Peruvian cuisine Voyage Tips and guide

Peruvian cuisine is among the most varied in the world.

Fruits and vegetables can be grown in Peru year-round. Due to the diversity of Peru's geography — with coastal deserts, the Andes through the center, and the tropical Amazon rainforest in the east — cuisine is highly regional and varied.

Lima's cuisine is influenced by its historical status as a Spanish colonial port. Hence, indigenous, Spanish, African, Japanese, Chinese and Italian influences have contributed to its platos criollos, or "creole dishes".

Most dishes include rice, the staple foodstuff. However, even staple ingredients are regional in Peru: the arid, mountainous regions rely on corn and potatoes while yuca is a staple in the Amazon rainforest. Indigenous staples include quinoa and green beans, while the history of Spanish colonization introduced European staples to the cuisine. Later immigration from all over the world further developed and diversified the range of ingredients.

Meat can include chicken ("pollo"), pork, sheep, and beef. Alpaca meat is tough and not commonly eaten. Guinea pig (cuy) is popular in the Andes.

Various organs are eaten in Peruvian cuisine, but be careful, especially when it's served as street food. Anticuchos, a kebab of spicy beef heart, and cau-cau from cow stomach are popular dishes.

Fish is a common ingredient in both the inland rainforest and the coast. However, contamination can occur in freshwater fish, particularly at higher elevations, due to high concentrations of toxic chemicals that were used in cocaine processing or mining. Trout (truchas) are common, as is raw fish (ceviche), which can be served as shellfish or sea urchin in some places and is highly regional. Again, be careful with ceviche sold on the street.

Potato (papas) dishes are common, as the tuber is native to the Andes and is grown in the largest number of varieties there. Dishes include papa a la Huancaina, papa rellena, aji de gallina, and causa. Purple corn is the base for many dishes and drinks.

Dishes frequently use strong condiments (spices), so those with weak stomachs should be careful.

Vegetarian restaurants are not common in Peru. However, tropical fruits and juices are.

Locals frequent Chinese eateries (chifas). A menu at one of these eateries costs S/5-8 and includes a soup, a choice of main dish, and a drink. Chifas are concentrated in Lima's Chinatown, although this neighborhood isn't as large as it once was, and the suburb of San Borja.

Peru is the world's largest producer of organic coffee. Ask for 'cafe pasado', the essence produced by pouring boiling hot water over fresh ground coffee from places like Chanchamayo.

You can find many places that serve fresh fruit drinks. Peru has a wide variety of fruits, so a good "jugueria" gives you lots of options to choose from. The Peruvian Amazon cities offer some typical drinks too, such as masato, chuchuhuasi and hidromiel.

All of Peru's wines are inexpensive. Tacama, Ocucaje and Santiago Queirolo branded wines are the most reliable.

• Caliente is a hot alcoholic drink served during celebrations in Andean towns such as Tarma. It's basically an herbal tea with white rum for that added kick.
• Chicha de Jora, is a cheap traditional alcoholic drink made from corn that is fermented and rather high in alcohol content for a non-distilled beverage. Not normally available at formal restaurants, it is also quite uncommon in Lima outside of residential areas. Places that sell chicha have a long stick with a brightly-colored plastic bag on it propped up outside their door.
• Chicha morada, not to be confused with the previous one, is a soft drink made from boiled purple corn, with sugar and spices added (not a soda). Quite refreshing, it is widely available and appreciated. Peruvian restaurants normally have their freshly made supply as part of the menu; it is also available from street vendors or diners, but take care with the water. Bottled or canned chicha morada is made from concentrates and not as pleasant as freshly-boiled chicha.
• Coca Tea or Mate de Coca is a tea made from the leaves of the coca plant. It is legal to drink this tea in Peru. It is great for adjusting to the altitude or after a heavy meal. It may be found cold but normally is served hot.
• Emoliente. Another popular drink in Peru, often sold in the streets by vendors for 50 centimos, it is served hot. Its flavor is best described as a thick, viscous tea, but surprisingly refreshing - depending on what herb and fruit extracts you choose to put into it, of course. Normally the vendor's mix will be good enough if you choose not to say anything, but you're free to select the mix yourself. Normally sold hot, is the usual after-party drink, as a "reconstituyente", but it can be drunk cold too.

• Inca Kola. The Peruvian equivalent of Coca Cola, which was purchased by Coca Cola yet retains its unique taste. It is bright yellow and tastes like Hierba Luisa.
• Pisco sour. An alcoholic drink with an interesting ingredients list, such as egg whites, that is the main drink in Peru and is available in most places. It is made from Pisco, a Peruvian kind of brandy that is worth a try; it is a strong drink as pisco is over 40% (around 70-80 proof) spirit, and the sweet taste can be deceiving. Since Chile registered the brand Chilean Pisco for commercial purposes in some countries, Peruvian producers decided to defend the denomination of origin (Pisco is a very old city in Peru) by being very strict about the quality standards. Be sure that you will find a very high quality product in any brand of Pisco made in Peru.

Due to the hottest time of year being around Christmas, cold drinks are more popular then than in temperate climates, although locals drink hot chocolate as well.

Desserts are sweet and loaded with sugar.

• Mazamorra morada, a custard made from purple corn and often served with arroz con leche (rice with sweetened, condensed milk).
• Picarones, a doughnut of fried yams served with sugarcane syrup, chancaca.
• Suspiro a la limeña is the sweetest Peruvian dessert.
• Panetón is a sweet bread with dried fruit, often served during Christmastime with hot chocolate. Chocotón is similar, but uses chocolate instead of fruit.

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