Peruvian cuisine is considered one of the world’s most exciting and with good reason. A collision of unique and complex flavours, Peruvian food brings together influences and ingredients from the native people and landscapes of the Amazon, Andes mountains, altiplano and Pacific coast, as well as culinary influences from its many waves of immigrants, including Spanish, Italian, German, Japanese, Chinese and West African peoples.
Food in Peru
While in Peru, be sure to try as many of the native ingredients as possible. Both potatoes and tomatoes originated in Peru and there are thousands of different varieties of each still in existence around the country’s gardens and fields. It is also the native home of quinoa, aji chilli peppers, maize (Indian corn) and several different beans, all of them staples of Peruvian cuisine. There are plenty of exotic fruits, vegetables and legumes to tuck into too, and seafood, fish and different types of meat are in abundant supply.
Although there are many Peruvian classics you’ll find throughout the country, most of the dishes are quite regional. Along the coast, Peruvian ceviche with its mouth-watering leche de tigre is my go-to dish, especially with a Pisco Sour. Chupe de camarones (shrimp soup) is another of my coastal favourites, especially in Arequipa.
Inland, cuy chactado (fried guinea pig), charqui (alpaca jerky) and chifa dishes (Chinese-Peruvian fusion) are more common. Nikkei cuisine (Japanese-Peruvian fusion) is the ultimate for fine dining, while street food dishes are rather more rustic. Street vendors all over Peru will happily serve you different versions of anticuchos (beef heart brochettes), tamales (maize wrapped in a banana leaf stuffed with meat or cheese) and chicharrones (deep fried pork fat). All kinds of potato dishes, often drizzled in a spicy sauce, are a common side dish throughout Peru and often quite creative. And don’t skimp on trying the plethora of fresh fruit juices available almost everywhere.
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