Located on the western coast of South America, Peru is one of the most diverse countries in the world. This unique diversity is reflected in the country’s flora and fauna, culture, and most noticeably: its gastronomy.
In the last ten years, Peru has been hailed as one of the world’s best culinary destinations and a perfect option for foodie tourism. Currently, the country has 10 restaurants listed as the best in South America, including Central by chef Virgilio Martinez, which ranks second in the prestigious 50’s Best Restaurants list.
It’s not only the awarded eateries that make Peru a culinary must, the wealth of its lands and cultural diversity give the country an exquisite and extremely varied cuisine. The Peruvian gastronomic boom owes a great deal to its multicultural heritage.
Peruvians are used to incorporating cuisines from around the world and mixing them with their own to create fusions. Two of the most famous examples date back to the 1900s during the boom of Japanese and Chinese immigrants who arrived in coastal provinces and spread throughout the country. As the years passed, their cuisine was mixed with local ingredients and Peruvian sazón to create the Peruvian-Japanese Nikkei and Peruvian-Chinese Chifa.
Japanese cuisine added the famous Makis (white rice rolled over fresh fish) and Tiraditos (fine strips of fish marinated in citrus juice), which are now part of the menu in most coastal restaurants.
The ingredients and techniques Chinese immigrants added to Peru’s food vocabulary are probably best exemplified by Lomo Saltado , a hearty hybrid stir-fry, in which beef, tomatoes, peppers, and onions are blended in a pan with soy sauce and fried potatoes.
Although fusions are a great deal in the nation’s food, much of their gastronomy comes from the tremendously varied regions marked by coast, mountains, and jungle. Each of these three geographical regions offers its traditional dishes cooked with local ingredients.
Seafood lovers can find their delicacies at the Peruvian shore, from the northern regions of Tumbes to the Chilean border in Tacna. Fresh shellfish dishes alongside world-famous Ceviche, a raw fish plate cooked with lemon juice and served with onion, sweet potato, and corn.
Travel to the highlands and criollo food gains attention. Cooked cow’s heart Anticucho, baked or barbecued guinea pig, and a range of dishes showcasing Perú’s more than 2000 potato variations.
Behold the faint-hearted, Peruvian Amazon has also exquisite dishes. Rainforest-grown ingredients such as yuca roots and fishes from the own river like Paiche are a must in this region’s cuisine.
At last, it’s impossible to speak about Peruvian cuisine without mentioning the influence of Uchu (hot sauce), also known as Ají. Most Peruvian dishes are prepared or eaten with it, used to give flavor, spice or as a sauce; Ají is crucial in their gastronomy. The preparation of the ají sauce differs according to the region and the ingredients mixed with it.
Undoubtedly Peru should be on the list, for any food lover. The thousands of countryside products and tons of living cultures have shared a single territory for centuries to create an offer that is practically infinite and is worth trying.
Laura Montoya G