Living in Peru : your everyday companion

• Business Directory
• News
• Classifieds
• Movies
• Events Calendar
• Features
• Travel
• Business
• Gastronomy
• Peru This Week E-Magazine
• "101 reason to be proud of Peru"
• Forum
• e-Cards
• Galleries
• Downloads
• Suggestions
• Tell a Friend

Gastronomy

Lima Cuisine

by Peru mucho gusto

Lima is known as the gastronomic capital of South America for a culinary legacy that inherited superb pre-Hispanic and colonial cooking traditions and was nurtured by the best Western and Oriental cooking.

Fish and the fruits of the sea are the basic ingredients in “tiradito”, a soft marinaded fish served in a yellow pepper or “rocoto” chili cream, “parihuela” fish and shellfish soup. Shellfish and rice are served Peruvian style while Chorrillana fish is served with fried yellow peppers and tomatoes. Scallops Lima-style are baked with grated Parmesan cheese and barnacles are marinaded in a lime sauce and served with onion, tomatoes, red peppers and finely chopped parsley. Mixed “jalea” combines deep-fried shellfish, octopus and fish, among other delicacies.

African-Peruvian food includes grilled beef kebabs, “cau-cau” tripe and potato stew in coriander, yellow peppers and herbs, and “tacu-tacu”, a hot-fried beans and rice dough stuffed with beef or shellfish.

Creole food, the mix of Spanish and local cuisines includes highly-recommended “causa”, a cold chicken or shellfish potato pie with tomatoes and avocado; “tamal”, a hot dry corn mash filled with hot peppers and chicken or pork and wrapped in banana tree leaves for slow cooking; a chicken and cheese stew known as “ají de gallina”; potato dough stuffed with spiced ground beef, grilled chicken, charcoal-cooked chicken with fries and a spicy sauce; “escabeche” or soused fried fish or chicken in a spice and herbs sauce; “carapulcra” dry potato and pork; and renowned “sancochado”, a beef, chicken, pork, potato, corn, cabbage and vegetables chowder, served with various sauces.

Peruvian versions of Chinese dishes include “chaufa” Cantonese rice, and beef-sauté with onions and tomatoes in a red peppers, tomatoes and soy sauce, which are local favorites. An endless list of desserts is topped by “suspiros” meringues in a sweet milk custard, and purple corn custard or “mazamorra morada”. Other favorites include rice milk pudding made with pisco grape brandy, Doña Pepa nougat that brings together the flavors of sweet baked wheat flour sticks, lard, eggs and anis seed layered with fruit and sugar syrup and finally fried doughnuts or “picarones” made from yam flour bathed in molasses syrup.

Favorite beverages are “chicha morada”, a non-fermented drink made from Peruvian purple corn, beer and typically-Peruvian Inca Kola soft drink.

Useful Information

In Lima: Five-star hotels, restaurants, open stall markets, fish restaurants, and neighborhood diners offer an impressive array of dishes in the Peruvian capital.

Chifas are Peruvian-style Chinese food restaurants.

Original article here.


Add a comment :
3 comments

louirdes villaran says :
31-07-08,03:17:13

HI FRIENDS!
 DON'T MISS THE OPPORTUNITY OF VISITING OPERU, AND ENJOY THE DELICIOUS PEUVIAN TYPICAL DIHES!!!
COME SOON, AND YOU'LL TASTE THE BEST FOOD IN THE WHOLE WOLRD..OUIR CEVICHE , IS THE BEST  IN ALL LATIN AMERICAN, IT DOESN'T MATTER IF YOU ASK FOR A  HOT SHRIMP ONE, CALLED HERE ''A LA PIEDRA'' WHICH IS WARM AND DELICIOUSSSSS, OR OUR TIRADITOS, CEVICHES OF ANY KIND OF JUST FISH, OR THE MIXED ONES, WITH  DIFRENT KINDS OF SEA FOOD, ALL, BELEIVE ALL OF THEM ARE VERY GOOD!!!! 
TRY IT AND YOU'LL ASK FOR IT EVERY DAY WHILE IN LIMA,MANCORA OR ANY PLACE...AS WELL AS THE ''ARROZ CON MARISCOS'' AND THE LOMO SALTADO''`, AND ALSO OUR MAEVELOUS ''CAUSA A LA LIMEÑA''

ENJOY ALL OF THEM, YOU'LL LEAVE HAPPY AND ''ÑATO DE RISA'',
 AS WELL,
SO WELCOME TO P E R U  SOON!!!
LOVE LULY

Rolo says :
31-07-08,10:35:38

Luly said it very well.....come to Peru and enjoy our delicious cuisine, warm, caring people and generally beautiful country. You'll be glad you did! Que viva el Peru!

Carlos Omran says :
10-08-08,04:42:40

If I'm not mistaken...  "Aji de gallina" is not made with cheesee

I've made it myself a few years ago when I used to cook quite often...
and as I remember my family's recepie,  to make the sause, one should
blend milk with bread crumbs and turmeric powder plus some chili peppers
and so...

I hope the author of this article will look into this more closely.

Carlos.
 

Name :

E-Mail


Code :