Highly versatile and revered by people with celiac disease given that it's a tasty substitute for wheat, this superfood grows in the Puna and Andean regions, finding its way into any number of dishes such as tamales, soup, picante de quinua stew, and solterito salad.
Quinua —
Highly versatile and revered by people with celiac disease given that it's a tasty substitute for wheat, this superfood grows in the Puna and Andean regions, finding its way into any number of dishes such as tamales, soup, picante de quinua stew, and solterito salad.
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Picarones are no ordinary donuts. Made from sweet potatoes and a large green squash called zapallo macre, they are also spiced with aniseed and cinnamon then drizzled with fig, passion fruit or sugar cane syrup.
Picarones —
Picarones are no ordinary donuts. Made from sweet potatoes and a large green squash called zapallo macre, they are also spiced with aniseed and cinnamon then drizzled with fig, passion fruit or sugar cane syrup.
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Considered Peru's national dish by many, ceviche -- spelled cebiche in Peru -- is made up of marinaded fresh seafood, lime juice, chilies, red onion, sweet potato, cancha crunchy corn and cilantro.
Cebiche —
Considered Peru's national dish by many, ceviche -- spelled cebiche in Peru -- is made up of marinaded fresh seafood, lime juice, chilies, red onion, sweet potato, cancha crunchy corn and cilantro.
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Deep-fried whole, guinea pig tastes similar to rabbit. You can eat it with your hands, much like eating a chicken drumstick. While a single guinea pig won't exactly feed a family of four, there's ample meat for a decent starter.
Cuy chactado (Deep-fried guinea pig) —
Deep-fried whole, guinea pig tastes similar to rabbit. You can eat it with your hands, much like eating a chicken drumstick. While a single guinea pig won't exactly feed a family of four, there's ample meat for a decent starter.
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Maido's take on Nikkei cuisine -- a fusion of Japanese and Peruvian -- is widely regarded as the best in Lima, which is no small feat considering the Peruvian capital has earned its name as South America's No.1 foodie hotspot.
Nikkei cuisine —
Maido's take on Nikkei cuisine -- a fusion of Japanese and Peruvian -- is widely regarded as the best in Lima, which is no small feat considering the Peruvian capital has earned its name as South America's No.1 foodie hotspot.
Estudio
The quintessential Peruvian street food, anticuchos -- beef hearts -- are seasoned with a garlic, cumin, panca chili and vinegar mixture, then slapped on a brazier like a shish kabob.
Anticuchos —
The quintessential Peruvian street food, anticuchos -- beef hearts -- are seasoned with a garlic, cumin, panca chili and vinegar mixture, then slapped on a brazier like a shish kabob.
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A double-layered treat with a high sugar content, suspiro a la limena's gooey base is made from manjar blanco caramel (also known as dulce de leche) then draped with Port-infused meringue and a sprinkle of cinnamon.
Suspiro a la limena —
A double-layered treat with a high sugar content, suspiro a la limena's gooey base is made from manjar blanco caramel (also known as dulce de leche) then draped with Port-infused meringue and a sprinkle of cinnamon.
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A fast-food staple for Peruvians at any time of day, these pork crackling sandwiches are both succulent and crunchy. It's usually topped with homemade salsa criolla, a combination of lime juice, yellow chilies, red onion, white vinegar and cilantro.
Sanguche de chicharron —
A fast-food staple for Peruvians at any time of day, these pork crackling sandwiches are both succulent and crunchy. It's usually topped with homemade salsa criolla, a combination of lime juice, yellow chilies, red onion, white vinegar and cilantro.
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Another dish dating back to pre-Colombian times, causa was traditionally made by mashing yellow potatoes with chili. These days, lime juice is added to the mix for extra zing. Almost like a sandwich where potato substitutes bread, causas are filled with chicken or tuna salad and topped with mayonnaise.
Causa rellena con pollo —
Another dish dating back to pre-Colombian times, causa was traditionally made by mashing yellow potatoes with chili. These days, lime juice is added to the mix for extra zing. Almost like a sandwich where potato substitutes bread, causas are filled with chicken or tuna salad and topped with mayonnaise.
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