Peruvian Cuisine
Peruvian Cuisine
Peruvian cuisine is one of the most varied and best in the world. It's a reflection of its three main geographical zones, the coast, the Andean highlands and the jungle, and an incorporation of influences from different times and immigrant cultures. While the Peruvian cuisine only is recognized internationally in the last few years, food and its preparation is one important part of the Peruvian culture and a very personal way to express the Peruvian identity.
As it is impossible to go into each region to try out all the food you just have to enjoy all culinary treasures in the special region, Lima, the gastronomic capital of Latin America. It is a great place to discover the large variety of the Peruvian cuisine in the numerous restaurants.
Today the Peruvian cuisine combines Pre-Inca and Inca staples and food with the Spanish, Basque, African, Asian and French, Italian and British cuisine which immigrants brought with them; a unique fusion of the culture, traditions and flavors of four continents in which all parts melt in harmony and even enrich another. Next to foreign influences and ethnic diversity the Peruvian cuisine is also characterized by Peru's unique climates and landscapes. Each region, each town has its own local cuisine and culinary treasures, depending on geography and climate that provide different ingredients native to each area.
One of these special dishes is the Lomo Saltado. Lomo Saltado is one of the most popular Peruvian dishes and symbolizes like no other the fusion of Peruvian ingredients with Asian techniques of preparing food. Lomo Saltado is made of sliced beef stir stir-fried with red onions, tomatoes, yellow Peruvian chilies (aji amarillo), soy sauce, vinegar and cilantro. Mixed with French fries and served with rice Lomo Saltado can be found in simple restaurants and up-scale places alike.
Another very delicious dish that everybody has to have tried at least once is the Aji de Gallina. Aji de Gallina,
Peruvian cuisine is one of the most varied and best in the world. It's a reflection of its three main geographical zones, the coast, the Andean highlands and the jungle, and an incorporation of influences from different times and immigrant cultures. While the Peruvian cuisine only is recognized internationally in the last few years, food and its preparation is one important part of the Peruvian culture and a very personal way to express the Peruvian identity.
As it is impossible to go into each region to try out all the food you just have to enjoy all culinary treasures in the special region, Lima, the gastronomic capital of Latin America. It is a great place to discover the large variety of the Peruvian cuisine in the numerous restaurants.
Today the Peruvian cuisine combines Pre-Inca and Inca staples and food with the Spanish, Basque, African, Asian and French, Italian and British cuisine which immigrants brought with them; a unique fusion of the culture, traditions and flavors of four continents in which all parts melt in harmony and even enrich another. Next to foreign influences and ethnic diversity the Peruvian cuisine is also characterized by Peru's unique climates and landscapes. Each region, each town has its own local cuisine and culinary treasures, depending on geography and climate that provide different ingredients native to each area.
One of these special dishes is the Lomo Saltado. Lomo Saltado is one of the most popular Peruvian dishes and symbolizes like no other the fusion of Peruvian ingredients with Asian techniques of preparing food. Lomo Saltado is made of sliced beef stir stir-fried with red onions, tomatoes, yellow Peruvian chilies (aji amarillo), soy sauce, vinegar and cilantro. Mixed with French fries and served with rice Lomo Saltado can be found in simple restaurants and up-scale places alike.
Another very delicious dish that everybody has to have tried at least once is the Aji de Gallina. Aji de Gallina,