Previously, the national cuisine of Peru was distinctive, as it was founded in the process of everyday life by the indigenous population of the country. Subsequently, it came under the influence of African, Asian and European cuisine. Despite this, the main traditions still managed to be preserved.
The main component in the traditional cuisine of Peru is considered to be potatoes. After all, this country grows several dozen species of this vegetable. It differs not only in size and color, but also in taste. The locals know exactly which one is suitable for boiling and which one for frying.
In addition to potatoes, beans, corn and rice are not the least of Peru's national dishes. Meat and chicken dishes are predominantly cooked in the interior of the country, while seafood is favored on the Pacific coast. The first time you come to this amazing country, it is a must-try:
- Casuela - a thick soup, with the addition of different types of meat and vegetables
- Seviche - marinated raw fish with seafood
- Cicharron - fatty pork fat and skin fried in chunks
- Anticuchos is a Peruvian street dish that is more commonly made with beef on skewers
- Tamale - a corn leaf-wrapped mashed potato with meat and cheese
- Papa Relena - a traditional treat in the form of potatoes stuffed with beef, onions and olives
- Seco de Cabrito - goat meat stewed in pots with herbs and spices
The Peruvian sweets include:
- Alfacor - cookies made of two layers, with a creamy filling inside
- Mazamorra - jam made from purple Peruvian corn
- Teja - candy made from dried fruits and nuts in a milk shell
Peru's most popular beverages are considered to be:
- Chicha morada - a sweet soft drink made with purple corn, pineapple and cloves
- Inka cola is a soft drink made with lemon verbena
- Pisco - grape brandy with lime juice, egg white and sugar
