Peruvian cuisine

Peruvian cuisinereflects local practices and ingredients including influences mainly from the indigenous population, including the Andean and Amazonian cuisine, and cuisines brought by immigrants fromEurope(Spanish cuisineandItalian cuisine),Asia(Chinese cuisineandJapanese cuisine), andAfrica(Maghrebi cuisineandWest African cuisine). Without the familiar ingredients from their home countries, immigrants modified their traditional cuisines by using ingredients available inPeru.
The four traditional staples of Peruvian cuisine arecorn,potatoesand othertubers,Amaranthaceae(quinoa,kañiwaandkiwicha), andlegumes(beansandlupins). Staples brought by the Spanish includerice,wheatand meats (beef, pork and chicken).
Many traditional foods—such as quinoa, kiwicha,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. ChefGastón Acuriohas become well known for raising awareness of local ingredients. The most important ingredient in all Peruvian cuisine is the potato, as Peru has the widest variety of potatoes in the world.
Americanfood criticEric Asimovhas described it as one of the world's most important cuisines and as an exemplar offusion cuisine, due to its long multicultural history.
Peruvian cuisine reflects the influences of indigenous ingredients and techniques, European colonialism and immigration, and African and Asian immigration. It can be divided by the following points:
Local ingredients included potatoes, corn, quinoa, and various Andean grains. By this time, sophisticated agricultural techniques had been developed that allowed the local inhabitants to grow and cultivate crops in the challenging terrain of the Andes Mountains.
The 'Colonial era' marked a significant shift in Peruvian cuisine with the arrival of the Spanish in the 16th century. The Spanish introduced new ingredients, such as onions, garlic, and various meats, which enriched the culinary landscape. They also brought new cooking techniques, such as frying and sautéing, which revolutionized the way Peruvians prepared their meals.
In the late 19th century, Peru experienced an influx of African and Asian immigrants who brought with them their culinary traditions. African slaves introduced dishes such as tacu-tacu, a mix of rice and beans that was fried and served with steak or eggs. Chinese immigrants created dishes such as lomo saltado, a stir-fry of beef, onions, tomatoes, and French fries, which has become a popular dish in Peru and globally.
Peruvian cuisine has transcended borders and is now recognized globally. Some of its most distinguishable dishes include aji amarillo peppers, huacatay herb, and Peruvian corn. In 2004, the Peruvian government launched the 'Gastronomy Project' to promote the country's culinary traditions and stimulate the growth of the restaurant industry. This initiative has been successful, as evidenced by the declaration of July 28 as 'National Ceviche Day' in 2011, a testament to the dish's significance in Peruvian cuisine.
Peruis considered an important center for thegenetic diversityof the world's crops:
Thesweet potatois native to theAmericasand was domesticated there at least 5,000 years ago.Two varieties of sweet potato are commonly available for sale in the markets, but there are more varieties around the country. One has dry orange flesh and light tan skin and tastes sweet. The other has purple skin, is white and brown inside, and is only moderately sweet. Occasionally another variety, characterized by small tubers and dark skin, is available.
Among the fruits native to the Andes region in general (Peru, Bolivia) arelucuma,camu camu,prickly pear,cape gooseberry,cocona,pacay(technically a legume but used as a fruit),guanabana,dragon fruit,pepino,papaya,ciruela,mammee apple,banana passionfruit,cherimoya,granadilla,moriche palmfruit, andtamarillo.Yacon, although an underground tuber, is also used as a fruit. Usually, none of the other native fruits are commercially available.
From Peru, theSpanishbrought back to Europe several foods that becamestaplesfor many cultures around the world.
The varieties ofchili peppers, potatoes,tomatoesandmaizethat the Spanish brought back to Europe, however, were native to Peru:
Many foods from Spain are now considered Peruvian staples, includingwheat,barley,oats,rice,lentils,chickpeas(garbanzo beans), broad beans, garlic, cabbage, broccoli, cauliflower, artichokes, onions, cucumbers, carrots, celery, lettuce, eggplant, wine, vinegar, olives, beef, pork, chicken, numerous spices (including coriander, cumin, parsley, cilantro (green coriander), laurel, mint, thyme, marjoram, turmeric, cloves, cinnamon, nutmeg, anise (fennel), black pepper and oregano), bananas, quince, apples, oranges, limes, apricots, peaches, plums, cherries, melons, figs, pomegranates, honey, white sugar, almonds, walnuts, cheese, hen eggs, cow's milk, etc. Many food plants popular in Europe, however, were imported to Peru.
