Did you know that the famous "Peruvian Ceviche" mixes cubes of fresh fish, lemon, onion, chili and salt; so desired and recognized in Colombia and the world, it comes, according to Peruvian historians, from the cuisine of Ancient Peru, from the "Mochica" and "Chimú" culture, who used to prepare a kind of proto-ceviche of tender crustaceans with chili and salt
This is Peruvian gastronomy. A genuine and exquisite fusion of the ancestral and contemporary, which sits on an origin of 500 years, the diverse and varied geographical wealth in products such as "potato" with its more than 4,300 varieties, quinoa, corn, "ají ”, considered the most important product in the history of Peruvian seasoning; added to the miscegenation with Arab, African, Japanese and European roots, combining their own flavors and knowledge, which have resulted in a culinary mixture that has not yet finished, but is fed day by day with the contribution of other peoples and the exchange with other cultures around the world.
Traveling to Peru and enjoying its gastronomy is an experience of the world and at the same time of identity, therefore, if you travel to the "Best Gastronomic Destination in the World" you cannot miss these four destinations: Arequipa, Chiclayo, Cusco and La Selva .
Arequipa, the flavor of chili
The city of the famous picanterías is home to a kitchen whose extensive recipe book is full of culinary pampering and cooking secrets that have been inherited from generation to generation. Emblematic places such as La Lucila, La Nueva Palomino, Sol de Mayo, La Benita and La Cau Cau are considered unmissable culinary temples, ideal for trying the true Arequipa seasoning.
Recommended: the "Relleno Rocoto" an emblematic dish of the White City, which consists of a rocoto (paprika) stuffed with a generous stew of minced meat, seasoned with onion and nuanced with peanuts, raisins and olives. A slice of Andean cheese crowns the surface, as if the Misti volcano itself was beginning to awaken.
Chiclayo and the original
In this northern circuit, the city of Chiclayo (capital of Lambayeque) stands out for having a gastronomy that developed a differentiating detail, its native products, such as loche squash (whose culinary origins date back to pre-Inca times), chili peppers (mochero and cherry tree), in addition to the chicha de jora (ancestral drink made from fermented corn) that adds a touch of flavor.
Recommended: Cabrito a la norteña, also known as seco de cabrito, is one of Chiclayo's signature dishes. It is made from soft kid meat seasoned the day before with chicha de jora, yellow pepper, loche, coriander and spices with an exquisite stew marinated in vinegar. When cooking this, a sauce is made with onion, garlic, loche squash and panca chili. At the end, add the ground or blended coriander paste. Usually, the stew is accompanied by white rice, yucas or seasoned beans.
Cusco, the magic of the ancestral and contemporary
In the city of the Incas, the culinary phenomenon embraces the native and the foreign equally. Due to its cosmopolitan character, both traditional and new Peruvian cuisine coexist in Cusco, as well as Mediterranean, Spanish, Italian, Thai, vegetarian and today also Japanese options.
Recommended: The Chiri Uchu, is considered the typical food of Cusco, which means cold chili in Quechua, with a combination of ingredients from the highland coast and jungle of Peru, being a star dish of Cusco cuisine made up of toasted white corn, cheese , guinea pig, chicken, jerky, jerky, cochayuyo, fish egg and rocoto. This dish is generally eaten cold and is a representation of Andean customs and the different regions of Tahuantinsuyo.
La Selva, diversity of ingredients
These are times when the Peruvian Amazon has begun to shine brighter. The so-called lung of the world is also the great pantry of various products such as cocoa and coffee that have already shown their great value, as well as exotic fruits, such as (cocona, camu camu, aguaje, etc.) that can be tried and enjoy in this region again and again.
Recommended. The "chonta or palmito" is one of the most attractive palm trees in the Peruvian Amazon. A highly requested gourmet ingredient for its delicious heart, it is a mandatory delicacy for the most sensitive palates of those who visit the Peruvian jungle. The chonta salad is served as an appetizer garnished with lettuce leaves, avocado and tomato.