Peruvian Traditional Cuisine
Peruvian cuisine is one of the most important culinary arts in the world
THE CARAPULCRA MILLENNIAL OR THE DRIED POTATO
One of Peru’s hottest foods, most sought after by foreign tourists, is the Carapulcra. This dish is currently considered a fusion between the gastronomy of the Inca and the Spaniards during the Virreynato. Although it is one of the dishes that summarize our nation’s history, few know its origin.
QUINOA. The millenary and blessed golden granite
Quinoa, quinoa, or kinwa (Chenopodium quinoa) is a pseudocereal belonging to the subfamily Chenopodioideae of Amaranthaceae. It is a crop produced in Argentina, Bolivia, Chile, Colombia, Ecuador, Peru, and the United States. Bolivia is the first world producer, followed by Peru and the United States. It is called pseudocereal because it does not belong to the family of grasses in “traditional” cereals, but its use is grain due to its high starch content.
Quinoa has been cultivated in the Bolivian, Peruvian, Ecuadorian, and Argentinean Andes for 5000 years. Like potatoes, it was one of the main foods of the pre-Inca and Inca Andean peoples.
JUANE. All the flavors of the jungle in a single dish
The juane is the modern version of an old habit: the Amazonian people carry their food wrapped in leaves when they enter the jungle. But it was customary to go out to the countryside during the day of San Juan, whose primary date is June 24, which created the link between this dish and the party. Hence his name.
Time was in charge of molding it into what we know today. They believed they were only pieces of cassava with meat from mountain animals but introduced rice and ingredients. One is indispensable today: olives, which are not produced on Amazon.
The crispy and nutritious Fried Trout
All nutritionists recommend eating fish at least once a week. Today, I share a straightforward recipe using trout. Those who like sports fishing know how widespread this animal’s fishery is. Despite having its body full of thorns, trout is very required since its meat is delicious. One of the tastiest freshwater fish is, without a doubt, the trout, which abounds in the rivers and lagoons of Peru. Now, in its most straightforward and traditional, fried preparation, trout is a must-have.
The department of Arequipa has an extensive territory that involves a high Andean zone. The district of Caylloma is located between 4400 and 5000 m. One of its typical dishes is fried trout accompanied by boiled chuño or potato.
Origin of traditional Lima sweets
The textures and scents of these sweets prove that they are perpetual delicacies. Like Sigh to the Lima, many of its names mix the poetry with the flavor.
The old confectioneries continue to prepare them despite the new touches of modernity.
Lima’s palate can attest that the best traditional desserts are enjoyed in the capital.
Our bakery stands out for the variety of dishes offered and the particularity of traditional recipes.
THE PISCO SOUR
Pisco sour is a cocktail prepared with pisco and lemon juice in various additions. The drink’s antecedent implies its location in the Viceroyalty of Peru. Around the 18th century, people mixed pisco with lemon near the Plaza de Toros de Acho, then created the Pisco Punch by mixing pisco, lemon, and pineapple at the Bar Bank Exchange in San Francisco.
The first mentions of Pisco sour appeared in 1924 in a note promoting the Morris Bar of Lima, the capital of Peru, and another in 1934 in the novel La chica del Crillon by the Chilean writer Joaquín Edwards Bello.
LA TANTA WAWA
It is a tradition in our homes to remember a custom of the Andean principle. It begins on November 1, when candles and an endless food supply (fruits, cane, soda, pea pepper) remind people who have already gone beyond. Also, in the prepared rituals, some people visit the table set to “pray” for souls.
In the final stretch of October, people prepare beautiful products with flour; they go to the bakers’ furnaces to convert those masses into bread, biscuits, empanadas, and tantawawas. For the ladies who are good In the culinary arts and manipulating the flour, you can even beautify the pastries, such as butter cookies and milk with yeast, delicious cheese empanadas, delicious bizcochuelos, and infaltables maicillos (spiced with cornstarch).
