With gastronomic nuances in every part of the country, think about the regional cuisine of Peru It is talking about a mestizo kitchen. Flavors that nurture and pay homage to mother earth (the 'Pachamama', as it is said in the Quechua language). Peru it is a land rich in raw materials. The traveler who travels the destination through gastronomy will find a country where each of its regions offers unique culinary proposals. Do you want to know them?
These culinary peculiarities speak of singular gastronomic identities, in a country that has one of its great riches in good eating. This has made him the Best Culinary Destination in the World for seven consecutive years, according to the World Travel Awards.
Arequipa, the taste of picanterías
In the southern area of Peru is Arequipa. The city where the tradition of picanterías lives in the day to day of the hands of the ´picanteras´. They are the women who have inherited the knowledge of their mothers and grandmothers and lead a kitchen full of humility and flavor in equal measure. Formerly people used to go to these places to drink ´usch´, drink made with fermented corn. This drink was accompanied by spicy food to quench thirst. Hence the name 'picanterías'.
In them, neither time nor the avant-garde are essential ingredients. Visiting a picanteria means entering Arequipa, at the dawn of the gastronomy of Peru, where the most mestizo cuisine has an additional point of spice. They offer a letter of continuous odes to yesterday and to the original product. There the 'suck' shrimp soup with milk and cheese and 'white soup' It is served with lamb loin, corn, chickpeas and potatoes every day of the week.
The rocoto filling is one of its essentials of the regional cuisine of Peru. Much like the pepper, this superfood it is somewhat rounder and much spicier. Its filling is made of meat, cheese, eggs and olives, all covered with a second layer of melted cheese that crowns it when entering the oven.
Ceviche
With all this culinary heritage, Arequipa aspires to be a Creative City of Gastronomy by UNESCO in 2019, a decision that will be known at the end of this year.
Peruvian fish? Heading to the North Coast
Tumbes, Piura, Lambayeque and La Libertad are the regions that make up what is known as the north coast, areas where the warm weather. The proximity of these areas to the sea makes the fish and seafood be the protagonists of its gastronomic offer.
The trip to the northern kitchen invites you to savor a ceviche fish and shellfish where, unlike other places, it is served with zarandaja - creamy beans - and yuccas. A variant of the traditional ceviche is 'chinguirito', made with dried guitar fish meat, which accentuates the marine flavor. The majarisco It is another of the expressions of the north, made with mashed green banana and a variety of seafood.
We found black shells, prawns, crab and squid and a touch of chicha de jora. The corn beer of Inca origin that is also used to dress rice with duck and most northern stews.
Cusco, a present full of yesterday and future
In this Andean city nothing can be labeled. Here fits the fusion, tradition and latest trends. Although it has a traditional culinary base, the capital of Tahuantinsuyo has seen the birth of proposals over the years that are adding to Peruvian gastronomy. From projects that touch the Mediterranean, the pig ´thai´, Italian, nikkei and everything that could be assembled with the base of the Peruvian flavor.
rocoto
Among its most traditional dishes is the ´guinea pig´. Elaboration around the guinea pig meat, which is marinated with chica de jora, ground panca pepper, mint and salt and then fried until the skin is crispy. Famous is also the cusqueño pork marinade, exquisite concentrated broth called "rises the dead." Cusco It is also the home of the ´choclo con queso´ and the ´humita caliente´ (corn paste wrapped in the leaves of the cob). Exquisite all regional cuisine of Peru.
Immersion in the jungle for the regional cuisine of Peru
The Amazon offers the diner exotic flavors that surprise the palates of its visitors. Here the diversity of products - some somewhat unknown - are the credentials to ensure an unforgettable experience.
Ungurahui, camu camu, aguaje, copoazú, arazá or cocona. Although these seem like the dictionary entries of some strange language, they are the names of the most appetizing wild fruits that the Amazon offers. The amazonian fish they are also a real surprise for the traveler. Beneath its rivers of murky waters live the paiche, the Doncella, pacos, gamitanas, palometas, piranhas, shiruis or golden. They are fish that are cooked in very different ways. One of them and very curious, is inside a bale or bamboo cane and put on the fire.
pharasca
La prank It is a famous dish made from fish seasoned with sachaculantro, salt and sweet pepper, then wrapped in bijao leaves and grilled. This juicy dish is served with boiled bananas and cocona chili.
However, the most representative dish is the Juane, a kind of Tamale made of rice and chopstick that in his heart gives a tasty chicken leg well seasoned. Essential dish during the celebrations of San Juan throughout the region, this is the flag plate of the Amazon equally. Near the juanes we find the sloppy with jerky, a happy marriage between the green plantain mashed with butter and salt, or the dried and marinated pork meat. Enjoy all this regional cuisine of Peru!
