Like many other cultures, Peruvian cuisine is a rich hodge-podge of influences, primarily combining Spanish cuisine with indigenous Peruvian ingredients and with the influx of immigrants were introduced the flavours from China, Italy, West Africa and Japan. For a quick sampling of what this Latin American country offers on its tables, here are some of the food and beverages that Peruvians enjoy:
Anticuchos. A popular street food, this is made of small pieces of marinated meat (most popular is beef heart) and grilled. They typically come with a boiled potato or corn on the end of the skewer, like a shish kabob.
Butifarras. Peru’s version of the ham sandwich, except this is made with a bread roll that is similar to the hamburger bun and the ham is a processed meat product to which is added a spicy sauce of sliced onions, chili peppers, lime, salt, pepper and oil.
Ceviche. A simple dish made with fresh sliced fish or any seafood marinated in lime or lemon, sliced onions, salt and chili. The citrus marinade cooks or “pickles” the fish making it unnecessary to use heat or fire. In Peru, ceviche is typically served with slices of cold sweet potatoes or corn.
Chicha Morada. A sweet, cold and unfermented homemade drink prepared from purple corn (maiz morado), and boiled with pineapple rind, cinnamon and clove.
Lomo Saltado. Another local staple that is made with sliced beef, stir fried with onions, tomatoes, soy sauce, vinegar and chili and served with French fried potatoes and rice.
Tamales. Another popular of Peru food, the tamales is a traditional savoury dish made with masa (a corn-based meal), filled with all kinds of favorite ingredients such as meat, cheese, vegetables, chilies then wrapped in banana leaves and steamed. Depending on the region or village in Peru, the tamales may be wrapped in corn husks and may be bigger or smaller.