With all its diversity, the set of products for cooking national dishes remains as simple and satisfying as possible: potatoes, rice, legumes and cereals, vegetables and fruits. On the coast, the diet was supplemented by fish and seafood. Moreover, they are often marinated than fried or baked.

Popular Peruvian dishes

One of the most popular dishes in Peruvian cuisine is ceviche. Made from fish and seafood, it originated in coastal areas and spread throughout the country and neighboring regions. Today, tourists visiting Peru are sure to be offered ceviche in local restaurants, and in different regions it is cooked in their own way, adding a variety of seafood to fish. It can be shellfish, black scallops, shrimp, squid, which are pre-marinated with lime juice or boiled. Variants of dish names depend on the type of seafood chosen.

Traditionally, Peruvian cuisine was fried, stewed, baked, less often boiled. The most common is the local version of vegetable stew, which is served with meat. Moreover, beef and pork were used on the plains, and pork and lamb were used in the mountainous regions. The bird was on the menu everywhere. The meat is served with peanut or onion sauce and garnished with potatoes, rice, lentils or corn.

Bread in our understanding does not exist in Peruvian cuisine. It is successfully replaced with tamal corn tortillas. As a festive option, kassa rellek pies are baked with an original filling of potatoes, chicken, crab meat and avocado.

What is unusual cuisine of Peru

Highlighting the features of Peruvian cuisine, one should indicate a large number of hot spices: pepper and garlic. Their presence in the diet is explained by the hot climate and the need to protect the body from numerous infections for a long time.

Speaking about what recipes Peruvian cuisine offers, it should be borne in mind that each region of the country had its own gastronomic preferences. If the popular ceviche appeared on the coast, then in the Andes mountains you will be served puno - steaks cooked from alpaca or llama meat. Fans of the exotic can be offered the local delicacy kui - a fried or stewed whole guinea pig.

For our cuisine, dishes of beef with spices, such as maltado, or pork, chincharron, are more familiar. The latter in some areas of Peru is prepared from lamb.

Cooking Peruvian dishes on your own, including them in the family menu, is not difficult. Detailed recommendations will help you do it right. Simple hearty dishes made from natural products that you can buy in our stores today will diversify your diet and surprise your loved ones with unusual tastes. Do not be afraid to cook new dishes, with them your menu will become much more interesting.

The cuisines of many countries of the world have absorbed a large number of common dishes, the authorship of which can no longer be assigned to any one of them. But the cuisine of Peru is a pleasant exception, surprising even the most demanding gourmets with recipes of its own, not borrowed in other countries, national dishes.

In the preparation of many of them, the great experience of the Indian peoples was used, who used a wide variety of products from among those that the South American nature endowed mankind with.

Potatoes and rice - the holy of holies

Tourists who decide to visit this South American country or taste Peruvian cuisine in other parts of the world are waiting for a variety of "food discoveries" - dishes similar to which you will not find even in countries neighboring Peru. And the corporate "handwriting" of this country can be recognized by some components that are necessarily present in its national cuisine - a lot of garlic, pepper, corn, rice and new potatoes. It is worth noting that, with rare exceptions, not a single dish can do without potatoes and rice in Peru.

Most of all, Peruvians (and tourists from other countries) liked "huancana papas"(fried potatoes with melted cheese, lettuce, lemon juice and homemade sauce), "saltado"(stew of fried vegetables) and pot-baked rice.

Fans of potato dishes will love it "carapulcra"(a dish of dried potatoes, pork, chicken, sunflower seeds) and "ko-ko"(stuffed with parsley, pepper and potatoes tripe). And Peruvian chefs bake delicious pies from potatoes, in which they put crab meat, avocado or chicken.

For those who want to have a quick and satisfying snack, Peruvians are advised to taste "lomo saltado" - a local steak made from rice, fried potatoes, peppers and onions.

Meat expanse and seafood

Peruvians in their establishments provide meat lovers with a huge selection of meat dishes. On the sea coast and on the plains, poultry, pork and beef are more often used, and in the highlands, cooks prefer lamb, pork and llama meat.

Travelers from many countries like "creole soup", which is made from beef, vegetables, milk, eggs, and noodles. Such an unusual mixture of ingredients creates an unforgettable taste, complemented by the aroma of local spices.

