Maíz, or corn, is something extremely Peruvian but unlike potatoes, is not from here. It’s actually from Central America, from where its cultivation reached Peru and became the Inca’s sacred food. There are hundreds of types of corn in the Americas, and dozens in Peru. The photo above of types of corn that can be found in Peru, taken by Jenny Mealing, inspired me to read about the grain’s history.
Category: "Peruvian Food"
Camarones del valle de Lurín
As I continue Explorando Lima, where I demonstrate the immense diversity that Peru has to offer without even leaving the region of Lima, I come across a style of cooking spicy fresh-water shrimp.
Feria Nacional de Artesanía
As we passed through Jesus María, a district in Lima, we stumbled across the National Fair of Artesania. Here all that is traditional in Peru’s many regions was on display. From alpaca wool and chicha from the Andes, woven baskets from the northern coasts or dishes from the amazon regions, it was all there.
Tio Mario
It has been 20 years since a cart selling anticuchos appeared on the streets of the district of Barranco. Every afternoon Mario Farfán and his wife would sell their anticuchos to passers-by eventually saving enough money to open what is today one of the best anticucherías in Barranco. Mario’s cart has been exchanged for a large restaurant in a prime location overlooking the Bridge of the Sighs which he was able to buy for $160,000 US.
Lima Cuisine: You Don’t Know What You’re Missing
In recent years, Jorge Chavez International Airporthas been so spectacularly rejuvenated that it inadvertently reinforces an old cliche about the city it serves: Lima — the City of Kings, the capital of Peru, home to 9 million people — is merely a way station for travelers en route to Cuzco, Machu Picchu, Iquitos, Lake Titicaca and Peru’s other celebrated attractions.
Restaurante Esta Es Mi Tierra
Probably Piura’s most famous creole restaurant, this is the best place to try comida norteña or northern food in the city of Piura. Classics such as Tacu Tacu, Seco de Chavelo and Seco de Cabrito can not be missed. It’s located in Av. Las Gardenias, but you don’t need to know that. Stop any taxi in town and they’ll know where it is.
Cevichería Sonia
One of Lima’s most famous ceviche restaurants is Sonia. It is a small, humble and hidden place bellow the large rocky wall of sand that reaches out into the ocean in Chorrillos.
La Gastronomía del Perú
Here the best food in the world is presented by PromPeru as part of the Peru, Mucho Gusto campaign. If you have any interest in Peruvian food, you may have already seen this video. If not, enjoy…
Panetón – A Brief History
The Panetón is a cake of Italian origin that became popular in South America through Italian immigration. It is eaten in across the continent all year round, but more so in the festive season. It looks like a giant cup-cake, is very soft and airy and contains a number of pieces of dried fruit.
Emoliente
Many people across Peru like buying a warm brown slimy liquid from the local friendly health drink salesman each night or each morning.
Called emoliente, the natural remedies contained within each drink, added in differing amounts, are supposed to cure all sorts of ailments.
Picarones
Picarones are another wonderfully tasty Peruvian street-food.
The picarón starts its life as a doughy ball mixed with puré of pumpkin, this is then rolled into a ring and dropped into hot oil. The resulting picarón is the drenched in sugarcane syrup.
Anticuchos
Originally an Andean cuisine encountered and recorded in history by the first Spanish Conquistadors, Anticuchos are essentially skewered meat of different possible varieties. In Peru, the most common and most tasty of these meats is the heart of a cow. Anticuchos de Corazon are now…
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