifa''

''Chifa'' (from the
Mandarin Mandarin or The Mandarin may refer to: Language * Mandarin Chinese, branch of Chinese originally spoken in northern parts of the country ** Standard Chinese or Modern Standard Mandarin, the official language of China ** Taiwanese Mandarin, Stand ...
words 吃饭 "chi1 fan4", meaning "to eat rice") is the Peruvian term for Peruvian-
Chinese food Chinese cuisine encompasses the numerous cuisines originating from China, as well as overseas cuisines created by the Overseas Chinese, Chinese diaspora. Because of the Chinese diaspora and historical power of the country, Chinese cuisine ha ...
(or for a Peruvian-Chinese fusion restaurant). Because many Chinese ingredients are hard to find in Peru, the Chinese modified their cuisine and incorporated many Peruvian elements (mainly Spanish, native and African) into their cuisine, and the popularity of ''chifa'' has made it hard to find authentic Chinese cuisine in Peru.


Sweet dishes and desserts

''
Alfajor An ''alfajor'' or ''alajú'' (, plural ''alfajores'') is a traditional confection typically made of flour, honey, and nuts. It is found in Argentina, Peru, Chile, the Philippines, Southern Brazil, Southern France, Spain, and Uruguay. The arche ...
es'': a dessert found in virtually all of Spain's former colonies. It is derived from the versions popular in Spain during the colonial period. The original Spanish recipes, however, have been modified because the original ingredients are expensive in Peru (almonds, honey) or even unobtainable (hazelnuts, lemon rind, coriander seed, etc.). The basic recipe uses a base mix of flour, margarine, and powdered sugar, which is oven-baked. Alfajores consist of two or more layers of this baked pastry, and is usually filled with
manjar blanco Manjar blanco (), also known as manjar de leche or simply manjar, is a term used in Spanish-speaking area of the world in reference to a variety of milk-based delicacies. In Spain the term refers to blancmange, a European delicacy found in vario ...
(a caramel-colored, sweet, creamy filling made with milk and sugar) '' Turrones'' (or
nougat Nougat ( , ; ; az, nuqa; fa, نوقا) is a family of confections made with sugar or honey, roasted nuts (almonds, walnuts, pistachios, hazelnuts, and macadamia nuts are common), whipped egg whites, and sometimes chopped candied fruit. The c ...
) is another originally Spanish dessert. The original Spanish recipe, which contained ingredients that were rare or expensive in Peru (such as almonds, rose water, orange blossom water, honey) were modified in a variety of ways. One common variety found in Lima is Turrón de Doña Pepa, an anise and honey nougat that is traditionally prepared for the Señor de los Milagros (or
Lord of Miracles The Lord of Miracles (in Spanish: ''Señor de los Milagros''), also known as "Christ of Miracles", is an image painted of Jesus Christ that is venerated in Lima, Peru. The image was painted during the 17th century by Benito or Pedro Dalcon, ...
) religious procession, during October. Almost exclusive to the Andes region is the fruit known as '' lúcuma.'' Lúcuma juice, ice cream, and corresponding lúcuma shakes are very popular throughout Peru. Lúcuma ice cream can normally only be found in large US cities (typically in Peruvian restaurants). One popular brand of ice cream in Peru is D'Onofrio, which is owned by ''
Nestlé Nestlé S.A. (; ; ) is a Switzerland, Swiss multinational food and drink processing conglomerate corporation headquartered in Vevey, Vaud, Switzerland. It is the largest publicly held food company in the world, measured by revenue and other me ...
.'' '' Arroz con leche'' (rice pudding): Another dessert originally from Spain that can be found in various varieties throughout Latin America. Arroz con leche is one of the more common desserts found in homes and restaurants of modern-day Peru. It consists primarily of cooked rice, cinnamon/nutmeg, raisins, and milk. Rice pudding never has lemon rind as is traditional in the Spanish version. Arroz con leche is usually eaten with Peruvian
