Peruvian Food

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Peruvian Cuisine has a tradition of thousands of years stretching from the Inca culture to this day and it has been enriched by influences from Spain and from Chinese, Japanese and African immigrants. Peru is a country extremely rich in history and in the variety of its Cuisine. The foreign influences have affected the original Inca cookery that was already ample based on geographic diversity. Depending on the region, there is a wide variety of available Foods that originate in the sea, Food adapted to the environmental conditions of the Andes, and the vast variety of Food Products offered by the Amazon Rainforest and its rivers. Peru has about 2000 edible marine and freshwater species of fish and shellfish. At least 2500 varieties of potato genetic resources have been identified in the Andean region. There are about 600 varieties of fruits, 150 varieties of corn, several kinds of tomatoes and chillies, etc. This huge range of resources has allowed the development and description of no less than 490 different typical dishes. Peruvians are well aware of this and in October 2007, Peruvian Cuisine was declared cultural heritage of the Peruvian nation. +Book an Ecotour now+

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Peruvian Food: Learn Some Traditional Recipes.
Peruvian food and traditional cuisine are world famous – Causa – Book an ecotour/ Peruvian Cuisine: Reflects local practices and ingredients—including influences from the indigenous Inca and Cuisines brought in with immigrants such as Spanish cuisine, Chinese cuisine, Italian cuisine, German cuisine, Japanese cuisine and African influences. Without the familiar ingredients from their home countries, immigrants modified their traditional cuisines by using ingredients available in Peru. The three traditional staples of Peruvian Cuisine are corn, potatoes, and chili peppers. Staples brought by the Spanish include rice, wheat and meats (beef, pork and chicken). Many Traditional Foods such as quinoa, kaniwa, some varieties of chili peppers, and several roots and tubers have increased in popularity in recent decades, reflecting a revival of interest in native Peruvian Foods and culinary techniques. Chef Gaston Acurio has become well known for raising awareness of local ingredients. The US food critic Eric Asimov has described it as one of the world’s most important Cuisines and as an exemplar of fusion cuisine, due to its long multicultural history. +Book an Ecotour now+

Peruvian foods, traditional amazon cuisines, Peru typical dishes – book an ecotour/ Most Common Dishes: In recent years, Peru’s eclectic cuisine has earned acknowledgement as one of the world’s finest. Following are some of the Dishes and Foods that can found in Iquitos-Peru and all over the Amazon Rainforest.
Ceviche: The icy Humboldt Current that flows through the Pacific Ocean just off Peru’s coast supports one of the world’s most bountiful sources of seafood. If Peru had an official national dish, it would probably be this preparation of raw fish marinated in citrus juice. The acid in the fruit “cooks” the fish, giving it a delicate flavor and slightly chewy consistency. The dish is usually spiced with red onion and aji pepper, and served (typically at lunch) with sweet potato or choclo, a white Andean corn with dime-size kernels. Bold gastronomes can drink the leftover citrus marinade, which is known as leche de tigre (tiger’s milk).
Cuy: There’s no way to sugarcoat it. This staple meat raised in many households of the Andes goes by a different name in the United States: guinea pig. One indication of how important the dish is to the rural Peruvian diet: In a cathedral in Cusco hangs a replica of Da Vinci’s Last Supper, in which Christ and the 12 disciples are seated around a platter of cuy. The meat, which is quite bony, is usually baked or barbecued on a spit and served whole, often with the head on. It has a pleasant, gamy taste like that of rabbit or wild fowl.
Causa: A visitor to any market in Peru is certain to find two things, hundreds of varieties of potatoes, which may have originated here (Peru’s longtime rival Chile also claims tuber originality), and piles of avocados large enough to toboggan down. A traditional causa layers these two ingredients into a sort of casserole, which is sliced and served cold. Other layers might contain tuna, meat, or hard-boiled egg.
Lomo Saltado: A hundred years before anyone had heard of Asian fusion cuisine, boatloads of Chinese immigrants arrived in Peru looking for work. The ingredients and techniques they added to Peru’s food vocabulary are probably best exemplified by this hearty hybrid stir-fry, in which beef, tomatoes, peppers, and onions are blended in a pan with soy sauce and fried potatoes. Not a dish for the carb-phobic; it’s usually served over white rice.
Aji de Gallina: The yellow aji pepper lends its color—a hue similar to Tweety Bird’s—as well as its mild kick to several Peruvian Dishes. Among them is this rich, velvety stew made with chicken and condensed milk and thickened with de-crusted white bread. A vegetarian alternative with a similar flavor is the ubiquitous papa a la huancaina, boiled potato with creamy yellow sauce.
Anticuchos: These skewers of grilled, marinated meat (much like shish kebabs) are served everywhere in Peru. High-end restaurants offer them as entradas, or appetizers. Street-cart vendors sell them slathered in a garlicky sauce. While almost any meat can be prepared this way, the most traditional and best anticuchos are made with beef heart, a practice believed to trace back to the days when Peru’s Spanish conquerors would consume a cow’s choicest cuts and leave the organs for their slaves.
Rocoto Relleno: This dish is typically associated with Arequipa, Peru’s second largest city, but it is served everywhere. What appears to be a plain-old red bell pepper is actually a fiery Capsicum pubescens (at least ten times as hot as a jalapeño when raw, but boiled to reduce its thermonuclear properties), stuffed with spiced, sautéed ground beef and hard-boiled egg. This is topped with melted white cheese, baked, and served whole.
Pachamanca: This is a Typical Dish from the desert. It consists of lamb, pork, meat, potatoes, sweet potatoes, and a tamale. First, one has to heat rocks on the floor using firewood. When they are hot enough, the food is placed inside a sac and buried in the hot rocks. The Food has to be repeatedly checked to see when it is done because the temperature is unstable. +Book an Ecotour now+

Traditional amazon cuisine, Peru typical dishes, Peruvian food – Book an ecotour/ Amazon cuisine: is made using the products local to the Amazon Rainforest. Although many Animal Species are hunted for food in the biologically diverse jungle, standouts are the paiche (one of the world’s largest freshwater fish), prepared in variety of dishes; many other types of fish like gamitana, sabalo, tucunare, boquichico, palometa, bagre, and many others including the piranha, that are prepared in variety of dishes such as “timbuche” (soup) or “patarashca” (grilled in vegetables); many types of turtles like the motelo (land turtle), and the charapa and taricaya (river turtles). Hunting turtles is prohibited in Peru, therefore turtle-based dishes are scarce and expensive and not sold à la carte in restaurants. Other Animals include the majas, the sajino, the agouti and jungle mammals, which are called collectively “carne de monte”. The Black Caiman is also considered a delicacy; but its hunt is forbidden under Peruvian law. Among the fruits of Peru’s jungle is the camu camu, which contains 40 times more vitamin C than the kiwifruit. Non-native fruits such as mango and pineapple and star apple are also in abundance, as well as other jungle fruits like, mammee apple, cherimoya, guanabana, taperiva, copoazu, dry fruits like the aguaje and the hungurahui. Juane is rice seasoned with turmeric, and chicken wrapped in banana leaves. Chapo is a beverage made with sweet plantain. +Book an Ecotour now+

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