During the colonial period, and continuing up until the Second World War, Peruvian cuisine focused on Spanish models and virtually ignored anything that could be regarded as native or Peruvian. Traditional food plants, which the indigenous people continued to eat, were regarded as "peasant food" to be avoided. These colonial attitudes took a long time to fade. Since the 1970s, there has been an effort to bring these native food plants out of obscurity.
Some plants cultivated by ancient societies of Peru have been rediscovered by modern Peruvians, and are carefully studied by scientists. Due to the characteristics of its land and climate and the nutritional quality of its products, some Peruvian plants may play a vital role in future nutrition. Examples includequinoa(an excellent source ofessential amino acids) andkañiwa, which look and cook likecerealsbut arepseudocereals. Nutritionists are also studyingroot vegetables, such asmaca, and cereals likekiwicha.
Since 1985,NASAhas used some of these foods—quinoa, kiwicha and maca—forastronautmeals. Andean ingredients like tubers and quinoa (kinwa in the indigenous language Quechua) have also been promoted by members of Peru's Ministry of Culture and received international endorsements from celebrities like Oprah Winfrey and NASA as a new type of superfood. While Peruvian state actors and celebrity chefs argue that these efforts have created economic opportunity for rural farmers and built international cultural awareness, the commercialization of Andean ingredients has decreased crop biodiversity on indigenous lands. Heightened global demand has caused prices to increase so that these ingredients are becoming less accessible to the native Peruvians.
For many of Peru's inhabitants, these food stocks allow for adequate nutrition, even though living standards are poor. Abandoning many of these staples during the Spanish domination and republican eras lowered nutritional levels.
Peruvian cuisine is often made spicy withajípepper, a basic ingredient. Peruvian chili peppers are not spicy but serve to give taste and color to dishes.Riceoften accompanies dishes in Peruvian cuisine, and the regional sources of foods and traditions give rise to countless varieties of preparation and dishes.
Peru is a country that holds not just a variety of ethnic mixes since times ranging from theInca Empire, theViceroyaltyand theRepublic, but also a climatic variety of 28individual climates. The mixing of cultures and the variety of climates differ from city to city so geography, climate, culture and ethnic mix determine the variety of local cuisine.
The Pacific Ocean is the principal source of aquatic resources for Peru. Peru is one of the world's top two producers andexportersof unusually high-proteinfishmealfor use in livestock/aquaculture feed. Its richness in fish and other aquatic life is enormous, and many oceanic plant and animal species can only be found in Peru. As important as the Pacific is to Peru's biodiversity, freshwater biomes such as theAmazon RiverandLake Titicacaalso play a large role in the ecological make-up of the country.
Every coastal region, being distinct infloraandfaunapopulations, adapts its cuisine in accordance to the resources available in its waters.
Ceviche, a Peruvian dish of marinated raw fish or seafood typically garnished with herbs and served as an appetizer, with many variations (pure, combination, or mixed with fish and shellfish), provides a good example of regional adaptation. Ceviche is found in almost all Peruvian restaurants on the coast, the shortly marinated seafood morsels are typically served with camote (sweet potato), and kernels of Peruvian choclo serrano. It can also be spelled "cebiche" in Peru. It is the flagship dish of coastal cuisine, and one of the most popular dishes among Peruvians. Ceviche marinade consists of Andean chili peppers, onions, and juices from an aromatic lime variety brought by the Spaniards. Before the Spanish colonists came to Peru, the Moche marinated seafood using fermented juice prepared from local banana passionfruit called Tumbo. Once the Spanish colonists arrived and brought with them citrus fruits, locals started using citrus to marinate their seafood. Ceviche is a spicy dish that consists generally of bite-size pieces of white fish (such as corvina or white sea bass), marinated raw in lime juice mixed with chilis. Ceviche is often served with raw onions, boiled sweet potatoes (camote), and toasted corn (cancha).
Many Peruvians believe that ceviche is an aphrodisiac and hangover cure, the latter possibly due to the fact that it is traditionally consumedwith beer. Unlike the adaptations of ceviche made in Mexico and Ecuador, in Peru it is not made with tomatoes. Also popular is Leche de tigre (tiger's milk), which is the Peruvian colloquial name for the marinade used in ceviche. It has a light spicy flavor.
