Peruvian cuisine has been crowned the best in the world for 8 years in a row. Eating in Peru has become an important travel motive for many, but since we can't travel to Peru at the moment, you can imagine yourself in Peru through your taste buds. We list a number of typical Peruvian dishes and cocktails – including preparation method.
Cause Limeña
Causa limeña is a typical cold appetizer from Peru that includes potato and crab, but it can also be made with chicken breast, tuna or vegetables instead of crab meat. The word causa comes from the Quechua word kausay which means 'food', but is also used to indicate potatoes. Limeña means 'from Lima', the capital of Peru. In addition to potato and crab salad, the yellow chili pepper – also known as Aji Amarillo – gives the dish its typical taste. This is the most common pepper in Peru. It has a fruity, distinctive taste and is average in tartness. Aji Amarillo is available in pasta form at various specialty stores in the Netherlands. See here how you can easily prepare this delicious starter yourself.
Lomo Saltado
Peruvian cuisine has a lot of Asian influences and you can probably see that best in Lomo Saltado; a hearty stir-fry in which beef, tomatoes, peppers and onions are mixed in a pan with soy sauce and baked potatoes. It is usually served with white rice. It is easy to prepare with ingredients that can all be found in our supermarkets:
Rocoto Relleno
Rocoto Relleno is a healthy appetizer that comes from Arequipa – Peru's second largest city. The base of the dish is the Rocoto, a kind of hot Peruvian pepper, which is filled with minced meat and cheese. The Rocoto is at least ten times hotter than a jalapeño when raw, but gets milder when cooked a few times. Since the Rocoto is difficult to obtain in the Netherlands, the dish can also be prepared with a red pepper. See the preparation method here:
Solterito de Quinua
Like the previous dish, Solterito has its origin in Arequipa. The solterito is a simple salad that amazes with its different ingredients, but now the superfood quinoa has been added. Quinoa has been eaten in Peru since ancient times and is considered the golden grain of the Andes. It has an exceptional balance of protein, fat and starch, as well as a high content of essential amino acids and nutraceutical properties. In addition, it is also simply very tasty and gives the dish a unique taste! Undoubtedly an excellent option to prepare this summer.
Pisco Sour
The most iconic cocktail in Peru is the Pisco Sour. The basis of this fresh sweet and sour cocktail is pisco (a spirit distilled from grapes) mixed with lime juice and on top of that a soft foam layer of egg white. It is topped off with a few drops of Amargo bitters. The Pisco Sour is a perfect cocktail for those wonderful spring and summer days to come. Grab your shaker and prepare this cocktail at home and imagine yourself in Peru.
Chilcano
Just as popular and at least as tasty as the Pisco Sour is the Chilcano cocktail. Pisco is also the main ingredient in this refreshing Peruvian cocktail, but this time combined with lime juice and ginger beer. The simple cocktail is prepared by combining the ingredients in a highball glass with ice, then stirring. So no shaker is used. If desired, the cocktail can be enriched by adding a few drops of bitter. The Chilcano is garnished with a slice of lime. See the preparation here:
