In the mountains (Sierra) Dishes are typically made from meat (beef, pork, chicken), potatoes and corn. Vestige of Incas, the anticuchos are brochettes of marinated beef heart cooked on charcoal .
Another Andean specialty is the cuy, guinea pig which is skewered and fried on a charcoal fire.
The rocotorelleno is a red pepper stuffed with meat, potatoes and eggs.
The cooking of the pachamanca is made in a hole in the ground. Stones are put inside and heated on the coals on which the preparation of meat and vegetables simmers slowly.
Coast (Costa) is boardered by Pacificocean. Seafood and fish are undisputed stars of the menus which are offered there..
The ceviche , made with fish and seafood which is steeped in a marinade of lime and onion.
Fish lovers can enjoy escabeche de pescado, cold fried fish covered with a spicy sauce of camarones(shrimp), calamari (squid) and Chorros (mussels).
The coastline has a variety of dishes highlighting also the meat: The aji de gallinacombines flavor of ajímirasol and white meat of chicken coated with sauce over boiled potatoes.
The seco de Cabrito is a roasted goat served with rice and beans.
The arroz con patoa lachiclayanaconsists of duck and rice.
The Amazonianfood is a mix of fruits and vegetables with a variety of local fresh fish, including piranhas and huge catfish called paiche .
Usually the fish is grilled and garnished with Palmitos (palm hearts), cassava and banana chips.
Other popular dishes in Amazonia , the sopade motela, a turtle soup.
People who like sweets will enjoy the sight of all Postres(desserts) specialties of Peru.
Cocktail lovers will appreciate the PiscoSour, which is undoubtedly the favorite drink of Peruvian and Foreigners who have tasted this delicious national cocktail.
Contact Information:
Academia Peruana de Gastronomia
Tel : +51 1 445 2355
e-mail : : brocarey@rocarey-asociados.pe
e-mail : rolivasw@yahoo.com
Secrétaire Général de l'Academia Peruana de Gastronomia
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