Perúvian cuisine
Unlike other South and Central American cuisine, Perúvian food
is a combination of influences from the indigenous in the Andes and the Amazon,
the Spanish, and African slaves. It presents some of the most uncommon and
tasty cuisine in the world. You will never find a dish of rice and beans
or even tortillas. You will encounter many dishes seasoned with limes or
hot peppers. You won’t see a hamburger, but you may eat roast guinea
pig.
Customs around eating
The main meal each day is lunch. Traditionally, Perúvians observe
a siesta when families sit together at home for lunch. Life in big cities,
such as Lima, means that many cannot observe the siesta, but most people
wish they still could.
Lunch begins with an appetizer, as well as soup. Soup is a highland
tradition, because of the colder temperatures, which has carried over to
the coastal region. Soups range from vegetable, wheat, pumpkin or seafood.
Another appetizer that you may see would be avocado stuffed with chicken
or seafood.
The main dish, plato fuerte, which translates literally as “strong
plate,” usually consists of potatoes and/or rice. Potatoes originated
in the Andes and were taken to Europe by the Spanish. Perú is home
to over 400 varieties of potato. You will likely see aji, the
main hot pepper used
in Perúvian food, which adds extra orange and yellow color to different
dishes.
You won’t see much meat during meals. Chicken is the most common. While
beef is rare, pork is more rare. However, in the highlands guinea pig is
a staple food. People in the Andes also eat alpaca, a small cousin of the
llama, as well as mutton.
Similar to meals in North America, Perúvians use silverware,
plates and bowls. However, food is served on individual plates; there is
no family style dining where you serve yourself. Second helpings are uncommon,
but it is important to still leave a little food on your plate to show that
you have been well fed. Likely, your host families will try to feed you a
lot early in your stay.
Breakfast, like supper, is a small meal. The main staple of a
Perúvian breakfast is café con leche, coffee with milk. Bread, cheese
and marmalade also are served at breakfast. In Perú, the verb that goes with
breakfast is tomar, which means “to take” or “to drink.” You
don’t “eat” breakfast in Perúvian Spanish.
Supper usually consists of tea and bread. Sometimes food leftovers
from lunch will be eaten. Both breakfast and supper are eaten
on your own.
Common dishes
Lomo Saltado - This dish consists of rice with French fries, a
combination that will make newcomers look twice. It also has
spicy, marinated beef strips, along with onions and hot peppers. It is very
common in the
highlands and along the coast.
Aji de Gallina - Also common in the Andes and on the coast, this dish
of spicy chicken sauce over rice will have anyone’s mouth watering.
Paiche con Yuca - Served only in the Amazon, paiche con yucca is big
boneless fish steak with fried yucca. Yucca is a root that can be found in
some restaurants in the southwestern United States.
Anticuchos - This shish kabob is alpaca or beef heart, which is grilled
over an open fire. This kabob is easy to purchase on street corners in tiny
mountain towns to Lima. It often comes with a baked potato or fried yucca.
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