Peruvian cuisine is considered one of the most varied and tasty in the world. Thanks to the Pre-Inca and Inca heritage and the Spanish, African, Chinese Cantonese, Japanese and Italian migration, which happened mainly until the XIX century, it brings together a mixture of creole gastronomy and exquisite flavours from the four continents. Peruvian cuisine offers a unique variety of impressive typical dishes in constant evolution, impossible to number them all.
We offer you the opportunity of getting a close approach to Peruvian cuisine.
You can choose from different and varied options, such as going to the market accompanied by a Chef who will show you the great variety of colored and aromatic fresh products and will reveal the secrets to choose the freshest and the best. Afterwards, you will go to the restaurant and will be able to watch the preparation or get involved in the cooking, drinking a Pisco Sour, our famous national cocktail. All this will take place in some of the best restaurants in Lima. These restaurants are managed by Peruvian Chefs with worldwide experience and who are famous for their excellent cuisine and imagination in creating the most superb dishes.
Peru boasts one of the finest cuisines in Latin America. Recipes such as ceviche (raw fish marinated in lemon juice), pachamanca (meat and vegetables cooked underground), chupe de camarones (shrimp soup), ají de gallina (spicy chicken) and juane (corn mash pastries) are just a few of the mouth-watering dishes served up in Peru. The quality and variety of dishes in Peru are due to several reasons.
First, Peru’s ecological and climactic diversity (Peru is home to 84 of the 104 eco-systems existing on Earth) has given rise to a major supply of fresh produce, which any chef would be ecstatic about. The rich Peruvian fishing grounds abound in fish and shellfish species, the heart of the succulent coastal gastronomy. Rice, fowl and goat are the key ingredients of Peru’s north coastal cooking. In the Andes delicious ingredients such as the potato and sweet corn in all its varieties, plus cuy (guinea pig) and ají chili pepper are the basis of highland cooking and are to be found across the country. The jungle adds its own touch, wild game with a side serving of fried banana and manioc root. Local fruit varieties such as chirimoya (custard apple) and lucuma make incomparable deserts.
The second reason Peru has such wonderful food is the rich mix of Western and Eastern cultural traditions. Over the course of centuries, Peru has felt the influence of Spain in stews and soups, Arab sweets and desserts, African contributions to Creole cooking, Italian pastas, Japanese preparations of fish and shellfish and Chinese culinary methods which have given birth to one of the most popular gastronomic traditions in Peru: chifa. But the originality of Peru’s cuisine does not stem just from its traditional cooking -rather, it continues to incorporate new influences, preparing exquisite and impeccable dishes that have been dubbed the New Peruvian Cuisine. It is a veritable privilege to experience Peru’s cooking.