Peruvian cuisine

The Peruvian cuisine is the national cuisine of Peru. It was formed from the union of numerous factors, based on the traditional cuisine of the Incas. In the colonial era dominated mainly influences of Spanish cuisine and Portuguese cuisine. In the 19th century, elements of various immigrants kitchens were taken, including the African, Chinese, Japanese, Italian, French and English cuisine. Peruvian cuisine has experienced increased attention in recent years in Europe.

The traditional staple foods were corn and potatoes. Peru is considered to be the original home of the potato. In addition, already quinoa was grown time of the Incas, a very undemanding plant, which is also referred to as a pseudo cereal. Livestock played a subordinate role, were kept llamas, alpacas, and guinea pigs, which are called held in Peru than farmed animals and Cuy. To be eaten here up to 65 million of these animals per year. The lamas provide not only meat, but also wool, leather, grease and fertilizer.

Regional cuisines

Peruvian cuisine is not homogeneous, national cuisine, but consists of several regional cuisines.

The cuisine of the coastal region was influenced mainly by the aborigines, Africans and Chinese. Here nature, fish plays an important role. Typical dishes are ceviche, a salad of marinated seafood and Chupe de camarones, a creamy soup of shrimp, potatoes, milk and chili. As the origin, the place of Arequipa.

In central and northern Peru with the centers of Lima and Trujillo, the cuisine has been influenced by the Spaniards, and of African, European, Chinese and Japanese immigrants. Here rice is used as a side dish often. Very common is also the Cocina Criolla. Immigrants from China have adapted their own kitchen to the conditions in Peru, it is here called Chifa.

In Lima, many street stalls offering local specialty Anticuchos to, marinated and spiced beef hearts on a skewer that are grilled, often served with potatoes or corn. They are eaten as finger food in the open air, but also available in Creole restaurants. Another popular fast foods are tamales: boiled corn-based dough with meat or cheese, wrapped in a banana leaf. They are often eaten for breakfast, along with a sauce called salsa criolla. A popular dish is also Papas a la huancaína, sliced ​​boiled potatoes on lettuce with a spicy cheese sauce and olives.

The kitchen of the Peruvians in the Andes traditionally based primarily on corn, potatoes and various other plant tubers. Here indigenous Alpacas and kept as pets Guinea pigs are still eaten, sheep and pigs are imported. The everyday fare used to be very simple, elaborate recipes, there were only hard food. The most famous dish of this region is called Pachamanca a feast. It is a stew of various meats such as pork and beef, herbs and vegetables that slowly simmers on hot stones in front of him. Another traditional option is Pachamanca to heat in a deep hole in the ground, surrounded by banana leaves. The earth produces the necessary heat. The typical food fish of this region is the trout, which is grown here. A traditional dish is Cuy chactado, which consists of fried guinea pig. Guinea pigs can be cooked also part of a Pachamanca.

Typical dishes

  • Aji de gallina (chicken in a chili sauce)
  • Albondigas (meatballs )
  • Anticucho (grilled skewered beef heart )
  • Arroz con Pollo (rice with chicken) and Arroz con Pato (rice with duck)
  • Carapulcra ( stew made from dried potatoes and meat)
  • Causa a la LIMENA ( seasoned mashed potato with prawns and vegetables)
  • Ceviche (raw fish / calamari marinated in lime juice)
  • Chancho Adobade ( pork in orange and lemon sauce)
  • Chicharron de Chancho (roasted pork with a thick rind )
  • Choclo con queso (boiled corn on the cob with cheese )
  • Chupe de camarones ( shrimp soup, potatoes and vegetables)
  • Chactado Cuy (roasted guinea pig)
  • Escabeche de Pescado ( fried fish in vinegar and onion sauce)
  • Estofado ( a stew of meat, potatoes, corn and carrots )
  • Lomo saltado (fried with onions and peppers beef pieces )
  • Olluquito con Charqui ( tuber Olluco with dried llama meat)
  • Papas a la huancaina ( potato pieces with a sharp cheese sauce )
  • Pachamanca ( Quechua for, Erdtopf ')
  • Parihuela (soup of fish and (or) seafood, potatoes or yuca )
  • Picante de Camarones (shrimp in spicy tomato sauce, specialty of Arequipa )
  • Pollo a la brasa (grilled chicken. Chicken marinated and cooked on the fire, served with fries )
  • Rocoto Relleno (very spicy peppers stuffed with beef and cheese )
  • Seco de Carne ( Rindsvoressen in coriander sauce)
  • Sopa a la Criolla ( noodle soup with meat insert)
  • Tacachos ( dumplings made ​​of plantains and bacon )

Cocina Novoandina

As Novoandina Cocina (Spanish: Neuandine kitchen ) refers to a current trend va to make in the Peruvian cuisine traditional recipes and cooking methods of the Andean region for the modern catering available. With this project, economic motives are of course connected on the one hand, on the other hand, should therefore also the local culture will be strengthened and more widespread. Bernardo Roca Rey, Luis la Rosa and Gastón Acurio are among the best known of this kitchen. Lima is considered the capital of the Cocina Novoandina, as have distinguished themselves here in the last few years several cooking schools with this concept - the trend is also observed in other large cities like Huaraz Peru, Cusco or Huancayo.

While the original Latin American cuisine has experienced very strong influences by the Spanish conquerors, and partly by other immigrant groups in the last centuries, it is now trying the old recipes and cooking styles to rediscover and promote. This account of the fact should be kept in mind that the taste has changed. The Cocina Novoandina therefore developed new recipes based on traditional.

The Cocina Novoandina working with rural cooperatives to support the rural population.

Drinks

  • Pisco, a brandy
  • Pisco Sour, a cocktail
  • Cóctel de Algarrobina, a cocktail from an extract of carob fruit, milk, Pisco, egg yolk, sugar and cinnamon
  • Chicha, a kind of beer made ​​from corn
  • Chicha morada, a soft drink made ​​of purple corn
  • Inca Kola
  • Mate
Pseudocereal Cavia Trujillo (Peru) Lime (fruit) Ceratonia siliqua
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