What we ate the most were the menus for 5 Soles. A “menú” includes a starter (usually a huge bowl of soup), a main dish and an “agua”.
The most common soup is “caldo de gallina” (chicken soup), but also soup made from corn is seen often. The dish usually contains rice that comes with either potatoes or pasta. On top there is meat, often chicken. One traditional dish that can be found everywhere is “arroz con pollo” (rice with chicken). The Peruvians like their carbs and meat a lot.
Peru is known for it’s rich cuisine, but since we didn’t frequent fancy restaurants our experience was quite limited. Still we got to try a lot of dishes, fruits and snacks. Here are our favourites:
Ceviche:
One of the signature dishes of Peru. It’s raw fish cooked with lots of lime juice and chili with cilantro. The white milky juice that’s left at the end of the meal is called “leche de tigre” (milk of the tiger), very famous and in some restaurants even sold separately.
Tamales:
In Cuba we ate “tamal” for the first time. There it was plain boiled corn paste. In Mexico they added a filling of either beans or meat. Here in Peru they took it to the next level.
Potatoes:
Peru is known worldwide for its huge variety of “papas”. And that’s why they deserve a section of their own. Thousands of varieties exist and we only got to try a handful of them. Different shapes and colours are present in every mercado. Yellow, purple, red, small and big. They even have dehydrated black or white potatoes. This way they keep them edible for years with the Incas using this way of preservation since ancient times.
Corn:
Apart from the papas the country has a wide variety of corn as well. You have red, white and yellow corn. You have mote which is very big kernels of corn eaten boiled with cheese or dried as a snack. Which brings us to cancha. Cancha is like unpopped popcorn which is eaten as a snack with a main dish. Tip: you can always ask for more cancha on the table ;-). They even make corn into an ice cream.
Anticucho:
Flat meat on a skewer with a potato on top. Heart of pork?
Helado:
There’s three types of ice cream. One is frozen “agua” in all sorts of different flavours. We tried maracuyá, tamarind, chicha morada and lúcuma.
Then there is the milky ice cream from a classic ice cream shop.
And finally the famous “muyuchi” ice cream from Ayacucho, traditionally prepared in a frozen metal pot.
Fruits:
Papaya, mango, pinapple, bananas are exotic in our part of the world but here they are the local fruits and come in different sizes and types and shapes. They only have little in common with the imported stuff we eat in Europe.
Then there are the fruits we haven’t even heard about before we started travelling. Panos in paradise! Pacay, tumbo, maracuyá, chanqui, aguaje, lúcuma and many more. Special mention: chirimoya, our all time favourite.
For yummy pictures click the link below or the page "Photos: Food in Peru" above the posts.
https://globetrotters-gr.blogspot.com/p/photos-food-in-peru.html
The most common soup is “caldo de gallina” (chicken soup), but also soup made from corn is seen often. The dish usually contains rice that comes with either potatoes or pasta. On top there is meat, often chicken. One traditional dish that can be found everywhere is “arroz con pollo” (rice with chicken). The Peruvians like their carbs and meat a lot.
Peru is known for it’s rich cuisine, but since we didn’t frequent fancy restaurants our experience was quite limited. Still we got to try a lot of dishes, fruits and snacks. Here are our favourites:
Ceviche:
One of the signature dishes of Peru. It’s raw fish cooked with lots of lime juice and chili with cilantro. The white milky juice that’s left at the end of the meal is called “leche de tigre” (milk of the tiger), very famous and in some restaurants even sold separately.
Tamales:
In Cuba we ate “tamal” for the first time. There it was plain boiled corn paste. In Mexico they added a filling of either beans or meat. Here in Peru they took it to the next level.
Potatoes:
Peru is known worldwide for its huge variety of “papas”. And that’s why they deserve a section of their own. Thousands of varieties exist and we only got to try a handful of them. Different shapes and colours are present in every mercado. Yellow, purple, red, small and big. They even have dehydrated black or white potatoes. This way they keep them edible for years with the Incas using this way of preservation since ancient times.
Corn:
Apart from the papas the country has a wide variety of corn as well. You have red, white and yellow corn. You have mote which is very big kernels of corn eaten boiled with cheese or dried as a snack. Which brings us to cancha. Cancha is like unpopped popcorn which is eaten as a snack with a main dish. Tip: you can always ask for more cancha on the table ;-). They even make corn into an ice cream.
Anticucho:
Flat meat on a skewer with a potato on top. Heart of pork?
Helado:
There’s three types of ice cream. One is frozen “agua” in all sorts of different flavours. We tried maracuyá, tamarind, chicha morada and lúcuma.
Then there is the milky ice cream from a classic ice cream shop.
And finally the famous “muyuchi” ice cream from Ayacucho, traditionally prepared in a frozen metal pot.
Fruits:
Papaya, mango, pinapple, bananas are exotic in our part of the world but here they are the local fruits and come in different sizes and types and shapes. They only have little in common with the imported stuff we eat in Europe.
Then there are the fruits we haven’t even heard about before we started travelling. Panos in paradise! Pacay, tumbo, maracuyá, chanqui, aguaje, lúcuma and many more. Special mention: chirimoya, our all time favourite.
For yummy pictures click the link below or the page "Photos: Food in Peru" above the posts.
https://globetrotters-gr.blogspot.com/p/photos-food-in-peru.html
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| Menú en un mercado |
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