After more
than a month here I still have not written anything about the Peruvian cuisine
– and as it’s really worth a blog, I hope I’ll have your mouth watering half
through this blog J
Peru
actually has a lot of specialties. Especially here at the coast it’s all about
fish. The probably best known and an all-days favorite is Ceviche. That’s a
dish a raw fish and seafood (shrimps mostly seem to be cooked), marinated in
lime, garlic, onion, coriander and chili. It’s served with corn (you’ll find
this in practically every dish here) and sweet potato (a beautiful compliment
to the spicy and sour Ceviche!). It’s served cold. Locals tell me that Ceviche
is a typical midday dish – but thank god you can find it in evenings too.
Especially when I was up in Piura and surroundings I basically lived of
Ceviche. It’s become a regular for me on the weekends.
Another
special is the so called “Causa”. This is also a starter (Ceviche is officially
also a starter, but the portion is always large enough for the main meal).
Causa is basically a “tower” built of mashed sweet potato, avocado and fish or
seafood. It looks and tastes fantastic!
Another
dish which actually reminds me of a mix of paella and Asian rice is the so
called “Arroz Chaufa” (which translated just means fried rice), and mostly
comes with seafood or fish, but you also find it with chicken or meat. Always
served with limes, it tastes excellent.
Going over
to the meat side of Peruvian meals, you find all sorts of excellent steaks
here: beef, lamb, alpaca to just mention a few, but alpaca is definitely the
specialty here. Alpaca is basically the baby brother of a lama, it looks very
similar but is smaller (here’s the photo). And it’s meet is lovely and tender,
and tastes delicious! This is something you find especially in mountainous areas like Arequipa or Cusco. It’s mostly accompanied by various different potato
mashes, all spiced differently but all equally delicious.
Something
you find all over is Lomo Saltado. This is basically pieces of beef, spiced,
cooked with onion, sweet pepper (mostly red pepper), tomatoes and coriander, accompanied by rice or
potato. I have had this in all types of places all over the country and it
always tasted really good.
Another specialty
is Anticucho. This is basically heart and other innards, mainly of beef and
chicken, on a skewer. Yes, yes, I know what you are thinking now. But it
actually tastes delicious. It is served with potato and corn. THE place to eat
this is the famous “Tio Mario” (“Uncle Mario”) in Barranco.
Before coming
to the drinks there are three other really lekker dishes I would like to
mention. One of them is “Papa Rellena”: this basically just means stuffed
potato and might not sound very exciting to you – but: you find it in soooo
many different varieties that it gets exciting! Firstly, this is really a
potato country – there are sooo many different varieties of potatoes. And all of
them can be filled, of course. Most commonly you probably find it filled with a
mixture which reminds me of the South African Bobotie. It’s a mince meet
mixture with onions and raisins, nicely spiced of course like all dishes here
are. This is really good! In Arequipa you’ll find “Rocoto Relleno”, stuffed
pepper, an amazing dish too: Rocoto is the spicy pepper in Peruvian cuisine.
It’s the shape, color, and size of a red pepper. It’s boiled to soften, then
stuffed with finely cut steak or minced meet, cheese, black olives, ground
peanuts, various spices, sometimes raisins, then baked.
Last but
not least – you must have been waiting for this one, Alice: the famous Cuy – or
guinea pig. As you see in the photo, it is much bigger than our pets we know.
Crisply baked and all tender inside, it tastes delicious. The meat actually
compares to chicken, but it’s more juicy and tender. It mostly comes served
with the usual potato (sometimes sweet potato, sometimes the “normal” one) and
corn.
Have I got
your mouth watering by now? I do hope so, because I’m feeling hungry just writing
this J
But now let’s
go over to the drinks, because Peru has nothing to hide when it comes to drinks
either!
THE national
drink is Pisco Sour. Pisco is basically a Schnapps made out of grapes, similar
to Grappa (don’t tell any Peruvians I said that though J). Now, Pisco Sour is a great cocktail
made out of that Schnapps. The basic Pisco Sour is Pisco mixed with fresh lime
juice, beaten egg white, syrup, crushed ice and a couple of drops of Angostura
bitters. They also make it in all different flavors, from Maracuya (Passion Fruit)
to Mango, from Apple to Cinnamon. It’s sweet, so you don’t notice how strong it
actually is – but I wouldn’t recommend having more than one if you have not
eaten yet J
Peru
actually also has really good wine. But don’t try to go to any wineries to try
wine, because they give tourists (even those who actually show interest like I
did) the very worst wines, often much too old (they gave me a white Sauvignon
Blanc from 2005 to try. When I told them that it was much too old because it
literally tasted sour and like pure alcohol the guy told me that that’s what
Sauvignon Blanc tastes like. Thank god I know better – but I don’t even want to
know how many tourists he has bullshitted out of Sauvignon Blanc). But they
actually make really good Malbecs and Cabernet Sauvignos – definitely comparable
to Argentinian or Chilean wines. But this is just one side of their wines. The
other side are the “Vinos Artesanales”, which basically means manually
produced, as opposed to the mass production of industrial wines. The artisanal wines
are much sweeter, basically like a desert wine, they remind me a bit of Port wine.
They are really good too – and when you go to a artisanal winery you actually
get to taste the good stuff!
Oh and last
but not least – the beer: Here too, you get industrial beers and artisanal
beers. The industrial beers are very good and varied – my favorite is the Cusceña
Negra (a dark beer). Oh but the artisanal beers! They are truly amazing, and
you get them in all sorts of different flavors. One of them has a slight lime
taste – oh it is sooo good. The artisanal beers are slightly stronger than the
industrial ones, between 6-8 percent.
This is
longer than intended again, and I probably forgot half, but I hope that this
has given you a mouth-watering insight into the Peruvian cuisine.