The most traditional dish of the local cuisine is pachamanka, which is certainly prepared on major holidays, using chicken, beef, pork, green bananas, potatoes and other ingredients for cooking.

In the settlements on the Pacific coast and in the Amazon Valley, you can find a variety of dishes from fish and other seafood. These dishes include marinated fish with corn and potatoes; ceviche (sea platter); shrimp soup seasoned with milk, onion and pepper.

Peruvian desserts

Note that not a single dining table in Peru is complete without maize and corn tortillas, which in this country are used in the same way as our bread. But for dessert, the Peruvians cook delicious empanadas pies with various fillings, puddings with fruit, cinnamon, lemon, figs.

Peruvian cuisine is also a variety of fruits that are its "calling card". In addition to the traditional and familiar gifts of nature, exotic ones are often found on the tables - tuna, Turkish delight, papaya.

With so many fruits on hand, it is not surprising that the Peruvians also serve freshly squeezed juices, which nourish the body with a variety of vitamins and are a source of additional energy. And in Peru, they serve delicious tea made from herbs, mint and coca leaves.

Connoisseurs of drinks with a higher degree enjoy local wines and beers, which differ from traditional ones in their somewhat unusual taste.

We are preparing ourselves!

Some traditional Peruvian dishes can be cooked at home by everyone. For example, to prepare ceviche you will need (the ingredients are selected based on 6 servings):

• kilogram of white fish;
• 2 pods of hot pepper, cut into pieces;
• 1 red onion, cut into rings;
• a cup of lemon juice;
• mashed clove of garlic;
• 1 celery stalk;
• lettuce leaves;
• corn cob;
• salt, red and black pepper, cilantro, coriander - to taste.

1. To prepare this dish, the fish must be washed with running water, dried and cut into pieces of medium size.
2. Then place them in a large cup, pour over lemon juice, season with salt, garlic, ground red and black pepper and leave to marinate for about an hour.
3. Then add pieces of hot pepper pods, onion, celery, cilantro and coriander to the marinated fish and let it brew for another hour.
4. Before serving "ceviche" on the table, the dish must be decorated with lettuce leaves and chopped corn on the cob.

But if you really surprise your relatives, friends and acquaintances in full, then you have to dare to cook "pachamanca" - a traditional Peruvian dish that dates back to the time of the Incas. It will honorably replace traditional kebabs and will be remembered by guests for a long time. Products must be selected in accordance with the number of invited guests. For "pachamanka" you need:

• beef;
• pork;
• chicken;
• green bananas;
• potato;
• Dill;
• corn on the cob;
• parsley;
• salt and hot pepper.

It is easiest to cook this dish on the banks of the river.

1. First you need to dig a hole in the ground up to 50 centimeters deep and lay it out with river stones.
2. In such a hole, it is necessary to kindle a fire and let the stones heat up well.
3. After removing all the coals, you need to put the prepared ingredients on the stones - cut into large pieces of meat, wrapped in banana leaves.
4. Washed, but remaining in the skin potatoes, corn cobs, green bananas (with the skin), yucca roots, parsley and dill are spread on the meat. Salt and spices are added to taste.
5. Having laid out all the products, the hole should be covered with palm leaves and covered with earth. It takes about an hour to prepare the dish. Then, having “unearthed” the pachamanca, all its ingredients are laid out on separate dishes and served hot, accompanied by beans, cheese and drinks.

Today, Peruvian cuisine is diverse and, sometimes combining incongruous, is considered one of the best in the world. While quinoa and pisco cocktails have become world famous, the best Peruvian dishes are still made in the country itself. Below is a list of 10 dishes to try on your way to Machu Picchu.

ceviche

The Peruvian current, passing through the Pacific Ocean near the Peruvian coast, is one of the richest sources of seafood. If Peru had a national dish, it would probably be raw fish marinated in citrus juice. The fruit acid "cooks" the fish, giving it a delicate flavor and making the fish easier to chew. Red onion and aji pepper are added as spices.

This dish is served, usually during lunch, along with sweet potatoes or choclo, white Andean corn with miniature grains. If you are a gourmet, you can try the citrus marinade left on the plate, known as tiger milk.

Kui

Perhaps this will repel someone, but that's the way it is, there is nothing to hide here. The meat of this animal is eaten by many Peruvians living in the Andes. This animal is called the guinea pig.

