Why peruvian food is the best

Those that have know that it has the power to change lives! From that point on, the Incan cuisine was wonderfully fused with European sensibilities from France, Germany, and Italy as well as with deliciousness from Asia and West Africa. But, do you want to know the 8 reasons Why Peruvian Food is the Best? We have compiled a list of the best eight aspects of Peruvian culinary tradition that make the food scene in Peru one of a kind and Peru a real culinary destination.

Before the arrival of the Spanish, Peruvians had already domesticated over types of potatoes, possibly their most significant contribution to world cuisine. Due to the varied geography of the country which includes being next to the Humboldt Current in the Pacific, an abundance of different types of seafood, as well as mountain and coastal creatures, have found their way into Peruvian dishes. As evidence of this wealth, it has been estimated that along the Peruvian coast alone there are more than two thousand different types of soups and more than traditional desserts.

Under Spanish rule beginning in the s, the two cultures began to mix as the Spaniards brought different techniques and the integration of olives, dairy products, rice, and chicken, among others. They also brought with them African slaves who threw in their own style and resourcefulness, creating wonderful dishes with ingredients typically looked down upon and therefore not used. Once Peru won independence in , an influx of French and Italian immigrants came to Peru and, well, not much needs to be said about how rich their contribution was.

There is a lot of evidence to believe that East Asian cuisine has had the most significant influence on Peruvian kitchen over the past years.

The Humboldt Current, also known as the Peru Current, is a significant upwelling ecosystem beginning in Chile and extending to northern Peru. Cold waters from Chile run upwards towards more tropical waters ultimately bringing more nutrients to the surface, more phytoplankton and as a result more biological yield.

Almost twenty percent of the total fish catch in the world is due to the Humboldt Current. Give us feedback. Read Next View. Atiq Boutique Hotel. Uros Qhota Uta Lodge. Life Hotel Valle Sagrado. DoubleTree by Hilton Iquitos. Hotel Tierra Inka Sacred Valley.

Holiday Inn Lima Airport. Huaraz City Centre Hostel. Costa del Sol Trujillo Centro. El Boulevard - Hostel. Wyndham Costa del Sol Pucallpa. Yuntawasi Hostel Tarapoto. Casa Andina Standard Nasca. Wyndham Costa del Sol Chiclayo - Chiclayo. Show More. These are the top 10 Peruvian food dishes you absolutely must try. Note: each dish is given a vegetarian-friendly ranking, a calorie level, and a spice level. But we recommend ignoring the calorie level and just indulging!

The national dish and one of the most popular foods in Peru , ceviche can cause instant obsession. Other nations Mexico, Ecuador have their own variations on the dish, but this cooked fish served cold traditionally includes sea bass corvina marinated for a few minutes in lime juice , onion, salt, and hot chilies aji is Peruvian to the core. Get updates on the latest posts and more from Eat Peru straight to your inbox.

To balance the spicy protein, ceviche often includes a side of starchy boiled corn choclo and sweet potatoes camote. For additional texture, dry roasted corn kernels cancha are scattered around to add a delicious crunchiness. Learn how to make Peruvian fish ceviche with our authentic recipe.

Try the longstanding tradition of taking the leftover marinade of salt, lime, and chilis, mixing them with Pisco a Peruvian brandy and drinking it as a shooter. Low calorie and low carb without the starches Spice: Medium to hot spicy, depending on preparation.

Coming in second only to ceviche in popularity, lomo saltado is a mix of Chinese stir-fry and classic Peruvian cuisine. Tender strips of beef occasionally you will find it made with alpaca meat are marinated in soy sauce and add to onions, tomatoes, aji chillies , and other spices. The ingredients are stir-fried together until the beef is the right level of cooked and the tomatoes and onions start to turn into a gravy-like consistency. An East-meets-West combo of starches: french fries potatoes are a staple of the Peruvian diet and a mound of steaming white rice.

Give Inca Kola , the most popular soft drink in Peru, a try. It tastes like a less sugary Mountain Dew. Check your local international grocery store to see if they carry it. Check out our recipe for Lomo Saltado. Vegetarian-Friendly: Nope. High Calorie: Moderate calorie count Spicy: Medium spicy, depending on preparation.

Imagine a shredded chicken prepared curry-style in a thick sauce made with cream, ground walnuts, cheese, and aji amarillo. This mild but flavorful sauce, with just a hint of aji heat is tempered by the cream and cheese. The chicken, vegetables, and sauce are often served on a bed of rice, boiled potatoes, and black olives, giving it a rich, chowder-like consistency when everything is plated.

This dish pairs best with a dry white wine to counter the sweetness of the sauce. Check out our delicious Aji De Gallina recipe. If you like that, try this Peruvian Chicken and Rice dish. Another example of Peruvian staple foods smothered in creamy sauce. This glorious golden ambrosia has a subtle spiciness.

The perfect balance of tangy lime, sharp queso fresco, earthy potatoes, and the chill of boiled egg. Guinea pig or cuy in Spanish is the second most popular source of meat in the Andes alpaca being the first. The thoughts of eating a rodent or a pet may seem repulsive to some.