Best Peruvian dishes: Peruvian cuisine is one of the most recognized in the world for its combination of traditional and exotic flavors, which both locals and foreigners like.
Pork rind bread
Let’s start the list with a rich and popular breakfast: pork rind bread.
Chicharrón bread is one of the typical Peruvian breakfast dishes that is eaten in any region of the country.
It is a hamburger type bread (paye, French or the one of your preference) stuffed with pieces of pork chop, accompanied by onion (usually purple) cut into julienne strips and slices of sweet potatoes or orange sweet potatoes, with a sauce well seasoned with onions , garlic, achiote and chopped hot peppers, previously marinated in lemon juice, cilantro, vinegar and salt.
The also known as pork rind sandwich is a simple, delicious and practical dish to also «kill» cravings.
Chicken aguadito
The chicken aguadito is a dish with an important history in Peru, whose tradition dates back to the customary parties or jaranas of the Lima of yesteryear, when it was served to revive the awakened guests. For this reason it is also known as «raise dead».
This delicacy, which replaced the famous chicken broth, is simple, thick and full of flavor, prepared with whole pieces, giblets or pieces of chicken (heart, gizzards, liver). Its main ingredient is coriander, with which it gains color, aroma and flavor.
Spinach leaves and onion are added to further color the dish, which usually has drops of lemon juice and chili.
Aguadito a la vegetariana is also prepared using a vegetable broth well loaded with lots of vegetables.
Best Peruvian dishes: stretcher
The parihuela is a soup that, like chupe, is consumed on the Peruvian coast. A dish rich in nutrients because it is prepared with shellfish and fish such as cabrilla, machete, cojinova or corvina.
The also known as «parihuela raises dead» is considered an aphrodisiac, which is nothing more than the assimilation in the body of all the phosphorus of its ingredients.
Shrimp soup
It is said that the chupe de camarones has mestizo roots, because although the Incas had their soups, milk and various peppers arrived with the Spaniards and their customs.
Try a hearty soup based on fish broth and shells with fresh shrimp.
It is prepared together with corn, Andean potatoes, Peruvian yellow pepper, onion pieces and peeled tomato without seeds. Also with eggs, coriander and spices. The huacatay and milk can not miss.
The shrimp chupe can be served as a main or secondary dish due to its abundance and how complete it is. Recipe that became a favorite in Arequipa among Peruvians who ate it at home only on weekends.
Over the years and the acquired taste, it gained presence in restaurants as one of the most typical dishes.
Pachamanca
Typical dish of Peru that preceded the Inca Empire with a presence throughout the country, although it is mainly part of the customs in the Sierra. It was decreed Cultural Patrimony of the Nation in 2003.
It is served in a buffet-style blanket with pieces of beef, chicken guinea pig and pork, between potatoes, yucca, broad beans, pods, sweet potatoes, plantains and chopped corn. Manta from which everyone takes their portion, seasoning it with some onion strips.
Pachamanca means in Quechua language, «earth pot», and it is how this dish is originally prepared, in a kind of oven made in a hole in the ground. Nowadays it is cooked in pots.
The meats, vegetables and greens are placed on preheated stones and covered with banana leaves and earth.
The meats, vegetables and tubers are cut, macerated and seasoned hours before being placed in the oven for cooking with huacatay, chili, chinchilla, cumin, pepper, salt and spices to taste.
This dish served in celebrations is accompanied with sweet and salty humitas and a touch of fresh cheese.
Ceviche
Ceviche is considered a distinguished symbol of Peruvian national identity, a dish declared Cultural Heritage of the Nation.
Fish cut into pieces, chili, fresh onion, salt, lemon juice and also lime or sour orange are eaten. It is usually accompanied by yucca or sweet potato.
Depending on taste, seaweed known as yuyo, cancha serrana, corn or, as they do in the Andes, a little sweet potato is added to give it a sweet flavor.
Among the fish that are mostly chosen are corvina, sole, grouper or tilapia.
It is said that ceviche comes from the city of Piura, although it is more popular in northern Peru.
Best Peruvian dishes: hot snack
Part of the customs of Peru is to snack and eat some appetizers while the main course or food arrives. It is said that the best snacks are obtained in Lima.
For a hot snack, seafood products such as grilled or breaded octopus, shrimp and squid, also sea bass or other fish are chosen.
They are served on oval trays in small portions with a yellow chili cream or traditional dipping sauce.
Another version of hot pique is the delicious mushrooms stuffed with shrimp, which are sprinkled with a little Parmesan cheese and a touch of white wine, to take them au gratin and then serve.
Cold snacks are also known with trays of tiraditos, olive octopus, ceviche causa and plantain tostones. All these types of snacks are accompanied with a purple corn chicha or a very cold beer.