Peruvian Food
To start off, Peru has been nationally recognized as one of the country's with the greatest cuisine which is not surprising, when looking at the facts.
Peruvian cuisine varies on the places where you might go in Peru. In coasts of Peru, you can get rich seafood due to its proximity to the Pacific Ocean; Ceviche is a prime example of coastal cooking and it is seen as the national dish of Peru. Peruvian Cuisine in Lima shows the ethnic diversity that categorizes Peru; Lima, its capital is a place has diverse cuisine because of the immigrants and rural migrants that come there. African, Chinese and Italian influences also help in the making of cau cau . The northern coast of Peru is known for “secos” or stewed meats. Lomo Saltado is also popular; shows the fusion of Peruvian ingredients with Asian techniques. Peruvian food is mostly a diffusion of different cultures and their individual techniques. The native people in the Andes Mountains have a cuisine influenced by Pre-Incan times: maize, potatoes, and sometimes obtaining meat from guinea pigs and alpacas. Pachamanca is a traditional Andean dish that is popular there; it’s heated underground with stones . In the Peruvian Amazon, they offer any food from the jungle such as catching local fish to cook; they also use local grown fruit.
Peruvian cuisine varies on the places where you might go in Peru. In coasts of Peru, you can get rich seafood due to its proximity to the Pacific Ocean; Ceviche is a prime example of coastal cooking and it is seen as the national dish of Peru. Peruvian Cuisine in Lima shows the ethnic diversity that categorizes Peru; Lima, its capital is a place has diverse cuisine because of the immigrants and rural migrants that come there. African, Chinese and Italian influences also help in the making of cau cau . The northern coast of Peru is known for “secos” or stewed meats. Lomo Saltado is also popular; shows the fusion of Peruvian ingredients with Asian techniques. Peruvian food is mostly a diffusion of different cultures and their individual techniques. The native people in the Andes Mountains have a cuisine influenced by Pre-Incan times: maize, potatoes, and sometimes obtaining meat from guinea pigs and alpacas. Pachamanca is a traditional Andean dish that is popular there; it’s heated underground with stones . In the Peruvian Amazon, they offer any food from the jungle such as catching local fish to cook; they also use local grown fruit.