Peruvian cuisine combines hot and cold ingredients on one plate, making it the cuisine of opposites. Peruvian cuisine is remarkably diverse, flavorful, and fresh.
Crispiness, bold tastes, and spices are key components of Peruvian cuisine. It provides a harmony of robust flavors, spices, and traditional Peruvian cuisine.
The following points will tell you about the dishes you can find at a Peruvian restaurant.
Ceviche
Cubes of raw white fish, chopped aji limo, and salt marinated in freshly squeezed lime juice are the ingredients of ceviche, Peru’s national dish. You can easily eat this dish at a peruvian restaurant.
Ceviche frequently comes with a side of sweet potatoes and starchy boiled corn to counterbalance the hot protein. For obvious reasons, the meal is mostly coastal, with halibut, tilapia, and sea bass being preferred.
Lomo Saltado
Lomo saltado is one of the most well-known and beloved foods in Peru. Strips of sirloin marinated in vinegar, soy sauce, aji amarillo, and spices are used to make lomo saltado, a combination of traditional Peruvian cooking and Chinese stir-fry.
Lomo saltado, which is usually served with white rice and French fries on the side, is made up of marinated beef strips and is topped with scallions.
Aji de Gallina
Chicken cooked in a sauce made with cheese and walnuts is known as aji de gallina. The nutty, creamy sauce softens the fruity, somewhat hot taste of the aji to a pleasant warmth, while the sauce itself is light but sharp.
Peru’s fondness of sauces is reflected in the dish. The majority of restaurants offer this mildly spicy meal with either rice or potatoes, or both, and top it with a hard-boiled egg.
Papa a la Huancaina
Another common potato-based Peruvian meal is papa a la Huancaina. It is made up of boiled and sliced potatoes, yellow potatoes, and hard-boiled eggs with yellow yolks on top of a yellow creamy sauce.
These little round purple potatoes are typically served as an appetizer or as a side dish to a meal. Originally from the hilly city of Huancayo, it is now a commonplace food in Peru.
Cuy
Given the high amount of the meat, a well-prepared guinea pig is packed with herbs. According to the traditional recipe, the entire animal is stuffed with regional herbs, roasted over an open fire, and served with potatoes.
For thousands of years, cuy has been a part of Peruvian culture. It is frequently connected to customary rites and festivities. It is a staple in local diets since it is a source of lean protein.
Rocoto Relleno
A prepared mixture of ground beef, onions, garlic, olives, raisins, herbs, and spices is placed into red aji rocoto chiles, which are then covered with queso fresco and baked in an egg and milk sauce.
The rocoto has a vibrant, delicious, tropical berry aroma and is somewhat bigger than a plum. Originating in Arequipa, the second-largest city in Peru in terms of population after Lima, rocoto relleno is served all throughout the nation.
Arroz con Pato
Dark beer, cilantro paste, and herbs are used to cook the rice, giving the vegetable grain a rich, earthy flavor. A heap of the green rice is topped with a roasted leg and thigh or, if you’re lucky, a crispy-seared duck confit.
The rice has a lot of cilantro and peas, which give it a green color, and the duck meat is marinated in black beer to provide more flavor.
Final Thought
Peru is known for these meals. These are the must-try foods, and people love to eat them in restaurants with their family and friends.
