For drinking is prefered:
• Chicha Morada (the purple liquor, soft drink of purple corn),
• The Pisco, that is Peruvian
• The beer and the
• Peruvian Inca cola ( yellow carbonated water).
THE ANDEAN CUISINE
Regions of Cajamarca, Amazon, Ancash, Junín, Pasco, Huancavelica, Apurímac, Ayacucho, Cusco and Puno.
To the heat of a wood-fired oven, the pots of clay of the mountain range call to a series of smells and flavors linked with the land. Meats, tubers, grains and herbs are employees in a great variety of simple and delicious dishes.
Among the entrances, the maize with Andean cheese is prepared, salad of candies (tarwi), corn with chicharrón (white corn parboiled and pork), cancha (tosted corn), the humitas (shattered corn and wrapped in its own one peel for to be cooked), the Potatoe to the huancaína (pieces of potatoes parboiled with cream of cheese and yellow chili) and the inchik uchu (yucca parboiled accompanied with sauce of peanut, chili and coriander).
Main dishes:
• Pachamanca o Barbecue (beef, lamb, hog and cuy cooked on hot stones, with beans, potatoes and humitas, in a pit covered with leaves and land),
• Pork stew (soup of mote),
• Cuy chactado (guinea pig fried with pressure of a stone),
• Cecinas (meat dried and dehydrated),
• Puka spicy (hog and potatoes parboiled with garniture of red chili and betarraga), • cuchicanca (filthy baked),
• Olluco with meat (casserole Of ollucos and jerky or meat of flame),
• Pesque (casserole of quinua), huatia (potatoes and gooses cooked in an oven of land or curpa, is served with cheese.
Desserts:
• Chapana (sweet of flour of yucca),
• Quesillo with honey (cheese jelled and honey of chancaca),
• Cocadas (sweet of coconut and chancaca),
• Tojosh api (mush of corn fermented), manjarblanco (sweet of milk) and jellies (of blackberries and sauco).
• Aromatic Herbs: coriander, parsley, huacatay, paico, mint.
Liquors:
Wines and craft ciders, liquor of corn (white corn and of jora) and of quinua. Loaves of bread: varieties of loaves of bread (so much wawas, Santiago, buns, of water, of three tips, Semitic; facts of wheat, barley, corn, goose, anís, Pope, barley and sweet potato), rolls (of corn and quinua), crackers, threads and biscuits (sweet).
THE AMAZON CUISINE
The Amazon food is full of exotic delicacies. As entrance, the salad of chonta is of the tastiest. The meat and the banana are always presents in the main courses, like:
• The tacacho with cecina (bananas to the ember with fried pork, onion stung and dry meat)
• The banana backfill (mass of banana with backfill of beef and peanut).
• The meats of birds, fish and of animals of mount they are indispensable in the traditional Juanes (mass of rice cooked to the toothpick with pieces of chicken, wrapped in leaves of bijao),
• The roast of picuro (gnawing of very tasty meat),
• The apichado (prey of golden hog stewed with shattered peanut and corn),
• The patarashca (fish wrapped in leaves of banana and roast to the fire).
• Among the broths, they are distinguished the inchicapi (chicken with casserole of peanut, coriander and yucca) and the broth of carachama (fish carachama with bananas and coriander).
• Among the beverages, is very refreshing the aguajina (based on the fruit of the tide) and to offer the masato is preferred (yucca cooked and pounded fermented with sweet potato or sugar), the chuchuhuasi (firewater fermented with this root), the uvachado (marinated of grapes) and the chapo (banana cooked in water and milk).
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