Top 5 Peruvian dishes that will make you wish you could permantently move to Peru
Peruvian cuisine is recognized throughout the world as one of the best. In 2017, for the sixth consecutive year, it announced as World’s Leading Culinary Destination in the World Travel Awards. Here in PeruByBus we honor the 5 best Peruvian dishes.
The best Peruvian Dishes
The diversity of Peruvian gastronomy is due to a fusion of customs and traditions of the first native and Spanish settlers, coupled with African, Chinese, Italian and Japanese migration. At present time, the book Peru: 357 lists for understanding how we Peruvians are comes to account for up to 491 typical dishes. On the other hand, there are records of more than 2500 different types of soups along the Peruvian coast and more than 250 traditional desserts.
Undoubtedly the flag dish of Peru is the ceviche, a food made from marinated fish or seafood meat. It was declared as Cultural Patrimony of the Nation on October 16, 2007.
The ceviche is the most requested dish in Peruvian restaurants both by nationals and foreigners. One of the theories about the etymological origin of the word, according to the Peruvian historian Javier Pulgar Vidal, states that the name seviche comes from the Quechua word siwichi, which means “fresh fish” or “tender fish”.
To prepare this succulent food the basic ingredients are pieces of fish, onion and lemon juice. The most suitable fish to make a good ceviche are the “lenguado” and the “mero”, but also the “merluza” o la “corvina” are used. They must be totally fresh and without thorns.
Aji de gallina
Another Peruvian gastronomic wonder! This typical dish consists of the preparation of a shredded chicken breast cream that has as complementary ingredients yellow peppers, onion, evaporated milk, nuts, Parmesan cheese, garlic, salt and pepper. In addition to his faithful companions, potato slices, rice and boiled eggs are also used.
Peruvian researcher Isabel Alvarez Novoa argues that this food has its origins in the European “blancmange”, a sweet cream based on cinnamon, milk and lemon, which in medieval times was prepared with chicken breast, rice starch, sugar, almonds and other ingredients.
This plate is another example of the fusion of flavors and cultures that exists in Peruvian cuisine. The technique of preparation and the presentation of the ingredients are representative of our nation and testify to the Chinese-Cantonese influence in the country’s gastronomy.
It is said that the lomo saltado made an appearance at the tables of Peruvian citizens at the end of the 19th century and the first names with which it was known were: “lomito de vaca”, “lomito saltado” or “lomo a la chorrillana”.
In any pantry of Peruvian homes, you can find the ingredients to delight your family and friends with a delicious lomo saltado. You only need to have beef, garlic, salt, pepper, tomato, cumin, parsley, onion, yellow pepper, red vinegar and potatoes for frying.
Pollo a la brasa
The streets of Peru are impregnated with the unmistakable aroma of grilled chicken or “pollo a la brasa”. We Peruvians do not miss the opportunity to taste in a poultry shop –or “pollerías”, as they are known in Peru– this popular food that was recognized by the Peruvian government in 2004 as Peruvian Culinary Specialty.
The history of pollo a la brasa relates that, in 1950, the Swiss Roger Schuler, a chicken breeder, and his friend Franz Ulrich teamed up to create the machine to cook the chicken. Roger and Franz patented the mechanical system that makes the chickens turn on their own axis, thus facilitating the uniform cooking of the meat.
In our country, this plate is served with French fries, salad and different creams such as mayonnaise, mustard, ketchup, olive sauce, chimichurri and chili sauce of all kinds.
There are many other excellent peruvian dishes, some which aren’t as mainstream (Olluquito con Charqui, for example), so don’t miss the chance to try out everything you can while you travel through Peru!