Chupe de camarones(shrimp cioppino) is one of the most popular dishes of Peruvian coastal cuisine. It is made from a thick freshwater shrimp (crayfish) stock soup, potatoes,milkandchili pepper. It is regularly found in Peruvian restaurants specializing inArequipan cuisine.
A center of immigration and centers of the Spanish Viceroyalty,LimaandTrujillohave incorporated unique dishes brought from the arrival of the Spanish Conquistadors and the subsequent waves of immigrants. Besides international immigration—a large portion of which happened in Lima—there has been, since the second half of the 20th century, a strong internal flow from rural areas to cities, in particular to Lima. This has strongly influenced Lima's cuisine with the incorporation of the immigrants' ingredients and techniques.
Creolecuisine is the most widespread in thiscosmopolitancity. Lima hosts a wide variety of international cuisines, with Italian and Chinese (known locally aschifa, a Chinese-Peruvian fusion) being the most popular. Rice is one of the foods brought to Peru from Spain. Arroz Chaufa, which is Peruvian fried rice is one popular Peruvian dish. It is made of peppers, onions, garlic, soy sauce, eggs, chicken, sesame oil, ginger, and cumin. It is Peru's version of Chinese fried rice. Japanese food, especially sushi, is also very popular, and many chain restaurants from the United States have a significant presence as well. Offerings of Arabic, Thai, Mexican, French, English, Argentine, Brazilian, and Indian cuisine can also be found in multiple locations throughout the city of Lima.
The city's bakeries are quite popular with Peruvians. One may find Peruvians standing in line in almost every bakery waiting for freshly baked white bread from 6 to 9 am and from 4 to 6 pm. The majority of Peruvians tend to eat bread for breakfast along with coffee or tea. Almost all bread in Peru, with the exception of baguettes, is fortified with added fats, such as lard. Whole wheat bread is extremely hard to find in the major cities, but more common (and often cheaper) in rural towns. Many bakeries sell white bread sprinkled withbranfor health conscious customers as whole wheat flour is extremely hard to find. However, even this bread is often heavily fortified with lard, shortening or butter. Authentic whole wheat bread is imported from Europe and sold at upscale grocery stores. A few coastal cities bakeries produce "bollos," which are loaves of bread baked in stone and wood-ovens from the Andes.
Anticuchosare brochettes made from beef heartmarinatedin various Peruvian spices and grilled, often with a side of boiled potato or corn. They are commonly sold by street vendors, but one may find them in creole food restaurants.
Also frequently sold by street vendors aretamales: boiled corn with meat or cheese and wrapped in a banana leaf. They are similar tohumitas, which consist of corn mixed with spices, sugar, onions, filled with pork and olives and finally wrapped in the leaves of corn husks. Tamales are a common breakfast food, often served with lime and "Salsa Criolla" which is a mixture of thinnly sliced raw red onion, ají peppers, cilantro and lime juice.
Another favorite food found in many restaurants isPapa a la huancaina(Huancayo-style potatoes), a dish consisting of sliced boiled potatoes, served on a bed of lettuce with a slightly spicy cheese sauce with olives. The dish is cheap to make and uses ingredients that are readily available in Peru, yet it has complex flavours and textures so is very popular with chefs in restaurants in Peru. This combination of being cheap to make, yet favored by chefs, has helped Papa a la Huancaina become popular across all classes of Peruvian society.The name of the dish is fromHuancayo, a city in Peru.
Tacu-tacu: Mixture of beans, rice and a fried egg, on top of breaded or pan-fried steak and an Salsa Criolla.
Papa rellena(stuffed potato): mashed potatoes stuffed with ground (minced) meat, eggs, olives and various spices and then deep fried.
Arroz tapado(covered rice): uses the same stuffing of papa rellena, but rather than used as a stuffing, it is accompanied by rice.
Pollo a la Brasa(Peruvian-flavoredrotisserieor roaster chicken): is one of the most consumed foods in Peru. It is roasted chicken marinated in a marinade that includes various Peruvian ingredients, baked in hot ashes or on a spit-roast. The origins of the recipe for this dish date back to Lima, the capital of Peru, during the 1950s. Two Swiss citizens who were Peruvian residents, Roger Shuler and Franz Ulrich, invented and registered the patent (1950) for the machine to cook the chicken on the grill, a mechanical system of planetary rotation in that the chickens rotating on its axis and over a central axis, simultaneously. The dish comes with French fried potatoes, salad and various creams (Peruvian mayonnaise, ketchup, olive sauce, chimichurri and aji (chili) sauces of all kinds). There are many famous brands of "Pollo a la Brasa" restaurants in Peru and particularly in Lima, the most famous and popular being Hikari, Norky's, Roky's, Pardo's, and La Leña.
