Peru Eating

Eating

Eating For meat eaters Peruvian cuisine is among the most varied in the world. Not only does the country grow a variety of fruits and vegetables, but it does so throughout the year. Peruvian geopraphy offers at least 8 different climates (desert along the coast, steep and high mountains, the Amazon basin). In Lima, due to its history as an important Spanish colonial port, the dishes are a mixture of amerindian, spaniard, african, asian and even italian influences that contribute to the ever changing platos creolos (creole dishes). Rice is the staple foodstuff, and expect many dishes to include rice, in the Siera it's corn and potatoes, and in the Jungle yuca. Meat is traditionally included in most Peruvian dishes. Chicken (pollo), pork, sheep and beef are common. Alpacas are actually kept for wool, not for meat. Mostly, you will find that alpaca meat is rather tough. An Andean delicacy is guinea pig (cuy). Peruvian cuisine includes dishes which use various organs, including anticuchos, a kebab made from a very marinated and spicy cow's heart, and cau-cau (sounds like cow-cow), made from the stomach of the cow served in a yellow sauce with potatoes. Anticuchos are a standard street stall food, be careful with it. Fish can be found along the coast (of course), but also in the jungle area since the rivers supply fresh fish (but take care with contamination in the area known as high jungle or selva alta, where most of the cocaine is made, using strong chemicals dumped into rivers; mining is a minor source of pollution in this area). In the Sierra, trouts (truchas) are bred in several places. The most valued fish meal is the Ceviche, raw fish cooked by marination in lime juice, popular variations of the dish can include shellfish, even sea-urchin. The preparation of ceviche will vary along the coastal towns and cities. Extremely recommendable especially in summer, but take care about preparation best not buy from street vendors and remember that it is usually served spicy. In all Peru, there is a big variety of preparing potatoes (papas, not patatas as in Spain), the traditional Andean vegetable. Nowadays, the transport routes from the flat jungle areas are good enough to supply all the country with vegetables and fruits. Nevertheless, vegetables still have the status of a garnish for the meat. Vegetarian restaurants exist in all cities, but are relatively rare. In many areas, there is a rich offer of tropical fruits and fresh pressed juices. If you count on international fast food chains, you will be disappointed. You find them almost nowhere except Lima, which to many tourists is a welcome feature. Be careful: many Peruvian dishes can be too spicy and heavy, so if you have a weak stomach try it with caution. Peruvians are quite proud of their desserts, especially in Lima. Try them with care, since they tend to be extremely sweet and loaded with sugars, eggs yolks and similar unhealthy ingredients. Try mazamorra morada, or purple custard, made from the same purple corn used for chicha morada drink; together with arroz con leche(rice with sweet, condensed milk) is called a combinado (combination). Picarones are a sort of donut, made from fried yams dough and served with chancaca, a very sweet sugarcane syrup. And the sweetest dessert suspiro Limeño; perfect if you are in sore need of a caloric and glucose shock. Drinking The Pisco-Nasca area is famous for wine cultivating. Their more expensive vintages compare favorably against Chilean imports. Beer is nice, stronger than American brands but less full bodied than European ones. Most of Peruvian beers are made by Backus, currently owned by SAB Miller. Inca kola, . The Peruvian equivalent of Coca Cola in the rest of the world, which was recently purchased by Coca Cola yet retains its unique taste. It is bright yellow and tastes like bubble gum. Pisco Sour. An alcoholic drink with a interesting ingredients list, such as egg whites, that is quite popular in Peru and is available in most places in Huaraz. It is made from pisco, a kind of brandy that is worth a try; it is a strong drink as pisco is 30° to 40° (around 70 to 80 proof) spirit, and the sweet taste can be deceiving. Emoliente. Another popular drink in Peru, often sold in the streets by vendors for 50 centimos (approximately 16 cents US). Served hot, its flavor is best described as a thick, viscuous tea, but surprisingly refreshing - depending on what herb and fruit extracts you choose to put into it, of course. Normally the vendor's mix will be good enough if you choose not to say anything, but you're free to select the mix yourself. Normally sold hot, is the usual after-party drink, as a "reconstituyente", but it can be drunk cold too. Chicha, A cheap traditional alcoholic drink made from corn that is fermented and rather high in alcohol content for a non-distilled beverage. Not normally available at formal restaurants and quite uncommon in Lima outside of residentail areas. Places that sell chicha have a long stick with a brightly-colored plastic bag on it propped up outside their door. Chicha morada, not to be confused with the previous one, is a soft drink made from boiled purple corn, with sugar and spices added (not a soda). Quite refreshing, it is widely available and very recommendable. Normally Peruvian cuisine restaurants will have their freshly made supply as part of the menu; it is also available from street vendors or diners, but take care with the water. Bottled or canned chicha morada is made from concentrates and not as pleasant as freshly-boiled chicha. Coca Tea or Mate de Coca, a tea made from the leaves of the coca plant. It is legal to drink this tea in Peru. It is not a drug and it is great for adjusting to the altitude or after a heavy meal. It may be found cold but normally is served hot. You can find many places that serve fresh fruit drinks. Coffee. Peru is the world's largest producer of organic coffee. Ask for 'cafe pasado', the essence produced by pouring boiling hot water over fresh ground coffee from places like Chanchamayo.