Peru is a multicultural country

The wealth of its lands and cultural diversity give Peru an exquisite and tremendously varied gastronomy. Thousands of countryside products and tens of living cultures, which have shared a single territory for centuries, create an offer that is practically infinite.

Thanks to a privileged geographical location between the Pacific Coast, the Andes and the Amazon, Peru offers a wide variety of dishes based on fish, meat, fruit or vegetables. Each region has its specialties but it is in Lima, the capital, where all different influences get mixed and where you can find all these flavours.

In the last 10 years, Peru has been recognized as one of the world’s best culinary destinations, a perfect option for foodie tourism. The country’s gastronomic boom owes a great deal to its biodiversity along with its multicultural heritage.

3 of the best considered 50 restaurants in the world are located in Lima, however, Peruvians do not boast about it because they know that there are many places where you can eat just as well. That is why the first reason definitely have to be this, because Peruvian food is available to everyone.

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Here are some of the reasons why there’s no better place in the world to dine.

Coast, mountains and jungle. Each of these three geographical regions offer their own traditional dishes cooked with local ingredients. Such is the case of quinoa, which is found in the mountainous areas, while limes and grapes are cultivated by the coast, and yuca roots and fish like Paiche (the biggest fish in the Amazon river) are found in the jungle. If you’re traveling around Perú, you will see how the biodiversity of each of the country’s 24 states is proudly represented in each region’s gastronomy.

Although Peruvian cuisine is a product of cultural fusion, ingredients and cooking methods, the adaptation of traditional dishes to modern cuisine is a result of the gastronomical boom in recent years. Peruvian’s continue to mix everything: from the popular street food Combinado consisting of cebiche, chifa and papa a la huancaina (potatoes covered with ají and cheese sauce), to vanguard cuisine that introduce new textures and flavors, often served in Lima’s fanciest restaurants.

Salud with Pisco. This brandy-like liquor served as a Pisco sour is an excellent appetizer to precede lunch or dinner. Pisco is distilled in southern regions of the country like Moquegua, Arequipa, Tacna and Ica. In fact, in this last region there’s a town called Pisco. There’s an array of varieties that vary in aroma and taste: pisco acholado, italia, mosto verde and quebranta. You can visit some of the best pisco distilleries if you care to leave Lima for a day or two.

Potatoes are tubers native to Peru. Out of the 5,000 varieties that exist in the world, you will find 2,694 in Peru. These potatoes come in all shapes, colors and textures. Peruvians eat potatoes with almost every other dish and their devotion to the vegetable is so strong they even have their own national day: May 30.

Healthy eating. Ancient Peruvians discovered healthy eating way before colonization began, they knew the nutritious advantages of eating quinoa, potatoes, corn and other superfoods (they wouldn’t have been able to build Machu Picchu or other wonders otherwise). While visiting Peru you can also discover other healthy organic products not too well known outside of the country like camu camu (containing more vitamin C than lemon) or the energy-giving maca and yacon.

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Would you like to learn about Peruvian food in a practical way? Are you curious about the culture of Peru and it’s culinary traditions and you’d like some guidance on where to start exploring? Just contact us.

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