Sancochadois a hearty beef and vegetable broth that includesyuca(cassava) and potatoes.
A local staple isLomo Saltado, also known as saltadito. Sliced beef (tenderloin or in Spanish "lomo") is stir-fried with, garlic, cumin powder, tomato and Spanish onion and fried-mixed with already fried French cut potatoes, coriander and parsley and accompanied with white rice. Salt and black pepper is also added to taste.
Arroz con pollo, or rice with chicken, is enjoyed for its rich-flavored rice combined with chicken.
Chupe de pescadoor fish cioppino is popular in Lima and along the coast.
Lima butter bean saladis a salad made with Lima butter beans (calledpallaresin Perú), cooked whole, cooled, and mixed with a mixture of onion, tomato, and green ají, marinated in lime juice, oil, salt, and vinegar. Lima butter beans (pallares) have been part of the Peruvian cuisine for at least 6,000 years.
Butifarras[es;ca], also known asJamon del Pais, is a sandwich with "Peruvian ham", sliced onions, sliced chili peppers, lime, salt, pepper, oil, in a white bread roll.
Causa, in its basic form, is a mashed yellow potato dumpling mixed with key lime, onion, chili and oil. Varieties can have avocado, chicken, tuna or even shellfish added to the mixture. Also, causa is popular in Lima, where it is distinguished by the nameCausa Limeña. Causa is usually served cold with hard boiled eggs and olives.
Carapulcrais an appetizing stewed dish of pork and chicken, dried potatoes, red chilis, peanuts and cumin. The version from the Afro-Peruvian Ica region uses fresh potatoes.
Empanadas(meat turnovers) were introduced by the Spanish during the colonial period, and later modified, possibly due to lack of Spanish ingredients (olive oil, codfish, smoked paprika, etc.). In Peru, they are filled either with chicken, beef, or cheese. Olives, and sometimes hard boiled eggs and raisins gives them a unique taste.
Ají de gallina(chili chicken or Peruvian creamed chicken) consists of thin strips of chicken served with a creamy yellow and spicy sauce, made withají amarillo(Peruvian yellow chilis), cheese, milk, bread. Occasionallywalnutsare added on special occasions or at upscale restaurants due to its prohibitive cost in Peru. Traditionally the meat is from non-laying hens, but today almost exclusively made from more tender chickens.
Escabeche criollo(pickled fish): "Escabeche" when the word is used alone normally refers to fish escabeche. Other varieties can use duck or chicken. The escabeche dishes rely in the cooking on the heavy use of vinegar and onions together with other spices and chili.
Cau cau is a meal consisting ofmondongoortripestew and accompanied by rice. There are a number of versions of Cau-Cau, as it is a style of cooking a choice protein. Two noteworthy styles are the creole style simply called Tripe Cau-Cau, and the Italian-Peruvian style. Creole style is made with strips of previously cooked tripe, seasoned with a mixture of sauteed onions, garlic, yellow aji, a pinch of turmeric, salt and pepper and cubes of boiled potatoes. The mixture is cooked together to blend the flavors and acquire consistency. It is then sprinkled with mint. Some add vinegar for added flavor before serving. The other common version is the Italian-Peruvian style. It consists of strips of precooked tripe sauteed with red onions, peeled tomatoes, tomato paste and dried mushrooms, usually Porcini. After the flavors combine, it is seasoned with parsley and mixed with fried potato just prior to serving. Some chefs add a few tablespoons of wine or pisco following the sauteeing.
Chicharronesis salted pork deep-fried in its own fat. There are at least two kinds of chicharrones: pork skins, a country style ribs that are first boiled, then rendered in their own fat until they brown into chicharrones. Other types of chicharrones including deep fried squid, and other seafoods. They can be served at any time of day, including breakfast.
The cuisine of thenorthern coastoffers a difference in style from the central and southern varieties. This is not only due to the coastal native Indian influence (less Andean), the Spanish influence, and the African; but also to the warmer coastal seas, hotter climate and immense geographical latitude variety.