THE BREAD WITH CHICHARRÓN
Chicharrón is a food that some countries obtain after melting the pig’s fat, and others use the pig’s fat for cooking the meat. This way, greaves can be obtained from other animals, such as cows or lambs, although they are considered lower quality. The word chicharrón has spread from Spanish cuisine throughout all the Spanish-speaking countries to give meaning to the different ways to spice or cook it red hot.
FROM THE JUNGLE, ITS AROMAS, AND THEIR FLAVORS
A man dressed in white unwraps some banana leaves. Although the vapor hides his face, he enjoys the cloud like perfume. The fog fades in seconds, and Pedro Arias tells me, “This is the patarashca; come and try it.” The chef is the executive chef of the Hotel Río Shilcayo in Tarapoto.
The leaves shelter a fillet of white fish sprinkled with onion, pepper, and some aromatic herbs: “You smell? It is the sachaculantro; the plate is different and more fragrant than the coriander of the coast. It comes from here like the fish maiden, with a pulp you’ve never tasted. ” The dish was steamed, which keeps each species’ taste intact.
THE PUCA PICANTE
Puca is a Quechua word that means red, and spicy is Uchu. It is precisely the chili that gives color to this cuisine typical of the mountains of Ayacucho. This region has rich and varied gastronomy, thanks to the high climate of the hills and jungle, hence the variety of ingredients used in Ayacucho cuisine.
Our villages always portray their culinary customs from their history. In Ayacucho, a race of strong men, almost ferocious at the fight, required a diet according to his warrior spirit, a seal of immemorial times. Their wives found the formula to keep them strong enough to help them win their battles.
THE TURRON OF DOÑA PEPA
Doña Pepa’s nougat is a traditional Peruvian sweet, related to the feast of the Lord of Miracles, made up of three or more sticks of flour distributed similarly to the game Jenga, bathed with chancaca honey and decorated with dragees and confections of various shapes and colors.
THE ROCCO-FILLED AREQUIPEÑO
Rest the arugula four times in boiled water (sprinkled with vinegar, sugar, and salt) to appease the itching. Arequipa is a land that presents itself as the protagonist of its varied gastronomy.
Also, add a finely chopped beef loin stuffing with a good miso seasoning. This species, capsicum pubescens, finishes cooking in the oven, crowned with thin cheese slices, and is served with a good portion of potato cake.
THE HUANCAINA POTATO
The potato a la huancaína is a dish typical of the Creole cuisine of Peru. The earliest written references date from the late nineteenth century, when “yellow potatoes a la huancaina” was served as one of the entrances at the banquet offered to Miguel Grau Seminary, then Capitan de Navío, at the National Club on June 21, 1879. The plate has also been collected in the recipes “Copy of Meals for the Use of the Miss Isabel Gertrudis Alfaro” (1897) and “The Practical Kitchen” by Boix Ferrer (1928).
The dish consists of a sauce made by grinding
THE DORADITO AND JUICY CHICKEN TO BRASA
Whoever says he has not sinned gluttony with the unsurpassed taste of a doradito and juicy grilled chicken does not know what is lost.
Its taste is opposed to using the fork and the knife because its only smell sends us the most spontaneous pleasure. THE DORADITO had accompanied us for over 60 years when ingenious Roger Schuler and Franz Ulrich founded La Granja Azul. We recommend you try a sour pisco appetizer and, for dessert, picarones. You will not regret it. La Caravana serves the traditional grilled chicken with mashed potatoes, peach, pineapple, guindón, and maraschinos with the emblematic establishment.
THE CHICHA DE JORA. NECTAR OF THE GODS
The Chicha de Jora is a drink originating in Peru and spread in most territories except the jungle. According to the region, it presents different varieties, but its preparation is composed mainly of “corn.” It does elaborate that the Inca Empire’s time was a sacred drink used in ceremonial acts like the Inti Raymi.
