Dining in Peru
If you’re a foodie, chances are you won’t be disappointed in Peru’s eateries. Gastronomy is important to Peruvians, and the larger cities, like Lima, especially offer an amazing selection of restaurants, including not only those that serve local specialties but also a variety of other ethnic offerings.
Peruvian cooking tends to differ from region to region. What you find in a restaurant in Lima is going to be very different from what you are served in a café in Iquitos, even though it’s all considered Peruvian cuisine, largely influenced by Spanish recipes and techniques.
Peru coastal cuisine, of course, includes food from the sea including plenty of shellfish. Highland cuisine is heavier and more substantial, like stews or soups that feature meat and potatoes (or another starch) as well as vegetables.
The one dish visitors must not miss is ceviche (or seviche). This citrus-marinated seafood dish includes chunks of raw fish marinated in lime or bitter orange, accompanied by onion, chili peppers, salt and pepper. The traditional recipe uses sea bass but, today, a variety of seafood may be used. It is generally served with corn on the cob and/or sliced cold sweet potatoes.
In the mountains, it’s all about meat and one of the most popular animals eaten in the highlands is guinea pig, something that Americans – who are used to having these little creatures for pets – might find less than appealing. However, you’ll find it on most restaurant menus in places like Cusco and other mountain towns. And if you’re doing some hobnobbing with locals in the mountain region, you’ll probably be invited to a “pachamana”, the Peruvian version of an outdoor barbecue where food is cooked over hot stones on the ground.
In the Amazon jungle region, fish is the mainstay accompanied by fruits and veggies that you’d find growing in the area, such as bananas or plantains, hearts of palm, and other similar offerings. When meat is served, it is usually something fairly unusual for Americans to consider, like wild boar or even monkey.
Next to Peruvian recipes of various types, Chinese food is decidedly the second most popular cuisine in this diverse country, thanks to the large population of Chinese immigrants who live there. Literally, Chinese restaurants are in every corner of the country but the larger cities are especially full of them. The specialty? Spit-roasted chicken, otherwise known as pollo a la brasa, a Chinese dish with a Peruvian twist.
And when it’s time to order a drink, check out the “pisco”, a white grape brandy that can be consumed straight or in a variety of mixed drinks. There are a few good beers you may want to try as well. The wine served in most restaurants is not made from grapes grown in Peru but usually in Chile or perhaps Argentina, where the wines are much more renowned.
If you’re searching for a restaurant that really says
Peru, do what all travelers in-the-know do and ask the locals where they
eat. That will help you avoid the tourist traps and experience the real
tastes of Peru.
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