Peruvian Gastronomy
The Peruvian cuisine is considered one of the most varied and rich in the world. Thanks to the pre-Incan heritage, Inca and immigration Spanish, African, Chinese-Cantonese, Japanese and Italian mainly to the nineteenth century, collects, mixes and Acriollado fabulous food and exquisite flavors from four continents, offering an amazing variety of dishes and unmatched Peruvian cuisine typical of an evolving impossible to list them in their entirety. Suffice to mention that only in the Peruvian coast, there are more than two thousand different soups.
It is common knowledge throughout the world that the Peruvian cuisine has already found a space in the most prestigious in the world. It has recently been published in English, the website of Epicurious, an important article on the benefits and importance of our cuisine. Replicate part of the publication: "As they say, everything old has become new. And in the case of Peru, when we say "old" we mean antique. One example of how our chefs are facing the Andean roots, is using novel that gives quinua, a grain that dates back to the Incas, with a slight nutty flavor and 3000 years old, well known "wonderful food, low in carbohydrates and rich in protein.
Anyone who makes tourism in Peru, is immediately conquered by the local culinary , and if you're a gourmet, always look for the excuse to go back and enjoy some new flavor to its demanding palate.
History of the Peruvian Gatronomy
The traditional Peruvian cuisine is a fusion in the way to cook for the Spaniards with the native Peruvians. Basic products sucha as potato, maize, peanuts, chili, and fish and shellfish of our sea, dating back to the Inca Empire, which flourished in the Andes for thousands of years. When the Spanish conquistadors arrived in the 16 century, they brought with them European-style desserts and other ingredients such as chicken, beef and citrus fruits. Later arrived African immigrants, Italian, Chinese and Japanese who helped create a tasty meal that is eaten so far in homes and restaurants Peruvians.
The Limeña Cuisine
Lima is also known as the gastronomic capital of South America, thanks to the persistence of the cuisine, which inherited the pre-Hispanic and colonial culinary excellence, as well as providing the best cuisines of East and West
On the one hand, fish and seafood are the basis for dishes like:
-The tiradito (mild version of cebiche, but with creamy yellow or rocoto pepper without onions)
-The parihuela (mixed seafood in fish broth)
-Rice with seafood,
-Fish to chorrillana (encebollado with wedges of tomato and pepper fried),
-Conchitas the Parmesan (fan shells baked with parmesan cheese)
-Mussels to chalaca (boiled mussels with lemon, onions, tomatoes, pepper, rocoto and finely chopped parsley) and
-Jalea mixed (chicharrón shellfish, octopus and fish), among other delicacies.
On the other hand, the Afro-Peruvian cuisine offers the famous
-Anticuchos (skewers of beef heart to the plate)
-Cau cau (and stew mondongo and potatoes with sauce of stick, yellow pepper and herbs) and
-The tacu-tacu (amalgam of rice and beans cooked, stuffed with meat or
seafood sauce into hot oil).
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Causa Rellena |
Chanfainita |
The Creole Cuisine Recommends:
-The cause limeña (layers of mashed potatoes and more lemon yellow peppers, stuffed poultry, seafood or avocado and tomato)
-The tamal (mass dry corn with chili and stuffed with chicken or pork wrapped in banana leaves)
-The chili chicken (chicken breasts crumbled in a casserole of chili, milk and spices)
-Stuffed potato (mass potato stuffed with minced meat and seasonings)
-Grilled chicken (chicken golden coal, creams, served with chili and fries),
-The escabeche (pickled fish sauce or chicken in oil and spices)
-The carapulcra (potatoes cooked with dry and seasoned pork) and the famous
-Sancochado (boiled beef, poultry and pork, cabbage, vegetables and legumes, potatoes and corn, together with various creams).
Among the adaptations of the Chinese cuisine:
• Arroz chaufa (rice stew with pieces of chicken and hog more Chinese spring onion, all passed through oil and sauce of soy) and
• Lomo Saltado (It browned of meat, onion and tomato with chili and sauce of soy) are the favorite of the Limean homes
The endless list of desserts are headed by:
• sigh to the Limean (smooth jam of clear in syrup with candy of milk),
• the purple mush (sweet thick of purple corn with flour of sweet potato, fruit stung and spices),
• the rice with milk (rice, milk, port or turkey and sugar boiled),
• the nougat of Mrs Pip (mass baked, in the shape of popsicles, of flour, fat, egg and anís with fruits honey layers and sugar) and
• The picarones (fried buns you circulate of flour of sweet potato bathed in honey of chancaca).
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