The widely different climates between Tumbes, Piura, Lambayeque, La Libertad, Cajamarca and San Martin contributes to the variety of dishes in these areas.
Northern style dishes:
Seco de Cabrito (goat stew, often substituted by lamb, chicken, or beef) is made in a pot after marinating inchicha de jora(corn beer) and spices includingcilantroand garlic. This dish is most popular in the northern coast especially inCajamarcaandLambayeque.
Seco de Chavelo (typically fromCatacaos-Piura) is a type of seco that is made of cecina stewed and dried meat that has been clotted and dried along with bananas,yuca, aji panca (Capsicum chinense) andClarito(fromChicha de Jorathe Piurano style).
Cebiche de Conchas Negras (cevichewith black shells) is a dish ofPiuraandTumbesis also popular along the southern coast ofEcuadoras the territory previously was under Ecuadorian jurisdiction. In this version of ceviche, the seafood used in the dish should be blackclamsaccompanied by toasted corn.
In the valleys and plains of theAndes, the diet is still a traditional one based on corn (maíz), potatoes, and an assortment of tubers. Meat comes from indigenous animals likealpacasandguinea pigs, but also from imported livestock likesheep,cattleandswine.
As with manyruralcultures, most of the more elaborate dishes were reserved for festivities, while daily meals were simple affairs.  Nowadays, festive dishes are consumed every day by urban dwellers, while rural diets tend to be light on meat and heavy onlahuagruel.
Thepachamancais a distinctive Peruvian dish. Cooked all over the Andean region of Peru, it is made from a variety of meats (including pork and beef), herbs, and a variety of vegetables that are slowly cooked underground on a bed of heated stones. Because of its tedious preparation it is normally only made for celebrations or festivals in the Andes, though recent years have seen the appearance of many "campestre" restaurants in rural areas outside Lima, such as inCieneguilla.
Andean cooking's main freshwater fish is thetrout, raised in fisheries in the region.
Cuy: Guinea pig, which is often served whole, or the meat can be used as filling for foods such as tacos and ravioli.
Cuy chactado: A dish more popular in the highlands is this meal of friedguinea pig. Often the indigenous women of the Peruvian Andes will raise the guinea pigs in their huts. Besides the use of guinea pigs as separate meals, they are often cooked in aPachamancawith other meats and vegetables.
Olluquito con charquiis another traditional Andean dish. Olluco is a yellowish tuber (Ullucus tuberosus) domesticated by pre-Inca populations, and is visually similar to colorful small Andean potatoes, but with a distinct crunchy texture when cooked.Charquiis the technique employed in the Andean highlands to cure meat by salting, then dehydration (the word "jerky" in English is derived from this Andean (Quechuan) word). The dish is a stew of finely diced ollucos with charqui pieces (traditionally alpaca, or less frequently llama meat, though today it is also very commonly made from sheep), served with white rice.
Rocoto relleno:Arequipadish made from stuffedrocotochilis. Rocotos are one of the very hot (spicy) chilis of Peru. In this dish they are stuffed with spiced beef or pork, onions, olives, and egg white, then cooked in the oven with potatoes covered with cheese and milk.
TocoshorTogoshis a traditional Quechua food prepared from fermented potato pulp.
Puka Pikanti:Ayacuchodish made from white potatoes, beets, yellow chili pepper, mint, and peanuts.
In Peruvian restaurants, steak is commonly served with rice rather than fries.
Naturally,Amazonian cuisineis made using the products local to theAmazon rainforest. Although many animal species are hunted for food in the biologically diverse jungle, standouts are thepaiche(one of the world's largest freshwater fish), prepared in variety of dishes; many other types of fish likegamitana, sabalo (Salminus hilarii, seeSalminus),tucunare,boquichico,palometa,bagre, and many others including thepiranha, that are prepared in variety of dishes such as "timbuche" (soup) or "patarashca" (grilled in vegetables); many types ofturtleslike themotelo(land turtle), and thecharapaandtaricaya(river turtles). Hunting turtles is prohibited in Peru, therefore turtle-based dishes are scarce and expensive and not soldà la cartein restaurants. Other animals include the majas, thesajino, theagoutiand jungle mammals, which are called collectively "carne de monte".Theblack caimanis also considered a delicacy, but its hunt is forbidden under Peruvian law.
