Peruvian cuisine


Peruvian cuisine reflects local practices and ingredients including influences mainly from the indigenous population, including the Andean and Amazonian cuisine, and cuisines brought by immigrants from Europe, Asia, the Middle East, and Africa. Without the familiar ingredients from their home countries, immigrants modified their traditional cuisines by using ingredients available in Peru.
The four traditional staples of Peruvian cuisine are corn; potatoes and other tubers; Amaranthaceae ; and legumes. Staples brought by the Spanish include rice, wheat and meats.
Many traditional foods—such as quinoa, kiwicha, chili peppers, and several roots and tubers—have increased in popularity in recent decades, reflecting a revival of interest in native Peruvian foods and culinary techniques. Chef Gastón Acurio has become well known for raising awareness of local ingredients. The most important ingredient in Peruvian cuisine is the potato, as Peru has the widest variety of potatoes in the world.
American food critic Eric Asimov has described it as one of the world's most important cuisines and an exemplar of fusion cuisine, due to its long multicultural history.

History

Peruvian cuisine reflects the influences of indigenous ingredients and techniques, the viceregal era, and immigration from Europe, Africa and Asia.

Pre-Columbian era

Local ingredients included potatoes, aji pepper, corn, quinoa and various Andean grains. By this time, sophisticated agricultural techniques had been developed that allowed the local inhabitants to grow and cultivate crops in the challenging terrain of the Andes.

Colonial era

The arrival of the Spanish in the 16th century brought about significant changes to Peruvian cuisine. The Spanish brought with them new ingredients, such as onions, garlic, and various meats, and introduced new cooking techniques, such as frying and sautéing.

African and Asian influences

In the late 19th century, Peru experienced an influx of African and Asian immigrants who brought with them their culinary traditions. African slaves introduced dishes such as tacu-tacu, a mix of rice and beans that was fried and served with steak or eggs. Chinese immigrants created dishes such as lomo saltado, a stir-fry of beef, onions, tomatoes, and French fries, which has become a popular dish in Peru and globally.

Modern era

Peruvian cuisine is known around the world with some of its the most distinguishable ingredients being aji amarillo peppers, huacatay herb, and Peruvian corn. In 2004, the Peruvian government launched the "Gastronomy Project" to promote the country's culinary traditions and encourage the development of the country's restaurant industry. In 2011, the Peruvian government declared July 28 as "National Ceviche Day" in recognition of the dish's importance to Peruvian cuisine.

Crops

is considered an important center for the genetic diversity of the world's crops:
  • Potatoes. Many varieties of potato are native to the Andes mountains. Over 99% of all cultivated potatoes worldwide are descendants of a single subspecies, namely Solanum tuberosum. This subspecies has developed into thousands of varieties that vary by size, shape, color, and other sensory characteristics.
Image:Quinoa.jpg|thumb|Quinoa
Image:Patates.jpg|thumb|Peruvian potatoes
  • Quinoa, three varieties
  • Kaniwa
  • Tarwi, a legume native to the Andes which is similar to the lupin bean
  • Lima bean
  • Maca
  • Oca, a potato-like tuber
  • Mashua, a potato-like tuber
  • Ulluco, a potato-like tuber
  • Caigua, a vegetable with a cucumber-like taste
  • Capsicum baccatum chile peppers, including ají amarillo and ají limón
  • Capsicum pubescens, rocoto chile
  • Capsicum chinense, ají panca and ají mochero/limo
  • Fruits—Peru has about 20 native fruits that are used in cooking or eaten fresh
The sweet potato is native to the Americas and was domesticated there at least 5,000 years ago. Two varieties of sweet potato are commonly available for sale in the markets, but there are more varieties around the country. One has dry orange flesh and light tan skin and tastes sweet. The other has purple skin, is white and brown inside, and is only moderately sweet. Occasionally another variety, characterized by small tubers and dark skin, is available.
Among the fruits native to the Andes region in general are lúcuma, camu camu, prickly pear, cape gooseberry, cocona, pacay, guanabana, dragon fruit, pepino, papaya, ciruela, mammee apple, banana passionfruit, cherimoya, granadilla, moriche palm fruit, and tamarillo. Yacon, although an underground tuber, is also used as a fruit. Usually, none of the other native fruits are commercially available.
From Peru, the Spanish brought back to Europe several foods that became staples for many cultures around the world.
  • Potatoes: Potatoes were introduced to Europe from the Americas. They were considered livestock feed in Europe until French chemist Antoine-Augustin Parmentier began serving dishes made from the tubers at his lavish banquets. His guests were immediately convinced that potatoes were fit for human consumption. The varieties used in Europe and most of the world, however, derive from a subspecies indigenous to the Peruvian Andes, Solanum tuberosum.
  • Beans: Several varieties of the common bean are native to Latin America including the lima bean.
The varieties of chili peppers, potatoes, tomatoes and maize that the Spanish brought back to Europe, however, were native to Peru:
  • Peppers: Chili peppers are native to America. The varieties most commonly used around the world, however, derive from Mexico and Central America. Sweet Peppers are native to Mexico and Central America. Peruvian Ají peppers are virtually unknown outside of the Andean region of South America.
  • Maize: Maize, is native to Mesoamerica and Peru; the varieties used in Europe and most of the world are from Central America. The corn grown in Peru is sweet and has large kernels. However, it is not widely consumed outside of Peru.
  • Tomatoes: The wild ancestor of the tomato, Solanum pimpinellifolium, is native to western South America both in the Peruvian and Ecuadorian Amazon.
Many foods from Spain are now considered Peruvian staples, including wheat, barley, oats, rice, lentils, chickpeas, broad beans, garlic, cabbage, broccoli, cauliflower, artichokes, onions, cucumbers, carrots, celery, lettuce, eggplant, wine, vinegar, olives, beef, pork, chicken, numerous spices, laurel, mint, thyme, marjoram, turmeric, cloves, cinnamon, nutmeg, anise, bananas, quince, apples, oranges, limes, apricots, peaches, plums, cherries, melons, figs, pomegranates, honey, white sugar, almonds, walnuts, cheese, hen eggs, cow's milk, etc. Many food plants popular in Europe, however, were imported to Peru.

