Peru - colorful houses in the capital Lima, peeping green predators from the troubled waters of the Amazon, colonial palaces and endless streams of Pisco cocktails. We tried to prove that traveling to faraway South America cannot be limited to the landscape beauties of Machu Picchu. Peru has a food culture. No less strong than in Italy or France. Here they eat slowly, savoring every bite. They understand the taste shades, like to cook polysyllabic dishes at home and come up with combinations of incongruous ingredients.
In Lima, the Osaka restaurant is considered one of the best. Therefore, during the trip, you should definitely visit it. If you don’t know what to choose, you can ask the cooks what dish is popular today. Almost all locals ask about this before ordering something. There is an opportunity to taste delicious dishes on the roof of the room overlooking the city. Ceviche is the flagship of Peruvian cuisine, the first thing you are likely to enjoy in Osaka. This is fresh fish (in variations of shrimp and other seafood), abundantly watered with lime juice and seasoned with pepper. According to the traditional recipe, it is served with fresh red onions, boiled sweet potatoes, and grains of giant corns. The liquid that is formed from this mix has its own name - leche de tigre (tiger milk). It can even be ordered separately - as a drink.
Those who like Asian cuisine with endless combinations of sweet and salty flavors will surely have to taste chifa. Chifa is a cuisine of immigrants from the southeastern Chinese cantons, which incorporates Peruvian influences. In almost any restaurant you will find the most common dish of chifa - lomo saltado - braised beef with french fries, yellow pepper, onions and tomatoes, seasoned with soy sauce. You can taste it in NANKA, the restaurant that has won many prestigious awards and presents Peruvian and Chinese cuisine. His chefs cook excellent vegetable dishes, a significant part of which is usually cooked in the oven. The menu contains various flan options, as well as interesting fresh fruit desserts. In addition to traditional Peruvian dishes, the menu also features the popular Mediterranean and Latin American dishes.
A typical homemade Peruvian lunch will look something like this: meat, rice, potatoes or stew from any legumes, in general, extremely high-calorie. We thought that the dishes of Peruvian cuisine are incredibly exotic. But when we arrived here, we realized that Peruvians consume the same foods that we do - rice, potatoes, meat, corn. And chicken. I would advise you to try rice with duck or chicken (arroz con pato/pollo), sometimes chicken is cooked in beer and acquires a very interesting taste. Both papa rellena and causa rellena - both dishes contain potatoes, only in the first case it is something like a pie with mashed potatoes and meat, and in the second - layers of laid potatoes with meat and avocado. Try carapulcra - it's chicken/pork, potatoes, chili and peanuts - very tasty. Do not forget about aji de gallina - chicken with yellow pepper and a very creamy sauce. Be sure that the best aji de gallina you can taste in Cafe Museo Larco. We used to consider that you can’t find good restaurants near or even inside the sightseeings - it’s not true. A very picturesque place, a history around, great Peruvian food - what else do you need?
Peruvian cuisine is one of the most diverse in the world; it has several hundred national dishes. This diversity is due to the peculiarity of the geographical location of Peru and numerous ethnic groups. The heiress of the Inca empire has always been a crossroads of different cultures, combining local, Spanish, French, Italian, Chinese and Indian traditions. Peru is the historical homeland of potatoes, all varieties of potatoes that exist in the world have Peruvian roots. The food base of Peruvian cuisine includes a huge number of varieties of potatoes. It is the potato that is the basic ingredient for a dish like causa. It’s like a layer of mashed potato pie, vegetables and anything else. Go to Astrid y Gastón Casa Moreyra and try! Cheering with all their heart for the native Peruvian cuisine, traditions and heritage, chef Gastón Acurio and his wife founded the eponymous restaurant in a small house in the Miraflores district in the capital Lima. After 20 years, having received many awards and recognition on all continents, Astrid y Gastón moved to a spacious 17th-century estate with a garden and patio. The main mission of the restaurant is to show all the best that is in Peru, and the chef's aim is to promote the cuisine and history of his country around the world.
Hot red pepper also comes from Peru and Mexico, from here it spread throughout the world. In Peru itself, hot pepper is widely used, generously adding it to many dishes. Rocoto Relleno - red pepper stuffed with stewed beef with spices, sprinkled with fresh cheese and baked in a creamy sauce. Homely and often crowded, El Bodegon is a great place to taste Creole dishes: causa, stuffed peppers, and liman desserts. When food is equal to culture and love, it will be guaranteed to be tasty at top restaurants and mobile street food trucks.
Peruvian cuisine - from street Sevicherias to modern restaurants - is a perfect celebration of taste. And for five and for one hundred and fifty dollars you get a perfectly prepared dish (well, or twenty-five dishes). And yet - the idea of how "low" and "high" can exist side by side. And finally, you just enjoy.