Among the fruits of Peru's jungle is thecamu camu, which contains 40 times morevitamin Cthan thekiwifruit. Non-native fruits such asmangoandpineappleandstar appleare also in abundance, as well as other jungle fruits like, mammee apple,cherimoya,guanabana,taperiva,copoazu, dry fruits like theaguajeand thehungurahui.
Juaneis rice seasoned with turmeric, and chicken wrapped withbijaoleaves.
Chapois a beverage made with sweet plantain.
Chalonaorcharquiis a cured dried meat originally obtained fromalpaca. It is also eaten in Bolivia, and was eaten by the Indigenous peoples on the coast and in the highlands ofPerubefore the arrival of the Spaniards. Today,lambis often substituted for alpaca meat. It is used as an ingredient in a variety of dishes of thePunoregion,Cusco, andArequipa. It is prepared using recently cured lamb, in which furrows are made with a knife, so the salt can penetrate. Salt penetration is important, because it determines how long the cured meat lasts. The meat is left to dry in the sun and cold nights for almost one month.
Chairo: A traditional soup of thePunoandArequiparegions. Its origins have been traced to the Collan Indians who live in the Andes of Bolivia and southern Peru. The soup consists of blackchuño,aji panca(red chili pepper),sweet potatoes, sheep tripe andchalona.
Ocopa: A dish with some similarities topapas a la huancaina. It consists of boiled and sliced yellow potatoes covered with a sauce of made ofaji(chili pepper), the Peruvian herbTagetes minuta(calledhuacatay; the herb gives it a vivid green color), ground peanuts, and fresh or white cheese, with sides of lettuce, boiled eggs and olives. At expensive restaurants walnuts are often added, but this is seldom done in Peruvian homes due to the prohibitive cost of walnuts in Peru.  The nameocopais also used to refer to the hot sauce by itself.
Copúsis one of the best-known dishes ofPiura. Its ingredients are ripe fried bananas,camotes(sweet potatoes), and seasoned hen, turkey, goat, and mutton. The meat is cooked in a furnace under the ground; this method is different from using apachamancasince the furnace is covered with blankets and clay.
Yuca chupeor cassava soup is one of the variations in which the Peruvians enjoycassava.
Currently,ostrichmeat is being raised on farms inArequipa, although its consumption is not widespread and limited to urban areas.
Sangrecita: A dish of cooked chicken blood seasoned with garlic, onion, chilli and herbs and commonly served with potatoes, sweet potatoes or cassava.
Crema de tarwi(tarwi soup):Tarwiis a vegetable native to the mountains ofBolivia,Ecuador, andPeru. In addition to its use in soup, tarwi is used in much of Peruvian cuisine, includingsancochado. Fresh tarwi can be used in stews, purees, sauces, desserts and in a variation of cebiche. In some areas, locals call itchocho. Its cultivation has recently expanded to all the countries of the Andean region. In Peru, it is principally grown in the areas ofCajamarca,Ancash, theMantaro Valley,Ayacucho,Cusco, andPuno.
Tarwi can also be found in beverages (such as papaya juice with tarwi flour). Tarwi has been shown to have a higher vegetable protein content thansoy. In pre-Incan and Incan times, it was an important part of the mostly vegetarian diet of the region. It was consumed with small quantities of meat and dried fish, providing an abundant source of protein for the population. Tarwi seeds have been found inNazcatombs and in representations ofTiahuanacoceramics.
Chifa(from theMandarinwords 吃饭 "chī fàn", meaning "to eat rice") is the Peruvian term for Peruvian-Chinese food(or for a Peruvian-Chinese fusion restaurant). Because many Chinese ingredients are hard to find in Peru, the Chinese modified their cuisine and incorporated many Peruvian elements (mainly Spanish, native and African) into their cuisine, and the popularity ofchifahas made it hard to find authentic Chinese cuisine in Peru.