Cultivation of ancient plants

During the colonial period, and continuing up until the Second World War, Peruvian cuisine focused on Spanish models and virtually ignored anything that could be regarded as native or Peruvian. Traditional food plants, which the indigenous people continued to eat, were regarded as "peasant food" to be avoided. These colonial attitudes took a long time to fade. Since the 1970s, there has been an effort to bring these native food plants out of obscurity.
Some plants cultivated by ancient societies of Peru have been rediscovered by modern Peruvians, and are carefully studied by scientists. Due to the characteristics of its land and climate and the nutritional quality of its products, some Peruvian plants may play a vital role in future nutrition. Examples include quinoa and kañiwa, which look and cook like cereals but are pseudocereals. Nutritionists are also studying root vegetables, such as maca, and cereals like kiwicha.
Since 1985, NASA has used some of these foods—quinoa, kiwicha and maca—for astronaut meals. Andean ingredients like tubers and quinoa have also been promoted by members of Peru's Ministry of Culture and received international endorsements from celebrities like Oprah Winfrey and NASA as a new type of superfood. While Peruvian state actors and celebrity chefs argue that these efforts have created economic opportunity for rural farmers and built international cultural awareness, the commercialization of Andean ingredients has decreased crop biodiversity on indigenous lands. Heightened global demand has caused prices to increase so that these ingredients are becoming less accessible to the native Peruvians.
For many of Peru's inhabitants, these food stocks allow for adequate nutrition, even though living standards are poor. Abandoning many of these staples during the Spanish domination and republican eras lowered nutritional levels.
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.

Regional differences

Peru is a country that holds not just a variety of ethnic mixes since times ranging from the Inca Empire, the Viceroyalty and the Republic, but also a climatic variety of 28 individual climates. The mixing of cultures and the variety of climates differ from city to city so geography, climate, culture and ethnic mix determine the variety of local cuisine.