One of the reasons why this dish is considered so important for the rural population: an exact copy of Leonardo da Vinci's painting "The Last Supper" hangs in the cathedral, in which in front of Jesus and his 12 disciples on the table is exactly the kui dish. The meat, in which, I must say, quite a lot of bones is baked or fried on a spit and served whole - along with the head. It tastes like rabbit or game.

Causa

When you visit any market in Peru, you will find two things: hundreds of varieties of potatoes, which may be native to Peru (the country has long disputed this title since) and piles of avocados. To prepare a traditional causa, these two ingredients are stacked in layers, as for a casserole. Then the dish is cut into slices and served cold. Canned tuna, meat, or a hard-boiled egg can also be added to the causa.

Lomo Saltado

Hundreds of years ago, long before Asian cuisine became popular in the world, the Chinese arrived in Peru by boat in search of work. A clear example of their influence on the diet of Peruvian cuisine and cooking methods is a sort of hybrid ster fry (a dish prepared by quickly frying with constant stirring), consisting of meat, tomatoes, peppers, onions, mixed in a saucepan with soy sauce and fried potatoes. The dish is served with white rice. The bad news for carb-watchers is that this dish is definitely not for you.

Aji de gallina

The aji pepper is as yellow as the Tweety bird. This dish is a simmered meat with chicken, condensed milk and large crusty slices of bread. A vegetarian alternative to this dish with a similar flavor is papa a la wancaina, which is boiled potatoes with a creamy yellow sauce.

Anticuchos

Grilled marinated meat on a spit (very similar to barbecue) can be found almost everywhere in Peru. High-end restaurants offer this dish as an appetizer. Street vendors sell anticuchos with garlic sauce. Any meat can be used for the dish, however, for cooking according to the traditional recipe, and therefore the best, beef heart is used.

It is believed that this recipe originates during the reign of the Spanish conquerors in Peru. The Spaniards cut out the best parts of cow meat and took them for themselves, leaving the internal organs to the slaves.

Rokoto Relleno

This dish is usually associated with Arekupa, Peru's second largest city, but you can find it everywhere. What looks like a regular red bell pepper turns out to be a spicy rocoto pepper (which is 10 times hotter than a raw jalapeno, but when cooked loses its “thermonuclear” properties), filled with spicy fried minced meat and a hard-boiled egg. It is topped with white melted cheese, then baked and served.

Alpaca

In the northern hemisphere, the word "alpaca" is associated with expensive wool, which is used to knit sweaters and socks. But in the high Andes, this member of the camelid family (a younger cousin of the llama) has also been a source of meat for many centuries.

The taste of the meat resembles the meat of a buffalo or other artiodactyl that feeds on grass. The absence of lard in alpaca meat makes it excellent for curing, another long-known Peruvian culinary innovation.

Lukuma

The cuisine may be famous for its spiciness and saltiness, but Peruvians love sweets. Proof of this is the popular Inca Cola, a tooth-melting soda flavored with chewing gum.

Lucuma is a mango-like fruit that has a sweet taste akin to wedge syrup. It is used in the preparation of desserts. The lucuma fruit is also popular as a type of ice cream.

Pollo a la Brasa

Chicken fried in Peruvian style is so delicious and popular that now it can be tasted in every corner of the world. The secret is to marinate the bird in a soy sauce seasoned with red pepper, garlic and cumin, which gives the meat and skin a smoky and salty taste.

Outside of Peru, this dish is often served with french fries. However, a more traditional side dish is fried yuca or casava (edible cassava), which is easy to chew. Dipping sauces are also served with the dish.

Trying it for the first time peruvian dish"causa limenya", you are experiencing a culture shock: firstly, from the fact that you did not know about its existence before, and, secondly, of course, from an unexpected, but at the same time very harmonious taste with such trivial initial products. That's really where there is truly no exotic - there would be only potatoes! And then there are options. The two most common fillings are canned tuna or chicken. By the way, a great way to attach boiled chicken meat.

This dish, they say, has been known since the pre-Columbian period. And the name, respectively, has ancient roots: in the language of the Quechua Indians, the word Kausau meant "nutrition, nutritious" and "potato". Over time, of course, the cooking technology has undergone modifications - make sure along the way.