Mazamorra Mazamorra (from Spanish Arabic ''pičmáṭ'' from Greek ''paxamádion'', and from the Greek mâza) is the name for numerous traditional dishes from Iberian Peninsula and Latin America. Regional variations Argentina In Argentina, mazamorra i ...
(jelly-like clove-flavored dessert). ''Helados'' (ice cream): The most common ice cream flavors found in Peru are lucuma, chocolate, vanilla and strawberry. Some more exotic flavors such as '' camu camu'', ''guaraná'' and prickly pear can occasionally be found. For other commonly available flavors, however, one needs to purchase imported ice-cream as many of the ingredients are not available in Peru. Peru is one of few countries in the world where the third most popular ice-cream (after vanilla and chocolate) is not strawberry, it is in fact the "nutty" flavored, orange colored '' lúcuma,'' which is an exotic fruit grown in quantity only in Peru, and only in recent years being exported in very limited quantities as an exotic flavor (for ice cream and savory sauces) to the US, and available in Europe essentially in food shows. ''
Mazamorra Mazamorra (from Spanish Arabic ''pičmáṭ'' from Greek ''paxamádion'', and from the Greek mâza) is the name for numerous traditional dishes from Iberian Peninsula and Latin America. Regional variations Argentina In Argentina, mazamorra i ...
morada'': Is a jelly-like
clove Cloves are the aromatic flower buds of a tree in the family Myrtaceae, ''Syzygium aromaticum'' (). They are native to the Maluku Islands (or Moluccas) in Indonesia, and are commonly used as a spice, flavoring or fragrance in consumer products, ...
-flavored dessert. It takes on the color of one of its main ingredients: purple maize. A variety of purple corn (maíz morado) that only grows in Peru adds color to the water it's boiled in, along with
cinnamon Cinnamon is a spice obtained from the inner bark of several tree species from the genus ''Cinnamomum''. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, breakfa ...
clove Cloves are the aromatic flower buds of a tree in the family Myrtaceae, ''Syzygium aromaticum'' (). They are native to the Maluku Islands (or Moluccas) in Indonesia, and are commonly used as a spice, flavoring or fragrance in consumer products, ...
s. When the water cools, chopped fruit, key lime and sugar are added. The mixture is served as a beverage called "
chicha morada Chicha morada is a beverage originated in the Andean regions of Perú but is currently consumed at a national level. The base ingredient of the drink is corn ''culli'' or ''ckolli'', which is a Peruvian variety of corn known commonly as purple ...
". ''
Picarones Picarones (or Picaron ''singular'') are a Peruvian dessert that originated in Lima during the viceroyalty. It is somewhat similar to buñuelos, a type of doughnut brought to the colonies by Spanish conquistadors. Its principal ingredients are squa ...
'': a sweet, ring-shaped fritter with a pumpkin base; often served with a molasses syrup. Picarones were created during the colonial period to replace the Spanish dessert
Buñuelo A ''buñuelo'' (; alternatively called ''boñuelo'', ''bimuelo'', ''birmuelo'', ''bermuelo'', ''bumuelo'', ''burmuelo'', or ''bonuelo''; ca, bunyol, ) is a fried dough fritter found in Spain, Latin America, and other regions with a historical co ...
s, as buñuelos were too expensive to make (They had an egg custard filling) and some ingredients were unavailable (lemon rinds). Peruvian Picarones are made of squash or pumpkin dough and sweetened with chancaca, raw cane sugar melted into a syrup. '' Tejas'': another modified Spanish dessert. The original Spanish version contained ingredients that were prohibitively expensive in Peru, such as almonds. The Peruvian version of this candy is filled with