Coastal areas

The Pacific Ocean is the principal source of aquatic resources for Peru. Peru is one of the world's top two producers and exporters of unusually high-protein fishmeal for use in livestock/aquaculture feed. Its richness in fish and other aquatic life is enormous, and many oceanic plant and animal species can only be found in Peru. As important as the Pacific is to Peru's biodiversity, freshwater biomes such as the Amazon River and Lake Titicaca also play a large role in the ecological make-up of the country.
Every coastal region, being distinct in flora and fauna populations, adapts its cuisine in accordance to the resources available in its waters.
Ceviche, a Peruvian dish of marinated raw fish or seafood typically garnished with herbs and served as an appetizer, with many variations, provides a good example of regional adaptation. Ceviche is found in almost all Peruvian restaurants on the coast, the shortly marinated seafood morsels are typically served with camote, and kernels of Peruvian choclo serrano. It can also be spelled "cebiche" in Peru. It is the flagship dish of coastal cuisine, and one of the most popular dishes among Peruvians. Ceviche marinade consists of Andean chili peppers, onions, and juices from an aromatic lime variety brought by the Spaniards. Before the Spanish colonists came to Peru, the Moche marinated seafood using fermented juice prepared from local banana passionfruit called Tumbo. Once the Spanish colonists arrived and brought with them citrus fruits, locals started using citrus to marinate their seafood. Ceviche is a spicy dish that consists generally of bite-size pieces of white fish, marinated raw in lime juice mixed with chilis. Ceviche is often served with raw onions, boiled sweet potatoes, and toasted corn.
Many Peruvians believe that ceviche is an aphrodisiac and hangover cure, the latter possibly due to the fact that it is traditionally consumed with beer. Unlike the adaptations of ceviche made in Mexico and Ecuador, in Peru it is not made with tomatoes. Also popular is Leche de tigre, which is the Peruvian colloquial name for the marinade used in ceviche. It has a light spicy flavor.
Chupe de camarones is one of the most popular dishes of Peruvian coastal cuisine. It is made from a thick freshwater shrimp stock soup, potatoes, milk and chili pepper. It is regularly found in Peruvian restaurants specializing in Arequipan cuisine.
A center of immigration and centers of the Spanish Viceroyalty, Lima and Trujillo have incorporated unique dishes brought from the arrival of the Spanish Conquistadors and the subsequent waves of immigrants. Besides international immigration—a large portion of which happened in Lima—there has been, since the second half of the 20th century, a strong internal flow from rural areas to cities, in particular to Lima. This has strongly influenced Lima's cuisine with the incorporation of the immigrants' ingredients and techniques.
File:Arroz chaufa especial 12032009.JPG|thumb|Arroz Chaufa, is a localized version of chaofan, or Chinese fried rice.
Creole cuisine is the most widespread in this cosmopolitan city. Lima hosts a wide variety of international cuisines, with Italian and Chinese being the most popular. Rice is one of the foods brought to Peru from Spain. Arroz Chaufa, which is Peruvian fried rice is one popular Peruvian dish. It is made of peppers, onions, garlic, soy sauce, eggs, chicken, sesame oil, ginger, and cumin. It is Peru's version of Chinese fried rice. Japanese food, especially sushi, is also very popular, and many chain restaurants from the United States have a significant presence as well. Offerings of Arabic, Thai, Mexican, French, English, Argentine, Brazilian, and Indian cuisine can also be found in multiple locations throughout the city of Lima.
The city's bakeries are quite popular with Peruvians. One may find Peruvians standing in line in almost every bakery waiting for freshly baked white bread from 6 to 9 am and from 4 to 6 pm. The majority of Peruvians tend to eat bread for breakfast along with coffee or tea. Almost all bread in Peru, with the exception of baguettes, is fortified with added fats, such as lard. Whole wheat bread is extremely hard to find in the major cities, but more common in rural towns. Many bakeries sell white bread sprinkled with bran for health conscious customers as whole wheat flour is extremely hard to find. However, even this bread is often heavily fortified with lard, shortening or butter. Authentic whole wheat bread is imported from Europe and sold at upscale grocery stores. A few coastal cities bakeries produce "bollos," which are loaves of bread baked in stone and wood-ovens from the Andes.
Anticuchos are brochettes made from beef heart marinated in various Peruvian spices and grilled, often with a side of boiled potato or corn. They are commonly sold by street vendors, but one may find them in creole food restaurants.
Also frequently sold by street vendors are tamales: boiled corn with meat or cheese and wrapped in a banana leaf. They are similar to humitas, which consist of corn mixed with spices, sugar, onions, filled with pork and olives and finally wrapped in the leaves of corn husks. Tamales are a common breakfast food, often served with lime and "Salsa Criolla" which is a mixture of thinnly sliced raw red onion, ají peppers, cilantro and lime juice.
Another favorite food found in many restaurants is Papa a la huancaina, a dish consisting of sliced boiled potatoes, served on a bed of lettuce with a slightly spicy cheese sauce with olives. The dish is cheap to make and uses ingredients that are readily available in Peru, yet it has complex flavours and textures so is very popular with chefs in restaurants in Peru. This combination of being cheap to make, yet favored by chefs, has helped Papa a la Huancaina become popular across all classes of Peruvian society. The name of the dish is from Huancayo, a city in Peru.
