The northern regions have a warm climate and seas teeming with fish and seafood. Their most prized dishes include ceviches and sudado stews, which combine ingredients harvested from the sea with sour and spicy flavours, and aromatic herbs that provide fresh and intense flavours.
Food from eastern Peru is exotic. Its biodiversity resources seems endless. Chonta or palm heart, harvested from palm trees, is an important element of Amazonian cooking and is used to make salads. Beef, poultry, fish, lamb and other gamey meats such as majaz, are part of the regions gastronomy.
Without a doubt, Lima’s cuisine has earned it an excellent and well-deserved position as one of the top gastronomic capitals of the world. Its gastronomy is the result of the influence of native and immigrant flavours leading to delicious dishes that enchant even the most demanding palates.
Arequipa’s picanterías are known for the delicious aromas of the regional repast waft through the air along with the heat of wood fires. Rocoto peppers (the area’s iconic delicacy) solterito cheese salad, white soup, pork crackling, guisado stew, and the famous adobo dominical all entice visitors.
Andean cuisine abounds with stews, soups, meats, and exquisite desserts made from corn, milk and fruits. Combining the high nutritional value of the Andean ingredients in a traditional earthen pot over a wood fire to create the most delicious dishes of this hearty cuisine would be any chef’s dream.
This new style revives the culinary customs of its pre-Hispanic past and, therefore, rediscovers many local ingredients. The recreation of Andean cuisine draws on elements from other cultural landscapes and continents.