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Peruvian cuisine reflects local practices and ingredients including influences mainly from the indigenous population, including the Inca, and cuisines brought by immigrants from Europe (Spanish cuisine and Italian cuisine), Asia (Chinese cuisine and Japanese cuisine), and Africa (Maghrebi cuisine and West African cuisine).
Chicha de molle: Fermented liquor of False Pepper fruit (also called Peruvian peppertree or molle) Chicha morada: Alcohol-free drink of purple corn juice. Chimbango de tres higos: Liqueur prepared with red, black, and green figs. Chuchuhuasi: Cordial made from a bitter and astringent root, very popular in western Peru.
Olluquito with pork (con cerdo) and white rice from the Uco District, Huari Province, Ancash, Peru Olluquito with chicken and white rice from Lima, PeruOlluquito, olluquito con carne (with meat) and olluquito con ch'arki (with dried llama meat) are traditional dishes in Peruvian cuisine made with ulluku (Quechua, hispanicized spellings ulluco, olluco) a root vegetable that also has edible leaves.
In those days, the Spanish dismissed offal as food for slaves; the Spanish generally cooked with the "prime" cuts only. As a result, many traditional recipes use beef heart and other "off" cuts. In Peru, the tradition continues with the traditional name and ingredients; anticuchos are consumed by all social classes of Peru, and are especially ...
Tocosh (also known as togosh or tocos) is a traditional Quechua food prepared from fermented potato pulp or, less commonly, maize. Tocosh dishes are often prepared for celebrations. Tocosh also has a number of medicinal uses and has antibacterial properties. It was discovered by the Incas (or one of their subject peoples).
Many foods from those countries such as pasta, sausages, and desserts are common in the nation's diet. The Uruguayan barbecue, asado, is one of the most exquisite and famous in the world. A sweet paste, Dulce de Leche is the national obsession, used to fill cookies, cakes, pancakes, milhojas , and alfajores .
The most popular dishes of Peruvian food in the U.S. include ceviche (raw fish "cooked" in lime juice), papa a la huancaína, and anticuchos y tamales. Peruvian cuisine is often recognized for being one of the most diverse and appreciated of the world's cuisines, with influences including Native American, European, and African.
Pachamanca (from Quechua pacha "earth", manka "pot") is a traditional Peruvian dish baked with the aid of hot stones. The earthen oven is known as a huatia . It is generally made of lamb , mutton , alpaca , llama , guanaco , vicuna , pork , beef , chicken , or guinea pig , marinated in herbs and spices .
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