manjar blanco Manjar blanco (), also known as manjar de leche or simply manjar, is a term used in Spanish-speaking area of the world in reference to a variety of milk-based delicacies. In Spain the term refers to blancmange, a European delicacy found in vario ...
and coated with a
fondant Fondant is a mixture of sugar and water used as a confection, filling, or icing. Sometimes gelatin and glycerine are used as softeners or stabilizers. There are numerous varieties of fondant, with the most basic being poured fondant. Others in ...
-like shell. Some are also made with a chocolate shell (chocoteja).
King Kong King Kong is a fictional giant monster resembling a gorilla, who has appeared in various media since 1933. He has been dubbed The Eighth Wonder of the World, a phrase commonly used within the franchise. His first appearance was in the novelizat ...
: is made of cookies (made from
flour Flour is a powder made by grinding raw grains, roots, beans, nuts, or seeds. Flours are used to make many different foods. Cereal flour, particularly wheat flour, is the main ingredient of bread, which is a staple food for many culture ...
,
butter Butter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. It is used at room temperature as a spread, melted as a condiment ...
,
eggs Humans and human ancestors have scavenged and eaten animal eggs for millions of years. Humans in Southeast Asia had domesticated chickens and harvested their eggs for food by 1,500 BCE. The most widely consumed eggs are those of fowl, especial ...
and
milk Milk is a white liquid food produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals (including breastfed human infants) before they are able to digestion, digest solid food. Immune factors and immune ...
), filled with milk candy, some pineapple sweet and in some cases peanuts, with cookies within its layers. It is sold in one-half and one kilogram sizes. It is known as part of the culture of
Lambayeque Region Lambayeque () is a department and region in northwestern Peru known for its rich Moche and Chimú historical past. The region's name originates from the ancient pre-Inca civilization of the '' Lambayeque''. It is the second-smallest departmen ...
. '' Suspiro a la Limeña'': Is another Spanish-influenced dessert that uses
dulce de leche ''Dulce de leche'' (; pt, doce de leite), also known as caramelized milk, milk candy or milk jam in English, is a confection from Latin America prepared by slowly heating sugar and milk over a period of several hours. The resulting substance, wh ...
, which derives from the Spanish
Blancmange Blancmange (, from french: blanc-manger ) is a sweet dessert popular throughout Europe commonly made with milk or cream and sugar thickened with rice flour, gelatin, corn starch, or Irish moss (a source of carrageenan), and often flavoured ...
. The bottom layer is made of dulce de leche enriched with egg yolks. The top layer consists of meringue made with port wine. This classic criollo dessert is said to have been named by the famous Peruvian poet and author José Gálvez whose wife doña Amparo Ayarez was famous for her cooking. When asked what inspired the name, he reportedly replied, "Because it is soft and sweet, like the sigh of a woman." In this case, it would be a woman from Lima, a ''Limeña''. Panetón: is a type of sweet bread with dried fruit. It is usually served for breakfast around Christmas with a cup of hot chocolate. They used to come in big boxes only with huge panetóns inside but now they also sell personal portions. Chocotón is variety of panetón that replaces the fruit with chocolate bits. The bread is very light and sweet. Because Christmas is the hottest time of year, people often replace the hot chocolate with coffee or a drink that's served cold. Flan de leche is also a very popular dish.


