When in Peru…

 

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If you’re lucky enough to be heading to Peru, or have just come back from a trip, then you’ll know that Peru is famous for its cuisine.  Indeed, Peru is the capital of Latin cooking with an array of fresh ingredients from Amazonian chocolate, coffee, and an abundance of tropic fruits – no wonder the infusion style cuisine that has twangs of Spanish, African and Asian influences, whilst retaining it’s authentic local flavour, is becoming one of the world’s most exciting gastronomic destinations.

 

If you’re thinking of going on holiday to Peru, you might want to consider heading over to https://www.gadventures.com/destinations/south-america/peru/ for some inspiration, as there are so many options of things to do.  Peru offers a smorgasbord of experiences that all combine to create a festival for all the senses; whether you’re into adventure travel, ancient history, huge carnivals… or fantastic food… and that’s the thing, travel is inextricably linked to food, and the quality of food can make or break your trip.

 

Here’s some inspiration on what to check out whilst in Peru:

 

CHOCOLATE

Amazonian Chocolate is some of the finest chocolate in the world; but remember, chocolate itself is not sweet – it’s bitter, and in Peru, the bitterness is embraced much more so than in the western world.  Interestingly, Christopher Columbus first came across the cacao bean five hundred years ago but it took a while for Europeans to embrace the bitter taste, but then, in the 17th century, sugar was introduced to the cacao bean and it has since taken the world by storm; at a $93 billion a year global industry.

 

CEVICHE

Peru’s national dish is exceptionally popular but is an acquired taste, if you’re not a huge fish fan.  The dish contains five simple ingredients; sea bass, which is considered to be raw though it is technically cooked when it is marinated in lime juice for a few minutes, onion, salt, and hot chiles.  The tenderness of fresh fish is emphasised on your palette by the sweet crispness of the onion and creamy sweet potato.

 

LOMO SALTADA

This popular dish represents the fusion, so often associated with Peruvian cooking, as strips of soy-marinated beef, onions, tomatoes, aji chilies, and chinese inspired spices are stir fried until the beef is just about cooked, the tomatoes and onions form a hearty meaty gravy – complemented with a mound of rice and fresh fries.

 

GUINEA PIG

In the Andes, one of the most popular sources of meat is guinea-pig, which given the western connotation attached to guinea pigs as being childhood pets, is not always palatable; but this tender, smoky, dark meat is akin to sucking pig and very popular within certain parts of Peru.

 

POLLO A LA BRASA

This is essentially rotisserie chicken, famous around the world, where a whole chicken is marinated in garlic, herbs and spices then roasted on a spit, giving bronzed crispy skin that has a delectably earthy taste.  In Peru, the green huacatay sauce (peruvian blank mint) is just as addictive as the chicken itself, yet it’s often a closely guarded family secret; normally comprising cilantro, garlic, chili and this special type of mint in a light mayo base.

 


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