Alfajores: a dessert found in virtually all of Spain's former colonies. It is derived from the versions popular in Spain during the colonial period. The original Spanish recipes, however, have been modified because the original ingredients are expensive in Peru (almonds, honey) or even unobtainable (hazelnuts, lemon rind, coriander seed, etc.). The basic recipe uses a base mix of flour, margarine, and powdered sugar, which is oven-baked. Alfajores consist of two or more layers of this baked pastry, and is usually filled withmanjar blanco(a caramel-colored, sweet, creamy filling made with milk and sugar)
Turrones(ornougat) is another originally Spanish dessert. The original Spanish recipe, which contained ingredients that were rare or expensive in Peru (such as almonds, rose water, orange blossom water, honey) were modified in a variety of ways. One common variety found in Lima is Turrón de Doña Pepa, an anise and honey nougat that is traditionally prepared for the Señor de los Milagros (orLord of Miracles) religious procession, during October.
Almost exclusive to the Andes region is the fruit known aslúcuma.Lúcuma juice, ice cream, and corresponding lúcuma shakes are very popular throughout Peru. Lúcuma ice cream can normally only be found in large US cities (typically in Peruvian restaurants). One popular brand of ice cream in Peru isD'Onofrio, which is owned byNestlé.
Arroz con leche(rice pudding): Another dessert originally from Spain that can be found in various varieties throughout Latin America. Arroz con leche is one of the more common desserts found in homes and restaurants of modern-day Peru. It consists primarily of cooked rice, cinnamon/nutmeg, raisins, and milk.  Rice pudding never has lemon rind as is traditional in the Spanish version. Arroz con leche is usually eaten with PeruvianMazamorra(jelly-like clove-flavored dessert).
Helados(ice cream): The most common ice cream flavors found in Peru are lucuma, chocolate, vanilla and strawberry. Some more exotic flavors such ascamu camu,guaranáandprickly pearcan occasionally be found. For other commonly available flavors, however, one needs to purchase imported ice-cream as many of the ingredients are not available in Peru. Peru is one of few countries in the world where the third most popular ice-cream (after vanilla and chocolate) is not strawberry, it is in fact the "nutty" flavored, orange coloredlúcuma,which is an exotic fruit grown in quantity only in Peru, and only in recent years being exported in very limited quantities as an exotic flavor (for ice cream and savory sauces) to the US, and available in Europe essentially in food shows.
Mazamorramorada: Is a jelly-likeclove-flavored dessert. It takes on the color of one of its main ingredients: purple maize. A variety of purple corn (maíz morado) that only grows in Peru adds color to the water it's boiled in, along withcinnamoncloves. When the water cools, chopped fruit, key lime and sugar are added. The mixture is served as a beverage called "chicha morada".
Picarones: a sweet, ring-shaped fritter with a pumpkin base; often served with a molasses syrup. Picarones were created during the colonial period to replace the Spanish dessertBuñuelos, as buñuelos were too expensive to make (They had an egg custard filling) and some ingredients were unavailable (lemon rinds). Peruvian Picarones are made of squash or pumpkin dough and sweetened with chancaca, raw cane sugar melted into a syrup.
Tejas: another modified Spanish dessert. The original Spanish version contained ingredients that were prohibitively expensive in Peru, such as almonds. The Peruvian version of this candy is filled withmanjar blancoand coated with afondant-like shell. Some are also made with a chocolate shell (chocoteja).
King Kong: is made of cookies (made fromflour,butter,eggsandmilk), filled with milk candy, some pineapple sweet and in some cases peanuts, with cookies within its layers. It is sold in one-half and one kilogram sizes. It is known as part of the culture ofLambayeque Region.
Suspiro a la Limeña: Is another Spanish-influenced dessert that usesdulce de leche, which derives from the SpanishBlancmange. The bottom layer is made of dulce de leche enriched with egg yolks. The top layer consists of meringue made with port wine. This classic criollo dessert is said to have been named by the famous Peruvian poet and author José Gálvez whose wife doña Amparo Ayarez was famous for her cooking. When asked what inspired the name, he reportedly replied, "Because it is soft and sweet, like the sigh of a woman." In this case, it would be a woman from Lima, aLimeña.
Panetón: is a type of sweet bread with dried fruit. It is usually served for breakfast around Christmas with a cup of hot chocolate. They used to come in big boxes only with huge panetóns inside but now they also sell personal portions. Chocotón is variety of panetón that replaces the fruit with chocolate bits. The bread is very light and sweet. Because Christmas is the hottest time of year, people often replace the hot chocolate with coffee or a drink that's served cold.
Flan de lecheis also a very popular dish.
Cachanga: Also known as a sopaipilla, sopapilla, sopaipa. This dessert is a kind of fried pastry and a type of quick bread that is usually prepared during breakfast time and contains cinnamon in its recipe. It is traditionally made from leavened wheat dough (or a mixture of wheat flour and masa harina) to which some shortening such as butter is added.