Beverages


Soft drinks

The most commonly encountered soft drinks in Peru are: *''
Chicha morada Chicha morada is a beverage originated in the Andean regions of Perú but is currently consumed at a national level. The base ingredient of the drink is corn ''culli'' or ''ckolli'', which is a Peruvian variety of corn known commonly as purple ...
'': a clove-flavored beverage prepared from a base of boiled purple maize and a generous amount of powdered
clove Cloves are the aromatic flower buds of a tree in the family Myrtaceae, ''Syzygium aromaticum'' (). They are native to the Maluku Islands (or Moluccas) in Indonesia, and are commonly used as a spice, flavoring or fragrance in consumer products, ...
s, to which
sugar Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose, fructose, and galactose. Compound sugars, also called disaccharides or double ...
,
cinnamon Cinnamon is a spice obtained from the inner bark of several tree species from the genus ''Cinnamomum''. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, breakfa ...
and
ice Ice is water frozen into a solid state, typically forming at or below temperatures of 0 degrees Celsius or Depending on the presence of impurities such as particles of soil or bubbles of air, it can appear transparent or a more or less opaq ...
are added as it cools. Occasionally chunks of pineapple are added. The taste is reminiscent of old-fashioned clove-flavored candy.
Chicha de jora Chicha de jora is a corn beer or chicha prepared by germinating maize, extracting the malt sugars, boiling the wort, and fermenting it in large vessels (traditionally huge earthenware vats) for several days. The process is essentially similar to ...
is a beer made with corn (see below) *''
Inca Kola Inca Kola (also known as "the Golden Kola" in international advertising) is a soft drink that was created in Peru in 1935 by British immigrant Joseph Robinson Lindley. The soda has a sweet, fruity flavor that somewhat resembles its main ingredien ...
'': a
lemon verbena ''Aloysia citrodora'', lemon verbena, is a species of flowering plant in the verbena family Verbenaceae, native to South America. Other common names include lemon beebrush. It was brought to Europe by the Spanish and the Portuguese in the 17th ce ...
flavored soda (''verbena de limon''), which is a cultural icon, served from the most humble to the most exclusive tables nationwide. Yellow in color, it is very sweet (with a candy-like taste). ''Inca Kola'' beat out Coca-Cola in Peruvian sales, the only other national beverage apart from
Irn-Bru Irn-Bru ( "iron brew", ) is a Scottish carbonated soft drink, often described as "Scotland's other national drink" (after whisky). Introduced in 1901, the drink is produced in Westfield, Cumbernauld, North Lanarkshire, by A.G. Barr of Glasgow ...
in
Scotland Scotland (, ) is a country that is part of the United Kingdom. Covering the northern third of the island of Great Britain, mainland Scotland has a border with England to the southeast and is otherwise surrounded by the Atlantic Ocean to the ...
to beat Coca-Cola in the world. This is mainly due to nationalism prevalent among Peruvians, and an advertising campaign that capitalized on the fact that Inca Kola is a Peruvian product. In 1997, however, Coca-Cola acquired 49 percent of the
Inca Kola Inca Kola (also known as "the Golden Kola" in international advertising) is a soft drink that was created in Peru in 1935 by British immigrant Joseph Robinson Lindley. The soda has a sweet, fruity flavor that somewhat resembles its main ingredien ...
company. Although exported to various countries, Inca Kola has not enjoyed major success elsewhere. *'' Kola Inglesa'': a
cherry A cherry is the fruit of many plants of the genus ''Prunus'', and is a fleshy drupe (stone fruit). Commercial cherries are obtained from cultivars of several species, such as the sweet ''Prunus avium'' and the sour ''Prunus cerasus''. The nam ...
-flavored red soda introduced in 1912 by its English creator, Erin Stone. *''
Kola Escocesa Kola Escocesa which translates to "Scottish cola" is a Peruvian soft drink. It is a brand of the Empresa Yura S.R.L., Yura company, located in town of Yura, not far from the city of Arequipa. The beverage has been produced since the 1950s, using ...
'': a purple soda, traditional in the city of
Arequipa Arequipa (; Aymara and qu, Ariqipa) is a city and capital of province and the eponymous department of Peru. It is the seat of the Constitutional Court of Peru and often dubbed the "legal capital of Peru". It is the second most populated city ...
. The beverage has been produced since the 1950s using
mineral water Mineral water is water from a mineral spring that contains various minerals, such as salts and sulfur compounds. Mineral water may usually be still or sparkling (carbonated/effervescent) according to the presence or absence of added gases. Tra ...
. Less common are: *''Refresco de camu camu'': ''Refrescos'' are juices of various flavours mixed with water and sugar and often served with the set menu of the day at smaller restaurants. Besides camu camu, there are more common flavours such as orange. Pure juices, such as orange juice or grape juice, are seldom encountered in Peru due to their expense. *''Té de uña de gato'': a tea made from a plant from the Amazon, cat's claw (''Uncaria tomentosa''), which is consumed for its supposed healing or medicinal properties.


