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Masato: Drink made of cooked, smashed, and fermented yucca cassava, with sweet potato or sugar. Piraña bite: Made with rum and cocona. Ponche Ayacuchano: Drink of peanut, sesame, and other spices. Ponche de maca: Drink made of maca, a local root with energizing properties.
Peruvian cuisine is often made spicy with ají pepper, a basic ingredient. Peruvian chili peppers are not spicy but serve to give taste and color to dishes. Rice often accompanies dishes in Peruvian cuisine, and the regional sources of foods and traditions give rise to countless varieties of preparation and dishes.
Chupe de camarones is a traditional Peruvian soup from Arequipa that can be found in every picantería in the city. Due to the rich variety and the harmony of its flavor and the food used, [39] Peruvian food is constantly winning internationally and the chefs often have international recognition and distinction.
Peru is hoping its famous cuisine will live up to its reputation at the Asia-Pacific Economic Cooperation Forum, serving world leaders its iconic ceviche, quinoa and Chinese fusion dishes.
Ceviche, cebiche, sebiche, or seviche [a] (Spanish pronunciation: [seˈβitʃe]) is a dish consisting of fish or shellfish marinated in citrus and seasonings, and is recognized by UNESCO as an expression of Peruvian traditional cuisine and Intangible Cultural Heritage of Humanity.
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It is traditional to serve picarones when people prepare anticuchos, another traditional Peruvian dish. Pilaf [71] Central Asia, Middle East, South Asia: Rice cooked in a seasoned broth, and various additional ingredients are sometimes used. Mussels filled with rice is a common street food in Istanbul, Turkey. [234] Pirozhki: Russia, Ukraine