Tacu-tacu: Mixture of beans, rice and a fried egg, on top of breaded or pan-fried steak and an Salsa Criolla.
Papa rellena : mashed potatoes stuffed with ground meat, eggs, olives and various spices and then deep fried.
Arroz tapado : uses the same stuffing of papa rellena, but rather than used as a stuffing, it is accompanied by rice.
Pollo a la Brasa : is one of the most consumed foods in Peru. It is roasted chicken marinated in a marinade that includes various Peruvian ingredients, baked in hot ashes or on a spit-roast. The origins of the recipe for this dish date back to Lima, the capital of Peru, during the 1950s. Two Swiss citizens who were Peruvian residents, Roger Shuler and Franz Ulrich, invented and registered the patent for the machine to cook the chicken on the grill, a mechanical system of planetary rotation in that the chickens rotating on its axis and over a central axis, simultaneously. The dish comes with French fried potatoes, salad and various creams. There are many famous brands of "Pollo a la Brasa" restaurants in Peru and particularly in Lima, the most famous and popular being Hikari, Norky's, Roky's, Pardo's, and La Leña.
Sancochado is a hearty beef and vegetable broth that includes yuca and potatoes.
A local staple is Lomo Saltado, also known as saltadito. Sliced beef is stir-fried with, garlic, cumin powder, tomato and Spanish onion and fried-mixed with already fried French cut potatoes, coriander and parsley and accompanied with white rice. Salt and black pepper is also added to taste.
Arroz con pollo, or rice with chicken, is enjoyed for its rich-flavored rice combined with chicken.
Chupe de pescado or fish cioppino is popular in Lima and along the coast.
Lima butter bean salad is a salad made with Lima butter beans, cooked whole, cooled, and mixed with a mixture of onion, tomato, and green ají, marinated in lime juice, oil, salt, and vinegar. Lima butter beans have been part of the Peruvian cuisine for at least 6,000 years.
, also known as Jamon del Pais, is a sandwich with "Peruvian ham", sliced onions, sliced chili peppers, lime, salt, pepper, oil, in a white bread roll.
Causa, in its basic form, is a mashed yellow potato dumpling mixed with key lime, onion, chili and oil. Varieties can have avocado, chicken, tuna or even shellfish added to the mixture. Also, causa is popular in Lima, where it is distinguished by the name Causa Limeña. Causa is usually served cold with hard boiled eggs and olives.
Carapulcra is an appetizing stewed dish of pork and chicken, dried potatoes, red chilis, peanuts and cumin. The version from the Afro-Peruvian Ica region uses fresh potatoes.
Empanadas were introduced by the Spanish during the colonial period, and later modified, possibly due to lack of Spanish ingredients. In Peru, they are filled either with chicken, beef, or cheese. Olives, and sometimes hard boiled eggs and raisins gives them a unique taste.
Ají de gallina consists of thin strips of chicken served with a creamy yellow and spicy sauce, made with ají amarillo, cheese, milk, bread. Occasionally walnuts are added on special occasions or at upscale restaurants due to its prohibitive cost in Peru. Traditionally the meat is from non-laying hens, but today almost exclusively made from more tender chickens.
Escabeche criollo : "Escabeche" when the word is used alone normally refers to fish escabeche. Other varieties can use duck or chicken. The escabeche dishes rely in the cooking on the heavy use of vinegar and onions together with other spices and chili.
Cau cau is a meal consisting of mondongo or tripe stew and accompanied by rice. There are a number of versions of Cau-Cau, as it is a style of cooking a choice protein. Two noteworthy styles are the creole style simply called Tripe Cau-Cau, and the Italian-Peruvian style. Creole style is made with strips of previously cooked tripe, seasoned with a mixture of sauteed onions, garlic, yellow aji, a pinch of turmeric, salt and pepper and cubes of boiled potatoes. The mixture is cooked together to blend the flavors and acquire consistency. It is then sprinkled with mint. Some add vinegar for added flavor before serving. The other common version is the Italian-Peruvian style. It consists of strips of precooked tripe sauteed with red onions, peeled tomatoes, tomato paste and dried mushrooms, usually Porcini. After the flavors combine, it is seasoned with parsley and mixed with fried potato just prior to serving. Some chefs add a few tablespoons of wine or pisco following the sauteeing.
Chicharrones is salted pork deep-fried in its own fat. There are at least two kinds of chicharrones: pork skins, a country style ribs that are first boiled, then rendered in their own fat until they brown into chicharrones. Other types of chicharrones including deep fried squid, and other seafoods. They can be served at any time of day, including breakfast.
The cuisine of the northern coast offers a difference in style from the central and southern varieties. This is not only due to the coastal native Indian influence, the Spanish influence, and the African; but also to the warmer coastal seas, hotter climate and immense geographical latitude variety.
The widely different climates between Tumbes, Piura, Lambayeque, La Libertad, Cajamarca and San Martin contributes to the variety of dishes in these areas.
Northern style dishes:
Seco de Cabrito is made in a pot after marinating in chicha de jora and spices including cilantro and garlic. This dish is most popular in the northern coast especially in Cajamarca and Lambayeque.
Seco de Chavelo is a type of seco that is made of cecina stewed and dried meat that has been clotted and dried along with bananas, yuca, aji panca and Clarito.
Cebiche de Conchas Negras is a dish of Piura and Tumbes is also popular along the southern coast of Ecuador as the territory previously was under Ecuadorian jurisdiction. In this version of ceviche, the seafood used in the dish should be black clams accompanied by toasted corn.