This cold dish, something like a terrine. And you can also serve it in portions as a snack, forming it with the help of a serving ring, or you can roll it up by rolling out the potato mass between the layers of the film. In the form of a terrine or causa roll, it is perfect for a self-service buffet when a large company gathers. (And in general, it remotely resembles Olivier - in short, in our taste!)

Well, that's all. Oh yes, « Limenya» - not because there is a lemon, but because the capital of Peru is Lima.

In Peru, a special kind of potato with yellow pulp is used for this dish, besides, mashed potatoes from local yellow pepper are added to it - in addition to color, it also gives flavor, but these products are not available to us, so we get out of the situation by the fact that the usual crumbly We tint the potatoes yellow with turmeric and add a couple of Tabasco jets. Using yellow pepper available to everyone is a waste of time and effort, it is completely tasteless.

RECIPE "KAUSA LIMENYA"

NECESSARY:

1 kg potatoes
Juice of 2 limes or 1 lemon
2-3 tbsp. tablespoons of vegetable oil
A few tablespoons of broth (optional)
1/2 teaspoon turmeric
Tabasco
Salt

Chicken Stuffing:

500 g boiled chicken meat (half chicken)
1 small onion
1/2 bunch parsley
A few tablespoons of mayonnaise
Salt pepper

Tuna stuffing:

3 cans of tuna in s / s (180 g each)
1 bulb
A few tablespoons of mayonnaise

Optional:

2 avocados

For submission:

2 eggs
Handful of black olives
lettuce leaves
Parsley

BY THE WAY: if you look at Peruvian recipes out of curiosity, you will see that 2-3 lemons are needed for the same amount of food; the fact is that in Peru limes are called lemons, there are simply no others there.

Peruvian casserole "Causa Limenya"

HOW TO COOK:

How else to cook a casserole? Video master class from Alexandra Selezneva: morning treat - apple rice casserole

Peruvians like to say that their food is saludable, that is, very healthy. In general, they are right. There are many in Peru that are very popular all over the world today (for example, quinoa, amaranth, chia seeds). In this country, they are a familiar food that the locals have used in their daily diet for centuries.

Thanks to the hot climate in Peru, there are many delicious and juicy fruits. This cuisine has a large amount of rice, quinoa, corn, amaranth, meat, fried chicken, fresh fish and lime. As in other Latin American countries, Peruvians love very sweet desserts, which include condensed milk, lots of sugar and cream. Peru has many unusual soft drinks, sorbets and ice cream made from local berries and fruits.

Peruvians eat a lot and satisfying. On the streets, especially in residential areas, every 100-150 meters there are small carts with a variety of food. Our Peruvian friend said that while he gets from his mother's house to his uncle's house, which is a kilometer away, every time he eats to satiety, because he cannot help but succumb to the temptations of the food displayed there. Carts usually sell quality homemade food, fresh and hot. Everyone knows each other, so buying food there is like going to visit each other, only you have to pay quite a bit.

Recipes are kept secret, as they still exist. Many Peruvians, if a caring mother or wife is not waiting for them at home (and even if they are) buy food from these street vendors, as it is inexpensive and tasty.

The whole family gathers on weekends. At 12, the action begins: with small salads, everyone smoothly moves on to dinner, then they rest a little and end with an afternoon snack and dinner. Thus, relatives spend the whole day together almost without leaving the table. On hot days, everyone can go to the beach with a big box of provisions, sit under umbrellas, eat, sunbathe, eat again, swim and eat again. If someone suddenly took not enough food, food sellers carefully walk along the coastline, so that no one dies of hunger.

Portions everywhere - both on street carts and in restaurants - are large. One soup or salad will replace a whole dinner or lunch.

peruvian breakfast

This is usually a hearty meal, with plenty of bread, ham, fresh juice, fruit, and coffee. In many regions of Peru, you can buy a very interesting drink - quinoa boiled with green apple, cinnamon and cloves. By consistency, it resembles very tender oatmeal, but many times tastier.

Bottles of this drink are sold literally everywhere in the morning and cost mere pennies. Also served for breakfast are eggs, oatmeal porridge and/or keviche (amaranth) and/or quinoa, marmalade.

Until 12 noon, it is also considered that one should eat ceviche, probably the most popular Peruvian dish today. Ceviche is made from very fresh fish caught in the morning. Since the morning catch occurs around 6-8 am, ceviche is cooked until 12-13 pm, that is, no more than 4 hours after fishing.

