Eating & Drinking
“Peruvian cuisine is undergoing a revival, as staple ingredients like quinoa and kiwicha have become highly valued in the world’s gastronomy scene. ”
The diversity of Peru’s landscape is what defines the versatile character of its cuisine. Common ingredients in all culinary traditions are potatoes, corn, and tubers. Apart from these, Peruvian cuisine is known and cherished for its multicultural history. Immigrants from around the world adapted their local techniques to the ingredients found on the Peruvian land. As a result, it represents the best qualities of fusion cuisine. Divided into three sections based on the geographical regions of the country, the traditional foods of Peru are hearty and recognized all over the world for their highly nutritious properties.
On the Pacific coast, fish-based recipes have been cooked since ancient times, making dishes such as the plentiful ceviche a staple on every Peruvian table. Ceviche also has significance in Peruvian culture, used by locals as a hangover cure and valued for its appetible character. The influences of Spanish cuisine are also not to be overlooked, and rice is the most distinct addition. In the valleys of the Andes, an incredible rural cooking culture prevails. Meat, especially that of the alpaca and guinea pig, is at the forefront of the culinary scene, while freshwater trouts are also common. As for the colorful Amazon, the blessings of the rainforest constitute the heart of most dishes. Locals cook exotic animals like the piranha and paiche in a variety of recipes from soups to grilled vegetables.
Corn is more than a culinary ingredient, constituting a symbol of Peruvian culture that locals love to use in every important ceremony. From light yellow to burning burgundy, colorful corn is best when you consume it directly. Another cultural symbol is Pisco, Peru’s one and only national drink and cocktail staple. No trip to Peru is complete without a sip of the frisky Pisco Sour.