Alcoholic drinks

''
Pisco Pisco is a colorless or yellowish-to-amber colored brandy produced in winemaking regions of Peru and Chile. Made by distilling fermented grape juice into a high-proof spirit, it was developed by 16th-century Spanish settlers as an alternative ...
'', a type of
brandy Brandy is a liquor produced by distilling wine. Brandy generally contains 35–60% alcohol by volume (70–120 US proof) and is typically consumed as an after-dinner digestif. Some brandies are aged in wooden casks. Others are coloured with ...
, is the national drink of Peru. It originated during the colonial period as a cheaper substitute for the Spanish liquor known as
orujo ''Orujo'' is a pomace brandy (a liquor obtained from the distillation of marc, the solid remains left after pressing of the grape) from northern Spain. It is a transparent spirit with an alcohol content over 50% (100° proof). Its name comes fro ...
. Nevertheless, orujo is a product made from the spoils of wine production. Pisco uses fresh grapes like wine-making. This
distilled beverage Liquor (or a spirit) is an alcoholic drink produced by distillation of grains, fruits, vegetables, or sugar, that have already gone through alcoholic fermentation. Other terms for liquor include: spirit drink, distilled beverage or hard li ...
made from
grape A grape is a fruit, botanically a berry, of the deciduous woody vines of the flowering plant genus ''Vitis''. Grapes are a non- climacteric type of fruit, generally occurring in clusters. The cultivation of grapes began perhaps 8,000 years ago, ...
s is produced in various regions of the country.
Pisco Sour A pisco sour is an alcoholic cocktail of Peruvian origin that is typical of Peruvian cuisine. The drink's name comes from ''pisco'', which is its base liquor, and the cocktail term ''sour'', about sour citrus juice and sweetener components. The ...
is a cocktail made from ''pisco'' combined with lime juice, egg white and simple syrup. Chilcano is also made with Pisco.
Wine Wine is an alcoholic drink typically made from fermented grapes. Yeast consumes the sugar in the grapes and converts it to ethanol and carbon dioxide, releasing heat in the process. Different varieties of grapes and strains of yeasts are m ...
s come from many different regions of the country, most notably from the
Ica Region Ica (; qu, Ika) is a department and region of Peru. It borders the Pacific Ocean on the west; the Lima Region on the north; the Huancavelica and Ayacucho regions on the east; and the Arequipa Region on the south. Its capital is the city of Ic ...
.
Beer Beer is one of the oldest and the most widely consumed type of alcoholic drink in the world, and the third most popular drink overall after water and tea. It is produced by the brewing and fermentation of starches, mainly derived from ce ...
, as in many countries, is popular at all levels of society. Local brands include Pilsen Callao and Cristal. Other regional beers are Arequipeña, Cusqueña and Pilsen Trujillo from
Arequipa Arequipa (; Aymara and qu, Ariqipa) is a city and capital of province and the eponymous department of Peru. It is the seat of the Constitutional Court of Peru and often dubbed the "legal capital of Peru". It is the second most populated city ...
,
Cuzco Cusco, often spelled Cuzco (; qu, Qusqu ()), is a city in Southeastern Peru near the Urubamba Valley of the Andes mountain range. It is the capital of the Cusco Region and of the Cusco Province. The city is the seventh most populous in Peru; ...
and Trujillo respectively; though Cuzqueña is popular nationwide and is exported worldwide. A common beer-drinking ritual among many Peruvian men involves a group sharing one glass. The party holding the bottle waits for the prior person to drink from the glass before receiving that glass, filling it and passing the bottle on to the next in line. While this custom is more common among men of lower classes of society, people of higher social status, particularly youth and occasionally women, take part in this custom for fun.
Chicha de jora Chicha de jora is a corn beer or chicha prepared by germinating maize, extracting the malt sugars, boiling the wort, and fermenting it in large vessels (traditionally huge earthenware vats) for several days. The process is essentially similar to ...
is another well-known drink, based on different varieties of fermented
maize Maize ( ; ''Zea mays'' subsp. ''mays'', from es, maíz after tnq, mahiz), also known as corn (North American and Australian English), is a cereal grain first domesticated by indigenous peoples in southern Mexico about 10,000 years ago. Th ...
and different aromatic
herb In general use, herbs are a widely distributed and widespread group of plants, excluding vegetables and other plants consumed for macronutrients, with savory or aromatic properties that are used for flavoring and garnishing food, for medicinal ...
s, depending on the region of the country. Its consumption is mostly limited to the Andes area.