Peruvian lunch and dinner

not much different: it is a hearty meal with rice, beans, meat and desserts. Below are the most famous dishes of Peru.

- pieces of beef cooked in the manner of Asian dishes, with spices and vegetables.

Pollo a la brasa- whole chicken marinated in spices and baked. The most popular dish in Peru, consumed everywhere and in large quantities. Usually served with french fries and lettuce.

- Bulgarian pepper stuffed with meat, potatoes, rice, mozzarella hat and baked in the oven.

Cuy al horno- the name, indecent for our ear, is translated as a fried guinea pig.

Causa rellena de atun o pollo- yellow potato appetizer with tuna or chicken.

Aji de gallina- a dish of chicken stewed in a creamy sauce with parmesan, vegetables, chili peppers and pecans. Served with potatoes and boiled eggs.

Tacu tacu- Rice and bean omelet.

Anticuchos- usually these are pork hearts marinated in spices, fried on skewers. Served with corn and potatoes.

Ceviche- the most popular Peruvian appetizer of chopped fresh fish or seafood with lime juice, finely chopped onions and cilantro.

La leche de tigre- an appetizer of seafood or fresh fish, to which lemon juice, chili peppers, fish broth, finely chopped onions, pisco are added.

Quinoa- There are many dishes that include quinoa: soups, appetizers, main dishes and even desserts. This pseudo-cereal is today called one of the superfoods, which has a high nutritional value, contains many useful substances and not a single gram of gluten. But for world fame came retribution. Peruvians complain that they are not at all happy with the popularity of quinoa: in one year in Peru, the price for it has increased 5 times, from 4 to 20 soles per kilogram.

Peruvian drinks

In Peru, there are drinks that cannot be tasted anywhere else.

Inca Cola- true love forever for all Peruvians without exception. The yellow drink, made from the Louise plant, tastes suspiciously like the Soviet pinocchio lemonade.

- probably the most popular drink after inca kola. Prepared from dark corn boiled with apple, cinnamon and cloves. There are also other varieties of chicha, but they are not served everywhere.

Pisco- the most popular strong (43 °) Peruvian alcohol. It is made from grapes, without the addition of water. This is what distinguishes it from Chilean pisco. Between these two countries, by the way, there are ongoing disputes about the right to call this drink their own.

Pisco sour- the most famous cocktail, which includes pisco, whipped egg whites and lime. There may be options with other fruits, such as strawberries or mangoes.

Te de coca- tea from coca leaves, brewed directly in the cup. It is used everywhere in mountainous areas, as it helps to reduce altitude sickness.

jugo de fruta- fruit juices from any fruit. One of the most unusual is the juice from the fruit of lucuma, a popular Peruvian fruit, which resembles a pumpkin in texture and tastes like a mixture of marshmallow and marshmallow.

Chapo- a drink made from bananas, water, milk, cinnamon and sugar.

Cusquena– very popular and very tasty local beer. We especially recommend the dark version - this is an incredibly soft, sweetish beer that will appeal to even those who never drink it.

Cerveza de quinoa(quinoa beer) is a must try simply because you will never try it anywhere else. The taste is not much different from ordinary beer, but ten times healthier.

And a little more about alcohol.

Peruvians drink little, but get drunk quickly. One or two beers is enough for them to start feeling unsteady on their feet.

The most popular alcoholic drinks are beer and pisco, mostly consumed in cocktails.

The best part is the desserts!

As mentioned at the beginning, Peruvian desserts are very sweet. They usually contain a lot of cream, dough, condensed milk. Cinnamon and cloves are often added.

Tres-leches- a cake made from three types of milk (regular, cream and condensed).

Arroz con leche- rice with milk, egg yolks and cinnamon.

Mazamorra morada- jelly made from dark corn or pumpkin, pineapple, apple, cinnamon and cloves.

Suspiro de limena- a dessert served in a bowl, consists of condensed and regular milk, egg whites, vanilla and cinnamon.

Picarones- Peruvian donuts in the shape of a ring, served with a sauce made from cane sugar, sweet potatoes and a special type of pumpkin.

Leche asado- flan with caramel.

Of course, there are many more interesting and delicious dishes in Peru, but to try everything, you need to go to this Latin American country, which we sincerely wish you!