The most commonly encountered soft drinks in Peru are:
Less common are:
Pisco, a type ofbrandy, is the national drink of Peru.It originated during the colonial period as a cheaper substitute for the Spanish liquor known asorujo. Nevertheless, orujo is a product made from the spoils of wine production. Pisco uses fresh grapes like wine-making. Thisdistilled beveragemade fromgrapesis produced in various regions of the country.Pisco Souris a cocktail made frompiscocombined with lime juice, egg white and simple syrup. Chilcanois also made with Pisco.Winescome from many different regions of the country, most notably from theIca Region.
Beer, as in many countries, is popular at all levels of society. Local brands include Pilsen Callao and Cristal. Other regional beers are Arequipeña, Cusqueña and Pilsen Trujillo fromArequipa,CuzcoandTrujillorespectively; thoughCuzqueñais popular nationwide and is exported worldwide. A common beer-drinking ritual among many Peruvian men involves a group sharing one glass. The party holding the bottle waits for the prior person to drink from the glass before receiving that glass, filling it and passing the bottle on to the next in line. While this custom is more common among men of lower classes of society, people of higher social status, particularly youth and occasionally women, take part in this custom for fun.
Chicha de jorais another well-known drink, based on different varieties of fermentedmaizeand different aromaticherbs, depending on the region of the country. Its consumption is mostly limited to the Andes area.
The presence of the various altitudinal floors of the Andes mountain range in Peru and its proximity to the geographical equator allows the existence of a series of microclimates and species, from areas of usual snowfall to tropical forests; With 84 of the 104 climatic zones on the globe, it is one of the 12 countries in the world with the greatest mega-diversity. It has suitable conditions for growing fruits and vegetables throughout the year. Likewise, the Humboldt Current of cold oceanic waters that run through the Pacific Ocean off the Peruvian coast allows the existence of a great variety of fish and shellfish (Peru is one of the main fishing countries in the world).
Peru is a diverse country and that can be reflected in its food. Both immigration and the Spanish bringing in slaves from Africa contributed to some of Peru's diversity. In 1527 the Spanish started to bring people from Africa. 30 to 40 percent of Lima, Peru's population was of African descent. Women did domestic work or vended food. African influence played a role in shaping the national food heritage of Peru.A woman named Doña Josefa Marmanillo created turron or Turrón de Doña Pepa. She was an Afro- Peruvian slave who lived in Lima, Peru. Her dessert is eaten during the Señor de los Milagros (Lord of Miracles) feast that is celebrated every October. The month is also known as the purple month because of the procession colors. Another dessert eaten during the celebration is mazamorra morada (purple pudding).
Afro-Peruvians were one group that influenced Peru's food history. Marmanillo was skilled at cooking but became paralyzed in her arms. She went to the procession for Señor de los Milagros which means Lord of Miracles. The painting of Christ there was known to lead to miracles and healing. Indigenous artists would sometimes be paid to paint pictures of Christ on churches. After her visit, Marmanillo was healed. To show her gratefulness, she created a dessert called Turrón de Doña Pepa. The dessert had become part of a tradition and is eaten every October in Peru during the Lord of Miracles celebration. The dessert is still eaten today for the celebration. It is one of the world's largest Catholic ceremonies.
According to Elias et al (2022),the emergence and appearance of Peruvian gastronomy in the international market was produced through a reconversion that combined the local with the foreign. This was based on innovation aimed at enhancing its cuisine by applying international haute cuisine techniques supported by identity, cultural diversity and taking advantage of Peru's biodiversity.
In an article discussing the connection between food and heritage, cultural anthropologist, M. Cristina Alcalde states, “Food is now charged with Peruvian economic and social development, fast becoming a more attractive national marketing feature than Peru’s iconic Machu Picchu.” Alcaide is highlighting the importance of food in Peru's society. She also states that “Over and over again, Peruvians who returned to Peru and those living abroad referred to Peruvian dish as a source of pride and to their consumption as a way to feel and taste home.” Food can be seen as a form of national identity. Many Peruvians enjoy foods like ceviche, causa, ají de gallina, and lomo saltado.
https://www.nytimes.com/1999/05/26/dining/peruvian-cuisine-takes-on-the-world.html