Peruvian Cuisine Appears on the Scene

Have you heard about the latest trend in fine cuisine? Looking for something different yet delicious? Well, the reviews are in and Peruvian food is a hit with discriminating diners everywhere.

Peruvian Cuisine is one of the most diverse in the world because it is a blend of many different cultures: Incan, Spanish, Basque, African, Japanese, French and Italian. Peruvian farmers produce a variety of crops so that the people of Peru enjoy an abundance of fresh fruit and vegetables.

Peru boasts 35 varieties of corn, 15 varieties of tomatoes and over 2,000 varieties of potatoes and sweet potatoes - yes, 2,000. Peruvian cuisine takes advantage of the many varieties of fresh fish, fruits, vegetables and meats available in this bountiful country. In addition, as anyone who has had the pleasure of traveling throughout Peru can attest, there are regional differences that add to the diversity of Peruvian cuisine.

For instance, Peru is well-known for its fresh fish dishes including Ceviche, which is the raw fish dish found along the coasts of Peru. This popular fish is finely diced and marinated in lime juice and hot pepper. It is often served with raw onions, sweet potato and corn.

Another popular appetizer served in coastal restaurants and homes alike is Causa, a cold pie made with mashed potatoes and filled with seafood. Peruvian cuisine is equally well-known for its stews of fresh fish, meat, potatoes and spicy chili pepper. Many dishes created by the local natives in the coastal regions of Peru include African and Chinese influences.

The cuisine near Lima and the central coast is varied from other areas of the country due to the influx of immigration to this vice-royalty capital. Creole cuisine has had a big influence in the capital city of Lima and seafood is a big part of the Creole diet. A dish called Cioppino, which is a shrimp stew, is very popular.

Chinese style rice and chicken as well as other rice dishes are also popular near Lima. One raw fish dish in this region of Peru is called Tiradito. It is an innovation of the Japanese immigrants: sliced raw fish marinated in lime juice and ginger and served without the typical raw onion topping. This central region also has their own style of meat pies, fresh fish and stews. Many dishes contain potatoes, red chilies, onions and tomatoes.

The food near the Andes uses corn and potatoes as its base. The meat used in dishes from this region is imported livestock such as sheep and pigs. The main fresh water fish here is trout and there are farm-raised ostriches whose meat is also used in cooking. Pachamanca is a method of cooking potatoes, pork, and corn in a hole in the ground covered with stones and leaves. It is a traditional way of eating from the earth's core. In this region guinea pigs are often roasted and served with peanut sauce.

A popular Peruvian soft drink is Inca Cola. It is a yellow carbonated soft drink that is immensely popular with natives and tourists alike. So much so that sales of Inca Cola is purported to exceed sales of Coca Cola in Peru. Inca Cola tastes like cream soda and is served nationwide.

Pisco is a brandy made from grapes produced in various regions of the country and is the main liquor in the quintessential Pisco Sour served in restaurants and bars in this region. A popular dessert is Suspiro Limeno which is caramel flavored custard with a port wine syrup meringue topping. Turrones, anise or honey flavored nougats, are another delicious sweet which are usually made from almonds.

Peruvian food is exciting and varied. It is a popular choice for many chefs who like to incorporate new flavors and techniques in their cooking. Many sites featuring Peruvian recipes abound on the internet. So surf the net, give your taste buds a treat and discover some new personal favorites.

Seed Newsvine

Bookmark this article in your preferred program

Comments

Add Comment

Popular Articles in this cathegory

This article is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 License.