According to tradition, its origins go back to the Incas, when it received the name Aqha during the mandate of Túpac Yupanqui rains.
MADE IN PERU bread AND BIZCOCHUELS
Oropesa in Cusco and Concepción in the Mantaro Valley are disputing the Peruvian capital of bread. The competition between the famous Cusco kick and the Junín anise bread is so even that neither Andrés Ugaz (note researcher) can say who wins in taste: both are exquisite. Because this is Peruvian artisan bread, it is eaten only thanks to mysterious ingredients that intervene in cooking. It is not the same as eating bread baked in an intelligent machine cooked with eucalyptus leaves and fine wood.
THE POTATO IS PRESENT AT THE RICH AND POOR TABLE FOR THE SAME
In its more than a thousand varieties, gnocchi is of extraordinary and democratic nobility. It is displayed in delicate gnocchi, in a precise cause, with the huancaína sauce, complementing the salty spine, or appears generous with the humble chanfainita.
This millennial product is one of the main ingredients of Peruvian gastronomy. It reaffirms our identity as a country daily and multiplies its benefits, from the countryside to the most demanding tables in the world.
THE BEST COFFEE IN THE WORLD IS PERUVIAN
In the afternoon, Peruvian coffee was recognized as the best globally, especially in California (the United States). Wilson Sucaticona worked its three hectares in Tunkimayo, in the Sandia province of Puno. On Sunday, thousands of miles away, I did not know that his coffee was writing a new success story for Peru.
It took several hours for the news already written in the world’s newspapers to reach the ears of this 35-year-old Aymara through the only FM radio with the municipality of your locality.
THE ANTICUCHO
Anticucho comes from the Quechua name Anti-uchu. Anti is the region’s name on the eastern slope of the Andes, and uchu means “potaje,” among other meanings.
The language of the people united the two words into one. THE ANTICUCHO is how it has endured, both the name of the anticucho and its auroral preparation, independent of the Muslim kebabs and skewers, European and Asian.
The smoke that fires the anticucho, cooking in a brazier.
THOSE SWEET PICARONES
The picarones are a Peruvian dessert in rings made with wheat flour dough mixed with pumpkin and sometimes sweet potato bathed in chancaca. They are a traditional dish of Peruvian gastronomy that, unlike other desserts, does not accompany lunch but is consumed as a snack in the afternoon.
This dish originated in the Viceroyalty of Peru. Possibly an adaptation of the Spanish donuts
THE MAZAMORRA MORADA
The purple mazamorra is a dessert typical of Peruvian gastronomy. It is elaborated with purple maize concentrated with starch. This dessert is prepared mainly in October when the month of the Lord of Miracles is commemorated.
Purple mazamorra is widely consumed. Street vendors sell portions of this and other traditional desserts of Peruvian gastronomy—rice with milk, Arroz Zambito, pumpkin mazamorra, and shampoos.
THE LOMO JUMPED “Lomo Saltado.”
Lomo Saltado is an old dish typical of Peruvian gastronomy that came from the beginning of the influence of Chinese Cantonese—the mid-nineteenth century contained the seasoning and the mixture of Peruvian Creole cuisine with that of Oriental. At first, it was called Loin Scramble or Loin with Everything. They added French fries and became a symbol of the national cuisine at some point. The oriental influence is demonstrated by the cooking technique in the frying pan, now known as “sautéed.” Various variants are introduced in this dish because, depending on the taste, they have replaced some ingredients, such as skipped chicken, skipped shells, and shrimp.
LA PACHAMANCA
- Pachamanca is a typical Peruvian dish based on cooking, preheated with warmth, beef, pork, chicken, and guinea fowl previously prepared for spice maceration. It also includes original Andean products such as potatoes, sweet potatoes, and possibly Yucca.
- The Pachamanca has a series of social implications related to its preparation. In addition, a meal is a social rite in the Andes.