History

The presence of the various altitudinal floors of the Andes mountain range in Peru and its proximity to the geographical equator allows the existence of a series of microclimates and species, from areas of usual snowfall to tropical forests; With 84 of the 104 climatic zones on the globe, it is one of the 12 countries in the world with the greatest mega-diversity.(3) (4) It has suitable conditions for growing fruits and vegetables throughout the year. Likewise, the Humboldt Current of cold oceanic waters that run through the Pacific Ocean off the Peruvian coast allows the existence of a great variety of fish and shellfish (Peru is one of the main fishing countries in the world). Peru is a diverse country and that can be reflected in its food. Both immigration and the Spanish bringing in slaves from Africa contributed to some of Peru’s diversity. In 1527 the Spanish started to bring people from Africa. 30 to 40 percent of Lima, Peru’s population was of African descent. Women did domestic work or vended food. African influence played a role in shaping the national food heritage of Peru. A woman named Doña Josefa Marmanillo created turron or Turrón de Doña Pepa. She was an Afro- Peruvian slave that lived in Lima, Peru. Her desert is eaten during the Señor de los Milagros (Lord of Miracles) feast that is celebrated every October. The month is also known as the purple month because of the procession colors. Another desert eaten during the celebration is mazamorra morada (purple pudding). Afro-Peruvians were one group that influenced Peru’s food history. Marmanillo was skilled at cooking but became paralyzed in her arms. She went to the procession for Señor de los Milagros which means Lord of Miracles. The painting of Christ there was known to lead to miracles and healing. Indigenous artists would sometimes be paid to paint pictures of Christ on churches. After her visit, Marmanillo was healed. To show her gratefulness, she created a desert called Turrón de Doña Pepa. The desert had become part of a tradition and is eaten every October in Peru during the Lord of Miracles celebration. The desert is still eaten today for the celebration. It is one of the world’s largest Catholic ceremonies. In an article discussing the connection between food and heritage, cultural anthropologist, M. Cristina Alcalde states, “Food is now charged with Peruvian economic and social development, fast becoming a more attractive national marketing feature than Peru’s iconic Machu Picchu.” Alcaide is highlighting the importance of food in Peru’s society. She also states that “Over and over again, Peruvians who returned to Peru and those living abroad referred to Peruvian dish as a source of pride and to their consumption as a way to feel and taste home.” Food can be seen as a form of national identity. Many Peruvians enjoy foods like ceviche, causa, ají de gallina, and lomo saltado.


See also

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List of Peruvian dishes These dishes and beverages are representative of the Peruvian cuisine. Traditional dishes * Adobo de chancho: Pork, pepper, ground garlic, onion, vinegar, and salt. * Adobo: Pork marinated with concho de chicha (corn beer sediment ...
*
Andean cuisine Inca cuisine originated in pre-Columbian times within the Inca civilization from the 13th to the 16th century. The Inca civilization stretched across many regions, and so there was a great diversity of plants and animals used for food, many of wh ...
*
Tourism in Peru Since the 2000s, Tourism in Peru makes up the nation's third largest industry, behind fishing and mining. Tourism is directed towards archaeological monuments, ecotourism in the Peruvian Amazon, cultural tourism in colonial cities, gastronomi ...


References

*Platos Peruanos - A.B.C. S.A. Lima. Peru https://www.nytimes.com/1999/05/26/dining/peruvian-cuisine-takes-on-the-world.html


Further reading

*


External links

* *
Peruvian Gastronomy
at Peru's official travel and tourism portal
Peruvian Gastronomy
, one of the most diverse in the world {{DEFAULTSORT:Peruvian Cuisine South American cuisine Latin American cuisine